Kilronan Castle, Go Wild Food Experience.

The luxury 4 Star Kilronan Castle Estate & Spa, is situated in County roscommon. The Douglas Hyde Restaurant is a AA rosette Award winning restaurant.

Quail Breast & leg stuffed courgette flower, Romesco Sauce, Chorizo & Manchego

Ingredients

Crouquetta

2 quails

4 courgette flowers

Some aioli

Fennel

watercress

Romesco sauce

1 small onion finely diced

2 cloves of garlic crushed

1 red pepper roasted and skinned

1 large very ripe beef tomato chopped

50 gr slithered almonds- lightly roasted- blonde

1 teaspoon smoked paprika

20 ml white wine vinegar- with good pinch saffron infused

1 tablespoon tomato puree

20 gr white sugar

200 ml chicken stock

Salt & pepper

Recipe

Sweat the onion, garlic then paprika and tomato paste, add all other ingredients and cook until peppers are soft. Blend until smooth with a little almond resistance.

Green Olive tapenade

150 well washed pitted green olives

1 garlic clove

1 anchovy fillets

1 tablespoon washed mini capers

1 tablespoon finely chopped parsley, well rinsed in a towel

50ml extra virgin olive oil

Pinch cracked black pepper

Blend all ingredients, besides parley, whilst adding continuous stream of olive oil; Add parsley and refrigerate.

Chorizo and manchego crouquetta

50 gr butter

50 gr plain flour

250 ml whole milk

Salt and pepper

75 gr finely diced and lightly sautéed Chorizo

75 gr grated Manchego cheese

1 tablespoon chopped and rinsed parsley

Make thick béchamel, cook out well. Add all other ingredient and combine whilst hot. Refrigerate, make into small balls and panko crumb them, deep fry until golden and oozing with cheesiness.

Quail Breast & Leg stuffed courgette flower, Romesco Sauce, Chorizo & Manchego