Easter Menu from Original Irish Hotels

Easter Recipe Images Ballynahinch Castle Hotel

Happy Easter to you and yours!

Unfortunately our hotels are not able to serve you delicious Easter dishes in their restaurants but they have shared some of their favourite Easter recipes for you to try at home.

Our Easter Menu includes Starters from Knockranny House Hotel, Main course from Beech Hill Country House & the dessert comes to you from Ballynahinch Castle Estate.

We hope you enjoy and if you recreate any of the recipes below be sure to share with us on our social media channels, just tag us #OriginalIrishFlavours.

Easter Recipe Images Knockranny House Hotel

Head Chef Seamus Commons loves this Wild Garlic and Potato Soup.. Fresh & Seasonal and simple to make.

This serves 2 so make sure to multiply if needed.

Ingredients:1 tbsp rapeseed oil
1/2 small onion
1 sprig thyme (chopped)
2 leeks (washed and diced)
2 baker potatoes (peeled and finely diced)
1/2 clove garlic
200g wild garlic leaves (washed)
300ml chicken stock
50ml double cream
Salt & Pepper to season


Heat the oil in a thick based saucepan over a medium heat. Add the onion, leeks, potatoes, thyme and fry for 3 - 4 minutes until softened without colour. Add the garlic and the wild garlic leaves.

Add the chicken stock and bring to the boil. Reduce the heat and simmer for 10 minutes.

Add the cream and use a hand blender to liquidise the soup.

Season to taste and serve in a warm bowl.

Easter Recipe Images Beech Hill Country House Hotel

Slow Roast Leg of Lamb with Roast Potato and Lamb Jus.


1 Bag Maris Piper Roast Potato
2 sprig Rosemary
3 cloves garlic
400 ml vegetable oil
Sea salt and cracked pepper

For the lambFor the Roast Potatoes.

Side of Lamb6 Carrots
2 large onion
½ bunch of celery
2 bay leaf
2 clove garlic
1 sprig rosemary
1 sprig thyme
½ bottle red wine
Sea salt and black pepper


1. Use a very hot pan with a little vegetable oil, make sure the lamb is seasoned heavy (you can put slight indentations on the skin for better effect), get a strong sear on all skin of the lamb.

2. Prepare carrot, onion, celery and garlic, these will be the base vegetables for the jus.

3. Next find a strong oven dish, you can layer the vegetables on the bottom, along with the rosemary, thyme and bay leaf.

4. Next cover the vegetables with the lamb on top and pour over the red wine.

5. This should be wrapped in foil and cooked out slow on 165c for roughly 4 hours depending on size, cook lamb to 60c, remove from oven and let it rest until it reached 65c

6. Use the rest of the vegetables and lamb stock to make your jus, its best to reduce the rest in a small pot to get the strongest flavour, when its reached the best flavour strain out the left over vegetables, it can be thickened with a roux or cornflour. (add extra lamb stock and soy sauce for extra flavour)

For Roast Potato:

Peel and wash the potatoes, ½ cook them in boiling salted water. Have your oven hot at 190c and add the veg oil, crushed garlic and rosemary. Have the oil hot before adding the part cooked potato. Add a generous amount of sea salt and cracked pepper, cook until crisp and fluffy, turning occasionally.

Easter Recipe Images Ballynahinch Castle

Chocolate and Orange Cake


For the chocolate and orange sponge: 400g Butter (soft)
400g Sugar
400g Flour – Self raising
8 Eggs
40g Cocoa powder
5g Baking powder
2 tsp vanilla extract
40g Buttermilk
5g Salt
Zest of 2 oranges

For the frosting 150g Butter
250g Cream cheese
900g Icing sugar


1.- For the sponges, preheat the oven 160 degrees, fan speed 3. Mix all the dry ingredients and add in the wet ingredients. Combine together.

2.- Pour into two cake moulds (24mm diameter) lined up with parchment paper.

3.- Bake for 30 minutes. Cool down on a cake rack. Once cool slice the sponge into three parts each.

4.- For the frosting, whisk the butter and the cream cheese until combined. Add the sieved icing sugar in two steps.

5.- Start by putting a sponge on the button on a cake stand, frost the top and put another layer of sponge. Follow that process until having used the 6 layers. Glaze the top and sides of the cake with the leftover frosting and smooth the surface down with the help of a palette knife.