Into Kildare are giving one lucky winner the chance to win tickets for two to a seven-course tasting experience at St Leger Restaurant at the Curragh Racecourse
Whether it’s for the high style stakes at the races or to indulge in some luxurious hospitality, Ireland’s tastemakers tend to flock to Kildare. And so the Curragh Racecourse is a fitting home for Taste of Kildare, a new foodie showcase that will be part of the Autumn Festival of Racing, from 24-25 September.
On the same day as the prestigious Goffs Millions, Europe’s richest race for two-year-olds, racegoers can get to know local artisans and their fayre. Following a Born and Bred in Kildare theme, discover food stands and trucks selling signature dishes prepared by the best known food outlets in the county.
Day two of the festival sees The Friends of the Curragh Irish Cesarewitch race day coincide with an exceptional culinary experience. Dine in style at the premier St Leger Suite where Kildare’s best loved restaurants will team up to serve a seven course tasting menu. Enjoy dishes with local flair and style as you enjoy a superb view of the parade ring and finish line.
Tickets start from €15 for the Taste of Kildare experience, including race day entry. Tickets for the Ultimate Taste of Kildare Experience with lunch in St Leger Restaurant cost €175. Buy yours at tasteofkildare.ie, or enter below to be in with a chance to win.
Closing date 19 September. Winner will be contacted. Prize is non-transferrable and winner must be able to attend on the 25 September
Tasty Trio – 3 local recipes from Kildare’s Finest
Top local chefs share their signature dishes ahead of Taste of Kildare at The Curragh Racecourse this September.
Goats Cheese Panna Cotta
Executive Head Chef Philip Gleeson, Killashee Hotel shares a simple light bite
- 1ltr cream
- 400g goats cheese
- 6 gelatine sheets
- 20g honey
- Sourdough croutons
- High bank orchard cider syrup
- Micro herbs
- Fresh figs
- The night before you want to serve, soak the gelatine leaves in cold water.
- Heat the cream to just before boiling point.
- Whisk in the gelatine sheets, then add the goats cheese and honey.
- Strain and pour into moulds to set.
- Allow to set overnight.
- When it’s time to serve, unmould the goats cheese. Dip the mould in hot water and turn out.
- Arrange onto a plate with sourdough croutons, herbs and cider syrup.
- Slice and arrange fresh figs on the plate to serve.
Executive Chef Barry Liscombe of Hartes of Kildare and Firecastle Lane, shares a crowd pleasing main
For the monkfish
- 4 x 6oz monkfish tail fillets
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp crushed garlic
- 1 tsp garam masala
- 2 tbsp rapeseed oil
For the curry
- 500g sweet potato diced
- 1 medium onion diced
- 2 courgettes diced
- 1 stick lemongrass
- 1 tbsp fresh ginger chopped
- 1 red chilli chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 cloves garlic crushed
- 2 tbsp honey
- 1 bay leaf
- 500g Killowen Greek yoghurt
- 100ml fish stock
- 50g fresh coriander & basil chopped
- Cover the monkfish in the spice mix and leave for at least 2 hours.
- In a very hot pan sear on all side to achieve a nice golden colour.
- Place in a pre-heated oven for 8 minutes at 180°C.
- Allow to rest for 3 minutes before serving.
- Cook all the vegetables in a heavy based saucepan on a low heat for 5 minutes.
- Add the spices and cook out for 2 minutes.
- Add the yoghurt, honey and fish stock, simmer for 15 minutes. Leave it on a very low heat to prevent the yoghurt splitting.
- Add the fresh herbs and a squeeze of lemon before serving.
Blood Orange & Turmeric Margarita
Barry Flanagan from Lock 13 Brew Pub and Kildare Brewing Co shares a kombucha cocktail
- 1 bottle ProKulture Organic Blood Orange & Turmeric Kombucha
- 30ml Cuervo Tequila
- 20ml Cointreau
- 25ml fresh lime juice
- 10ml sugar syrup
- Organic cane sugar, to garnish
- Dried blood orange or lime, to garnish
- Rim a coupe cocktail glass lightly with cane sugar. Chill the glass.
- Fill a boston shaker with ice, then pour in all the ingredients except the kombucha.
- Shake hard and then strain into the coupe glass.
- Top up with kombucha to add a hint of spice and zest, and add your chosen garnish.