Ashford Castle’s Seafood Chowder with Guinness & Treacle Soda Bread
Chowder at Ashford Castle, Co. Mayo
The magnificent Ashford Castle has stood sentinel on the shores of Lough Corrib for over 800 years. With an estate of such spectacular proportions, every moment spent within its grounds creates indelible memories. Once home to the Guinness family and today a multi-generational resort, Ashford Castle is lovingly managed by a dedicated team that passionately cares about every single guest.
Dining options are nothing short of remarkable. Experience fine dining in the grandeur of the George V Dining Room, casual dining in the cosy setting of Cullen’s at the Cottage or the atmospheric Dungeon, or a delightful Afternoon Tea in the elegant Connaught Room.
Here Executive Chef Liam Finnegan gives us his recipe for the hotel’s iconic Guinness & Treacle Soda Bread, which partners perfectly with their Seafood Chowder.
Seafood Chowder
Ingredients
- 100g Onion diced
- 200g Potato diced
- 150g Carrot Diced
- 100g Leek Diced
- 75g Smoked Bacon
- Lemon
- 1 Bay leaf
- 4 sprigs Thyme
- 10g Parsley Stalks
- 100g Unsalted Butter
- 500ml Chardonnay wine – unoaked
- 500ml Fish stock
- 1000ml Cream
- 500ml Milk
- 250g Mixed seafood – Cod, Salmon, Haddock
- 200g Mussels and Clams
Method
- In a saucepan lightly caramelise the bacon lardons until they are light in colour.
- Lower the heat to simmer and add the Onion with 100gr of butter with a pinch of salt (no colour) cook until translucent.
- Add the potato then add the bay leaf, thyme, parsley and the juice and zest of 1 lemon.
- Add the fish stock and reduce by half. Separately reduce the wine by a third and add to the reduce stock.
- Now add the cream, bring to the boil and reduce to required consistency.
- Remove the herb – thyme, bay leaf and parsley – then add the mixed seafood for 4-5 mins or when the mussels / clams are opening.
Chefs Tips
- When juicing the lemon leave the whole lemon in the stock for a few minutes – it gives a nice confit tone.
- Sourcing – use the best supplier for seafood – you can add a smoked fish for complexity and more depth – be careful it doesn’t dominate.
- We make a spring onion and parsley oil – I always find an oil will coat the palate and add more flavour and it blends nicely with the chowder sauce.
Chowder at Ashford Castle, Co. Mayo
Guinness & Treacle Soda Bread
Ingredients
- 500g wholemeal plain flour
- 500g plain flour
- 80g caster sugar
- 1 tsp baking powder
- 2 tsp bicarbonate of soda
- 15g salt
- 120g porridge oats, plus extra for scattering over the top
- 180g treacle
- 100g Honey
- 300ml Guinness
- 80g unsalted butter, melted
- 500ml buttermilk
- 1 large Organic egg, beaten
Method
- Preheat the oven to 190°C/170°C fan/gas 5 and place a baking sheet in the oven.
- In a large bowl, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats.
- Add the treacle and Guinness to the dry ingredients and stir in. Add the melted butter and mix well.
- Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk).
- Using your hands, shape the dough into 100g mini loaves (weigh them so they’re all the same size).
- Put on the prepared baking sheets, brush the tops with beaten egg, scatter over a few porridge oats and cut a deep ‘X’ shape in each with a sharp knife.
- Bake the loaves for 30 minutes until done.
- Serve with Seafood Chowder.
Chefs Tips
- It’s easy to halve this recipe if you don’t want to make such a big loaf.
- The loaves will keep for up to 2 - 3 days in an airtight container. Warm them through in a low oven to freshen up.
- Leftover brown bread is great with smoked salmon or mackerel pâté.