December 10th, 2013
The Killarney Wine Rooms at the Malton for the perfect choice for a unique New Years Eve experience
Chargrilled Fillet of Irish Beef, Pont Neuf, Confit Vine Cherry Tomatoes, Black Pepper Cream, €28.95
Char Grilled Rib Eye of Irish Hereford Beef, 10oz Rib Eye of Tender Irish Hereford Beef, Parsley & Garlic Grilled Portobello Mushroom, Skinny Fries & Garden Salad served with a choice of Garlic Butter or Pepper Sauce €24.95
Tandoori Scampi,Golden Fried Monkfish in a Tandoori Batter served with Basmati Rice, Cucumber Riata, Garlic Naan Bread, €18.95
Oven Roasted Fillet of Hake,Lemon Scented Pomme Puree, Crab Meat & Tomato Vinaigrette, €22.95
Irish Beefsteak Burger,Homemade Beefsteak Burger with Emmental Cheese,Crispy Bacon & Tomato Relish in a Floury Bap with Salad & Skinny Fries, €13.95
Mac & Cheese Bake, Macaroni Pasta, Sun Dried Tomato, Artichokes & Mascarpone Cheese, Cheesy Breadcrumb topping served with Salad & Garlic Bread (V), €12.50
Smoked Salmon & Prawn Pappardelle,White Wine Baby Caper & Dill Cream, €18.95
* * *
Caramelised White Chocolate & Cranberry Brûlée,Home Made Shortbread Biscuit €5.95
Orange Cheesecake with a Crunchy Biscuit Base,Grand Marnier Glaze, Raspberry Sauce €5.95
Menu available from 6.30pm, last orders at 9.00pm.
To book call +353 (0)64 6638000
Click here for more information
December 6th, 2013
125g soft butter
125g icing sugar
2tbsp boiling water
Grated Zest of an orange (optional)
Beat together the butter and icing sugar(and zest if using). Then beat in the boiling water and brandy. Chill and store in the fridge until the Christmas pudding comes out…Yummy… Noel Enright-Sous Chef at The Malton Hotel
December 6th, 2013
This sauce only takes 20 minutes to prepare and 20 minutes to cook. And the twist? It’s based on a recipe for Cumberland sauce (one for the foodies!!) – This recipe is for approximately 6-8 people.
500g fresh cranberries
120g caster sugar
1tsp corn flour
1 tsp English mustard powder (if you can’t get the powder just use mustard sauce)
Pinch of ground cloves
½ lemon juiced and zest
1 orange juiced and zest
55g nibbed almonds (small skinned almonds)
Pinch of salt
Heat the cranberries, port, sugar and orange juice over a medium heat until the cranberries start to soften and burst. Mix the cornflour, mustard, lemon juice and cloves with a little water to make a paste. Stir this paste in to the berry mix. Add the sultanas, almonds, orange and lemon zest. Simmer for 5 minutes and remove from the heat. Store in an airtight container in your fridge. Serve with your Christmas dinner & amaze your guests. Enjoy, Noel Enright - Sous Chef at The Malton
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
(12 portions, 180c, 15 minutes)
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