The 15 Series, Week 2: 15 Things To Do In Dublin Before December

ely restaurants celebrates its 15th birthday this year and each week, The 15 Series brings you 15 tips on topics such as food, wine, culture, lifestyle, craft beer and more!

#ely15years

 

15 Things To Do In Dublin Before December

The lead up to the festive season can be chilly, wet, dull and grey. Some have Halloween, pumpkins and dressing up to look forward to, while others might decide to have a dry November in anticipation of the busy festive season ahead, or take up a hobby they mightn’t have had time for during the summer months. There are plenty of amazing things happening in Dublin in the weeks leading up to December, so we’ve put together 15 for your bucket list.

1. Get Stoked For Bram
Bram Stoker
Photo credit: http://www.bramstokerfestival.com

There are a million and one things going on for this year’s Bram Stoker Festival, we reckon you won’t need to do anything else for the rest of the month after it! From vamp-wiring (yes, that’s city centre zip lining) to sinister screenings, gothic markets, karaoke to to all things ghoulish for the kids, there’s something for every man, woman, child and vampire this 24 – 27 October.

Enjoy at glass of blood red and a fang’s bite of rare organic steak at ely wine bar, 22 Ely Place, Dublin 2


2. A Photo Speaks A Thousand Words
World press photo exhibition
Photo credit: http://www.worldpressphoto.ie

The awe-inspiring World Press Photo exhibition returns to The chq Building this Friday 17 October and runs right up until 15 November. If you didn’t catch it last year, now’s your chance to check out a showcase of some of the best photojournalism in the world. Prepare to be moved.

Enjoy lunch at ely bar & brasserie, beside the exhibition in The chq Building, IFSC, Dublin 1


3. Art Comes Alive

NGI Plays presents sixteen short plays inspired by National Gallery paintings on Saturday 22 November and 29 November 2014. Sixteen 10-minute plays inspired by paintings in the National Gallery of Ireland have been created, over two years, by five Irish playwrights and will be beautifully performed by actors from the Umbrella Theatre company.

Enjoy early-bird menus from 5pm, Mon – Sat at ely wine bar, 22 Ely Place, Dublin 2.


4.  Book It In

As the clever Kitten Soft tv advert states, “Paper has a big future”. Meet authors, editors, publishers and head down, bookmark in hand, to the Smock Alley Theatre for the Dublin Book Festival, 13 – 16 November. Perfect for families, book lovers and fans of poetry & prose, we’re looking forward to the return this vibrant festival,  which has been running since 2005.


5. Run Dublin, Run

No better way to spend a bank holiday Monday than to enjoy a little bit of fresh Dublin air at the annual Dublin Marathon, taking place on Monday 27 October. For those of you who have been training, a very well done, to those who haven’t had the time to train, fear not! Walkers are accepted and welcomed.


6. Explore The Unknown Rhône 
rhone wine

Photo credit: ely restaurants

Rhône Wine Week Ireland is a celebration of the wines of the Rhône Valley, with events all over the city, from 3 – 8 November. From Rhône dinners, Q&A’s with Rhône experts and wine makers, to the Big Rhône Quiz, there’s lots to love about this South of France wine celebration.

Fans of the ely Big Tasting will love the Big Rhone Tasting, Thursday 6 November at ely bar & brasserie, IFSC, Dublin 1.


7.  That’ll Do Donkey, That’ll Do

Based on the hit films, Shrek The Musical promises to bring all the much-loved characters to life, live on stage, in an “all-singing, all-dancing extravaganza” at the Bord Gais Energy Theatre on 21 Oct – 9 November.  The onstage version is sure to provide a lot of laughs between the green swamp-dwelling ogre and his cheeky donkey sidekick.

Enjoy pre-theatre dining from 5pm at ely gastro bar, Grand Canal Square, Dublin 2.


8.  Smashing Science

Three Smashing Science films will screen at the Chq Building on 13 – 15 November as part of science week. Along with a film, each evening will also include discussion with leading scientists and thinkers. Brought to you by Insight, AMBER, UCD Science Expression and Happenings, the evening promises films, science, beers and discussions – a winning combination.

Enjoy an all new bar menu, craft beers and an extensive wine list at ely bar & brasserie, in The chq Building, IFSC, Dublin 1


9.  Let’s Dance

Think pink and dance like everybody’s watching for a fantastic cause this 29 November at the Convention Centre Dublin. Strictly Against Breast Cancer returns to Dublin with even more glitz, glamour and dancing than ever. Some great personalities will be partnered with supporters and survivors and this black tie event offers a fun night out, while helping a very worthy cause.

