Charming Wicklow Cottage: A Taste of Irish Hospitality

Failte go Cnocic Chill Mhantain (A Welcome to the Hill of Wicklow)

Nestle in the heart of the Wicklow Mountains is a charming cottage surrounded by blooming flowers and, in summer, fields that glow yellow in the sunshine. It just happens to be the home of my daughter Valerie and her husband Niall.

Their cottage is blessed with one of the most beautiful gardens in Wicklow. A wonderful variety of trees and wildflowers fills the space, while flocks of colourful birds provide a cheerful soundtrack through the day. Tucked away in one corner is a greenhouse bursting with tomatoes, lettuces and other delicious vegetables.

Their home is a true example of Irish country living and hospitality – something deeply rooted in the small villages in Ireland. Both are wonderful cooks who make the most of the fresh local produce found in these mountains along with the superb fish and seafood from the nearby coastline and rivers. With these ingredients, they create delicious dishes, often adding their own creative twist to classic recipes.

During the winter and spring months, their kitchen fills with the comforting aromas of hearty soups, freshly baked breads and indulgent desserts. These are often enjoyed with a glass of full-bodied wine and, of course, the occasional deep black pint of Guinness.

The garden itself is a peaceful oasis – perfect for gentle strolls with friends, family and visiting parents like us. There are always wildflowers to gather and place in vases throughout the cottage. Apples, plums, and pears from the trees often find their way into a homemade cake or a warm crumble. In the greenhouse, sweet tomatoes are ready to be picked and quickly turned into a simple delicious spaghetti sauce.

My husband and I always love visiting their home. It truly feels like a little piece of heaven, tucked away in the mountains yet just a short drive from Dublin.

To celebrate, I am sharing one of Ireland’s most beloved dishes – Seafood Chowder – to set your taste buds tingling.

La Fheile Padraig sona duit! (Happy St. Patrick’s Day)

Ingredients

• 4 tablespoons of butter
• 4 stalks of celery, chopped
• 1 shallot, chopped
• 1 bay leaf
• 3 large Yukon gold potatoes, peeled and diced
• 2 medium size carrots, peeled and diced
• 3 tablespoons of flour
• 100 ml white wine
• 1 liter fish stock
• 125 ml cream
• zest of half a lemon
• 12 big tiger prawns, peeled but leave the tails on
• 12 small prawns peeled
• 200 grams of diced salmon
• 200 grams of diced snapper or Emperor fillets
• a hand full of mussels (at least 2 each)
• fresh parsley, finely chopped
• salt and pepper to taste

Method

• Melt the butter in a large saucepan over medium heat. When it sizzles add the onion, celery and carrots. Season with salt and pepper and cook, stirring occasionally until the vegetables star to soften.

• Add the white wine and cook for another 5 minutes.

• Then add the flour and stir into the pot well. Cook for another 3 minutes.
• Add the chopped potatoes and the bay leaf. Then pour in the fish stock and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are just soft. They should be tender but not disintegrating.

• Pour in the cream and add the lemon zest, carefully stirring all the ingredients with a wooden spoon. Simmer for 5 minutes.

• Stir in the prawns, the fish and the salmon pieces into the pot. While simmering carefully stir the ingredients until the fish is opaque and the prawns are bright pink.

• Add the mussels.
• Check for seasoning. Stir all the ingredients carefully with a wooden spoon. Cook for another 5 minutes until the mussels have opened.

• Ladle the chowder into bowls or soup plates and top each serving with chopped parsley.

Tips

• All seafood should be fresh.
• Don’t forget to scrub and clean the mussels.
• Discard any mussels that do not open.