THE MOURNE LODGE STEW
750g – 1kg stewing beef or chuck steakBeef
2 tablespoons of fat or vegetable oil
450g carrots, sliced
1 large onion, peeled and chopped
2 tablespoons plain flour
200ml water or beef stock
1 can of Guinness
Salt and freshly milled black pepper
1 tablespoon parsley, finely chopped
Cut the meat into cubes and brown in hot fat in a large saucepan.
Add the prepared carrots and parsnips.
Pour in the stock and bring to the boil for approx. 30 minutes.
Season with the salt and black pepper.
Add in the prepared leek.
Add in the can of Guinness.
Cover and simmer for 2 hours until the meat is tender. Meanwhile, prepare the dumplings.
750g self-raising flour
50g shredded suet or butter
2 tablespoons parsley, finely chopped
Salt and freshly milled black pepper
1 egg, size 2
4 tablespoons cold water
Combine the dry ingredients in a mixing bowl.
Add in the butter or suet.
Mix until it resembles fine breadcrumbs.
Mix together the egg and the water. Pour onto the dry ingredients and mix to form a sticky dough.
Using a wet dessert spoon, drop spoonfuls of the dough on top of the simmering stew. There should be approx. 8 – 10 dumplings.
Cover and cook for a further 30 minutes.
Sprinkle with parsley and serve.
NETTLE SOUP FROM THE MOURNE MOUNTAINS
Nettles were one of the earliest foods of the Irish. They were particularly sought after by the poor and during periods of famine. Nettle soup is made in the Spring when the nettle tops are young and tender. They should be pulled by the end of June from a clean, unpolluted area.
50g of butter or vegetable oil
25g of wholemeal flour or oatmeal
2 large leeks
250g of nettle tops, chopped
250g of potatoes, peeled and chopped
1 litre of vegetable stock or water
300ml of milk
Salt and freshly ground pepper
Melt the butter in a large saucepan.
Mix all the vegetables with the wholemeal flour in a plastic bag.
Add to the melted fat and lightly fry for about 5 minutes.
Add in the liquid and seasoning.
Bring to the boil and simmer for approx. 40 minutes until the vegetables are tender.
This soup can be sieved or liquidised and add in the milk before serving. Heat gently again if necessary.
Season with freshly chopped parsley.
Kilkeel Haddock with Atticall Cider and Apple Sauce
The sauce can be made in advance, stored in the fridge and reheated when you are ready to use it.
4 kilkeel haddock fillets about 175g each, skinned and boned
Juice of half a lemon
100mls of Whitewater cider
2 small shallots, very finely chopped
2 sprigs of thyme
1 bay leaf
A little salt and black pepper
250mls chicken stock
4 tablesp. cream
2 dessert apples, cored and diced
1 tablesp. Northern Ireland mustard
1 tablesp. chopped chives or parsley
Preheat oven to Gas Mark 4, 180°C (350°F).
Combine the lemon juice, cider, shallots, 1 sprig of thyme, bay leaf and black pepper in a saucepan. Cook for 8-10 minutes until the liquid is syrupy. Add the chicken stock, cream and apples. Heat until it is simmering gently.
Allow to cook until the mixture is reduced by half. This will take about 10 minutes. Remove from the heat. Remove the sprig of thyme and bay leaf and discard. Purée the sauce until smooth. Then strain and return it to the saucepan. Stir in the mustard and chives or parsley and tast for seasoning. Keep warm.
Meanwhile season the fish with a little salt and pepper and sprinkle over the remaining thyme leaves. Place the fish in a lightly oiled roasting thin. Cook in the preheated oven for about 10-12 minutes until it can be flaked easily with a fork.
Fish – Kilkeel Harbour
Cider – Whitewater Brewery, Atticall
Veg – Mourne Veg, Atticall
Other supplies – Spar, Asda and Super Valu, Kilkeel
We always research which products are cheapest and best value as we serve a quality value meal.
Old Atticall Soda Bread
recipe can also be made on the griddle
450g soda bread flour
1 heaped teasp. Bextartar (cream of tartar) – optional
25g soft margarine- optional
1 egg, whisked with 250 ml buttermilk
Pre-heat oven to Gas Mark 6, 200ºC (400ºF). Sieve the dry ingredients into a large bowl. Rub in the margarine. Pour in the egg and buttermilk mixture and stir well. Turn out onto a floured board and knead lightly for a minute or two. Shape into a round and flatten slightly. Place on a baking sheet. Mark with a deep cross and bake in the oven for approximately 30-40 minutes. Cool on a wire rack. This can be divided into four soda bread farls and cooked on the griddle/electric fry pan
The Mourne Lodge is a purpose built centre located in the heart of the Mourne Mountains, between Spelga Dam and The Silent Valley, an Area of Outstanding Natural Beauty. We offer quality, budget accommodation for individuals.