Enjoy pre-event signature cocktails at ely bar & brasserie, in The chq Building, IFSC, Dublin 1


10. Love The Wine You’re With
wine and cheese tasting

Photo credit: ely restaurants

Many people just assume that cheese and wine go together, but that’s not always the case. Some cheeses ruin a good wine, and vice versa. But, there are some outstanding wine and cheese pairings and at the ely Wine & Cheese Tasting, Thursday 30 October, we will get a better understanding of what wines work with cheese and why, while most importantly enjoying them!

Limited tickets available for the ely Wine & Cheese Tasting. To book, click here


11. Don’t Let The Days Go To Waste

When you first read about the upcoming Abbey Theatre production The Waste Ground Party, you are greeted by the words “This area has gone to the f***ing dogs”. This intriguing intro, in our opinion, just reiterates the fact that this exciting new play from Shaun Dunne is definitely one to catch this 22 October – 29 November.

Enjoy pre-theatre dining at ely bar & brasserie, in The chq Building, Dublin 1 – corporate ambassador of The Abbey Theatre.


12. Run In Dublin’s Darkness

Mark Pollock is one of the world’s most inspiring and amazing athletes and this year’s Lifestyle Sports Run in the Dark plays a massive part in funding the Mark Pollock Trust’s mission to find a fast track cure for paralysis. You can play your part by lighting up Dublin’s darkness and running 5k or 10k on 12 November.


13.  Gonna Make A Change

Marking the 5th anniversary of the King of Pops’ passing, Anthony Walker premieres The Man In The Mirror – A live tribute to the music of Michael Jackson at the Olympia Theatre, Saturday 1 November. With a 5 piece live backing band, 4 backing singers and 6 piece dance troupe, MJ will really come to life in Dublin, for one night only.


14. Shoulder To Shoulder 

Whether you’re one of the lucky 150,000+ ticket holders or simply prefer watching from your sofa or at the bar, there are 3 big Irish rugby dates to enjoy in the run up to December. The 2014 Guinness Series kicks off at the Aviva Stadium on 8, 16, 22 November as the nation comes together for this year’s autumn internationals to cheer on the boys in green.

Enjoy a post match feed, featuring organic Burren steak from the ely family farm at ely wine bar, 22 Ely Place, Dublin 2.


15. It’s Beginning To Look Alot Like…

In the week before December, the RDS will transform into a Christmas wonderland filled with food, wine, crafts, gifts and more. Get ready for the month ahead at the Food & Wine Magazine Christmas Show, 21 – 23 November. This year’s show promises so much red and gold festive goodness it’s sure to knock the bah humbug out of any skeptic.

Enjoy the run up to the festive season at ely wine bar, 22 Ely Place, Dublin 2 – Awarded ‘Best Wine Experience in Ireland’ by Food & Wine Magazine, August 2014.

tips, tipples & table talk – Week 17

This week’s tips, tipples & table talk  is all about the beautiful Burren. We fill you in on our 15th year anniversary trip to our family farm and let you almost imagine it, as if you were there, and could feel the country air. We also infuse Moroccan and Burren cuisine with a gorgeous lamb tagine recipe, perfect for these Autumn months and we discuss some wine phrases in an ely urban dictionary’d language you can understand.

Enjoy!

Tipple Tip(s) of the Week: Wine Phrases Without the Pretension

Have you ever had somebody describe wine and find yourself nodding along without a clue? More often than not, these terms means something very simple and we’ve picked a few of the ones that some people struggle with, in a language you can understand. There are wine bores, there are wine snobs and there are those – like you and I – that just like wine.Big tasting

  • Austere

They say: Wines that are austere are generally not terribly pleasant wines to drink. An austere wine is a hard, rather dry wine that lacks richness.

We say: An austere wine is not necessarily a negative one. This would be that seemingly stern and formal gent you get seated next to at a dinner party. The quiet type, but as the evening goes on, you start to realise that there’s a lot more to them and certainly, they’re more fun the more you get to know them. 

  • Barnyard

They say: An unclean, farmyard, fecal aroma that is imparted to a wine because of unclean barrels or unsanitary wine-making facilities.

We say: Well that sounds horrible! Old Burgundys and sometimes, old Rhones, can take on aromas that you might find in, say, a “recently” cleaned stable or perhaps by the carriages around Stephen’s Green. Thankfully this is a great example of how wines don’t always taste like they smell.

  • Bouquet:

They say: As a wine’s aroma becomes more developed from bottle aging, the aroma is transformed into a bouquet that is more than just the smell of the grape.

We say: Really… just a poncey word to describe the scent of a wine.

