Welcome Clubhouse eatwe are here to celebrate the game’s most delicious food and drinks. Hope you bring an appetite.
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Anyone who visits Ireland may bring the same revelation: Golf is incredible, the scenery is amazing and soup? Leave this world. OK, maybe it’s me. However, the texture and rich flavor of the Irish soup is so different from the rich flavor I can get at home that I have been looking forward to ordering anything on the menu.
For all the chowder described, this is twice as good. When visiting Ireland this summer, if I see seafood chowder on the menu, it will order immediately. Even my picky kids became fans. With autumn approaching, and professionals who are attending K Club outside Dublin at this week’s DP World Tour, now seems like a great time to highlight this hearty and delicious dish.
In Dromoland Castle, Ireland, a five-star luxury hotel with a stellar Parkland golf course located 206 km (about 128 miles) southwest of Club K, Seafood Chowder has been the menu in the menu for more than two decades.
“It’s just that I can’t get it out of the menu,” said executive chef David McCann. “It’s going to cause riots!”
Although seafood chowder is widely used in many Irish restaurants, McCann says Dromoland’s proximity to the Atlantic Ocean is a differentiator for castle iterations.
“Dromoland Castle follows the Wild Atlantic Road, so our door stream has all the ingredients,” he said.
McCann, however, sets Dromoland’s chowder apart by giving it a rich and dense texture.
“Our chowder is leek and potato base, so it has substance, not just cream,” he said. “White wine gives the chowder a deep flavor, and the lemon cuts the richness.”
McCann recommends pairing chowder with cream pints of stout or crispy, dry white wine. Of course, the side of freshly baked Irish brown soda bread.
If sitting by the stovetop and sitting a bowl of chowder at Dromoland Castle, McCann is kind enough to share the recipe. This fall, try the perfect comfortable meal at home.
DeRomanland Castle Seafood Chowder
4 parts
raw material:
– Base soup and potato soup
-3/4 cup raw fish (cod, salmon, monk, halibut)
-4 scallops
-8 prawns (cooked)
-2/3 cup mussels (cooked)
-1 teaspoon chopped parsley
-1 teaspoon chopped shallots
-3.4 ounces of white wine
-3.4 ounces of cream
-1/4 cup butter
– Lemon Square
method:
Bring the leek and potato soup to a boil and check the seasoning. The soup should have a strong consistency.
Place the wine and butter in a medium pan, bring to a boil and reduce by half, add the cream and bring to a boil.
Add raw fish and cook for 30 seconds under low heat, then add the cooked fish and scallops and heat.
