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.

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tips, tipples & table talk – Week 11

“Coffee is the new craft beer” a colleague of ours stated matter-of-factly over the weekend, referring to current trends in Dublin. Whether this is true or not, the days of your only coffee options being ‘black’ or ‘white’ are long gone. Conscious of this, we’ve got a few ground rules for making great coffee at home. This week’s tips, tipples & table talk also discusses a mouth watering list of alternative options to the traditional wedding cake (warning: drooling may occur) and we give you a superbly simple lasagne recipe, featuring basil, the ultimate summer herb.

Also, as we’re coming into the last few weeks of summer, we’re offering a complimentary plate of organic smoked meats when you order any bottle of wine over €30 at ely wine bar, 22 Ely Place, Dublin 2. Available until Sept 1st, see the wine list here.

Enjoy everyone!

Table Talk of the Week:  5 Alternatives To The Traditional Wedding Cake

Wedding cakes are the most traditional desserts to serve, but we know as well as you do that wedding and post-nuptial celebrations aren’t always traditional! Sometimes, a wedding cake just isn’t for everyone. As a substitute, couples are choosing to serve unique treats that reflect their taste. Whether you’re skipping the cake completely or searching for an additional dessert option, this week’s Table Talk of the Week will hopefully satisfy any sweet (or savory) tooth.

cake

  1. Say Cheese – Perfect with wine, a cheese wheel wedding cake alternative is a great one for cheese lovers and those who want something savoury. Why not use locally produced artisan cheeses, or perhaps a cheese from that beloved vacation you once took in France?
  2. Cake Pops – Move over cupcakes, these little bite sized pops of icing covered cake balls are becoming increasingly popular with wedding parties. No need to fight over favourite flavours, simply get a bunch made in a variety of flavours to suit your tastes!
  3. Marriage Macarons – Incorporate a little taste of Paris on your special day. Sweet and sophisticated, these little delights can also be tailored to match the colours of your wedding theme.
  4. Holy Crêpe – Layer crêpes/pancakes, cover in syrup or lightly dust with icing sugar for a deliciously indulgent alternative to the classic cake.
  5. Bare All – Step 1, order a classic and plain (nude) wedding cake of your choice. Step 2, pick up some simple or lavish cake decorations from any good cookery supply store. Step 3, go to town and customize away! Why spend hours trying to talk your vision through with a cake designer? Great for a bit of bonding time with your partner (or with family and friends), have fun with your cake and decorate it any wacky way you choose.

Looking for understated elegance? Ask us about holding your special day at ely wine bar or ely bar & brasserie. We also do wedding desserts!  

wedding cake alternatives collage

Tipple Tip of the Week: The Ground Rules of Great Coffee

Bathing in coffee grounds fermented with pineapple pulp is a traditional Japanese therapy for reducing wrinkles and improving the skin. While we don’t suggest that you try this at home, we do believe that a perfect cup of coffee brings great benefits! We also think that the enjoyment of a meal can depend on the quality of the coffee that comes afterwards.coffee

Make Great Coffee at Home:

  • Always start with fresh, cold water.
  • Water should be heated to 92º-96ºC. It should not be boiled.
  • Ensure coffee is fresh. It is a perishable product. Once opened, store in an air-tight container to preserve its freshness.
  • Be generous with coffee. Allow approx 7g (¼ oz) for every 180ml (6fl oz).
  • Serve as soon as possible. Never reheat or leave on a hot surface for too long.
  • No matter which equipment you’re using, keeping it clean – to remove the oily residue left by the coffee – is a key factor in the art of making the perfect cup every time.

Enjoy specialty coffees, organic teas and homemade desserts at ely bar & brasserie, IFSC, Dublin 1. 

ely bar & brasserie.2.

