Head Chef Chad Byrne brings you King Scallops with Monkfish ,Courgette and Lemon Thyme Sauce

Head Chef Chad Byrne brings you King Scallops with Monkfish ,Courgette and Lemon thyme Sauce

Serves 4

8 Large King Scallops

4 x Monkfish at approx 180g each

6 x Shallots

2 x cloves garlic

8 x caraway seeds

5 Podded cardamom seeds

2 x courgettes grated

500ml of fish stock

8 Sprigs of lemon thyme

8 very thinly Sliced pickled Beetroot

50g of Spinach Washed

1x lemon

80g of butter

150 ml of a good fruity olive oil

Sliced carrots for garnish

Sprigs of chervil

Remove the Roe from the scallops. (Here at The Brehon we would usually dry these out and grind them into a powder and add to celery salt this makes a great seasoning for fish.)

Ask your Fish monger to trim of any sinew from the monkfish, this is done for 2 purposes, if its not removed when frying your monkfish will curl and get tough .

To make the courgette sauce;  on a low heat gently cook shallots, lemon thyme, seeds and garlic in ½ the olive oil without colouring for 20 mins , add the fish stock and bring to the boil to this add the grated courgette and spinach, cook out for 2mins blend to a fine puree with 50g of butter and seasoning, your sauce should be velety and bright green. This sauce can easily be made in advance and kept for 2days

Season the monkfish and cook on a medium heat pan with olive oil.  Usually for a 180g fish I would cook one side until the fish has changed colour to opaque, then I would turn the fish and finish with butter, let the butter go brown to get a nutty flavour and finish with a squeeze of fresh lemon.  This process should not take longer than five minutes

Whilst doing this also start the Scallops in exactly the same manner in the same pan as the fish, just add them when the monkfish is about 2 minutes off.

Serve garnished with Slices of pickled beetroot, just folding of the scallops and russet carrots nicely put around the monkfish with chervil

The Brehon – Nominated as Best 4* Hotel and Best Spa at The Hotel & Catering Gold Medal Awards

The Brehon, Killarney has once again been nominated in the Best Four Star Hotel category in the prestigious Hotel & Catering Gold Medal Awards and this year has also been nominated in the Best Spa category.

The Killarney hotel has been nominated in this category five times in recent years, scooping the award in 2008.

“This nomination reflects the consistency in standard that our team provides. To be nominated again this year is a fantastic achievement. We are very fortunate to have a team who are very focused on providing excellent service to our guests and it is a fantastic tribute to their dedication and commitment, This year we have also received a nomination in the Spa Category which again is a credit to our team in The Angsana Spa” says Gary Curran, General Manager of The Brehon.

The Hotel & Catering Review Gold Medal Awards recognise and reward excellence across the hotel and catering industry. Hundreds of hotels, restaurants, caterers and hotel groups across the country compete for the coveted Award for Excellence across 14 categories. The Brehon is nominated in the Best Four Star Hotel Category, having been visited by an anonymous Gold Medal jury member earlier in the year. This member evaluated every aspect of their stay from their reservation right through to their departure. They report their findings to the Gold Medal Jury who in turn will choose the overall winner. 

The 123 bedroom luxury Brehon Hotel opened its doors eight years ago and has since achieved many accolades including an AA Rosette, Awards from CIE Tours & The Irish Accommodation Services Institute, as well as recommendations from Georgina Campbell, The Michelin Guide & Conde Nast. It was also rated as the best four star hotel in the Country by Fáilte Ireland. The Brehon is owned by The O’Donoghue Family, who also operate The Gleneagle Hotel and the INEC.

The winning hotel will be announced at a gala ceremony in The Burlington Hotel, Dublin on 25^th September.

Head Chef Chad Byrne brings you CRÈME BRULEE

Head Chef Chad Byrne brings you

CRÈME BRULEE

 

500 ml of Cream

5 x Egg Yolks

2 Whole Eggs

½ Vanilla Pod

½ tsp of Vanilla Essence

½ Tablespoon Honey

50g Sugar

1.Boil the cream, vanilla pod, vanilla essence and honey in a saucepan.

2.Mix together the 2 whole eggs, the egg yolks and sugar in a bowl.

