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April 27, 2010

Recipe of the Month – Thai Beef Salad

Filed under: A Day in the Life.. — killarneycourt @ 4:52 pm

Ingredients – serves 4 -6

  • 2 Spring onions, chopped
  • 1 lemon grass, cut into 1 inch pieces
  • 1 cup chopped fresh Coriander
  • 1 cup chopped fresh mint leaves
  • 1 cup lime juice
  • 1/3 cup fish sauce
  • 1 tablespoon sweet chili sauce
  • 1/2 cup white sugar
  • 1 1/2 pounds (1 inch thick) steak fillet
  • 1 head of lettuce – rinsed, dried and torn into chunks
  • 1/2  cucumber, diced
  • 1 pint cherry tomatoes

Method

  1. In a large bowl, stir together the green onions, lemon grass, Coriander, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved.Check the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
  2. Pan fry the steak over high heat for 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
  3. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh coriander leaves.

April 26, 2010

May Bank Holiday Last Minute Deals!

Filed under: A Day in the Life.. — killarneycourt @ 5:10 pm

We have some last minute offers for this weekend. Stay on Friday 30th April OR Sun 2nd May – Only € 79 per room for 2 persons sharing with breakfast. Great Lastminute deal call 1890 930 033 or email: lee@rlynehotels.com to avail of this offer

March 30, 2010

Letter from the General Manager

Filed under: A Day in the Life.. — killarneycourt @ 9:16 am

I have not been ‘Bloging’ recently; sorry about that, it has been a hectic time here in Killarney trying to keep the show on the road for our guests. We had an excellent turnout for our Murder Mystery weekend at Halloween and over 150 people joined in the fun with great fancy-dress by them all. Our March Murder Mystery had a good turnout too but I suppose Halloween time is the real festive time for dressing up. I’m really looking forward to our next one in October; I will keep you posted on that.

We are looking forward to a good busy season here at the Court with great value to be had for all. We have recently installed the Wii console in our playroom which will be available to children who are on our Kiddies club activities. These clubs are available (with prior booking) from 6-9 each evening and also on Saturdays when from 2-4 we do a trip to Buddies Soft Play centre which is only 5 minutes away from us and really great fun for all the youngsters. I’ll be back again with a more detailed Blog next week and will fill you in on all the local news here from the Court.

Derek Carroll

June 26, 2009

Grilled Pineapple with Whiskey Sauce & Vanilla Ice

Filed under: A Day in the Life.. — killarneycourt @ 11:18 am

Grilled Pineapple with Whisky Sauce & Vanilla Ice Cream

 

1 Large Pineapple

2 teaspoons Butter

 ¼ cup Brown Sugar

¼ cup Whiskey  / Brandy / Rum

Vanilla Ice Cream

 

Method:

Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings.

Use a spoon or apple corer to carve out the center core of each ring.

 

Heat a Griddle pan or a Frying pan over a medium heat, brush the pan with a little vegetable oil to prevent the pineapple from sticking.

Grill / Pan fry the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared.

 

While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.

 

Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

June 25, 2009

Filed under: Killarney Court Hotel News — killarneycourt @ 2:23 pm

June 2009,

Summer has come to Kerry! We have been blessed with great weather so far this June and hope that it will last well into the season!

There are some great events coming up this Summer in Kerry and lots to do for the whole family.

On the 18th July, the world famous all Girl Band, the Pussycat Dolls are playing Live in Killarney at the Fitzgerald Stadium, which is sure to be a Sell Out gig.

Other events & attractions include the Killarney Summerfest ( Festival is running 3rd – 19th July), go for a Cruise on the lakes of Killarney, a visit to Ross Castle & Muckross House or take a trip around the Ring of Kerry, to name a few.

We have some great deals at the Killarney Court Hotel for June & July, we are offering Two nights Bed & Breakfast One Dinner from € 99pps Midweek and € 119pps On Weekends

There is a great new fun trip, the Original Killarney Ghost Tour, which departs nightly at 20h30. It is a Theatrical Bus Tour, taking you to locations associated with ghostly apparitions, stories & local Folklore, for more information www.killarneyghosttour.com

For more information on any specials, please dont hesistate to contact us on 064 6637070 or email lee@rlynehotels.com

June 19, 2009

Greek Chicken & Mediterranean Potato Salad

Filed under: Recipe of the Month — killarneycourt @ 2:07 pm

Barbequed Greek Style Chicken with Mediterranean Potato Salad

120 ml olive oil

3 cloves garlic, chopped

2 g chopped fresh rosemary

2 g chopped fresh thyme

6 g chopped fresh oregano

2 lemons, juiced

1820 g chicken, cut into pieces

Method:

In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat Barbeque for high heat.

Oil the Grill grid on the barbeque. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Mediterranean Potato Salad

900 g potatoes

1 green bell pepper, finely chopped

1 cucumber, sliced and quartered

60 g sliced red onion

225 g crumbled feta cheese

1 lemon, juiced

120 ml Italian-style salad dressing

salt and pepper to taste

3 pita breads, cut into wedges

 

Method:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, remove the potato peel and cube.

In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.

Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

 

 

April 2, 2009

Salmon & Herb Fishcakes – Perfect recipe for Good Friday!