Taste Tip of the Week: Pesto Lasagne

Homemade pasta is easier to make than you think and the lovely, fragrant scent of basil is one of the delights of summertime. This delicious, not just for vegetarians, lasagne makes the most of that favourite herb.

pesto lasagne collageLasagne Sheets

What you need:

  • 350g good Italian flour, plus extra for dusting
  • 2 eggs and 3 egg yolks (all large)
  • pinch of fine table salt
  • 1 tsp olive oil
  • 1 tbsp tepid water (or more if needed)

Serves 6

How we do it:

  • Put the flour, eggs and salt into a food processor and blitz until the mixture resembles coarse crumbs.
  • Add the olive oil and blitz again briefly until the dough starts to come together.
  • Add the water, being careful not to add too much – you need to make sure the dough does not become too sticky.
  • Blitz again, then tip into a bowl and knead together for about 2 minutes.
  • Turn on to lightly floured surface, wrap with cling film and leave aside to rest for half an hour in fridge.
  • Then, cut the dough into two pieces and work with one at a time. Roll out the dough thinly on a lightly floured surface and feed through the pasta machine several times until it is about 1mm thick. Store the sheets under a damp cloth while you are working.
  • When ready to use the pasta, cook the sheets in boiling, salted water for about 2 minutes.
  • Drain and use immediately, or put into iced water for 5-10 minutes.

lasagne sheets 2

Pesto Lasagne

What you need:

  • 400g lasagne sheets (see above)
  • 1 quantity pesto (See our pesto recipe here), doubling the quantity of basil to 400g
  • 250g tub ricotta, drained
  • 3 large, ripe tomatoes
  • 50g parmesan cheese, grated
  • 50g pine nuts, toasted
  • 1 bunch of basil, shredded
  • rocket leaves, to serve

Serves 6

How we do it:

  • Make the lasagne sheets. Preheat the oven to 180°C.
  • Put the pesto (recipe: here) in a large mixing bowl and mix in the ricotta. Slice the tomatoes.
  • Arrange the lasagne sheets in an ovenproof dish, and spread with the pesto mix. Follow with a layer of tomatoes. Keep layering the pasta, pesto and tomatoes, finishing with a layer of pesto mix.
  • Bake for 10-12 minutes, until cooked through. Meanwhile, preheat the grill.
  • When the lasagne is ready, sprinkle with the parmesan and grill for a few minutes until golden.
  • Cut into wedges, sprinkle with toasted pine nuts and basil leaves and serve with rocket salad.

A note for the cook:

The pesto mix can be prepared in advance, but the lasagne sheets should be cooked just before you are about to assemble the lasagne.

For more great recipes, check out our award-winning ely cookbook here.

tips, tipples & table talk – Week 4

Summer has officially arrived in Ireland and not a moment too soon (we were getting worried there for a few weeks). From World Cup wines, BBQ craft beers to the perfect picnic snack – hopefully this week’s tips, tipples & table talk will have you sorted for the sunny weather. Enjoy it while it lasts folks!

Wine World Cup: Group B – Spain v Chile – KO: 20.00

Rafael Palacios ‘Bolo’ Godello Valdeorras Spain v De Martino Chardonnay Limari Valley Chile

Spain’s native white grape Godello goes up against the might of Chilean Chardonnay in today’s Wine World Cup play-off. Both have their strengths.

The Chilean Chardonnay has an abundance of ripe tropical fruit and wonderfully creamy palate. Spain, however, has history on its side – the first written record of Godello goes back to the 1530’s. Lean, crisp, but with a lovely peachy fruitiness. We’re going to back this one as the winner this evening – and enjoy it on the sunny terrace!

Games showing at: ely bar & brasserieely gastro bar 

world cup wines

We’ve also noticed quite a few of you who just want to grab a drink and a bite in the evening, chill out and avoid world cup fever.

ely wine bar is officially a football free zone.

infographic world cup football free zone

Taste tip of the Week: Summer Pesto

The perfect accompaniment to any summer picnic or lunchtime snack, our taste tip of the week is so easy to make yourself. Sure, it could be quicker to buy your own at the supermarket but trust us, homemade pesto is always worth the effort.

