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Recipes

 

Granny griffins scones are officially the Best Scones in Ireland. Goodalls of Ireland, Odlums and the Public have given Granny Griffin this award for 2015



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Makes 15-18  Award Winning scones 

 
Turn on oven to 180 degrees celsius (fan oven).  Always make sure it is hot before
you start 

 

Ingredients:
 
2 lbs of Odlums Self Raising Flour
2 level teaspoons of baking powder
8 oz of Cold unsalted butter
2  of Granny Griffin handfuls of Shamrock Quality Sultanas.
2 free range eggs  (do not whisk the eggs)
Fresh Milk from the fridge
Butter Milk at room temperature
A teacup of Siucra Caster Sugar (150-180g) adjust to taste. 
 
Mix all dry ingredients and Cubes of butter with your cool hands 
Add in 2 whole eggs (not whisked) and an even mix of whole milk and Butter milk.
The amount of milk
will vary but Granny Griffin always aims for quite a wet mixture .
 
Granny Griffins Secrets from her  treasured recipe book
 
Always keep your eggs at room temperature. Never in a fridge and not in a very
warm place
in your kitchen
 
Have all your ingredients as cool as possible. 
 
Mix all the dry ingredient well first and then add cubes of butter. You need to do
 this with very coldhands. As they say cold hands .... Warm heart.
 
 Dont over work these ingredients. Then out with a fork and mix in the eggs and milk
mixture to a nice wet consistency. 
 
Cool your hands with water again and knead the mixture. Handle the dough with love,
Never ever over work it. 
 
Roll out the mixture on a cool table to a thickness of an inch high. 
Cut with a cool scone cutter. never twist the scone cutter.  Try to cut straight down. 
Glaze scone with an egg. Top and sides. This will help your scones stand proud.
Put scones  into your warm oven as quickly as possible. 
Bake for 15-18minutes. ever oven is different
 
Always bake your scones with love and quality ingredients. 
 
Serve with Homemade jam and Freshly whipped cream. 
 
For a Seasonal strawberry scone replace the sultanas with the best strawberries available.
Rosscarberry Strawberries are given the seal of approval From Granny Griffin 



shortcrust2


Ingredients:

Pastry:

• 8oz flour

• 4oz butter

• 1 egg

• 1 tbsp sugar

• water (if needed)

Filling: 

• Strawberries

• Passion fruit

• Sugar

• Cream

• Vanilla essence

 

Method:

Mix butter, flour, and sugar. Add egg to the mixture. Roll the pastry out and cook for 12 minutes at 170°C.

Whip the cream, add sugar and vanilla essence. Dice the strawberries, then add the passion fruit.

Once the pastry is cooked, leave cool, assemble and enjoy

Cajun salmon


Ingredients:


• 1 piece of Salmon
• 50g of cajun spice
• 50g garlic butter
• 1 red onion
• Chopped coriander
• Salt & pepper
• 100ml of olive oil
• 100g of butter
• 1 large plum tomato
• 1 clove of garlic
• 6-8 baby potato
• 1 lemon, 1 lime

 

 

Method:

Top the salmon with cajun spice, then place the fish on a pan with olive oil and butter to cook at a low gas level. During that time, dice the plum tomato and red onion, chop the garlic and mix all the ingredients in a bowl. Add the chopped coriander, salt, pepper and the jus of lemon, olive oil. Turn the salmon and take the pan off the gas.
In a pan put garlic butter, dice boil baby potato, warm up the mix, add salt and pepper, then dress the dish with the baby potato, then the salmon and finally the salsa on the side. Enjoy!

Lamb Liver Champ Potatoes 2

 

 

Ingredients:

 

  • 1lb lamb's liver
  • 125g smoked sliced bacon (rashers)
  • 1 white onion, sliced
  • 1 bunch spring onion, chopped
  • 1lb potatoes for mash
  • gravy

 

 

Method:

 

  1. Cook the potatoes for mash and set aside
  2. Gently cooked the sliced onions without colour for 10 minutes until soft
  3. Slice the lamb's liver and coat in flour, pan fry each side in butter for 2 minutes
  4. Grill the smoked rashers, asdd the cooked onions to the gravy. Add the chopped spring onions to the mash
  5. To plate up, first put a scoop of the champ potato on the plate, then layer the smoked rashers and slices of lamb liver on top. Pour the onion gravy over the liver and bacon and garnish with a sprig of flat leaf parsley.

    Enjoy!


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OPENING TIMES

Mon-Sat 9am - 6pm

Sun 10am - 6pm

Bank Holidays 9am - 6pm

Restaurant open til 5:30pm

 

LOCATION

Dripsey, Co. Cork.
Tel: +353(0)21 7334286

Restaurant Tel:
+353(0)217334600

 

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