Filed under: Recipe of the Month — killarneycourt @ 2:42 pm

Salmon & Herb Fishcakes

Serves 4

 

600g skinless salmon fillets

2 bay leaves

small bunch herbs ( Parsley and /or Dill), stalks and fronds separated

600g potatoes , peeled and chopped into even sized chunks

zest 1 lemon

4 tbsp mayonnaise

1 tsp mustard

4 tbsp capers , rinsed and dried

flour , for dusting your hands

1 egg , beaten

100g breadcrumbs

4 tbsp vegetable or sunflower oil

lemon wedges to serve

 

 

Poaching the Salmon in a little water with the bay leaves and the stalks from the herbs for  about 4-5 minutes. Turn off the heat and allow to cool for a few minutes then drain the liquid. Flake the salmon into large chunks and set aside.

Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, and then leave to cool in a colander for 2 mins. Mash the potatoes. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.

Pat away any liquid from the fish, and then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up.

Dust hands and work surface with flour.

Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick.

Repeat to make 8 cakes.

Dip the cakes into the egg, then press into the breadcrumbs all over.

Heat half the oil in a frying pan until very hot.

Fry the fish cakes for 5 mins each side until golden.

Repeat with the rest, adding extra oil if neccessary

Serve with lemon wedges & Mayonnaise.

 

March 31, 2009

Spring letter from the general manager

Filed under: A Day in the Life.. — killarneycourt @ 12:33 pm

Letter from the General Manager.

Here we are at the start of April and another season ahead of us .The winter period has been quieter than others but we still have had a productive winter and been able to offer great rates for our guests and will do so for the coming year as can be seen from our specials page on this website .

 For example we had our Murder Mystery weekend ‘EMERGENCY ROOM’ on the 6th & 7th March, which was a great hit with our guests as they got to solve the crime and have a wild weekend at the same time. We also have another ‘Murder ‘weekend planned for the autumn ‘Haunted House’ at the  Halloween Weekend.

Right throughout the summer we will be updating our specials regularly so keep an eye on them for the best offer in town .Killarney has plenty to offer you all year round with festivals, concerts, and loads of activities for all the family. The Killarney Court is ideally sited to make use of these as we are just on the edge of town but not so far as to make a difference.

I hope that you have a good year and that you holiday with us here in Killarney. As always, we are here to help and assist you in whatever way we can. I can be contacted on derek@killarneycourthotel.com . Please feel free to contact me at any time and hopefully I can be of service.

Derek Carroll.

General Manager. 

December 10, 2008

A day in the life of: The Head Chef!

Filed under: A Day in the Life.. — killarneycourt @ 5:39 pm

Hello to Everyone reading this blog!

My name is Eric, I am the Head Chef in the Killarney Court Hotel.

I have been working here for almost 2 years and everyday it’s a new experience.

In the hotel and restaurant business you are learning all the time and no matter how old you are or how much experience you have, everyday is a challenge to improve yourself, perfect recipes and find new exciting food combinations/recipes.

I love the challenge! My job seems simple: Supervise the good running of the Kitchen, but its not always as easy as you think! There are long working days which can be pretty stressful! My day starts by doing a stock take and then if needed I place orders to the different suppliers. And I am always looking out for new ingredients and products and if there are ever special offers on.

Then I check with reception what the bookings for the evening’s dinner are looking like, and see if there if are any groups or tours booked in.

During the Summer season, we often have up to 3 large tours every night that have dinner, and they could often stay for 2 or 3 nights at a time, so I need to make sure that they don’t have the same meal twice!

As Lunch approaches, we need to get the Carvery ready for a very busy lunch service, I need to make sure that the quality of all meals are consistent, that we always have a fresh supply of vegetables & potatoes, and make sure that we don’t run out of anything on the Carvery.

The Carvery service finishes at 3pm and then we commence with Bar food, which is served from 3pm – 9pm and the restaurant opens at 6pm for dinner.

There is always something to do in the kitchens, whether it is food preparation, menu planning, ordering, cleaning, dealing with issues during service etc. Its all part of the job.

My Dad was a chef and he told me there were many a time when he wanted to take off his apron and walk away from the job but he never did! It’s a crazy job to be a chef and a crazy life too! But there is a special buzz in the Hotel/Restaurant business that you don’t find anywhere else like it!! You have a connection with your team mates and the other staff members, that you are all in this together! This is why we I love my job, and this is what keeps me going during a hard day!

Thanks!

Christmas Pudding

Filed under: Recipe of the Month — killarneycourt @ 5:37 pm

Easy Christmas Pudding

 

Ingredients:

 

500g Raisins

500g Sultanas

125g Dates, chopped

125g Currants

125g Mixed Peel

125g Glace Cherries, chopped

½ Cup Brandy

500g Softened Butter

500g Brown Sugar

10 eggs

4 Carrots

1 tsp Mixed Spice

3 Tbl sp Golden Syrup

500g fresh breadcrumbs

125g plain flour

1 ½ tsp salt

 

 

This is a very simple recipe for the microwave oven, and makes 2 Christmas puddings.

 

Place the fruit in a large bowl. Pour the brandy over the fruit and allow to soak covered, overnight.

 

Cream the butter and sugar. Add one lightly beaten egg at a time to the creamed mixture, beating well after each addition. Add the remaining ingredients.

 

Grease and line a 2.5 litre pudding basin. Pour in half the mixture ( to 2.5cm/1” from the top of the basin) and smooth over the top.

 

Cook on medium for 28 muinutes. Remove from the microwave oven and allow to cool slightly. Repeat the procedure with the remaining half of the mixture.

 

Turn the pudding out of the basin and remove the paper lining. Serve hot or Cold.

 

 

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Killarney Court Hotel, Tralee Road, Killarney, Killarney, Co Kerry. Ireland
Tel: +353 (0)64 6637070 | Lo-Call: 1890 930 033 | Fax: +353 64 6637060
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