Lucinda O'Sullivan's Ireland

Friday 11 December 2009

Fitzpatrick Castle Hotel at Christmas…………………

As you enter through the curtain wall of the castle grounds and pull up the drive, you will get a view of this 18th century Castle dressed in all her Christmas glory with lights marking the turrets.

Step in from the winter chill and be instantly wrapped in Christmas warmth, as your senses are awakened by the smell of freshly baked mince pies and warm mulled wine being offered at reception upon arrival.

Watch the city lights at night or wait for the arrival of the big man himself on the balcony of our sea-view rooms.

As you awake on Christmas morning, have a full breakfast in PJs Restaurant, continental, and low fat options also available. After breakfast while our team of Chefs work on preparing your Christmas dinner, why not relax in the homely lobby or take the 10 minute walk to the nearby medieval town of Dalkey or up Killiney Hill.

Make your way to the Ballroom for a fantastic Feast for Christmas Dinner, where you will be warmly greeted by Eithne Fitzpatrick and our team, for a champagne reception and Santa will arrive with the presents for the kids.

Feel the grandeur of Christmas past as you sit down to a feast fit for kings in the Albert & Behan Ballroom. Join Executive Chef, Sean Dempsey, as he serves his 39th Christmas dinner here at Fitzpatrick Castle Hotel.

The meal itself is a delicious 4 course affair and for those of you who are not in favour of the Traditional Turkey and Ham, there are mouth watering options available, and Chef Dempsey is always more than willing to cater to any special needs or requests.

After dinner, move to the Library Bar and lobby where you can enjoy a few festive drinks by the open fire or walk off dinner and take a stroll around the grounds of the Castle, or if you’re feeling more energetic, follow the path up nearby Killiney Hill for breathtaking views of Dublin Bay.

Relax, enjoy and be merry this Christmas with the excellence and experience of Fitzpatrick Castle Hotel, Killiney, Co Dublin.

We hope to welcome you anytime to stay, have a Christmas drink or just pop in to say hello – you will always be given a warm Fitzpatrick welcome.

Chef Dempsey's Roast Turkey with Chestnut Stuffing

For 12 persons

1 Turkey about 14 lbs
2 lbs Chestnuts
Salt & Pepper
2 lb Sausage Meat
11/2 lb Soft Breadcrumbs
2 fl oz Brandy
Chicken Stock

Make an incision on the bottom of the chestnuts, cover with water and bring to boiling point.

Draw pan aside and remove chestnuts one at a time from the water and peel off shell and skins while nuts are whole.

Cook in chicken stock for 1/2 hour or until nuts are just soft.

Drain and chop, add to remaining ingredients and mix well. Stuff the turkey with the forcemeat and roast as required.