What you need:

  • 200g toasted pine nuts
  • 200g fresh basil leaves
  • 3 garlic cloves, roughly chopped
  • 1 tsp rock salt
  • 200ml extra virgin olive oil
  • 100g parmesan cheese, finely grated

Summer Pesto

How we do it:

  • Put the pine nuts in a small pan and heat gently, stirring continuously, until golden brown – be careful not to burn them.
  • Put the basil, pine nuts, garlic and a good pinch of salt with 200ml olive oil into a food processor until it
  • reaches a creamy consistency.
  • Add the parmesan and pulse again.
  • Serve with extra pine nuts, basil leaves and parmesan.
  • To store, spoon into a screw top jar, or preserving jar and cover with 1 tbsp oil, this will keep in the fridge for 3 days.

Stir into freshly cooked pasta for a summer salad, use as a dip, or spread over bruschetta – however you like your pesto! 

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

pesto bowl

Craft Beer(s) of the Week: BBQ Brews

There’s nothing like that smell of char-grilling in the air and with this heatwave we’re experiencing, we hope to smell a lot of it this week! Why not take a break from the token summer beers and ciders, that have usually been marketed with a bikini clad lady and the slogan “ice cold refreshment”, and pick up an equally refreshing craft brew. Here are our top BBQ brews of the week:

  1. Longboard island lager, Kona Brewing Co. – Light, grassy with floral hops. This one is crisp, refreshing and easy drinking. Great warm weather beer. Surf’s up!
  2. Coopers sparkling pale ale, Coopers Brewery – A good one for its versatility, it can be enjoyed in either cool or warm weather. Slight citrus flavour which for us, was quite unexpected for a pale ale. The fresh, fruity taste will satisfy any cider drinker.
  3. Hollows alcoholic ginger beer, John Hollows – Not too tangy, not too sweet – this is grown up Goldilocks’ top choice. The few real ingredients make one of the best ginger beers we’ve come across. Seriously refreshing and made from the finest ginger root, this makes for fantastic summer beer drinking.
  4. Craigies Irish Cider (Ballyhook Flyer) – What would a summer session be without at least one cider? We always love a cider with wine influences and this one has a wonderful balance between fruitiness and dryness. Its savoury qualities make it a great one to enjoy at BBQs, while still being light enough to have with food.

Available at: ely bar & brasserie, ely gastro bar 

craft beer bbq brews

Contact us for your semi-private BBQ options on our waterfront terrace.

BBQ collage CHQ

 

Great summer wine suggestions: reds, whites, rose and sparkling

Wondering which wines to drink during the summer months? ely has all the tips….

WHITES

Grape variety: Picpoul

  • Picpoul de Pinet, Domaine Feline Jourdan, Languedoc-Roussillon 2010
    Coming from the warm Mediterranean coast of the Languedoc Roussillon in Southern France, it is mouthwateringly refreshing with zesty lemons, Granny Smith apples and a rich creamy finish. Traditionally in Southern France Picpoul  is drunk with oysters and we can’t think of a better match.

 Grape variety: Chenin Blanc

  • Touraine, Domaine de la Renaudie, Loire 2009
    Chenin Blanc comes in all forms, taste and sizes. Domaine de la Renandie’s  has ‘aromas of grapefruit, lime and honey. A very fine palate with plenty of freshness and minerality’. From the Loire Valley, more famous now for Sauvignon Blanc, Chenin Blanc is more widely planted and renowned for it’s racy acidity and crisp apple freshness. A must try this summer.

Grape variety: Chardonnay

  • Macon Solutre, Domaine Gerbeaux ‘Les Clos’ 2010
    This absolutely delicious wine is perfect for those who don’t like Chardonnay and those who love it. The 2010 vintage is rated as outstanding and we are delighted to be able to share with you one of the best on the market. Completely unoaked it is crisp and racy with excellent minerality. If you normally drink Sauvignon, try this and surprise yourself!

 Grape variety: Sauvignon Blanc / Semillon

  • Pessac-Leognan, Château le Sartre Blanc, Bordeaux 2009
    Made from the classic Bordeaux white blend of Sauvignon Blanc and Semillon this wine has both the bright zesty flavours of Sauvignon and the richness of the Semillon. It spends some time aging in barrels which adds savoury tones to this classic wine. Decanter magazine has described this as ‘delicious’ and Wine Spectator has described it as ‘delicious and generous’. We think it’s stunning!

