November 28th, 2013
This Christmas Pudding Recipe can be prepared overnight, it takes up to 4 hours to cook and can be eaten on the day or stored for up to 3 months. This recipe will make 2 x 1.2 litre puddings- Noel Enright, Sous Chef at The Malton
900g mixed dried fruit (figs, apricot, cranberries, sultanas etc)
1 orange, zest and juice
250g softened butter
225g brown sugar
4 large eggs
110g self raising flour
85g chopped nuts
1 tsp ground nutmeg
1tsp ground cinnamon
Roughly chop the dried fruits and place in a large bowl with the brandy, orange juice and zest, mix thoroughly, cover and keep in the fridge overnight. The next day lightly grease the pudding bowls. In a food processor, whisk together sugar and butter and then gradually whisk in the eggs. When the eggs have been incorporated into the mixture add the soaked fruits and stir well. Stir in the breadcrumbs and flour, followed by the spices and nuts. Fill your pudding bowls and cover tightly with a lid.
To cook either place in a steamer for 4 hours or place bowls in a large sided baking tray filled with tepid water ( to cover 2/3rds of the bowls) and bake in the oven at 120 degrees Celsius for 3 ½ to 4 hours. Serve with custard or cream…Yum
November 28th, 2013
For unbelievably good mince pies you need to have top quality mincemeat. I have included a mincemeat recipe which is easy to produce and guarantee you won’t find better than this but if you’d rather buy mincemeat then choose a good quality brand that is thick & not too runny – Noel Enright, Sous Chef of The Malton
225g suet (ask your butcher for it and to mince it for you)
225g cooking apples, peeled and then grated on the coarse side of a box grater
125g candied peel
200g light brown sugar
1 tsp mixed spice
1 orange, juice and zest
Mix all the ingredients together and store in an airtight container until ready to use.
For the Pastry (12 portions, 180c, 15 minutes)
200g butter, cubed
400g plain flour
100g ground almonds
100g golden caster sugar
1 orange zest
2 tbsp milk
Blitz the butter, flour and ground almonds in a food processor until you get a crumbly texture. Then blitz in the orange and sugar. Slowly add the milk, while the motor is still running and until the ingredients come together to form a dough. Tip onto a lightly floured surface and knead if required. Rest for 10 – 15 minutes and then roll out. Cut out 12 discs sizes for the base of a bun tin and 12 discs to fit as the lids. Fill these with the mincemeat and cover with the lids, brushing the edges on the bottom side to help secure.
Bake in a preheated oven for 15 minutes and pop out onto a wire tray to cool. Server with custard or cream…Enjoy & Happy Christmas !
October 29th, 2013
Enjoy a cosy midweek or weekend break at The Malton this November with one of our tempting packages:
Midweek Specials: from €139.00 per person sharing
Weekend Specials: from €159.00 per person sharing
(€30.00 single room supplement per night)
Our packages include:
Two nights accommodation with delicious breakfast each morning
Dinner on one evening of your choice in our award winning restaurant The Garden Room
Leisure facilities and fabulous pamper packages in The Innisfallen Health & Beauty Rooms
To book online click here or call Aine or Katarina on 064 6638000.
October 29th, 2013
Welcome the New Year in Killarney this year with family and friends at The Malton. Our two day packages includes a five course dinner in our award winning restaurant The Garden Room on New Years Eve followed by entertainment in the Punchbowl Bar. Our poplular Family Fun programme will be action packed with fun and activities for our little guests to enjoy over the festive period.