  • Tannic:

They say: The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine’s acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate.

We say: Tannins are what give red wine its colour and dries out your mouth.. A tannic wine is also what’ll what give you away the morning after, with your black teeth and stained lips! 

  • Hot:

They say: Wines with alcohol levels in excess of 14.5% often taste hot if the requisite depth of fruit is not present.

We say: Feeling a little merrier than you expected you might at 6pm? A hot wine describes nothing to do with the temperature of the wine, but suggests that the alcohol levels in the wine are too high (yes, there is such a thing!).

  • Lush:

They say: Lush wines are soft, richly fruity wines that are both concentrated and fat. A lush wine can never be an astringent or hard wine.

We say: Not just a brand of natural cosmetics or  what a young British bloke might holler at a particularly good looking lady, a lush wine is rich, smooth, full, fruity, velvety. Highly desirable, a lush wine is basically the Jessica Rabbit of wines.

Learn more about wine at our BIGGEST wine tasting event of the year, ely’s Big Tasting on Friday 10th October, 2014 at ely bar & brasserie, IFSC.

the BIG tasting September 2011


Taste Tip of the Week: “Craggy Island” Lamb Tagine

There are a lot of ingredients in this recipe, but once you put a little bit of love into it, it’s really worth the effort. A Burren-Moroccan fusion dish and a nice alternative to the traditional Irish Stew.

What you need:

  • 800g–1kg lean lamb shoulder, diced (at ely, we use organic “Craggy Island” lamb)
  • plain flour, to coat lamb
  • extra virgin olive oil
  • 1 large Spanish onion
  • 1 each red and yellow peppers, diced
  • 2 large or 3 medium carrots, diced
  • 4 cloves garlic, crushed
  • 4 bay leaves
  • 1 sprig thyme, 1 sprig rosemary
  • 1 small, red chilli, dried or fresh
  • 2 cinnamon sticks
  • 10g fresh ginger, peeled and grated, or ½ tsp ground
  • 20g dried ground cumin
  • 100ml honey
  • 800g tinned chopped tomatoes or passata, or enough to submerge all ingredients
  • 1 aubergine
  • 1 courgette

Serves 6

Lamb Tagine Collage

How we do it:

  • Lightly coat the lamb in flour and brown in a little oil on a hot pan. You will need to do this in batches. Set aside and remove any excess fat.
  • In one large frying pan (or two, if necessary), fry the onion, peppers, carrots and garlic in some olive oil until they are soft.
  • Add the lamb, bay leaves and fresh herbs.
  • Now add the chilli, cinnamon sticks, ginger and cumin. Stir well to coat the lamb and vegetables.
  • Drizzle the honey over the lamb, then pour in the tomatoes or passata. Stir well.
  • Reduce the heat to a simmer and cook for 1-2 hours, stirring occasionally. Take off the heat and leave to cool.
  • Slowly reheat the tagine when you are ready to serve.
  • Chop the aubergine and courgette into large chunks, fry in some olive oil and add to the tagine. Doing this last prevents the aubergine
    and courgette from being discoloured by the sauce.
  • Serve with couscous (see note for the cook).

A note for the cook:

  • This delicious lamb tagine tastes even better the day after cooking, when the flavours have had a chance to blend and settle.
  • It’s best served with couscous. Rub oil into the couscous (before cooking) to prevent it sticking together.
  • Mix equal quantities of hot stock and couscous, cover with cling film and leave for 5 minutes.
  • Remove the cling film and run a fork through the couscous to separate.
  • Season, add some fresh mint, and serve.

Enjoy grass fed, organic “Craggy Island” lamb, sourced through our family farm in the Burren, Co. Clare at ely wine bar, 22 Ely Place.

craggy island lamb


Table Talk of the Week: ely’s Farm Trip to the Burren, Co. Clare 

On Tuesday 23rd September, to kick off ely’s 15th year celebrations, a gang of us slipped on our wellies, tucked our ponchos into our bags and headed out for a fun filled and insightful trip to the ely organic family farm in the Burren, Co. Clare.

The day started bright and early at 8am with the warming scent of homemade sausage rolls and brownies laid out for breakfast at ely bar & brasserie, IFSC. Fed, watered and one chorus of Irish mammy style “make sure you go to the restroom before we leave” later and we were off on the 3 hour luxury coach to Clare.

