In honor of St. Patrick's Day, we present the 10-passenger barge SHANNON PRINCESS, cruising through the heart of Ireland on the Shannon Waterway. On board, you will enjoy the best of that personal, Irish hospitality from Captain Ruairi Gibbons and Chef Olivia Power - and that includes the divine "New Irish Cuisine' produced in Olivia's floating galley! She is a graduate of the prestigious Ballymaloe Cookery School and part of a movement dedicated to fresh ingredients and updating the traditional foods.
Chef Olivia says, "We choose our free range and organic ingredients from dedicated local producers with a genuine love of food. Our handmade Farmhouse cheeses are unique to each cheese maker's farm and their dairy herd."
Welcome Aboard Dinner
From our Galley Oven
Thyme & Merlot Onion Focaccia & Sourdough Breads
with flavored dipping oils
Amuse Bouche
Wild Garlic & Nettle Soup
To Start
Pan-seared Foie Gras on Vanilla French toast Waffles
with
Gooseberry & Verbena Compote
Sorbet
Lemon & Golden Marjoram Sorbet
Main Course
Seared King Scallops
with a
Thyme & Merlot Onion Focaccia & Sourdough Breads
with flavored dipping oils
Amuse Bouche
Wild Garlic & Nettle Soup
To Start
Pan-seared Foie Gras on Vanilla French toast Waffles
with
Gooseberry & Verbena Compote
Sorbet
Lemon & Golden Marjoram Sorbet
Main Course
Seared King Scallops
with a
Soufflé of Saffron & Crab
Grilled Young Chicory with a Gazpacho Broth
Herb & Baby Leaf Salad
Grilled Young Chicory with a Gazpacho Broth
Herb & Baby Leaf Salad
Cheese Course
Killaloe Farmers Market Cheeses
with
Walnut Bread & Membrillo Jelly
Vintage Port & Fresh Fruits
Dessert
Figs with a Hot Foaming Elderflower Sabayon & Crisp Almond Tuiles
To Follow
Handmade Petit Fours
with Liqueur Coffees, Herb Infusion Teas, or Cognac
***
Killaloe Farmers Market Cheeses
with
Walnut Bread & Membrillo Jelly
Vintage Port & Fresh Fruits
Dessert
Figs with a Hot Foaming Elderflower Sabayon & Crisp Almond Tuiles
To Follow
Handmade Petit Fours
with Liqueur Coffees, Herb Infusion Teas, or Cognac
***
A Special Recipe - From Chef Olivia's Kitchen... to Your Kitchen!
Guinness Stout Cake
A taste of Ireland's favorite drink made into a delicious cake.
Shannon Princess guests LOVE this dessert!
- 3/4 cup plus 2 tablespoons cream flour
- 1 cup plus 1.5 tablespoons unrefined sugar
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon of salt
- 1 large egg
- 1/2 cup plus 2 generous teaspoons butter
- 1/2 cup plus 2 tablespoons natural yogurt or butter milk
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa
- 1/2 cup plus 2 tablespoons of Guinness Stout
Preheat your oven to 350 degrees
Prepare your cake tin by lining with parchment paper
Prepare your cake tin by lining with parchment paper
In a large mixing bowl sieve all the dry ingredients together. Then lightly whisk the egg, vanilla and buttermilk/or yogurt in a jug. Next melt the butter, cocoa and the Guinness in a saucepan, When it is just melted stir it smooth making sure there are no lumps. Now mix all ingredients together, pour into the prepared tin and bake for approx 45 minutes or when a tester comes out clean. Let to stand for 30 minutes before turning out from its tin. Turn out and cool on a wire rack.
To serve
Dust with cocoa & serve with softly whipped cream or ice with a chocolate butter cream.
The barge SHANNON PRINCESS cruises from mid-April to the end of October, 2011. Six night cruises depart every Sunday from Dublin, return the following Saturday. The cruise fare of $4,200 per person in a double occupancy cabin includes the chauffeured transfer to/from Dublin to the route, all meals, wine with meals, open bar, daily chauffeured sightseeing and TLC from your all-Irish crew of five. Book a SHANNON PRINCESS cruise, plus two or three nights in Dublin - viola! Think of this barge for WHOLE BOAT CHARTERS, too! Perfect for families and groups of couples!
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