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Cooking Tips Maudlins Hotel
When cooking green vegetables in particular, like broccoli, mange tout, cabbage etc. People boil them and boil them and keep boiling them till they are near death.
Its natural goodness and nutrients and colour are gone and not appealing at all. It’s simple, bring to boil some water and add some salt for flavour, you only need enough water to cover the vegetable. Add your broccoli, bring it quickly back to boil. When boiled, drain add a nob of butter and season again with just salt. What you will have is bright coloured vegetables full of flavour and a bit of bite.
The same principle applies to overcooked dry pork fillet or breast of chicken. Use a very hot pan and have your oven pre-heated to 180 degrees Celsius. Place some sun flower oil in a pan add your chicken breast, service side down, season, leave till a golden colour forms. Turn and repeat the process add a nob of hard butter and sprig of time; baste for a minute then place in your oven for approx. 12-15 minutes or till firm. Take out and leave to rest for 2-3 minutes, your chicken is full of flavour and in particular moist. Enjoy.
A tip when cooking. Don’t add pepper, all pepper does is give heat to your veg and not flavours, we use very little pepper in the kitchen even if doing chicken, beef etc… We just add salt.
Rossa Fahey
Head Chef
Maudlins House Hotel, Naas Co. Kildare
Reviews
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My boyfriend and I recently stayed in Maudlins House Hotel and we were so impressed with it. Our room was gorgeous, so cosy and comfortable, possibly the best nights sleep I've ever had. The bar food was delicious, so tasty and great value for money. Also, all of the staff (Reception in particular) were so friendly and helpful, such a pleasure to speak too. Overall, our stay was completely relaxing and so enjoyable, we will definitely be back in the very near future.
Suzanne, Dublin 7
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We only stayed one night, but we were very impressed. Staff very helpful and accommodating. Dinner in the bar was excellent and breakfast was the best we have had in a hotel for years. Thank you.
Simon, Shanbally
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Hi my stay here on the 11th of feb was brillant. This hotel is a gem and cant wait to go back. My room was the coach room and it was so so hot. lovely.Could not say a bad thing . Everything and everyone excellent. Angela from Banbridge
Angela, Banbridge