Our first stop found us outside of the coach and inside our TV boxes, at “Craggy Island Parochial House”. Father Ted’s house, the McCormacks’ organic farm, is where all of ely’s delicious organic lamb is reared. Cheryl McCormack, the lovely lady of the house, treated the gang to scrumptious home baking using only organic ingredients; scones, brown bread, home made jams made from their own fruit, organic tea and coffee, served in a welcoming home atmosphere. Patrick McCormack, the first speaker of the day, so eloquently recited the poem Lost” and discussed the simplicity and passion of a simple Burren farm life along with a much needed reminder, to always try to take a little “Burren time” for ourselves, in our fast paced and busy lives.

“Stand still. Stand still. The trees ahead and bushes beside you. Are not lost.” – David Wagoner

Outside Father Ted's

The beauty of farming in the Burren, Co. Clare lies in the fact that it has been farmed in the same fashion for 6,000 – 7,000 years. We then visited a site, which to the naked eye might have just seemed like grass, rock and shrubbery, but which was in fact the home to rare and unique Burren flora and fauna. Paula and Sharon from the Burren Life Project spoke to the group about the importance of Burren landscape preservation, the difficulties that organic Burren farming faces and the strict grazing methods being used to counteract these difficulties.

Group at Burren Life Project

Following this, in true Irish fashion, the clouds began to darken and the drizzle appeared. With a few rumbling tummies and rain jackets zipped up to the neck, we hopped back in to the coach and headed off to the home of Hugh and Isobel Robson, the organic ely family farm, for a much anticipated farm lunch.

Having worked up an appetite, we were in for a treat. What awaited us was a feast of Burren produce featuring organic Burren beef tongue with black truffles, organic porchetta rolled in local Burren herbs and succulent organic Burren rib, all from the ely family farm. We also enjoyed nori, dillisk and kombu smoked organic salmon from the Burren Smokehouse and homemade MOPE (Most Oppressed People Ever) potato cakes from the Burren Spud Project, all accompanied with salads, quiche, artisan Burren cheeses, ely’s homemade Guinness bread and 7-day pickled eggs. Deirdre from the Burren Spud project spoke about the importance of the humble potato in the global food crisis while Birgitta from the Burren Smokehouse spoke about combining her love of the west of Ireland with her passion for organic smoked salmon.

All of this wonderful food for thought was washed down with Irish craft beers such as Orpens Irish Cider, O’ Haras Curim Gold and Trouble Brewing’s Sabotage IPA and enjoyed with wine favourites such as Yann Chave Crozes-Hermitage Blanc and Thalran Syrah Castell d’Encus.

Farm Dinner

A tour and insight into the organic ely family farm from Hugh Robson finished off nicely, what was an extremely special day out for us in the Burren, Co. Clare. We, at ely, were extremely privileged to share with our guests, the passion that our Burren community, friends and family feel about all of the different work that they are engaged in.

To experience ely’s organic family farm in The Burren, Co. Clare, without having to leave Dublin, visit any of our 3 ely venues. 

horses and cattle on the ely family farm

tips, tipples & table talk – Week 16

Slight warning folks, our dessert recipe in this week’s tips, tipples & table talk is sure to have your mouth watering so reader discretion (during work hours or you know, on a public bus…) is advised! We’ve also got some Bavarian beverages you might like to enjoy during Oktoberfest Dublin and we discuss what makes farming in the Burren, Co. Clare so very special.

Enjoy!

Tipple Tip(s) of the Week: Oktoberfest Dublin

In excitement of Oktoberfest arriving to George’s Dock (Dublin 1) this Thursday 18th, we’re getting our Bavarian dirndl dress and lederhosen together, and planning which German tipples we’ll be enjoying this week (and no, not all at the same time).

Oktoberfest-Dublin

  1. Erdinger Weissbier – From one of the world’s largest wheat beer breweries and the official sponsor of this year’s Oktoberfest Dublin, is one of the most famous weissbiers. While it is fruity, what we enjoy is that it isn’t too sweet either. Light and easily drinkable, this is a great thirst quenching beer.
  2. Paulaner Hefe-Weissbier – A well balanced wheat beer, you can certainly taste the yeast and banana, without it being too overpowering. Quite sweet which compliments the light bitterness, this medium bodied Weizen is fresh and flavoursome.
  3. Krombacher Pils This German Pilsner has nearly an all grain flavour with a minimal hop taste. This is a crisp and light bodied beer, best enjoyed on a warmer Autumn’s day. Brewed with natural spring water, this provides its refreshing taste.
  4. Wagner Stempel Spätburgunder – A German Pinot Noir, from the Wagner-Stempel winery encapsulates all that is great about Pinot as a variety, and Germany as a wine producer. This softly perfumed wine is delicate but beautifully flavoured, with raspberry, cherry and redcurrant flavours.

Pop in and enjoy ely bar & brasserie, IFSC, Dublin 1, when visiting Oktoberfest Dublin.

