Savour a taste of the Ryder Cup
This week, find out what visitors to Adare Manor can expect with these three recipes from Mike Tweedie, head chef at its Oak Room restaurant. Adare was recently announced as the venue for the 2026 Ryder Cup
Seaweed braised turbot with white asparagus, Dooncastle clams and a caviar sauce
Ingredients, serves four people
4 x 120g turbot or brill portions
For the clams
500g clams, cleaned
500g razor clams, cleaned
1 sprig of thyme
1 bay leaf
50g onions, chopped
30g parsley stalks
5g tarragon stalks
5g white whole peppercorns
200ml dry white wine
For the seaweed stock
100ml white wine
75ml seaweed vinegar or Champagne vinegar
1 shallot, chopped
1 ...