 REDS

 

Grape variety: Syrah / Grenache / Carignan / Mourvedre

  • Côtes du Luberon, Domaine de la Citadelle ‘Le Chataignier’, Rhone 2009
    Made from the typical Southern Rhone blend, La Chataignier ‘Cotes du Luberon’ never disappoints. It’s absolutely brimming with aromas of strawberries, raspberries and plums and yummy liquorice tones. If you like Côtes du Rhône, you’ll love Côtes du Luberon!

 Grape variety: Tempranillo

  • Rioja, La Rioja Alta, Vina Alberdi, Spain 2005
    Vina Alberdi is one of ely’s best selling wine and for good reason. It’s a classic Rioja with a contemporary feel. Intense aromas of wild strawberries, sweet raspberries, cinnamon, coconut and vanilla. Medium bodied and spicy with elegent tannins, this an excellent accompaniment to ely’s meat platters.

Grape variety: Gamay

  • Fleurie, Domaine des Nugues, Beaujolais 2008
    Fleurie is one of the most famous of all Beaujolais and for good reason. Still light enough that you can dunk it in an ice bucket to chill it down, but with lots of bright summer fruits, earthy nuances, refreshing acidity and soft tannins that make it a great with beef carpaccio or soft , ripe gooey cheeses

 Grape variety: Pinot Noir

  • Morey-St-Denis, Domaine Lombeline, Burgundy 2007
    From the Cotes du Nuits in Burgundy, Morey-St-Denis is one of the key villages in Burgundy. We have sourced a deliciously summery one with, light, fresh and juicy with aromas of marascha cherries, spices and delicate herbaceous tones. Delicious served slightly chilled and perfect with charcuterie.

ROSÉ

Grape variety: Merlot / Cabernet Sauvignon / Cabernet Franc

  • Bordeaux,  Chateau Du Seuil, France 2008
    Cherry pink in colour this Bordeaux Rosé is exactly what you want to hit the spot – absolutely brimming with raspberries, cherries and strawberries with hints of peaches and bananas. Dry with a tiny hint of sweetness and a rich mouthfeel, this is delicious by itself of with a fresh summer salad.

Grape variety: Cinsault / Grenache / Mourvedre

  • Faugeres, Domaine la Sarabande, France 2010
    A great new addition from Domaine La Sarabande, an award-winning winery in Faugeres, Southern France. Fresh, fruity and salmon pink in colour, it has vibrant flavours of red cherries and strawberries, lively acidity and a long finish. It’s our new favourite rosé.

SPARKLING

Grape variety: Muscat Gordo / Black Muscat

  • Pink Moscato, Innocent Bystander, Australia 2010 (1/2 bottle)
    Fizzy, pink and slightly sweet this is the ultimate summer drink. It has delicious fruit flavours of strawberry, mandarin, rhubarb, pear and pink grapefruit. There’s no better way to drink this than on the waterside terrace with a selection of ely’s homemade icecreams and sorbets. Yummy!

Grape variety: Prosecco

  • Prosecco, Le Contesse, Italy NV
    Our prosecco is one of the nicest, if not the nicest prosecco you will ever taste. From the Veronese hills this aromas of fresh Golden Delicious apples, pears and a distinctly peachy finish. There’s only one problem with it – it’s very more-ish.

Grape variety: Pinot Noir / Chardonnay / Pinot Meunier

  • Champagne, Domaine Dravigny-Godillon ‘Cuvee Ambre’, France NV
    Coming from the heartland of the quality Champagne area, Domaine Dravigny-Godillon is one of the few Champagne houses, alongside Bollinger and only a few others, to still make the traditional biscuity, yeasty Champagne style. They are a small family run winery and sell their wines only to the restaurants of Paris, Ireland and Denmark. Light and refined, it has delicate aromas of fresh strawberries and peaches with lively bubbles and fantastic freshness.

WANT TO SAMPLE ANY (OR ALL) OF THE ABOVE?  all the wines listed above are included in our summer wine selection available at all 3 ely venues.