Oktoberfest Dublin Tipples

Taste Tip of the Week: Jamaican Coffee Pecan Brownies

As the days get cooler, we step away from lighter desserts and enjoy heartwarming indulgent classics. These gorgeous brownies are heavenly served with ice-cream and also ideal for storing as treats for your coffee break – if you can resist them for that long!

jamaican brownie collage

What you need:

  • 400g caster sugar
  • 375g unsalted butter
  • 75g cocoa powder
  • 3 tbsp finely ground Jamaican blue mountain (or your favourite) coffee beans
  • ½ tsp salt
  • 3 large eggs
  • 1½ tsp vanilla extract
  • 150g plain flour
  • 100g pecan halves
  • 6 tbsp freshly brewed Jamaican coffee
  • 100g dark chocolate,
  • 70% cocoa solids, chopped (Valrhona is ideal)
  • 30 thin strips crystallised ginger, or candied orange peel
  • icing sugar, for dusting

Makes 15

How we do it:

  • Line a baking tray, measuring approx 38 x 26cm, with greaseproof paper, or lightly grease a glass ovenproof dish. A lasagne dish is ideal. The tray or dish should be 2cm minimum in depth.
  • Combine the sugar, butter, cocoa, ground coffee and salt in a metal or heatproof bowl.
  • Place the bowl over a saucepan of simmering water and leave until the butter melts, stirring occasionally to help blend the ingredients – the texture will be grainy.
  • Remove the bowl from the water and allow the mixture to cool to lukewarm.
  • Whisk in the eggs and vanilla
  • Sieve the flour over and fold in.
  • Take three-quarters of the pecan halves and roll up inside a clean tea towel. Bash lightly with a rolling pin to break up. Stir the pieces into the mix.
  • Pour the freshly brewed coffee over the mixture with the chocolate and stir until melted and smooth.
  • Pour the mixture into the prepared dish or tray and spread evenly.
  • Allow to cool and thicken for approximately 1 hour.
  • Preheat the oven to 180°C. Bake in the oven for 25 minutes or until a skewer inserted into the brownies comes out clean.
  • Remove from the oven and cut into squares.

Dress the brownies with the reserved pecans and ginger or candied orange peel. Dust with icing sugar. Serve warm with vanilla ice-cream.

Or, let us do the work for you! Homemade desserts by ely’s executive pastry chef available at ely wine bar, 22 Ely Place.

Pecan Jamaican Coffee Brownies

Table Talk of the Week: What Makes Farming in The Burren So Special?

For those of you who aren’t aware, the ely organic family farm is located in the Burren, Co. Clare (refresher here). Often people have asked us why we have chosen to keep our farm there and what makes farming in the Burren so special.

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The beauty of farming in the Burren, Co. Clare lies in the fact that it has been farmed in the same fashion for 6,000 – 7,000 years. This way of farming, where your animals are up on the hills in the winter months, is unique only to the Burren, Co. Clare. Due to its limestone structure, the Burren landscape acts almost as a storage heater. The land receives heat from the Atlantic drift in the summer and it stores that heat for the winter as the soil depths are so shallow. Gentle heat releases from the limestone all winter making for very little frost, and allowing the animals to be happier and warmer on the hill (also called the winterage) than in the valley. The animals then come down to the valley for the spring and summer months.

Burren Farmland.

Also unique to the Burren is the way in which land is distributed. Land in The Burren is sold, not by the area, but by the numbers of animals you keep or feed. Summer land is matched with the winter land and you always have enough winter land to maintain the animals you keep on the summer land. Many of the cattle farmers in the Burren might produce calves in the spring, feed them on the rich pastures of the valley in the summer, sell the calves in the autumn and put the cattle back up on the winterage in the winter.

Life in the Burren always works as a balance.

We source all of our grass fed beef, pork and lamb through our organic family farm in The Burren, Co. Clare. 

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tips, tipples & table talk – Week 12

We’ve got two amazing recipes for you in this week’s tips, tipples and table talk. One is a scrumptious Strawberry & Citrus Sangria, which some do say is the wine lover’s answer to strawberry daiquiris and the other, features the 200-year-classic Pernod adding a delicious twist to the classic mussels accompaniment. We also give you a little insight into our old friends and “Craggy Island” neighbouring farm, The Mc Cormacks who now run “Tea at Father Teds”. Up with that sort of thing.

