In line with public health advice, Kylemore Abbey is currently closed.

Cooking in Lockdown- Recipes & Tips from Head Chef, John O’Toole.

Kylemore’s Head Chef, John O’Toole, joined Keith Finnegan on Galway Bay FM this morning to discuss his passion for his profession and to give listeners some key recipes from “A Flavour of Kylemore Abbey” and tips on cooking and baking during the lock-down. Take a listen to the interview at the link below and then have a go at some of our favourite recipes from the Kylemore cookbook.

Interview at 1:41:35

Galway Talks with Keith Finnegan – April 23rd 2020

Baked Cod Stuffed with Smoked Salmon and Horseradish with a Parmesan Crust

250g bread, slightly stale

Handful of fresh parsley and dill, chopped

180g parmesan, freshly grated

100g butter, melted

Handful of sun-dried tomatoes, chopped

Salt & black pepper

1kg cod, deboned and skinned, cut into 4 portions

2tsp of horseradish cream

4 slices of Connemara smoked salmon

Line baking tray with foil and brush with melted butter. Blitz the bread and parsley in a food processor to fine crumbs, then add the parmesan, melted butter, sundried tomatoes, half a teaspoon of salt and some pepper, then blitz again.

Wipe the fish with kitchen paper and cut open along the side to make into two pieces. Lay the bottom piece on the foil, smear with horseradish, place a slice of smoked salmon on top and cover with the second piece of cod. Press the parmesan crumb onto the top of the fish and season with salt and pepper. Cook on a high shelf in the over for 15 minutes at 180c until golden brown. Serve with salad.

Cheese Scones

500g self-raising flour

175g butter

112g grated cheese

100g sun-dried tomatoes with oil


1/4L buttermilk

Chef’s Tip: Get creative with your choice of savoury ingredients, Seaweed is a delicious and nutritious option. Also, never “over-work” the dough- keep in as much air as possible making for beautifully light scones. 

Sieve the flour into a bowl, then rub the butter into the flour until it resembles breadcrumbs. Add the grated cheese and sun-dried tomatoes along with some of the oil, especially if the tomatoes are marinated in the herbs. Add in the egg and the buttermilk and combine into a sot dough. Turn out onto a lightly floured board and knead lightly to smooth over. Roll out with a rolling pin and cut using a cutter. Place onto a lightly greased baking sheet and bake for 15 minutes at 170c until lightly brown.


But most importantly…Enjoy! 

We would love to see your kitchen creations and the fun you have with the Kylemore recipes. Send us your pictures and thoughts on Facebook, Instagram, or Twitter.