New Years Eve Dinner Menu 2013
Chicken Liver & Foie Gras Parfait, Rhubarb Ribbons, Ginger & Rhubarb Chutney, Grenadine Syrup, Toasted Brioche
Pan-Seared Scallop, Curried Shellfish Veloute & Granola, Mini Poppadums
Goats Cheese Parfait, Roasted Baby Beets, Toasted Quinoa, Lemon & Vanilla Syrup
Seafood Bouillabaisse with Rouille
Beetroot & Apple Soup
Gin & Tonic Sorbet
Chargrilled Fillet of Irish Angus Beef & Smoked Potato Mousseline, Beef Cheek Wellington, Beef Jus
Roast Fillet of Halibut, Vanilla Pomme Puree, Crabmeat & Tomato Vinaigrette with Saffron & Asparagus
Pan Seared Supreme of Guinea Fowl, Ballantine with Parma Ham, White Onion, Chanterelles, Savoy Cabbage, Jus
Duo of Malton Desserts: Mini Choux Pastry Ring filled with Praline Cream, Strawberry & Pink Champagne Jelly
White Chocolate & Cranberry Brulee, Homemade Ginger Shortbread, Marshmallow Ice Cream
Warm Pecan & Banana Slice, Butterscotch Sauce, Toffee Crunch Ice Cream, Caramelised Banana
Tea or Coffee
Our two night package is available for arrival on either 30th or 31st December for two nights:
€205.00 per person sharing in a Classic Bedroom: Two nights accommodation with breakfast each morning, and New Years Eve Dinner in The Garden Room Restaurant followed by entertainment in the Punchbowl Bar. Single Room Supplement: €30.00 per night.
Children’s rates: €70.00 per child sharing with two adults, (5 – 12 years, children under 4 years are complimentary). Children in separate or interconnecting rooms: €130.00 per child.
To book call Aine or Katarina today 064 6638000.
October 25th, 2013
Ingredients 180 c – 90minutes
1 large mug of cold strong tea
270g plain flour
80g soft brown sugar
350g mixed raisins and sultanas
1 teaspoon bread soda
1 teaspoon mixed spice
Zest of 1 orange (optional)
Soak the zest, dried fruit and sugar in the tea overnight. Next day beat the egg and add it to the soaked fruits. Sieve the flour, spice and baking soda together, then fold into the soaked fruits mix. Pour the mix into a 7” round non stick loaf tin.
If your putting charms into the cake this is the stage to do it at, but remember to wrap them in grease proof paper and make people aware of their presence before they consume a slice!! The traditional charms used were a coin, a ring, a piece of cloth, a pea, a thimble, a button and a matchstick.
Bake the barmbrack in the oven for 90 minutes. To check that the cake is fully cooked pierce the centre of it with a small knife, if the knife comes out clean you can pop the cake onto a wire rack and enjoy the aroma as the cake cools down. Happy Halloween….
October 15th, 2013
As 4 Star Accommodation we uniquely provide such little extras as washing liquid & dishwasher tablets in the kitchen to shower gel & soaps in the bathrooms. We also provide a mid-week clean & linen change to each apartment/house for a 7-night stay.
The following outlines what the accommodation units contains to help answer any questions you may have while you’re packing!
Fully equipped & stocked kitchen including all delph, glasses & cutlery, grater, wine opener, can opener, garlic press, fish slice, potato masher, wooden spoons, mixing/salad bowls, coffee pot, salt & pepper (stocked), sugar bowl, milk jug, teapot, butter plate, nest of saucepans & large saucepan, frying pan. We also include sachets of sugar, coffee and UHT milk & pack of biscuits to ensure you can have a well deserved cuppa after your long journey. Washing liquid, dishwasher tabs, rubber gloves, washing machine tablets and kitchen towels. Oven, fridge freezer, washing machine, dishwasher, toaster & kettle.
Flat screen TV* and DVD player. Electric fire & storage heaters in the apartments. Open fire & storage heaters in the houses*
All bed linen & towels. Flat screen TV in apartment bedrooms in & deluxe houses. Electric heaters
Towels, hand wash, shower gel, shower cap
Iron & ironing board, hair dryer, sweeping brush & dustpan, clothes horse
Patio area with table and chairs.
Travel cot, large wooden cots, hi chairs, bed rails, stairgates, camp beds (extra cost), extra pillows, blankets
*Superior houses do not have flat screen TV in the living room & no TVs in the bedrooms. House 10 has an electric fire.