Tipple Tip of the Week: Strawberry & Citrus Sangria

Although we’re reaching the end of the sunshine season, we’ve still got one or two summery drinks recipes up our sleeve! Some of you may have had the pleasure of visiting Spain this year but for those of you who haven’t, enjoy this fruity and sweet taste of Spanish Sangria, in only 4 steps and all without having to leave your house.

strawberry sangria summer fruits

What You Need:

  • 1 btl Rioja
  • ½ measure of Cognac/Brandy
  • 1 measure of triple sec
  • 1 ½ measures of fresh orange juice
  • 6 tablespoons of sugar
  • 1 cinnamon stick
  • Soda water
  • 1 punnet of strawberries
  • 6 tablespoons sugar
  • 10 slices of lime, 10 slices of lemon, 10 slices of orange

How We Do It:

  • Cut the strawberries, mix with sugar and let sit for 4 hours.
  • Mix all other ingredients in a bowl, cover, and refrigerate for 4 hours.
  • Mix the strawberries with the refrigerated mixture
  • Add ice and fruit, serve and enjoy.

Enjoy specialty cocktails at ely bar & brasserie, IFSC, Dublin 1. 

dsc_2086

Table Talk of the Week: Father Ted’s Farm

Father Ted’s house is an organic farm neighbouring the ely family farm  in national landmark, The Burren, Co. Clare. Long time friends of ely, Patrick & Cheryl Mc Cormack supply each of the 3 ely restaurants with their suberb organic Burren lamb. Fans will recognise the house as the location for the extremely popular “Father Ted” television series.

lamb

Joe Mardis, the location manager for the series, has family connections in the area and while having a drink with friends from the locality they came up with the idea of setting the series in the Burren. The experience was a very positive one for the Mc Cormack family, the show brought a lot of fun and income to the area and many locals featured in the series.

FthTed3

You can now enjoy ‘Tea at Father Teds, which includes all home baking using only organic ingredients. Patrick Mc Cormack, a wonderful speaker, tells the story of the family’s Fr. Ted experience, the history of the house, providing guided walks of the farm and recommend other places to visit and things to do in the locality.

Learn more about the Burren, Co. Clare and the organic ely family farm here.

craggy island lamb

 

Taste Tip of the Week: Mussels with Fennel & Pernod

Adding Pernod, the French liqueur, to traditional steamed mussels gives them a deliciously gentle sweet flavour. This recipe offers a refreshing alternative to the popular dish of mussels with white wine and cream sauce.

A Note For The Cook:

Scrub the mussels first in clean water to remove the barnacles and pull off any beards. It’s much easier to do this if you take 2 mussels and use the pointed end of one to clean the other. Check if an open mussel is safe to eat by tapping it gently on a counter top. If it closes easily, it’s ok to eat. If it remains open, discard.

ely card musselsWhat You Need:

  • 1 fennel bulb with leaves, diced
  • 1 shallot, finely diced
  • 1 tbsp extra virgin olive oil
  • 800g-1kg fresh mussels
  • 100ml pernod
  • 150ml cream
  • ½ lemon, sliced, to garnish
  • flat-leaf parsley, to garnish

Serves 4

pernodHow We Do It:

  • Prepare the mussels (see note for the cook, above).
  • Sauté the fennel and shallot in a small amount of oil over a medium heat.
  • When they have softened slightly, add the mussels and leave for 1 minute, then add the pernod.
  • Flambé the pernod, then allow the alcohol to reduce. Add the cream and reduce again until the mussels are just coated.
  • Serve in a large bowl garnished with lemon slices, fennel leaves, sprigs of flat-leaf parsley  if  you like.

Enjoy fresh delicious seafood in Dublin’s iconic wine bar, ely wine bar, 22 Ely Place, Dublin 2.

tips, tipples & table talk – Week 10

Is the phrase ‘leftover wine’ an oxymoron? We know a few friends and colleagues that might think so! Nonetheless, this week’s tips, tipples and table talk has a few ideas on what to do with that leftover wine. We also have an easy, simple risotto recipe for you to try, and we introduce you to the newest, hairiest member of the ely family – and no it’s not our new sous chef Steve (kidding)!

In case you missed it last week, don’t forget that we’re giving 10% back to you, our fantastic ely customers, all summer when you use your ely loyalty card. Don’t have one yet? And if not, why not? Sign up here

Taste Tip of the Week: Simple Risotto 

This popular dish is perfect for serving at a dinner party but equally so, easy enough to make for a delicious dinner at home for one. Light enough to eat during the summer heat, you can also include almost any ingredients to adapt to your tastes. Here’s a simple risotto recipe for you to try.