Wine tastings and wine courses in Dublin 2011

Just a quick update on upcoming events

April Tastings

April 13th  – The Malbecs of Argentina and France
April 20th – New Zealand
April 27th – Barossa Valley v Rhone Valley – Shiraz on 2 continents.

Summer Wine Tasting Sessions

25th May: Summer Rose
1st June: Summer Whites
8th June: Summer Reds
15th June: Summer Sparklers
22nd June: Organic and Biodynamic Wine – tasting the difference

Visit our website for more details or contact Michelle Lawlor at 01 678 7867 / wineclub@elywinebar.com

Wine tasting in Dublin – Pinot Noir and Chardonnay from Burgundy

On Wednesday night at ely winebar we tasted through some of the great wines of  Burgundy with Conor Richardson of Burgundy Direct.

We looked at 5 wines from the region: 2 white and 3 red to illustrate the value and style available from the region.

  1. Bourgogne, Jean Grivot, 2007 (Rouge)
  2. Macon Solutre ‘Les Clos’, Domaine des Gerbeaux 2010
  3. Pouilly Fuisse, Domaine des Gerbeaux 2009
  4. Vosne Romanee ‘Bossieres’, Domaine Jean Grivot 2006
  5. Gevrey Chambertin, Christian Serafin 2003

Conor proposed an interesting tasting order – Starting first with a red rather than the whites! Why? So as not to attack our palate with the acidity, but rather to caress it with silky tannins and gentle red fruit. It was a stroke of genius –  Jean Grivot Bourgogne is from the commune of Vosne Romanee  and makes the perfect aperitif. The 2007 vintage is beautiful in youth with elegant fruit aromas of red and morello cherries, strawberries and raspberries. Conor assured us that it was the perfect way to relax after a hard days work.

Macon Solutre 'Les Clos' 2010

After our aperitif we began the tasting. Fresh from the vineyard, our tasters were some of the first people to take a look at the 2010 vintage of the Macon Solutre from Domaine Gerbeaux.  The white wines of Macon are made from Chardonnay and generally have bright, simple fruit, fresh acidity and are unoaked. The Macon Solutre was absolutely stunning and a real crowd pleaser. Unoaked, elegant and brimming with minerality it has great intensity and depth of lemony citrus characters, ripe apples and melons. It was the surprise of the night. Whereas the Macon Solutre is unoaked with lovely apple characteristics, the Pouilly Fuisse oozes with rich, creamy oak and tropical fruit. Not for the faint hearted this Pouilly Fuisse has lots of body and depth with layers of sweet and savoury oak. Pouilly Fuisse certainly offers exceptional value for money for those who like robust Chardonnay.

Jean Grivot Bougogne

The red wines of Burgundy are made from 100% Pinot Noir. Pinot Noir is notoriously difficult to grow, disliking hot weather and susceptible to rot, it takes a lot of work in the vineyard and crafting in the winery to make these sumptuous sweet, earthy wines.
Vosne Romanee produces elegant, delicately perfumed and fragrant red wines and the Jean Grivot ‘Bossieres’ 2006 is no exception! Light in colour and body it has layers of red fruits, spice and earthy tones with a deliciously velvety mouthfeel – this was one of the favourites of the night! We then moved on the Gevrey Chambertin 2003 from Christian Serafin. 2003 was a very hot and difficult vintage. The crop was half the normal size due to dehydration of the grapes.You have to be a very skilled winemaker to produce a good wine in such extreme conditiond and Christian Serafin has done a great job.  The vintage conditions lead to a robust full-bodied Pinot with very concentrated ripe,  fruit flavours.

Vosne Romanee

Although everybody had their favourites, what the tasters really enjoyed was the opportunityh to taste 3 reds from the same region and the same grape variety that varied greatly in style!

If you would like to know where you can buy any of the delicious wines mentioned  or any other greats from Burgundy please contact Conor Richardson at info@burgundydirect.ie.

For more information on up coming tastings please visit our website or contact Michelle Lawlor on 01 678 7867 or wineclub@elywinebar.com

Thanks for reading!

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