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News

05/09/2024

Recipe | Portavogie Prawn & Chilli Pasta | World Wellness Weekend


Portavogie Prawn & Chilli Pasta

Serves 2

  • 150g peeled Portavogie prawn meat
  • 3 tablespoons olive oil
  • 2 red chilli, de-seeded & finely chopped
  • 2 cloves garlic, finely sliced
  • 2 tablespoon chopped flat leaf parsley
  • 200g linguini

1) Heat the olive oil in the pan and fry the garlic and chilli over low heat for 2 minutes. Turn up the heat (be careful not to burn the garlic) add the prawns and cook for 2 minutes, until the prawns are pink.

2) Cook the Linguini in a large pan of boiling salted water until al dente. Using tongs, remove the pasta from the boiling water and add it to the frying pan with the prawns, along with 3 tbsp of the cooking water. Toss together and cook over a low heat for about 2 minutes.

3) Place the pasta between the serving bowls. Top with Parmesan and chopped parsley.

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News

05/09/2024

Recipe | Marinated Heritage Tomato Salad, Ewings Smoked Salmon, Torn Sourdough, Fennel, Mint Pesto | World Wellness Weekend


Marinated Heritage Tomato Salad, Ewings Smoked Salmon, Torn Sourdough, Fennel, Mint Pesto

Serves 2

  • 100g smoked salmon
  • 200g mixed ripe heritage tomatoes, sliced into even sizes
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1 bulb fennel, finley sliced
  • 100g sourdough, torn and lightly toasted
  • 80g fresh mint
  • 50g toasted pinenuts (keep 1 teaspoon back for garnish)
  • 1 garlic clove
  • 125ml olive oil
  • Zest of 1 lemon
  • Edible herbs and flowers

1) Place the tomato pieces into a bowl and coat with the oilive oil, sherry vinegar and season with sea salt, black pepper and half a teaspoon of caster sugar. Allow to marinade at room temperature for one hour before eating.

2) To make the pesto, place all ingredients into a food blender and blitz until smooth. This can be placed into a refrigerator in a sealed container until needed.

3) Slice the smoked salmon into ribbons and finely slice the fennel on a mandolin.

4) To serve put a spoonful of pesto in a bowl and toss the shaved fennel in pesto, layer up all the ingredients, and finish with the remaining toasted pine nuts, herbs and flowers.

Galgorm

Eat & Drink

22/01/2020

Galgorm Toasts Opening of New Whiskey Lounge Bar


Galgorm Spa & Golf Resort has officially opened its doors to the Resort's newly refurbished and refreshed entertainment offering, McKendry's Lounge/Bar.

Alpine garden Galgorm

Eat & Drink

28/11/2019

Gin Lovers Get A Taste of Galgorm with Own-Label Gin Launch


Galgorm Spa & Golf Resort have launched its first premium own-label gin, developed in partnership with Northern Ireland's newest artisan gin producer, Copeland Distillery

 Galgorm

Eat & Drink

31/08/2018

Daily Gin Tasting


A hidden treasure trove of the Resort, the Gin library houses Ireland’s largest Gin collection.


 Galgorm

Eat & Drink

13/02/2018

Pancakes | Recipe


Pancakes (Serves 4) 

What you will need:

- 135g self-raising flour

- 1 large egg

- 1/2 teaspoon salt

- 2 tablespoons caster sugar

- 130ml milk

- 2 tablespoons melted butter or olive oil, plus extra for cooking

- 1 teaspoon baking powder

 

Method

1. Whisk milk and egg together then whisk in the melted butter

2. Sift flour, salt, caster sugar and baking powder into a bowl

3. Add the milk and egg to the flour mixture and beat using a fork until smooth. Let the batter stand for a few minutes

4. Heat a non-stick pan or griddle with a knob of butter or oil.

5. When this is at medium heat, ladle ¼ cupful onto the pan

6 Wait bubble (around 2/3 minutes) then flip the pancake

7. Cook until both sides are golden

 

Toppings Suggestions 

  • Crushed Hazelnut and Banana
  • Blueberries and Strawberries
  • Bacon and Maple Syrup
  • Lemon and Sugar   
 Galgorm

Eat & Drink

12/01/2018

French Toast | Recipe


French Toast (Serves 4)

What you will need:

- 50 g Butter

- 25g Sugar

- 50ml Milk

- 8 slices Sourdough bread (approx ¾ inch thick)

- ½ teaspoon cinnamon powder

- Pinch of nutmeg

 

Method 

1) Mix together eggs, milk, sugar, cinnamon and nutmeg.

2) Heat butter in a non-stick pan on a medium heat.

3) Dip bread in egg mixture.

4) Fry until golden brown on one side then flip to cook the other side.

5) Serve warm with topping of your choice.

 

Topping Suggestions

- Mixed berries (raspberries, blueberries and blackberries) and crème fraiche

- Maple syrup and chopped pecan nuts

- Strawberries and whipped cream

- Sliced banana and chopped hazelnut

- Roasted peaches and vanilla ice cream

- Mini marshmallows and hot chocolate sauce

 Galgorm

Eat & Drink

06/12/2017

Nutella Stuffed Chocolate Chip Cookies | Recipe


With less than three weeks to go, it’s time to consider what treats you’re going to lay out for Santa Claus to keep him fueled for the busiest night of the year! Reports suggest that cookies are his weakness and to make your job easier, we have pulled together the perfect cookie recipe guaranteed to satisfy his sweet tooth

 Galgorm

Eat & Drink

09/02/2017

Gemma's Cakes | The People We Trust


Ahead of our upcoming Afternoon with Gemma’s Cakes & Sally’s Floral Studio, we have caught up with the lady behind the cakes, Gemma herself, to ask her some of your burning questions...

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