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Goats Cheese Fritatta

Niall’s Goats Cheese Frittata

This is a great for breakfast or lunch and can be served warm or cold the next day.
We use the local St. Tola Irish Goat Cheese

RECIPE (serves 6)

Ingredients :

  • vegetable oil
  • 2 red onions (sliced)
  • 18 mushrooms ( sliced)
  • 12 cherry tomatoes (halved)
  • 10 large free range eggs
  • 90 ml milk
  • ground pepper
  • salt
  • Fresh Tarragon
  • 100g good goat’s cheese (we use St. Tola)

Method:

Heat a large cast iron pan over medium heat and add a tbsp oil.
Caramelize the red onions in the vegetable oil, adding a little water if they stick.
Add the mushrooms and tomatoes and cook through.
Break the eggs into a bowl, add a splash of milk, along with salt and pepper.
Beat the eggs and fold through the vegetables.
Sprinkle on the chopped tarragon.
Once the egg mix starts to bubble, dot the frittata with the goats cheese.
Place under a hot grill for 5-7 minutes.
Leave to cool slightly and slide onto a serving dish and serve. We normally serve this with Darra’s Tomatoe Chutney.

Brown Bread With Dillisk harvested and dried in Doolin

Receipe for Irish Brown Soda Bread from Sea View House Doolin

One of our breakfast stables is our Irish Brown Soda Bread. There are as many soda bread recipes in Ireland as their are family names.

The basic recipe here was my mothers  and we  have adapted and tweaked it over the years to make it our own. My mum was a  wonder full cook and I learned all the basics from her a very young age. She instilled a love of food and cooking in all her children. One of her many legacies.

Brown Bread With Dillisk harvested and dried in Doolin

One of our breakfast stables is our Brown Soda Bread. There are as many soda bread recipes in Ireland as their are family names.

The basic recipe here was my mothers  and we  have adapted and tweaked it over the years to make it our own. My mum was a  wonder full cook and I learned all the basics from her a very young age. She instilled a love of food and cooking in all her children. One of her many legacies.

Dillisk harvested in Doolin

Dillisk harvested in Doolin

Seaweed

We did not get to see seaweed to often in County Tipperary where I grew up , however we have an abundance of good seaweed here in Doolin

Our interested in seaweed was first awakened by a morning spent with Onagh of Wild Kitchen. Onagh who is also a member of the Burren Ecotourism Network organizes walks to forage and learn about edible seaweeds.

Dillisk

Dulse or Dillisk is reddish brown seaweed that grows along the Irish coast line. Dulse is exceptionally nutritious seaweed and contains  lots of vitamins and minerals, including magnesium, iron and beta carotene. Its is a lso high in B6 and B12, as well as iron, potassium and fluorine. Unlike other seaweeds, it is relatively low in sodium.

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We harvest Dulse and a host of other seaweeds in late spring on the low spring tides along the coastline here in Doolin.

The best way to dry Dulse is to place it in large trays and leave it in the polytunnell or you could also leave it on a windowsill for a few hours. We then place the sun dried Dukse in a cool oven for about 5 minutes to crisp it. This method helps to retain some of the red Dulse colour. A quick whizz in a spice or coffee grinder and its ready for use.

Irish Brown Soda Bread with Dulse / Dillisk

Brown Bread With Dillisk harvested and dried in Doolin

Brown Bread With Dillisk harvested and dried in Doolin

Makes three medium loaves

680g – coarse wholemeal bread
230g – sifted plain flour
120g – mixed seeds
120g – oatmeal
4 scant rounded tsp bicarbonate of soda
1 tsp salt
3 tsp grounded Dulse (Dillisk) seaweed.

1 tbsp brown sugar
2 tbsp treacle or molasses
1 Liter buttermilk
1 egg, beaten
60 ml oil

2 tbsp sesame seeds to spread on top

Preheat oven to 200’C
Oil 3 loaf tins
Mix all dry ingredents except sugar
Mix all wet ingredients and sugar
Combine both mixes and split in the 3 lightly oiled loaf tins
Bake for 50 min
Remove from tin and bake for a further 5 minutes.
Cool on a rack and wrap in foil.

If you are interested  in cooking with seaweed we can recommend the following books by Prannie Rhatigan and Sally McKenna. I was  fortunate to hear both these ladies speak at the Lisdoonvarna Slow Food Festival run by the Burren Ecotourism Network.

If you are not able to harvest seaweed yourself it can be bought dried in shops. Our neighbors down in Spanish Point Wild Irish Sea Veg also sell it online

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Sea View House in Doolin Co Clare Ireland.

Sea View House in Doolin on the Wild Atlantic Way is where you can enjoy luxurious accommodation and surroundings, superb food along with natural and warm hospitality.

 

https://seaview-doolin.ie/index.php

https://www.facebook.com/seaviewhousedoolin/

https://www.instagram.com/seaviewhousedoolin/

Tel: +353 87 2679617

Doolin Tomatoes

Darra’s Tomato Chutney

Polytunnel

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We love the Autumn here at Sea View House. Its a time of plenty in our garden and polytunnell.
We grow a number of tomato varieties including ‘Black Cherry’ ‘Gardener’s Delight’ and ‘Moneymaker’ and use them every morning for breakfast.

By the end of August we always have an excess and what left over after looking after our neighbours we use to make “Tomato Chutney.”

We serve the sweet and slightly spicy chutney with our St Tola Goats Cheese Fritata.

2 1/4 lbs Tomatoes (We use our homegrown organic tomatoes)
1 Onion
3 garlic cloves
1/4 pint cider vinegar
7 ozs. light brown sugar
1 tsp. salt
1/2 tsp. chilli flakes
4 cardmon pods
1/4 mixed spice

Dice the tomatoes and onion.
Crush the Garlic.
Put all ingredients in together in a heavy pot and bring to the boil.
Turn the heat down and let it simmer for about 2 hours or until reduced in volume by half.

