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Food and Drink: Fourth of July


We're having a fourth of July celebration of our own here in the garden as Neal Kearns, Head Chef of Louis Fitzgerald Hotel shows us how to prepare some simple but tasty BBQ food...


Fourth of July Barbacue Menu

Beer and chilli marinated Barbeque sausages with barbeque roasted onions

Beer and chilli marinated Barbeque sausages with barbeque roasted onions

Two cans of beer (Heineken or Budwieser)

½ tsp cayenne powder

1 meduim onion, sliced

150g unsalted butter

8 large sausages

6 hot dog baps



Barbeque onions

3 medium onions, sliced

½ tsp chilli flakes

2 sprigs thyme

A dash of grenadine

100g butterUsing a stainless steel tray, place it on top of a medium heat barbeque, add the beer, butter onion and the cayenne. Allow to heat until it is gently bubbling. Add your large jumbo sausages and allow to bubble gently for about 15- 20 minutes depending on the size of the sausage. Then transfer out of the bath straight onto the grill and colour the sausage until golden, serve straight away in a hot dog bun with the onions below or reserve in the beer bath to keep them warm.




Barbeque onions

Combine all the ingredients in a tinfoil parcel and place on the barbeque on a medium heat when you start cooking the sausages. Simple!


Green goddess dip

2 tbsp Mayonnaise

2 tbsp crème fraiche

2 spring onions finally chopped

1 bunch of parsley, chopped

1 bunch chives, chopped

½ bunch tarragon, chopped

1 lemon, zest and juice



Simply mix all the ingredients together and serve with an assorted mix of roasted vegetables, raw and blanched vegetables

Dilled potato salad500g baby potatoes

150g celery, finely chopped

150g dill, chopped

1 tbsp Dijon mustard

3 tbsp sour cream

3 tbsp mayonnaise

3 spring onions, finely chopped

Boil  the potatoes in lightly salted water until just cooked, remove from heat, strain and allow to cool, in the mean time, mix all the other ingredients in a bowl and add a squeeze of lemon juice. Once the potatoes are cool, slice or dice them and simply mix into the dressing, refrigerate until needed. Remove from fridge about twenty minute before needed so to remove the chill from the salad.



Cabbage and apple slaw

2 Raw beetroot, peeled and grated

¼ raw cabbage, cored and finely sliced

1 small red onion, finely sliced

6 dollops of crème fraiche

2 apples, peeled and grated

Juice of one lemonCombine all the ingredients in a large bowl and mix well, coating everything with the crème fraiche and the lemon juice. Season with sea salt and cracked pepper, serve immediately or refrigerate until needed.


Peach cobbler with a cinnamon sugar

6 whole peaches or one tin of sliced peaches

125g plain flour

50g castor sugar

50g brown sugar

3g salt

½ tsp ground cinnamon

85g soft butter



Core and slice the whole peaches and place in a adequate roasting dish, run warm honey over the peaches and place in a pre heated oven at 160oC for about 10 minutes. Meanwhile combine all the other ingredients until they resemble a breadcrumb mix, remove the peaches from the oven and cover the peaches in the crumb mix.

Return to the oven for about 20minutes and serve warm with organic vanilla ice cream

Mint Julep

10 oz bourbon whiskey

8 tsp water

18 sprigs of mint

4 tsp brown sugarMuddle the leaves, sugar and water in a jug until the sugar has dissolved, add ice enough to fill the jug and then add the bourbon. Serve in a tall glass with a straw.