Humus with Coriander.

Serves 6. 

125g chickpeas,

1 head of garlic

1 tbsp tahini

200g Greek Yogurt

Handful of fresh corinader

salt and black pepper

1.  soak the chickpeas overnight.  preheat the oven to 180C.  drain the chickpeas and pour over more water to cover, bring to the boil, cover and cook for about 30 minutes, until tender but still intact.

2.  roast the head of garlic in the oven for about 20 minutes.  drain the chickpeas, reserving a little of the liquid and allow to cook for 5-10 minutes, before putting into a food processor wiht the tahini, greek yogurt, chopped coriander and salt and pepper to taste.  crust the roasted garlic cloves to release the sweet soft garlic pulp and add as much or as little as you like.

Spring and Early Summer is an amazing time to visit the Burren.  Surrounded by some of the most beautiful scenery in Ireland,  Sheedys Hotel and Restaurant is the perfect base for you next visit to Clare.  We are hosting an Oil Painting Weekend in The Burren with artist Doreen Drennan who has been living and painting in the Burren for the past 26 years.  Enjoy two nights accommodation at Sheedys Hotel, freshly cooked breakfast each morning, table d’hote dinner on one evening in our award winning Restaurant PLUS 2 days oil painting on location in the Burren.  The course will take place on Saturday and Sunday from 10.00am to 4pm daily.  Doreen will give an introduction and talk on Friday evening at 9pm.  The price also includes two packed lunches.  Studio is available in the event of inclement weather.  Rate:  E 195.00 per person sharing a twin or double room.  supplement for single ocupancy applies.  For further details on this weekend and to make a bookign, please contact Martina directly.  Tel:  353-65-7074026 or info@sheedys.com.  Also check Doreen’s website www.doreendrennan.com or doreendrennanart@gmail.com.

3 mugs of cream flour

1 1/2 mugs of caster sugar

3/4 tsp bread soda

1 1/2 teaspoon cinnamon

3 tsp ground ginger

pinch of salt

6oz butter

2 large eggs

2 tbsp of golden syrup or a little more egg

1.  mix all dry ingredients in a bowl.  add eggs and golden syrup.  roll int

Cranberry and Apple Sauce (serves 10)

175g caster sugar

300g fresh cranberries

2 strips orange zest, pared from orange with a potato peeler

450g cooking apples, peeled, cored and chopped

1tbsp cider vinegar

put all the ingredients into a pan wiht 4 tbsp water.  stir well and

bring to the boil, then reduce the heat to a simmer.  cook for 15

minutes until the cranberries are soft.  remove and discard the

orange zest.  serve the sauce warm or cold.  delicious also in

turkey sandwiches

Slow Cooked Red Cabbage with Sausages

Serves 8.  Very good with Turkey or Goose.

2 tbsp olive oil

300g good quality cocktail sausages

1 finely sliced red onion

1kg thinly sliced red cabbage

2-3 tbsp dark muscovado sugar

250ml red wine

shake of chilli sauce

1.  heat the oil in a large pan and brown the sausages all over.  add

 the onion and cook until softened.  add the cabbage, sugar, red

wine, a pinch of salt and a shake of chilli sauce.  cover the pan and

cook over a gentle heat for about an hour, stirring now and then,

until the cabbage is softened. 

2.  for the last few minutes, take the lid off the pan and raise

the heat to boil down the juices, so that they just coat the

cabbage.  check seasoning.  This dish can be made a few days ahead

of time and gently reheated before serving.

Here is a traditional Irish recipe to enjoy on St Patricks Day

450g Cabbage

450g potatoes

small bunch of spring onion tops

1/4 pint of milk or cream

salt and pepper

good knob of butter to serve.

1.  cook the cabbage in boiling salted water until tender but not overcooked.  drain very well and chop finely.

2.  cook the potatoes.  chop the onion tops and simmer them in milk or cream for about 5-7 minutes.  drain the potatoes, season and mash them well, then stir in the cooked onions and milk.  then blend in the chopped cabbage.  taste for seasoning.  Heat the entire mixture gentle, then pile into a warmed dish.  Make a well in the centre and put in knob of butter.  Enjoy.

Makes about 15-20 pancakes, depending on the size of your pan.  Serve with Lemon, sugar, Honey, Jam, Maple Syrup and ice-cream.  Can be used with a savoury filling also – chicken, mushrooms. 

225g plain flour, pinch of salt

2 eggs,

1 pint of milk

40g unsalted butter, melted

oil fo frying.

1.  sift the flour and salt into a bowl.  whisk the eggs and the milk in to the flour.  add the melted butter adn whisk into the mix..

2.  to cook the pancakes, preheat the frying pan.  lightly oil the pan and pour  some of the mixture, tilting and rotating the pan to make the batter spread out.  cook for 30-40 seconds, until golden brown. turn the pancake over and cook for a further 20-30 seconds.

3.  keep the pancakes warm between squares of greaseproof paper, while you cook the remainder.

Sheedys is part of the Walkers Welcome initiative set up by Failte Ireland.  The Burren is great walking country and Lisdoonvarna makes a great base.  A lot of our guests will heat out after a home cooked breakfast, take a packed lunch with them and will be out all day walking on the green roads.  They can then relax over Dinner either in our Award winning Restaurant or in our Cosy Bar.  We also offer a weekend package for walkers based on two nights accommodation and freshly cooked breakfast each morning.  Guests are welcomed upon arrival with tea and homemade scones and baking.  After breakfast the following day, guests meet up with Shane Connolly for 1/2 days walk ( aprox 4 hours).  A packed lunch of homemade soup and freshly cut sandwiches is provided.  Full dinner from our A La Carte dinner menu can be enjoyed later that evening.  Maps and walking sticks are provided at reception.

A great recipe for January – Fruity Flapjacks.  These are ideal for the children’s lunch box or a picnic.

350g medium porridge oats

1 heaped tsp ground cinnamon

80g walnuts roughly chopped

85g raisins

50g dried cranberries

80g dried apricots, chopped small

70g sunflower seeds

25 g pumpkin seeds

200g butter

4 tbsp honey

250g brown sugar

1.  Preheat the oven to 190C.  In a large bowl mix together the oats, cinnamon, walnuts, raisins, cranberries, apricots, sunflower seeds and pumpkin seeds.

2.  Melt the butter and honey in a pan then stir in the sugar until the sugar is fully dissolved.  Bring to the boil and cook for 1-2 minutes, stirring until thickened into a smooth sauce.  add half the sauce to the dry ingredients, stir well then add the remaining sauce and stir until fully combined.  spoon the mixture evenly into a baking tray lined with parchment paper, smoothing the surface with the back of a spoon.

3. Bake for 15-18 minutes until caramelised and brown around the edges.  leave to cool in the tin before cutting into square.

WARM POTATO SALAD WITH CHIVES

600g small new potatoes

100ml creme fraiche

2 tablespoons mayonnaise

2 tablespoon chopped fresh chives

4 handfulls lambs lettuce

1 tablespoon olive oil

1 teaspoon sherry vinegar

salt and freshly ground black pepper

1.  Boil the potatoes in lightly salted boiling water for 15 minutes until just tender.  Drain and set aside to cool a little.  then peel the potatoes and cut into 1/4 inch slices and keep warm.

2.  In a large bowl, combine the creme fraiche, mayonnaise and chives and season with salt and pepper.  Add the potatoes and fold into the mixture. 

3.  Whisk the vinaigrette ingredients together and use to toss the lambs lettuce.  Arrange the lambs lettuce around a serving bowl, put potatoes into the centre and serve