What you need:

  • 1.75 litres vegetable or chicken stock
  • 4 tbsp olive oil
  • 1 small onion, finely chopped
  • 350g risotto rice
  • 85g butter
  • 6 tbsp grated parmesan cheese, plus extra for serving
  • rock salt, black pepper

How we do it:

  • Bring the stock to a boil in a medium-sized saucepan. Reduce the heat and allow to simmer gently.
  • In a separate pan, heat the olive oil over a medium heat.
  • Add the onion and, stirring all the time with a wooden spoon, cook until it softens and becomes translucent.
  • Add the rice and cook, stirring, for about 3 minutes, making sure that every grain is coated with oil.
  • Add 1 cup (250ml) of the stock and stir until absorbed.
  • Continue adding the stock, about ½ cup (125ml) at a time, stirring frequently and making sure all the liquid is absorbed before adding more.
  • When most of the stock has been added – this should take about 15-20 minutes – test a grain of rice.
  • The risotto is ready when the rice is just tender and creamy, but still ‘al dente’, with a little bite to it.
  • Remove the pan from the heat and add the butter, parmesan cheese, salt and pepper to taste.
  • Stir vigorously for about 30 seconds to give a creamy, glossy finish to the risotto
  • Add in mushrooms, asparagus, butternut squash, prawns etc. Whatever you fancy – get creative!

You can now enjoy our great value early-bird menu all evening, Mon – Sat at ely bar & brasserie, IFSC. 

risotto collage

Tipple Tip of the Week: What To Do With Leftover Wine

As our executive wine manager Ian Brosnan would argue, leftover wine is somewhat of a myth. However, we do know that sometimes you are faced with some leftover wine and the thought of throwing it down the sink (we can’t watch!) pains you. Therefore, we’ve put together a few useful tips, cooking being the most obvious (great for also popping a good splash of white in when making the above risotto recipe!), on what to do with the remains from the bottom of the bottle.

ely empty wine glass

  1. Freeze Please – First things first, fill an ice cube tray with your leftover wine and pop it straight in the freezer. Now you can use a cube or two for cooking whenever you need to.
  2. Wine Syrup – This rich syrup a bit tangy, similar to Balsamic vinegar but simmering the syrup with cinnamon or vanilla makes it sweet and delicious enough to use on pancakes or with ice cream. In a wide saucepan, combine red wine with sugar (3 cups wine to 1 cup sugar), bring to a boil, then reduce heat and simmer until syrupy and reduced to about a third of the volume. Let cool, bottle, and refrigerate.
  3. Save For Mulled Wine Season – Put leftover red wine into a freezable container and for use in the winter months. Empty the frozen wine into a large pot; add spices such as cinnamon sticks and a spoonful of whole cloves. Melt wine over medium heat, then sweeten to taste with honey, sugar, or apple juice. Simmer for 10 minutes. Serve in glasses with a citrus slice.
  4. Poaching – Soft foods taste amazing when poached  in wine flavored with aromatics and spices. White wine for eggs and fish, and sweetened red wine is perfect for poaching fruit.
  5. Salad Dressing – Leftover white wine makes for a flavoursome, fresh-tasting salad dressing. Blend wine, lemon juice, honey (if wine is sweet, leave out the honey) salt, and pepper in a bowl. Still blending (either with a fork, whisk, or the blender), slowly add olive oil. Voilà!

Learn more about wine in a fun and informal setting at an ely wine tasting evening. 

Table Talk of the Week: New Addition To The ely Family Farm

Well well, who do we have here? These magnificent creatures, and the newest additions to the ely organic family farm, are Highland cattle descendants from Scotland. These cattle are extremely adept at grazing on steep, mountainous lands which makes the limestone rocky slopes in The Burren, Co. Clare, an ideal place for them to rest.

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Natural born survivors, the Highland cattle’s long horns were developed to protect themselves and their flowing locks grown to shelter them from harsh, cold winters – which makes us think they must be a little warm at the moment! Their short, stumpy legs provide them with excellent balance and surprisingly, Highland cattle can be found up to 10,000 feet high up in the Andes.

Welcome to the farm guys!

We source all of our grass fed beef, pork and lamb through our organic family farm in The Burren, Co. Clare. 

 

 

tips, tipples & table talk – Week 6

In honour of this Friday, the 4th of July, we reviewed some un-brew-lievable (sorry) American craft beers along with one for you to enjoy in the summer sunshine, the easiest fro-yo recipe ever, in this week’s tips, tipples & table talk. We also look at 50 Shades of Grey in Ireland and no, not the book: Why you you should be visiting the uniquely stunning Burren, Co. Clare this summer.

Craft Beer(s) of the Week: Red, White and Brew  

Independence day is upon us this Friday 4th of July,  so we thought it only fitting to put our star spangled banner of approval on our favourite American craft beers. There are now over 2,700 craft breweries operating in the U.S, the highest total since the 1880s according to the Brewers Association, which made our decision a tough one, but here it goes: Our top American craft beers of the week.