Pot up using sterilised jars.
The chutney gets better with age.

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Lough Avalla Farm

A Magical Place in the Heart of the Burren

When we have time we always like to head out into the Burren to explore. We have explored most of the marked trails at this point, with the exception of one. Lough Avalla Farm Loop walk. So one sunny Sunday we headed into the Buren and off we went.

The Lough Avalla Farm Loop walk has something for everyone. You know this walk is going to be special when you see the hazel walking sticks at the start of the walk for you to borrow. The walk takes you around and through the organic farm of the Jeuken family.
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Their farm has a magical quality, a place that literally seems out of this world. It comprises an intricate patchwork of hazel woodland, limestone pavement and small fields. Handmade hazel gates and wooden stiles keep things under control.

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There is also a small lake and in the mossy hazel wood you will find a Holy Well with cups provided for drinking. The water of the well is said to cure diabetes provided you drink it in situ over six consecutive days.

Originally from the Netherlands the Jeuken family have made the Burren their home. They tend to their herd of over 20 white-belted Galloway cattle and 50 goats. The family manage the land at Lough Avalla with great care, and welcome you provided you respect the place with the same reverence that they do.

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At the end of the walk we discovered that the shingled roof we had seen peeping through the trees earlier was the Lough Avalla Tea Room. Here during the summer weekends Eileen Jeuken will serve you tea and a selection of cakes at the end of the walk. There is no charge for this, but you are welcome to leave a donation on your way it.

While enjoying our tea we discovered that Eileen’s sister Melissa, looks after the goats and produces what she calls True Burren Goats Cheese. Sitting in a small room off the tea rooms were rows of beautiful cheese in different stages of maturity. We left with a box of four.

cheese

It a delicious hard goats cheese with a natural rind. The superb flavour of the cheese comes from the goat’s diet of Burren scrubland.This fabulous cheese in it various version’s is now regular on our cheese board.

Check our our breakfast menu at https://www.seaview-doolin.ie/breakfast/breakfast-menu.php

home produced or sourced locally

Food Miles: How Local is your Food

 

At Sea View House we love food. We love to grow it cook it and eat it.

Nearly all that we eat ourselves or serve to our guests is either homegrown produced or sourced locally.

Sea View House Doolin

 

Food Miles: By sourcing as much of our food as possible from local producers and our gardens, we reduce the food miles (the distance that food must travel to get from farm to fork) of the food we serve. Our menu indicates the food miles of every dish we serve.

Eggs: Eggs come straight from our Ducks and Chickens.

Fruit and Vegetables: Our home is based on the family farm allowing us to produce some of the fruit and vegetables we use in the kitchen.

  • Herbs from our small kitchen garden.
  • Tomatoes, melons and strawberry from our Polly Tunnel
  • Rhubarb, strawberry’s, potatoes, apples come from our garden and small orchard.

The rest of our fruit and vegetables come from Cathronia’s stall in the square in Ennistymon.

Breads, Fruits, Jams and Preserves: Rather than buy in packaged and tined food we try to bake and cook as much as possible in our kitchen.

  • We poach and stew all our own fruits.
  • We make our own jams and chutneys.
  • Darra bakes most of the breads and muffins that we serve.

Yoghurt: We make all our own yoghurt here at Sea view House.
Cheese: We source all our cheese from small local artisan producers:

  • Goats Cheese from St Tola Organic Goats Cheese in Inagh.
  • Gouda from the Ailwee Cave in Balyvaughan.
  • Cheddar from Cahill’s Farmhouse Cheese in Limerick.

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Smoked Salmon: Our smoked Salmon comes from the Burren Smokehouse in Lisdoonvarna.

Fish: Garrihy’s Seafood just up the road from us supply us with our breakfast Kippers.

Black Pudding: We get our delicious handmade Bonina Black pudding from C&M foods in Tulla Co Clare.

Pork: All our sausages and smoked bacon are supplied by Loughanes of Galway.

Groceries: General groceries are bought at Jordan’s in Lisdoonvarna or Supervalu in Ennistymon.

Home baking Doolin

Apple Muffins with Cinnamon and Sultana

 

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We bake these muffins for breakfast and they are a big hit.

I discovered the batter for this recipe in Rachel Allens book Bake.
This batter keeps in the fridge for at least two weeks so it handy to make a double batch and then use it as needed.

 

INGREDIENTS

Batter Mixture
· 3 eggs
· 125 g dark brown sugar
· 100g castor sugar
· 500 ml milk
· 1 tsp vanilla extract
· 125 ml sunflower oil

· 300 g plain flour
· 1/2 tsp salt
· 25g wheat or oat bran
· 165g wholemeal flour
· 2 tsp bicarbonate of soda

Filling
. 2 cooking apples peeled and diced
· 110 g sultanas
· 2-3 tsp cinnamon

METHOD
To Make the Batter:
Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well.
Add the sunflower oil, dates and raisins. Sieve the flour with the bicarbonate of soda and salt, and add to the mixture with the bran. Mix again and cover tightly until needed – this mixture will keep in the fridge for up to 30 days (during which time the bran will swell).

To make the Muffins:
Preheat the oven to 180C/gas 4.

Add the diced apples to a bowel and coat with ground cinnamon.
Add the sultanas.
Stir the batter and add enough to just coat the filling.
Fill muffin cases in a muffin tin until three quarters full.
Bake for 15-20 minutes, or until firm to the touch and golden.

Cool on a wire rack and dust with icing sugar  before serving.