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. 

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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.

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Christmas Day Suggestions: a selection from our favourite wine-makers

Looking for inspiration for Christmas day dinner? Some of our favourite wine-makers have sent us the tradional dishes from their region with, of course, the best wines to drink with them! Our featured producers come from Rioja, Tuscany and Australia. Out of all the wine-makers who sent us in the Christmas traditions, the Hernaiz brothers who own Bodegas La Emperatriz in Rioja, is a Christmas we’d love to join in!

If you love cooking and want to learn some more why not do our cookery course which includes a wine and food matching lesson with award winning sommelier Ian Brosnan.

Rioja, Spain: Bodegas La Emperatriz
Eduardo Hernáiz, the owner of Bodegas La Emperatriz and his brother Victor recount their typical Christmas eve for us.

Christmas time in Spain is about family. In Spain, most people still live within close proximity of each other so it isn’t unusual to celebrate Christmas eve or Noche Buena as we like to call it, with over 20 family members.  Before settling down for dinner, I like to meet up with my closest friends at a local bar in Cenicero for a Christmas Champagne toast. After this, around 10:30 pm everyone in the family  comes together around the dinner table to eat a traditional home cooked meal.  Our Christmas eve dinner begins with a warm and tasty Consume soup followed by Cardo, which is a type of thistle that resembles a green Rubarb.  After this, we eat chicken that has been raised our own Finca La Emperatriz estate. It is normally stuffed with a meat, truffle and bread stuffing and baked in the oven until golden brown.

After this we eat Besugo, which is Sea Bream that has been cooked in the oven and then a light olive oil cooked with garlic and spicy dried chilies is drizzled on top.   We finish it with Polvorones de Navidad, which are a type of butter cake made with flour, butter and sugar that can be a bit of a powdery mess. We also eat Turron, which is a type of nougat with nuts as well as Marizpan both can be  quite sweet and delicious.  

Christmas eve dinner is all about family and we tend to stay at the dinner table eating until we can´t eat a morsel more.  At this point, usually well into the early hours of the morning, we head to bed, only to eat left overs the next day for Christmas Day.  Merry Christmas!

The 2 brothers and their families toast Christmas with the best wines from their estate Bodegas La Emperatriz, Rioja Alta ‘Pacela No1’ , along with other wines from their range.

Tuscany, Italy: Cantina di Montalcino
One of our favourite Brunello di Montalcinos comes from Cantina di Montalcino. Made exclusively from Sangiovese it is rich, elegant and spicy with cinnamon, figs, cherries and pepper aromas. Although Tuscany is famous for Chianti, Brunello is the certainly the king of the region: made from the best grapes available and aged in Slovenian oak for 3 years followed by 2 years in bottle before release. 2006 vintage is a open and expressive and has a sumptuous silky texture.  The traditional Christmas lunch in Tuscany is a 5 course affair with everything from veal ragu made with home-grown tomatoes, chicken liver pate and roast boar! Giacomo Alari of Cantina di Montalcino is a born and bred Tuscan and below is his typical Christmas dinner menu.

Crostini con Fegato di Pollo – Crostini with Chicken Liver Pate
served with a young Chianti

Maltagliata con Vitello – Ragu of Veal with Maltagliati pasta
served with Chianti Riserva

Capon con Salsa Verde – Chicken with Salsa Verde
Arista con Patate Arrosto – Roast Loin of Pork with Potatoes
served with Brunello di Montalcino

Cantucci con Vin Santo – Almond Biscotti soaked in dessert wine
served with Vin Santo

Giacomo Alari will also be presenting our Italy wine tasting night on the 22nd February. Tickets are limited, please contact wineclub@elywinebar.com for more details.

Bolgheri, Italy: Poggio al Tesoro
Poggio al Tesoro is located in Bolgheri – home of the Super Tuscan. Originally made famous back in the late 1970s with wines such Tignaello and Sassicaia, the area has the ideal soil and climatic conditions to grow international varieties such as Cabernet, Merlot and Shiraz as well as the Italian Sangiovese. ‘Sondraia’ is one of our favourites from Poggio al Tesoro and it easily rivals a top French classic: made from the typical Bordeaux blend of Cabernet Sauvignon, Merlot and Cabernet Franc it’s plush, warm and full, with velvety, ripe tannins giving structure to the ripe, plummy fruit on the palate.  Lovely touch of rosemary and eucalyptus on the finish! The head winemaker, Nicola Biasi (pictured below) recommends Wild Boar Stew with Sondraia and has kimdly given us his family recipe!

2007 Poggio al Tesoro ‘Sondraia’ with Spezzatino di Cinghiale – Wild Boar Stew

Ingredients:
800g wild boar (or pork)
500g tomato passata
2 garlic cloves
1 celery stick
1 onion
2 carrots
2 bay leaves
500ml of red wine, preferably young Chianti
Chilli
Salt
New season Tuscan olive oil

Marinate the meat in the red wine, chopped garlic and vegetables, bay leaf and chilli. After 8 hours, remove the meat and vegetables and conserve the marinating juices.  Heat up some olive oil in a pan and sauté the vegetables.  Add the meat, season and brown for a few minutes on a high heat.  Add a ladle of the marinating liquid and let it reduce down. Turn down the heat, add the tomatoes and cook for about two hours, stirring occasionally so the meat doesn’t stick to the pan. If necessary add some water or more of the remaining liquid. Season and serve hot with a glass of Sondraia.

Adelaide Hills, Australia: Shaw and Smith
Shaw and Smith was founded in 1989 by cousins Martin Shaw and Michael Hill Smith. Martin Shaw is one of the original flying winemakers and Michael Smith is not just Australia’s first Master of Wine, he is also a Cordon Bleu trained chef!

This Christmas Martin Shaw will be having: Snapper Ceviche with mint, watermelon and fetta salad to accompany 2009 M3 Chardonnay. What a delicious dish to have with 2009 M3: it’s one of the most iconic Chardonnays made in Australia and with it’s cool fruit, restrained use of oak and a depth and elegance that is only comparable to a Puligny Montrachet. This skill in wine making perfectly captures the new approach Australia has taken in the last 10 years. If you are looking for a white wine to have this Christmas, we recommend this! 

Thanks to all of our producers for sharing their Christmas traditions with us.

Want some inspiration in the kitchen? Why not do our cookery course? We kick start each lesson with a glass of bubbly and afterwards serve up the dishes alongside a selection of wines whilst award-winning sommelier Ian Brosnan gives a food and wine matching lesson. It’s the perfect Christmas gift for your mom, sister or girlfriend! Please contact wineclub@elywinebar.com for more details or call Michelle Lawlor on 01 676 8986 for more details.

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