  1. Anderson Valley Barney Flats Oatmeal Stout – Which is the stout that us Irish folks love to drink? Just can’t quite think of the name right now but it is because of our love for this stout that makes it difficult for others to get a look in. However, this Californian stout is seriously interesting with a thick, rich and full body along with hints of chocolate and coffee. When the waiter offers us the dessert menu, we simply say we’ll have another one of these.
  2. Brooklyn Lager – Some might argue that, hang on, this isn’t really a craft beer anymore but that’s where some might respond that hey, this is the original craft beer… of New York anyway. According to Brooklyn Brewery, Brooklyn Lager is New York’s “hometown” beer, brewed to a pre-Prohibition recipe that dates back to the days when Brooklyn was the brewing capital of the East Coast. Light bodied, this craft beer is easy, drinkable and can be enjoyed at any time of the year.
  3. Flying Dog Doggie Style Classic Pale Ale – The team at ely are huge fans of the Flying Dog Brewery and their classic pale ale is still one of our favourite craft beers out there. Fantastic summer drinking, its floral citrus aroma runs all the way through and can also be found in its well balanced taste. 5 out of 5, wonderful stuff!
  4. Kentucky Bourbon Barrel Ale – This beer from the folks at Lexing Brewing Co. (Alltech) is a whopping 8% but what we like about it is that it’s surprisingly drinkable and smooth, despite its high alcohol volume. True to its name, you can certainly taste the bourbon but it’s accompanied by a lovely, nutty oak taste along with dark fruits, figs perhaps. Not a beer for a big night out but for a relaxing, much like the beer, well balanced evening.

 beer collage blog

WIN an Alltech Lexington Brewing and Distilling craft beer & bourbon hamper worth €250 at ely bar & brasserie’s 4th July BBQ this Friday. Click here for details.

hamper alltech 2

Taste tip of the Week: Frozen Yoghurt Berry Cup

Fresh, fruity and good for you – this quick ‘n’ easy frozen treat offers delicious and guilt-free indulgence this Summer.

What you need:

  • 200g mixed nuts (e.g. pecans, walnuts, almonds)
  • 500g mixed berries (fresh or frozen) plus a few fresh berries to serve
  • 500g organic plain yogurt, chilled
  • 2 tbsp good quality honey
  • mint leaves, to serve

How we do it:

  • Toast the nuts by placing in a frying pan over a medium heat and tossing until golden brown – take care not to burn.
  • Put three-quarters of the fruit in a food processor and blend for 30 seconds.
  • Add the yogurt and honey and blend for 1 minute until smooth.
  • Taste for sweetness and add more honey if necessary.
  • Layer the yogurt with the remaining berries in tall glasses, bowls or cups and freeze for a minimum of 2 hours.
  • To serve, top with toasted nuts and some mint leaves.

For more recipes, see ely’s award-winning cookbook here.

berries

Travel tip of the Week: The Burren, Co. Clare

“The Burren? Sure that’s only rock, there’s nothing there!”

We still remember when we first advised one of our overseas customers to go and visit The Burren, Co. Clare during their round trip of Ireland, and the quote above that somebody quipped in with. Now, while the person did have a point about the rocks (The Burren takes its name from the Irish word ‘Boíreann’, meaning a rocky place), they were wrong about the ‘only’ part. When you think of Irish landscapes, you picture every shade of green while in the Burren, you find 50 shades of grey with only a bit of green thrown in. This strange beauty is what makes the Burren so uniquely stunning and gets our recommendation for Travel tip of the Week.

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The Burren’s unusual landscape, created by limestone erosion from the rain, plays host to a truly unique ecosystem of alpine, arctic and Mediterranean plants, see Burren Beo for moreDue to this rich wildlife, the area allows for some of the best farming in Ireland along with delicious seafood (à la Burren Smokehouse) and proudly, The Burren is home to the ely organic family farm. The area’s large amount of butterflies, animals, flora and fauna wonderfully and amazingly all survive in a land that appears to be composed entirely of rock.ely family farm_Burren farmland_low res

The Burren, also rich with historical and archaeological sites, is an ideal location to combine a trip with the nearby Cliffs of Moher or perhaps, for a stop off along the way. Colours of the Burren change with the light, weather and season, making it a fantastic place for the many artists who visit to set up their easels for the day.

To learn more about visiting The Burren, Co. Clare visit: www.burrennationalpark.ie 

ely family farm_Burren farmland_collage

 

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