There’s something truly magical about Christmas in Killarney: the crisp winter air, the shimmering lights reflected across Lough Léin, and the comforting scent of seasonal feasts being prepared. At The Europe Hotel & Resort, the lead up to the festive season is an experience to be savoured. A stay at this time of year combines luxurious surroundings with seasonal cuisine, creating a sense of harmony and indulgence.

This year, our talented chefs invite you to celebrate the season through three exquisite dishes, each reflecting the warmth and flavour of Irish hospitality. Whether you’re enjoying seasonal dining at The Europe Hotel & Resort or recreating a touch of our kitchen magic at home, these recipes bring the true taste of Christmas to your table.

Braised Irish Lamb Shank - A Winter Classic from Killarney

When it comes to festive dining in Ireland, few dishes capture the comfort of winter quite like a slow-braised lamb shank. At The Europe Hotel & Resort, this dish is a guest favourite - rich, hearty, and bursting with flavour.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 2 onions, roughly chopped
• 4 garlic cloves, minced
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 400ml red wine
• 400ml beef or lamb stock
• 2 tbsp tomato paste
• 2 bay leaves
• 2 sprigs of fresh rosemary
• Salt and pepper to season

Equipment: Large ovenproof casserole dish, tongs, knife, cutting board, and wooden spoon.

Method:

1. Preheat the oven to 160°C (140°C fan).
2. Heat olive oil in a large casserole dish. Season and brown the lamb shanks on all sides, then remove and set aside.
3. Sauté onions, carrots, celery, and garlic until golden and fragrant. Stir in the tomato paste and cook gently.
4. Pour in red wine, scraping up the browned bits for extra flavour, and let it reduce slightly.
5. Add the stock, bay leaves, and rosemary. Return the lamb shanks, cover, and cook in the oven for 2½–3 hours until tender.

For a richer finish, strain and simmer the sauce until it thickens, or add a small amount of cornflour mixture. Serve with creamy mashed potatoes or polenta, and garnish with rosemary for a restaurant-worthy presentation.

This comforting dish captures the essence of the season of sharing, hearty, generous and best served surrounded by friends and family.

Christmas Pudding - A Traditional Irish Favourite

No festive feast is complete without a perfectly rich Christmas pudding, and at The Europe Hotel & Resort, it’s a cherished tradition. Prepared with care and matured for weeks, it embodies everything we adore about an Irish Christmas - warmth, sweetness, and nostalgia.

Fruit Mix:

• 200g sultanas
• 200g raisins
• 100g currants
• 75g chopped dried apricots
• 50g chopped glace cherries
• Zest and juice of 1 orange
• 100ml whisky
• 30ml honey

Pudding Mix:

• 125g butter
• 125g brown sugar
• 2 eggs
• 100g breadcrumbs
• 75g plain flour
• 5g mixed spice
• 5g cinnamon
• 100g grated apple
• 15g treacle

Method:

1. Combine all fruit mix ingredients and leave to soak overnight.
2. Cream the butter and sugar together, adding eggs one at a time.
3. Stir in breadcrumbs, flour, spices, grated apple, and treacle.
4. Fold in the soaked fruit and liquid.
5. Grease a 1.2L pudding bowl, fill (leaving 2cm space at the top), and cover securely.
6. Place the bowl in a pot of boiling water, halfway up the sides, and steam for 5–6 hours, topping up the water as needed.

Serve warm with brandy butter, custard, or fresh cream for a true taste of festive indulgence. The pudding’s deep, fruity flavours and subtle spice is crafted from a classic recipe that’s rooted in comforting tradition, bring an extra touch of nostalgia to your table this Christmas.

Dingle Goat’s Cheese with Crispy Brioche and Beetroot - A Festive Starter to Impress

For a lighter, elegant option, our Dingle Goat’s Cheese with Crispy Brioche and Beetroot offers the perfect start to any Christmas menu. A balance of creamy cheese, earthy beetroot, and buttery brioche creates a dish that’s both modern and celebrates the best of locally sourced ingredients.

You’ll need:

• 220g Dingle Goat’s Cheese
• 30g pouring cream
• 4g garlic purée
• 1 brioche loaf
• 1 bunch of baby beetroot (or 500g large beetroot)
• Pinch of caraway seeds, salt & pepper
• 30g walnuts (or your preferred nuts)

For the Brioche (makes 2 loaves):

• 150g milk
• 40g yeast
• 400g baker’s flour
• 60g sugar
• 10g salt
• 160g soft butter
• 80g egg yolk
• Zest of 1 lemon

Method:

1. Mix yeast with milk, then combine with remaining brioche ingredients. Chill for 12 hours.
2. Proof in buttered moulds until doubled in size, then bake at 175–180°C until golden.
3. Cook beetroot in salted water with caraway seeds until tender, peel, and slice.
4. Blend goat’s cheese with cream and garlic until smooth; season to taste.
5. Slice and toast the brioche until crisp, then top with the goat’s cheese and beetroot.
6. Finish with roasted walnuts for added texture and a hint of nutty sweetness.

This dish makes a sophisticated starter for festive dining at The Europe Hotel & Resort, offering the perfect balance between seasonal colour and rich local flavour.

Celebrate the Beginning of Christmas in Killarney at The Europe Hotel & Resort

From the twinkling lights that illuminate the lakeside to the scent of mulled wine drifting through our halls. The Europe Hotel & Resort is the perfect setting for a pre-Christmas escape in Ireland. Whether you join us for an indulgent afternoon lunch, a luxurious overnight stay, or an unforgettable dinner at The Panorama Restaurant overlooking the mountains, every moment is designed to bring joy, warmth, and indulgence.

Let our chefs inspire your holiday table with these festive recipes from The Europe Hotel & Resort or celebrate the beginning of Killarney’s festive atmosphere before we close for the season on Sunday, December 7^th.