The Horse & Jockey Hotel

The Horse and Jockey Hotel has a range of dining options to suit your tastes and mood, from afternoon tea in The Bakery at the Horse and Jockey to hearty steaks by the fire in The Enclosure Bar, to A La Carte in Silks Restaurant. Local suppliers are used and when possible goods are made in-house by our team of chefs in our main kitchen, pastry & bakery.

Here at the Horse & Jockey we are passionate about local food and produce. The Egan family has had a local knowledge of the best sources in Tipperary and continue to hold strong relationships with these Tipperary Food Producers. Some of them have gone on to global success which enriches our values and pride in the choice we have here in county Tipperary.

Dooks Fine Foods

Check out the recipes below and enjoy a Taste of Tipperary from The Horse & Jockey Hotel, Thurles.

Inch House Black Pudding

Inch House Black Pudding, Sour Cherry & Apple Salad

Ingredients: 
Inch House Black PuddingCrossogue Wholegrain Mustard
Vera Miklas Sour CherryAnnie 's Farm Mixed Leaves
The Apple Farm ApplesLemon
The Apple Farm Cider Vinegar
Garlic
Emerald Oil RapeseedRosemary

METHODOLOGY
1) Heat Pan Add 2 tablespoon of oil. Add crushed garlic & Rosemary to make infused oil.
2) Add 1 inch slice of black pudding, cook for 2 mins both sides. Season on both sides with small amount of salt.
3) For Dressing. Add 1 part mustard, 1 part vinegar 3 part oil. Mix in bowl till emulsified.
4) For Apple purre, add small knob of butter in pan, add peeled and chopped apples. Cook slowly stirring every few minutes till apples are soft. Add sugar to taste and puree.
5) Mix the dressing with the leaves.
6) For serving. In a small bowl add apple purre, black pudding, mix leaves, sour cherries, lemon zest.

Una O' Dwyer's Sausage Meatball Tagliatelle

Una O’Dwyer’s Sausage Meatball Tagliatelle, Cherry Tomato & Rosemary & Daru Cheese

Ingredients: 
Una O'Dwyer's SausagesFresh Tagliatelle
Cooleney Daru CheeseAnnie's Farm Cherry Tomatoes
Cilli, Thyme & GarlicAnnie's Farm Curly Kale

METHODOLOGY
1) Take sausage meat from the skin, shape into small meatballs.
2) Fry till golden brown in a small amount of oil.
3) Make infused oil by adding more oil to the sausages, crushed garlic, thyme, and chilli. Cook for 1 min till garlic browns. Season with Salt & Pepper.
4) Add crushed tomatoes, cook slowly allowing the sausages to finish cooking. Add Kale to finish.
5) Cook tagliatelle in salted boiling water for 2 mins.
6) Add tagliatelle to the tomato sauce with 2 tablespoons of the pasta cooking water . Cook for further 20 seconds.
7) Serve in a bowl, finish with grated Daru from Cooleeney Cheese.

Raspberry Bakewell Tart with Elderflower Yoghurt Cream

Raspberry Bakewell Tart with Elderflower Yoghurt Cream

Shortcrust Pastry Ingredients:Frangipan Ingredients:Elderflower Yoghurt Cream Ingredients:
250g Plain Flour200g Soft Butter150g Yoghurt
125g Chilled Butter cut in cubes200g Caster Sugar150g Whipping Cream
3 to 4 Tbsp chilled water 4 eggs (room temperature)
2 Tbsp Elderflower Cordial
Raspberry JamHalf tsp Almond Extract
200g Ground Almonds
100g Plain Flour sifted
Fresh or frozen Raspberries

METHODOLOGY
Shortcrust Pastry
10 inch glass tart dish greased with butter
Oven preheated to 160 C
Place Flour in food processor, add butter, pulse together until mix looks like coarse breadcrumbs. Add water slowly while running until Pastry forms a ball. Remove, wrap in clingfilm and chill for at least half hour or longer. When ready to use, roll out and line glass dish taking care there are no air pockets. Spread on a generous layer of jam.

Frangipan
In an electric mixer beat butter and sugar until pale, 6 to 8 minutes, scrapping down the sides of the bowl a few times. Add one egg at a time making sure each one is incorporated before adding the next. Add almond extract. Fold in the ground almonds and flour gently. Do not overwork at this point as it will make the mix tough.
Fill into the dish over the jam and spread evenly. Place Raspberries over the top. Bake on a shelf near the bottom of a preheated oven for 55 to 65 minutes or until the bottom of the Pastry is golden and the top is springy and a skewer when placed in the centre is not sticky. Allow to cool a little before serving.

Elderflower Yoghurt Cream
Place all 3 ingredients in a bowl and whisk together with a balloon whisk for a few minutes until it thickens a little.