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.

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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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elys’ favourite wines for summertime enjoyment.

With summer in full swing and the sun shining (?) we have selected a few of our favourite wines for summertime enjoyment!

ifsc picpoul

Two fantastic whites from Italy and Languedoc for those who like their wines crisp and refreshing, a Burgundian chardonnay with a little bottle age for those who like a more serious white, and a wonderful Rosé from a little known grape called Egoidola that will make you wonder why you don’t drink rosé more often.
We’ve also chosen two reds that work wonderfully in the sun – A beautiful Beaujolais villages that is especially good served cool, and a Montepulciano that will see you through the evening. Enjoy!!

Domaine Felines Jourdan Picpoul de Pinet 2012 Languedoc, France €31 / €7.75
Picpoul is almost certainly going to be this summer’s ‘must drink’ white wine, and with good reason. Described by some as this generations Muscadet, but in the best possible sense – Crisp, bone-dry, and lemon scented, there are also grapefruit and green apple touches on the palate. Perfect with almost all seafood and shellfish dishes, but goes down a treat as an aperitif too.

 

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Balestri Valda Soave Classico 2011 Veneto, Italy €33 / €8.25
Soave is leading the new wave of Italian white, and this a perfect example of why. Whereas some wines try to overpower the senses with an attack of flavours, quality Soave is beautifully understated. Subtle aromas of apple and pear followed by a delicate nuttiness – think fresh almonds – and lovely dry finish.

Jean Phillipe Fichet Bourgogne Blanc 2007 Burgundy, France €39 / €9.75
ifsc bourgogneMonsieur Fichet is a winemaker based in Meursault, and probably best known for the outstanding wines he produces there. But he also owns vineyards in the surrounding areas, and uses those grapes to make his Bourgogne Blanc. The same skill and experience goes into the crafting of this wine. Ripe Chardonnay flavours of tropical melon and toasty oak have combined over a few years bottle age to produce something special – rich and creamy textured with a lovely nutty finish.

Domaine de Millet Rosé VdP des Côtes de Gascogne 2011 France €28/ €7.00
This is what we call proper rosé. Why? Try it and see….. It is produced from the little known Egiodola grape in the Côtes de Gascogne region of south west of France. Wonderful ripe red fruit- fresh strawberry, raspberry and cranberry – lovely freshness on the palate and a dry finish with just a touch of grip. Perfect for sipping, even better with food.

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Domaine des Nugues Beaujolais Villages 2010 €33 / €8.25
We have seen the fortunes of the Gamay grape rise and fall over the years- it was once more highly prized than Pinot -but on the strength of recent Beaujolais tastings it’s definitely on the up again. This Domaine shows how modern winemaking techniques can combine with traditional wine styles to great effect. 100% Gamay, from vines averaging almost 50 years- the wine is bright ruby in colour, with redcurrant and red cherry flavours, and a long clean finish.

Gran Sasso Montepulciano d’Abruzzo 2012 €28 / €7.00
ifsc MontepulcianoThe Montepulciano grape is often confused with the town of the same name, and as a result, the wines from that town. So let’s clear it up – Montepulciano (Vino Nobile de) is the town, and the grape is Sangiovese. Montepulciano (d’) is the grape, and a wonderful grape it is too! Ripe and bursting with fruit, especially dark cherry and plum, and just a touch of chocolate. Yes, chocolate! This wine is medium bodied but very full flavoured , and definitely a score for Montepulciano the grape!

Visit ely bar & brasserie in the IFSC.

Enjoy the best in organic Irish food. Amazing dry-aged Irish beef, fantastic fish, local seasonal vegetables and great Irish cooking at ely bar & brasserie. Knowing that the team in ely bar & brasserie will look after you and guest extremely well.

ely bar & brasserie has sourced the 28 day dry-aged rib-eye from Danny Coogan, a fifth generation farmer in Trim Co.Meath and their vegetables are grown for them “less than an hours drive up the road”, north Dublin to be precise. The organic beef carpaccio and organic lamb hails from the Burren, Co.Clare and their fresh Irish chicken is from Mayo.
The oysters, scallops, crab and fresh Irish Sea Bass are all landed by Irish boats and their executive chef Ryan Stringer is from Tyrone. The Bridgestone 100 Best Restaurants in Ireland 2012 said “Executive chef Ryan Stringer devises and cooks wonderfully smart, clean food, with ingredients that are sourced as carefully as they source their benchmark wines”.

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