Babysitting services also available
October 14th, 2013
From 21st October, 2013 The Malton in association with NCPS, (Nationwide Controlled Parking Systems), are introducing Pay & Display parking to ensure all our customers and patrons have priority access to our car parks. The nominal charges are as follows and we wish to assure our customers and patrons that our new policy will ensure better parking facilities at The Malton:
€2 per day
Guest can pre-pay online (click link) via parkbytext™ website and enter guest code 1433 in the location box.
€1 per hour
€5 per day (applies after four hours)
Non residents can pay on-site via Pay and Display Machine or on-site via parkbytext™ instructions
For further information on how to useparkbytext™ simply click www.parkbytext.ie/help.html
October 9th, 2013
Indulge in some pampering at The Malton, we have a range of fantastic packages available in our Innisfallen Health & Beauty Rooms. Our salon products, YonKa Paris, are all naturally perfumed and alcohol free, promoting relaxation, wellbeing and total rejuvenation for mind, body, and spirit.
- Innisfallen Spa Package
1 hour Swedish Massage with a Hydrotherapy Bath treatment.
Treatment time: 1 hour 20 minutes Price: €59.00
- Malton Duo
Luxury Manicure & Pedicure
Treatment time: 2 hours Price: €60.00
- Ultimate Facial
1 Hour Facial with Complimentary Eyebrow Shape
Treatment time: 1 hour 15 mins Price: €65.00
- Total Indulgence
Mini Facial & Half Hour Back, Shoulder & Neck Massage
Treatment time: 1 hour Price: €60.00
- Plaisir Des Sens
Hydrating Facial with a Swedish Back, Neck & Shoulders Massage
Treatment time: 1 hour 30 minutes Price: €75.00
- Heavenly Body
Full body exfoliation with a 1 hour Yon-Ka Aroma Lux Massage
Treatment time: 1 hour 30 minutes Price: €75.00
- Malton Escape Package
Eye Lash tint, Brow tint & shape and a choice of either a Mini Facial or File & Paint
Treatment time: 1 hour Price: €50.00
- Just for Men
1 Hour Full Body Swedish Massage, 1/2 hour Deep Pore Cleansing Facial and a Hydrotherapy Bath Treatment
Treatment time: 2 hours. Price: €75.00
Our special offers are subject to availability, for appointments contact us on + 353 64 6638000 or email:email@example.com.
September 13th, 2013
Share the wonders of wintertime at The Malton this Christmas season. With open log fires warming this 19th Century Victorian Hotel, we are ideally situated in the heart of Killarney offering superb comfort and beautiful interiors that truly captivate the wonderful magic of Christmas.
Christmas is a magical occasion and to make your holiday memorable our programme of events incorporates all the festive traditions – Santa’s Visit, Christmas Carols, Homemade Christmas Puddings, Traditional Mince Pies and lots more!
August 30th, 2013
Our Sous Chef Noel Enright’s recipe for Curnie Bread aka Spotted Dick or Spotted Dog. This bread is similar to soda bread in its production but is sweeter and contains dried fruit. 1 loaf, 45 minutes,180c
1lb (450g) plain flour
1 tblsp caster sugar
1 level tsp baking soda
1 egg (beaten)
30g butter (melted)
1 tsp salt
4oz (100g) raisins, sultanas and currants.
1 tblsp caraway seeds (optional)
Sieve dry ingredients into a bowl and form a well. Add the melted butter, egg and most of the buttermilk. Fold in the flour by hand until the dough comes together, add the remaining buttermilk if required but remember the dough should be soft but not sticky, just add a little flour if your dough becomes too sticky to firm it up again. Knead the bread and shape into a round disc about 2” thick. Cut an X on the top of the loaf and bake on a floured tray in a preheated oven at 180c for 45 minutes. To check its baked tap the base of the loaf and if it sounds hollow then the bread is ready. If not then return to the oven for a couple more minutes. Place on a wire rack to cool. Slice and serve on its own or spread with Kerrygold butter and a nice cup of Tea, yum. Enjoy….