3. Reduce the heat down under the pan and fold in the egg, yolk and sugar mixture. 

4. Stir until the mixture is slightly thickened.

5. Take off the heat and strain through a sieve to remove the vanilla pod.  Leave the mixture to cool. 

6. Transfer to 4 ovenproof ramekins.  Bake in the oven at 100c for approx 45min-1 hour until firm to the touch.  Enjoy.

Our sommelier, Andras Toth recommends a white wine,  Araldica Alasia Sec, Piedmont to accompany this dessert.  It is made from Moscato grape and will be delicious with this Brulee.  

Anne Sémonin at The Angsana Spa

 

Synopsis

The Angsana Spa at The Brehon has introduced the celebrity worshipped range of facials from Anne Sémonin.  This Parisian haute-couture beauty brand is a pioneer in the concept of “made to measure” beauty, Anne Sémonin specialises in customised skincare, carefully combining trace elements and essential oils to cater for the demands of every skin. Using only natural active ingredients at their maximum authorised concentrations, the products are formulated using state-of-the-art skincare science, blending traditional remedies and ingredients with new technology and formulations. Celebrity fans of Anne Sémonin include Cheryl Cole, Carla Bruni-Sarkozy, Dita Von Teese, Gwyneth Paltrow, Sarah Jessica Parker, Sharon Stone and Eve Longoria.  

The Philosophy

The centre of the Anne Sémonin philosophy is the understanding that each individual is unique and has different needs that change from day to day. Customers are provided with a made-to-measure experience using the range of beauty products to provide the perfect solution for everyone.

The History

The company was founded nearly 25 years ago by Madame Anne Sémonin. As a pioneer in combining trace elements and essential oils, Madame Sémonin’s belief that the most effective beauty products and treatments are based on a combination of a personal, made to measure prescription and a holistic approach remain the touch stone of the Anne Sémonin brand today. Aline Marcadet became president of the company in 1983. It was Aline’s mission to develop L’Experience Anne Sémonin creating a luxurious collection of spa treatments and products for the face and body which are designed to be combined so each individual can find their own beauty prescription according to the needs of their skin and lifestyle, just as Madame Sémonin intended. Anne Sémonin continues to combine the best of concentrated essential oils and trace elements, together with the use of neurocosmetics and cryotherapy to enhance each individual’s daily beauty regime.

The Products

Because every skin is unique, Anne Sémonin products are designed to be combined in a way that enables each and every woman to find her own personal beauty “prescription”, according to the needs of her skin, her lifestyle, or special circumstances. The full range for face and body encompasses, in addition to intensive complexes of essential oils and trace elements, milks and toners, serums, creams, masks, powders and oils for bath and massage.

The Treatments

Enjoy L’Expérience Anne Sémonin, with our collection of massages and treatments for face and body. A luxurious made-to-measure programme with a wide range of treatments designed for your well being.

Products of outstanding quality, ultra-professional protocols and exceptional diversity have established the reputation of Anne Sémonin treatments over the past 20 years. Designed for both men and women, they maintain and replenish the youthful beauty of face and body while promoting well-being, relaxation, balance and positive results.

To Book

For further information visit www.thebrehon.com  To book your treatment Tel 064 6623980 or email angsanaspa@thebrehon.com

Celebrities

Cheryl Cole

Cheryl is a huge fan of the Eye Express and Express Radiance Ice Cubes and has regular ice cube facials.

Carla Bruni-Sarkozy

The French first lady’s favourite facial is the bespoke L’Expérience Anne Sémonin at Le Bristol Spa. She also uses the Anne Sémonin Precious Serum and Anne Sémonin Dheanne Cream.

Dita Von Teese

The international icon declared to the press that her daily beauty routine is the Anne Sémonin Exfoliating Mask.

Gwyneth Paltrow

Loves the Anne Sémonin Mineral Mask.

Sarah Jessica Parker

Uses the Anne Sémonin Eye Express Radiance Ice Cubes.

Sharon Stone

Is an avid fan of the Express Radiance Ice Cubes.

Eve Longoria Parker

The popular American actress is a fan of the Eye Express Radiance Ice Cubes.

Other celebrity fans:

Natalia Vodianova, Princess Karolina of Monaco, Paloma Picasso, Céline Dion, Brad Pitt, George Clooney

Bruce Willis and Grace Kelly