General News - The Malton
Monday, January 13th, 2014
…then why not treat someone special to a romantic stay at The Malton this Valentines! Romance in luxury in our elegant Victorian Hotel with cosy fires, sumptuous food and luxury accommodation for that truly special Valentines celebration.
Monday, December 23rd, 2013
There are numerous different recipes and methods available on how “best” to cook your turkey. And some of these have merit, but to keep things simple, on what can be a hectic morning, here’s my recipe – Noel Enright, Sous Chef at The Malton.
You will need
1 oven ready fresh turkey(free range or organic if possible)
1 orange and/or lemon halved (placed in the cavity of the bird)
Crushed sea salt
1 roasting tray
1 preheated oven (large enough to fit your turkey comfortably)
Following the correct cooking time as a rule of thumb is essential so as not to dry out your bird. Allow 15 minutes per ½ kg at 200 Celsius. The bird is best cooked without stuffing (with the exception of a lemon or an orange halved to impart flavour) since stuffing the bird requires a longer cooking time. Rub butter underneath the skin and crushed sea salt on the skin. Place in a pre heated oven and cook the bird breast up. Many recipes suggest starting the bird breast down to protect this meat, but turning the bird over midways through the cooking process can be a risky manoeuvre. Baste the bird with its juices every 45 minutes. To check if the bird is cooked pierce the inner thigh and if the juices run clear it’s ready. At the end of the cooking process allow the turkey to rest for 30 minutes before serving. This allows the flesh to relax, and gives you precious time to finish the other components of your Christmas dinner. Enjoy & Happy Christmas.
Friday, December 20th, 2013
For the perfect roast potatoes use a variety such as roosters which are widely available or maris piper
Ingredients (4-6 portions)
6 to 8 potatoes (roughly the same size and peeled)
100ml duck fat
Fine sea salt
Place the potatoes in a pan of seasoned water, bring up to the boil and reduce to a simmer for 15 minutes. Remove from the heat and strain (gently shake in the strainer to rough up the edges). Preheat your roasting tray in the oven, at 200 Celsius. Add the duck fat and melt, then add in the potatoes. Season, sprinkle with fresh rosemary leaves and roast in the oven for approximately 20 minutes, turning after approximately 10mins. Perfect.
Monday, December 16th, 2013
Enjoy a post Christmas Revive break at The Malton this December!
We have a fantastic one night break which includes: Bed, Breakfast & Dinner in our award winning restaurant, The Garden Room for just €95 per person sharing on December 27th or 29th, to book online click here or call us today on 064 6638000.
Friday, December 13th, 2013
The cooking time for boiling a ham is approximately 20 minutes per 400g and 20 minutes over
1.5kg ham (Smoked if you prefer)
1 carrot peeled and cut in half lengthways
1 small onion halved
1 stick of celery
½ a leek roughly chopped
½ tsp cloves
1 cinnamon stick (crushed with the back of a knife, to help extract the maximum flavour)
Place all the ingredients in a large heavy based pan, cover with water and bring to the boil. Skim off any white foam that comes to the surface and turn down to a simmer. Cook for approx 1 ½ to 2 hours remove from the heat and allow to cool slightly.
To glaze the ham
1 tbls Dijon mustard
Remove the rind from the ham using a sharp knife. Score the remaining fat with the tip of the knife. Mix a tablespoon of the cooking liquid with the Dijon mustard and brush over the surface of the ham. Stud the ham with the whole cloves and sprinkle liberally with the Demerara sugar. Place on a baking tray and into a preheated oven at 200c for 20 minutes or until the ham takes on a sticky glaze.
Note: The ham can be boiled a day in advance. This will free up cooking space and time on Christmas day and the aroma from the cloves and cinnamon will fill the kitchen on Christmas eve, wetting the appetites for the day ahead ! Happy Christmas, Noel Enright, Sous Chef at The Malton