ely tips, tipples & table talk 15

In this week’s tips, tipples & table talk, we’re getting ready for that fabulously cultural time of the year again that is Culture Night 2014. We also take a look at your granny’s favourite wine and why it’s so misunderstood – The Fantastic World of Sherry and enjoy a brilliantly simple salmon tartare recipe that you can whip up in seconds, but shhh, who needs to know, and looks seriously impressive.

Enjoy folks!

Table Talk of the Week: Culture Night 

Set to be biggest ever with more outdoor events, this year’s Culture Night will see locals and visitors across the island of Ireland enjoy the unique experience of Culture Night, a free night of entertainment, discovery and adventure taking place in a record 28 towns, cities, counties and islands in Ireland. Museums, galleries, churches, historic houses, artists’ studios and cultural centres will open their doors late into the evening welcoming people of all ages to taste and sample their cultural delights for free on the evening.

Culture Night 2014 will take place on Friday September 19th from 5pm-11pm.

Watch out for Cultural Quarters:

Greater Dublin
Heuston / Museum Quarter
Historic Quarter
North Georgian Quarter
South Georgian Quarter
Temple Bar & North of Liffey
Trinity College/Docklands

Tipple Tip of the Week: The Fantastic World of Sherry 

Is it still the most misunderstood of all wines? We’re inclined to think so.
Even now, despite Sherry being loved and lauded in the wine press for years, we still meet people who think of is just as a “granny drink”– their words, not ours.

So let’s set a few things straight- Sherry is one of the most wonderful and varied of all wine styles, and there is a style one for everyone. From bone-dry, tangy Manzanilla, nutty, caramelised Amontillado or for the truly decadent, try a Moscatel of PX.
Secondly, these wines are often remarkable value for money. A glass of Fino or Manzanilla – perfect aperitif- will usually cost about half what you would pay for a decent glass of white. The sweeter wines, such as those mentioned above, are not just ridiculously good value next to more familiar dessert wines, they are also incredibly versatile – try them with, dark chocolate, caramel, nuts, figs, cheese and much more.

The problem we have with Sherry is simply perception, or mis-perception, and the best way to fix that is education. So, to do our bit in the struggle to reinstate Sherry to its rightful, lofty position we have arranged a Sherry tasting masterclass with none other than César Saldaña. When it comes to Sherry, this guy is THE MAN!
He’s like the Godfather of the entire Sherry industry, and he’s making one visit to Ireland this year – just to talk to you!
The tasting will be held in ely bar & brasserie on Wednesday 17th at 7pm. We will be having some wonderful tapas-style dishes to accompany the tastings. Tickets are €20 and are very strictly limited. This is a one-time only opportunity to learn from the very best, and sample some wonderful wines in the process.

Hey, bring your granny- because she’s known this all along…..
Tickets can be purchased online www.elywinebar.com/tastings or by calling Ian Brosnan on (01) 6787867.


Taste Tip of the Week: Salmon Tartare with Watercress & Cucumber Ribbons


What you need:

  • What you need
  • 1 cucumber
  • 200g fresh, organic,
  • Irish farmed salmon
  • small bunch dill
  • 2 small shallots
  • 50g crème fraîche
  • juice of ¼ lemon
  • rock salt, black pepper
  • 50g watercress
  • mixed leaves and
  • brown bread, to serve
    Serves 4

How We Do It:

  • Take a peeler and run it from the top to the tail of the whole, unpeeled cucumber to create 4 long strips – these will be used to wrap the salmon. You should end up with long, translucent strips with dark green borders on either side. The borders will help the strips hold their shape.
  • Dice the salmon, dill and shallots. Reserve 4 tsp crème fraîche. Place the salmon, dill and shallots
    in a bowl with the remaining crème fraîche and lemon juice, mixing well to ensure all ingredients
    are coated. Season to taste.
  • Divide the salmon mix into 4 and place each portion in the centre of a plate in a cylindrical shape.
    Wrap each one with a cucumber strip. Place 1 tsp crème fraîche on top of each portion. Pick and
    wash the watercress and place a few leaves on top of each bundle of salmon. Sprinkle with rock salt.
  • Serve with mixed leaves and traditional brown bread, if liked.
  • A note for the cook
    You want to make sure the taste of the fresh dill comes through; half of one of the packets you can
    buy at the supermarket should be about right.

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



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