tips, tipples & table talk – Week 14

In this week’s tips, tipples & table talk we are showing off our new seasonal lunch menu in ely bar & brasserie. We’ve even gone to the trouble of choosing a wine for each dish  -we’re good like that! There is a great new offer in ely winebar, especially if you’re a fan of the finest organic beef in Ireland, and we’ve got a simple but impressive recipe for easy home entertaining!

Table Talk of the Week: new lunch menu at ely bar & brasserie, IFSC

We are very excited about the new lunch menu in ely bar & brasserie! From the super healthy Monday lunch of Irish Brown Crab salad, to the super indulgent Friday lunch of Eye of Rib steak sandwich ( and matching wine!) there is a dish for everyone and for every day! To make things even easier, we’ve made a wine recommendation for every dish.

croque_madame

Croque Madame

ham hock croque madame served with gruyere cheese, fried egg on brioche and hand-cut chips or soup 

Our version of the French classic. Instead of the traditional sliced ham, we use succulent, slow cooked ham hock for a richer flavour. A wonderfully satisfying dish. Try it with a glass of Cava, or if you’re feeling flush, Champagne. 

Wine: Maria Casanovas Cava, Spain NV 

 

beet_roo_salad

‘Boyne Valley Blue’ goats cheese salad

‘Boyne Valley Blue’ goats cheese (gf)(v)served with purple beetroot, rocket salad with tahini and pine nut dressing

The delicious, tangy Boyne Valley Blue is the base for this vegetarian and gluten free salad, which is given a lovely savoury touch by the Tahini dressing. Of course, if you’re not feeling veggie-inclined, you can add Chorizo!

Wine: Innocent Bystander Pinot Gris, Victoria, Oz 2013 

 

chicken

chargrilled ‘free to roam’ Irish chicken supreme

chargrilled ‘free to roam’ Irish chicken supreme served with Irish kale, walnut & Taleggio stuffing and pears

Starting with the finest FTR Irish chicken, we gently massage our walnut & tallegio stuffing under the skin for maximum flavour and succulence. The dish is finished with roast pear, super-healthy irish kale, and a cheeky little potato gratin! 

Wine: Broglia la Meirana Gavi di Gavi, Italy 2013 

 

crab_salad

fresh Irish brown crab salad

fresh Irish brown crab  served with avocado, fresh mint and ruby grapefruit salad

This is already a customer favourite, and perfect for a lighter lunch. Fresh crab and avocado arwe always great together, add in the grapefruit and mint and you have a vibrantly fresh and seriously tasty dish.

Wine: Paddy Borthwick Sauvignon Blanc, NZ 2013 

 

beet_roo_salad

O’Haras IPA battered hake

O’Haras IPA battered hake pea and broccoli puree, mint tartar, hand-cut chips & malt vinegar

Some dishes need no improvements…. but we made some anyway. We use O’Haras IPA for a wonderfully crisp and flavoursome batter, the pea & broccoli puree has a beautifully fresh sweetness, and the mint tartare gives a lift to everything. It will be difficult to improve again….

Wine: Rafael Palacios ‘Bolo’ Godello, Spain 2013

 

quiche

shortcrust baked quiche

shortcrust baked quiche made with local leek and sun dried tomatoes, honey roast parsnip served with French beans and a herb dressing

Rich and crumbly homemade shortcrust pastry filled with local leeks, sweet sun-dried tomatoes and roast parsnip makes for a perfect quiche. Add a side of French beans and a fresh herb dressing and you have a dish that is perfect and simple. Or simply perfect. 

Wine: Hugel Gentil, Alsace, France 2012 

steak02

eye of the rib steak sandwich

eye of the rib steak sandwich served with caramelised onions, smoked organic beef, grilled Fontina with hand-cut chips

This is no ordinary steak sandwich. Our Rib of Beef is cooked sous- vide, which results in the most tender, juicy beef you will ever try. Top that with slowly caramelised onions and organic smoked beef, and finish it with melting Fontina cheese. Indulge!

Wine: Les Deux Cols Cotes du Rhone, France  2012 

 

Tipple Tip of the Week: ely classic wine bar offer

To celebrate winning ‘Best Wine Experience 2014‘ at the Food & Wine Magazine Restaurant of the Year Awards, we have gone back to our roots and come up with a classic wine bar offer.

vinsobres-2010-_chaume-arnaud__3
Enjoy our 28 day dry-aged organic Burren rib-eye -from the family farm- hand-cut chips, watercress & garlic butter with a glass of the superb biodynamic Domaine Chaume-Arnaud ‘Vinsobres’ from the Cotes du Rhone for just €28.

Offer valid only at ely wine bar on Ely Place until September 30th 2014.

beef

 

Taste Tip of the Week: roasted vegetable platter with buffalo mozzarella and parma ham

roasted_vegetables

What you need:

  • What you need
  • 2 large aubergines
  • 2 red peppers
  • 2 yellow peppers
  • 3 medium courgettes
  • 1 bunch spring onions
  • 1 bunch asparagus
  • 3 medium red onions
  • 1 bulb of garlic, sliced in half horizontally
  • olive oil
  • rock salt
  • sprig of thyme
  • sprig of rosemary
  • bunch each of parsley
  • and chives (optional)
  • 2 buffalo mozzarellas,to serve
  • 6-8 slices Parma ham, to serve
    Serves 6

How We Do It:

  • Preheat the oven to 220-240°C and place a large roasting tray in the oven
  • Cut the vegetables into large wedges of approximately the same size and put them in a bowl.
  • Drizzle over enough olive oil to coat, sprinkle with rock salt and use your hands to mix.
  • Add the thyme and rosemary.
  • Throw the vegetables into the preheated roasting tray and colour them for 1 minute on the
    hob. This gets the heat into them and stops them going soggy.
  • Transfer the tray to the oven and cook for 6-8 minutes.
  • Chop the parsley and chives and scatter over the vegetables.
  • Arrange the vegetables on a large serving dish.
  • Quarter the mozzarella and arrange over the roasted vegetables. Drape with slices of parma ham.
  • Serve immediately.
  • If you like, you can serve the vegetables with fresh, warm, crusty bread, drizzled with extra virgin olive oil.You can vary the vegetables depending on what is available in the shops and markets. If you prefer, you can cook the vegetables on a barbecue or hot griddle.
    If you have gas, roast the peppers directly in the flame until blackened, place in a bowl, cover with cling film and peel off
    the skin when cool.

Enjoy alternative twists to classic heartwarming dishes at ely bar & brasserie.


roasted_vegetables01

 

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