Make this Irish element at home

Welcome Clubhouse hawhere we celebrate the most enjoyable food and drink of the game. Hope you brought your appetite.

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everyone who has visited Ireland likely to leave with the same discoveries: Golf is incrediblethe magic landscape and soup? Outside this world. Okay, maybe that’s just me. But the thick texture and strong aroma of Irish soups is so different from what I can get at home that I always expect to order everything in the menu.

And this goes double for the rod of all descriptions. While visiting Ireland this summer, if I saw a seafood rod on the menu, it was ordered immediately. Even my chosen children became fans. With the rapid approach of the autumn season, and the good they take over Club K just outside Dublin for this week Irish In the world tour of the DP, now it looks like the perfect time to highlight this heartfelt and spicy dish.

In Ireland Dromoland Castle -A five-star luxury hotel with a 206km stellar golf course (approximately 128 miles) south-west of K Club, chowder seafood has been a menu network for more than two decades.

“I just can’t remove it from the menu,” says Executive Officer David McCann. “It would cause a riot!”

While seafood chowder is widely available in many Irish restaurants, McCann said Dromoland’s proximity to the Atlantic Ocean is a creator of changes for the castle.

“Dromoland Castle is along the wild Atlantic road, so we have all the ingredients on our doorstep,” he says.

Another way that McCann shares Dromoland’s scarf, however, is stirring it with a rich, thick structure.

“Our chowder is a base of potatoes and potatoes, so there is substance and not just cream,” he says. “White wine gives the rod a scent depth, and the lemon shortens the wealth to finish.”

McCann recommends pairing the rod with a soft cream pin or a fresh, dry white wine. And of course, a side of bread baked baked brown soda.

If landing of the hotbed with a bowl of rod on Dromoland Castle is not in your near future, McCann was gracious enough to share the recipe. Try at home for the perfect comfort meal this fall.

Dromoland Castle Seafood

4 -piece

Ingredients:

—Leek and potato soup for base
-3/4 cup raw fish (merlc, salmon, Monkfish, halibut)
-4 scallops
-8 prawns (cooked)
-2/3 cup mussels (cooked)
-1 tablespoons of chopped parsley
-1 tablespoons chopped
-3.4 Oz white wine
-3.4 oz cream
-1/4 cup butter
-Squeze of lemon

Method:

Bring the leek and potato soup to boil, check the spices. The soup should be with a thick consistency.

Put the wine and butter in a medium pot, boil and reduce half, add the cream and return to the boil.

Add the raw fish and simmer for 30 seconds, add the other cooked fish and scaffolding and heat.