The Tea Rooms are open daily during the summer months serving freshly baked homemade scones using Maeve’s delicious recipe.
You can choose to refresh yourself with a range of teas, fresh coffee or an amazing apple juice, sourced from a local orchard.
So come and enjoy our Tea Rooms, and also discover the beautiful unspoilt landscape, which can be enjoyed while eating outdoors.
Group booking welcome all year round.
Contact Maeve 086 6061449
Fine Dining Luncheon:
Unearth the flavours of artisan food from award winning cheeses and ice-cream to trout caviar in our elegant dining rooms at Jerpoint for a Fine Dining Luncheon.
Savour the delights and then enjoy a guided tour of a 12th Century Medieval Town plus the Tomb Effigy of St. Nicholas.
Bookings welcome all year round. Contact Maeve 086 6061449 or firstname.lastname@example.org
8 oz or 225 grams Self – Raising Flour
1.5 0z or 40 grams Butter
Pinch of Salt
5 fl oz or 150 ml Milk
Pre-heat oven to 220 C or 425 F
Sift the flour into a bowl & rub the butter in tenderly using your fingertips, add the salt and gradually add the milk. Then turn the dough out onto a floured pastry board. I like to use a small cutter which makes the scones small and daintly. Cook for 15 minutes. Cool on a wire tray and then decide what you will serve with your scones … like Jerpoint & serve the scones with raspberry jam and cream ….. the choice is endless. Enjoy :)
JERPOINT APPLE SAUCE
This is a very flavoursome apple sauce using eating apples, as they will not cook soft and fluffy, but will stay in slices.
- 2 x red eating apples (1 x portion)
- a generous dash of White Wine Vinegar.
- a dash of Ground Cloves
- a knob of Butter.
- Brown Sugar to sweeten to taste.
Add all ingredients together and simmer for 10 – 12 minutes, savour this delightful accompaniment with stuffed pork steak. Bonne Appetite.
A special request from an American gentleman who visited Jerpoint Park on a CIE Tours International tour recently to add a Shepherd’s Pie recipe to our website. Shepherd’s Pie is generally made from lamb & Cottage Pie made from beef.
- 1 large carrot grated
- 2 cloves of garlic.
- 1 grated eating apple
- 1 1/2 lbs of minced lamb
- salt & pepper to season.
- Boulillon to thicken.
- 1 pint of homemade vegetable stock or vegetable stock cube.
- 2 tomatoes chopped finely.
- 1/2 cup of crushed tomato passata
- mashed potatoes.
- knob of butter.
Cook minced lamb for 25 minutes and combine with it carrots, garlic, tomatoes, apple, passata, and buolillon and vegetable stock. Season with salt and pepper . Pre-heat the oven to 350 F. Add to casserole, cover with mashed potatoes, glaze with melted butter & bake uncovered for 20 minutes. Healthy dinner for those wintery days. Enjoy. Maeve