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Winter Solstice
December 21, 2014
07:57 AM

Winter Solstice

The oldest chestnut was to greet people today and tomorrow by saying:-
"Sure isn't there a great stretch in the evenings" .

We have always had a strong instinct to celebrate the Winter Solstice,
the shortest day,
the longest night.
This was the light at the end of Winter's tunnel and we could now start to countdown to Spring.

And so the Druids, the Celts, the Jews and then the Christians have always had a party about this date.

The next time someone says to you "But we have lost the TRUE meaning of Christmas" just smile quietly to yourself and open another bottle;-

“Sure isn't there a great stretch in the evenings.”

The Cour, Before and After
December 20, 2014
03:18 AM

The Cour, Before and After

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Brioche and Mincemeat Pudding
December 17, 2014
06:52 AM

Brioche and Mincemeat Pudding


This is the Brioche and Mincemeat Pudding in and then out of the oven, and it was extremely good, a rib sticker certainly but nothing like as heavy as Plum Pudding and it has all the tastes of Christmas. I had six for dinner and reckon they only managed a half (including seconds) but I imagine it'll be good reheated too !

About 12 slices of good white bread, not too thin and leave the crusts on (I freeze slices of my fruity brioche and use them) A jar of Mincemeat (I use my own) a couple of handfuls of fruit (I used apricots, dates, prunes and candied orange) some whiskey, 6 large eggs, 350ml Cream 350 ml Milk and three tablespoons of sugar. Soak the fruit for a few hours in a generous glass of whiskey, make six sandwiches of the bread spreading the mincemeat between the slices (use it all). Put these in a large flat ovenproof dish, cut where necessary to have them cover the bottom.Sprinkle over the fruit , and the whiskey and then some more whiskey should you feel in the mood.Beat the eggs with the sugar, bring the cream and milk to the boil and whisk into the eggs. Pour all this over the sandwiches and leave it for about an hour to soak up. cook it at 140C for about an hour. Serve with lots of cool Creme Anglaise and have a great Christmas !


Noveau Genou, Nouvelle Terrasse
December 15, 2014
04:40 PM

Noveau Genou, Nouvelle Terrasse

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Christmas Goldfish Bowl
December 14, 2014
08:12 PM

Christmas Goldfish Bowl


  Martin Dwyer
Consultant Chef