Greenes@Home Serve Up Three Course Winner. Hit Jackpot With Click And Collect!

 Greenes@Home Serve Up Three Course Winner.

Hit Jackpot With Click And Collect!

We’re staying close to home for our takeout meals these days and our latest came from Greenes Restaurant in MacCurtain Street. Collected the box about 5.30pm and while walking to the car began to think that there was something missing as it felt so light. But everything was there and, after a little “work” at home, we enjoyed a magnificent high quality, restaurant quality meal.

They do vary the offering and the starter of Goatsbridge Trout and Crab Rillettes (paté), organic salad leaves, peppers, Lemon and Dill Mayo and crackers was new to us and one that we can highly recommend. We’re big fans of Goatsbridge. With produce of this quality meeting a chef of Bryan McCarthy's skill, we knew that we were onto a good thing and so it proved. The Rillettes were superb and those impeccable organic salad leaves and peppers were elevated by the Mayo.

The other starter available on the night was Beetroot, Ardsallagh Goats Cheese, Walnuts Puff Pastry Tart. Enticing, especially with the salad on the side. As you see with Goatsbridge and Ardsallagh, the Greenes kitchen has deep and long lasting ties to the region.

Meanwhile the cod was being cooked in the oven, the Dashi cream and sea vegetables in a saucepan on low heat. A pretty simple dish really but simply superb. The fish was pristine and exquisitely delicious, the sea veg provided an injection of ocean flavour, plus a little crunch and all wrapped up in that creamy dashi sauce. Well presented too, by the way! Must say the service was top notch.

Other mains on the nights menu included Twomey’s Lamb Shoulder, carrot purée, caramelised carrots, red wine jus; also on the list was Braised Feather blade of Angus Beef (a speciality of the house), parish purée, glazed parsnip black cabbage, red wine jus. Plus a Courgette & Lemon Risotto.

Three desserts tempted: Sticky Toffee Pudding; Chocolate Tart; and our Calamansi Cheesecake with Honeycomb. Calamansi is a citrus fruit similar to lemon and limes; the tree is indigenous to the Philippines. A new one to me but would have no hesitation if I see it offered in the future. No hesitation either in going back to Greenes for another Click and Collect or, better still, for a sit-down meal there when the time is right!

You’ll be glad to know that Greenes are continuing their At Home offering for the foreseeable (although this word is becoming somewhat redundant these Covid days) future. They normally have one set of menus for Wednesday and Thursday, another for Friday, Saturday and Sunday. There is some overlap of course but, with changes every now and then, plenty of variety as well. Check out the current offering here and, while you’re on, have a look at their drinks offers (wines, beers, cocktails).

Our choices from last Saturday’s menu were:

Goatsbridge Trout and Crab Rillettes (paté), organic salad leaves, peppers, Lemon and Dill Mayo and crackers. No home “work” needed!

Pan Seared Cod, Dashi Cream sauce and sea vegetables. (About ten minutes in the oven - you do get instructions and you may even watch online tutorials on Instagram and Facebook.

Calamansi Cheesecake with Honeycomb. The only thing I had to do here was look the word Calamansi! 

Go Wild in West Wicklow! When the time is right.

GO WILD IN WEST WICKLOW!

Getting out in nature has never been more important for both our physical and mental health, equally, we all need something to look forward to – a break away from our homes, the drudgery of lockdown and a change of scenery.  So, when the time is right, and when we can all travel again why not consider a socially distanced getaway and go wild in West Wicklow? Walking, hiking and biking and just ‘being in nature’ and the wild countryside helps us to reset our stressed and worried minds and bodies.  Base yourself at Tulfarris Hotel and Golf Resort in Blessington Co. Wicklow and discover the best the Garden County has to offer with its wild mountains, lakes, forests and verdant valleys.

This stunning, 4-star resort is set on the shores of the Blessington Lakes, at the foot of the Wicklow Mountains.  It comprises of a luxurious hotel which has recently been completely renovated, an 18-hole championship golf course and several self-catering lodges. The Manor House at the heart of the resort dates from the 18^th century and has been sympathetically restored to its former glory, boasting opulent fabrics, open log burning fires and original antique furniture. 

The newest addition to the property is the stunning hotel restaurant, Fia Rua.  It overlooks the 18^th hole of the championship golf course and enjoys incredible vistas across the lakes and to the mountains beyond.  The restaurant is a very large space and has several private booths, allowing for greater social distancing for diners.

Tulfarris has several walking and exploring packages on offer and is ideal for those of us looking to be pampered but also wanting to get out in the fresh air.  Guests on the walking packages can enjoy hikes along The Wicklow Way or strolls around the shores of the Blessington Lakes.  The nearby Blessington Greenway Trail offers walkers a great opportunity to take in lake, mountain and forest vistas all at once. The pretty villages of Ballyknocken, Valleymount and Lacken are also very interesting and within a short drive of Tulfarris.    

 Guests may also easily access the nearby, historic Russborough House, reputed to be the longest house in Ireland.  Russborough is only a short walk away from the hotel and is certainly worth a visit. Designed by Richard Cassels, Russborough was built in 1755 and is a fine example of Palladian architecture. Outside, the walled garden, maze and extensive, mature parkland is a delight to explore with its myriad of ancient, native trees and plants.  The 200-acre estate is also home to the National Bird of Prey Centre where owls, falcons and birds of prey from all over the world can be found.

The Tulfarris Hotel and Golf Resort ‘Walking In Wicklow’ package includes two nights bed and breakfast, a 3-course dinner in Fia Rua and a picnic lunch and is priced from €189 per person sharing.  Guests will be provided with walking maps and can avail of a 20% discount on admissions to Russborough House. Self-catering options are also available in the onsite three-bedroom cottages while the Manor House is available for exclusive hire upon request (separate, exclusive hire rates apply).

To book the ‘Walking In Wicklow’ package log on to www.tulfarrishotel.com or call (045) 867 600.

Two to Recommend: A Kiwi Gruner and an Aussie Shiraz.

Two to Recommend: A Kiwi Gruner and an Aussie Shiraz.

Tinpot Hut `McKee Vineyard` Gruner Veltliner Marlborough 2017 13.0% ABV

RRP € 24.99 Baggot Street Wines, Drink Store, Wineonline.ie

Very pale gold in the glass with micro bubbles clinging to the sides. Aromatic for sure, citrus prominent and subtle hints of the grape’s trademark white pepper. The lovely mouthfeel makes an immediate impression as does the lively acidity. And then the fruit, peach and nectarine, quickly begins to show in this excellent crisp wine. Terrific lip-smacking finish lingers. Very Highly Recommended.

The Tinpot Hut story began in 2003 when winemaker Fiona Turner and her husband Hamish established their own 20 hectare vineyard in Marlborough's emerging sub-region of Blind River. Naming her range of wines after a historic Marlborough mustering hut, the 'Tinpot Hut' links the area's sheep farming past with its current state as one of the world's most dynamic wine regions. 

Fruit is sourced from Fiona's 'Home Block' and is supplemented by grapes from selected vineyards (grown by the McKee family, Fiona’s friends and neighbours). Fiona is assisted by Matt Thomson, a friend and colleague with whom she has worked for many years.

Tinpot say: The 2017 growing season presented some challenges with a major earthquake in November affecting trellising at the home block. Variable weather during the flowering period in Spring delivered moderate crop levels and a cool and windy Summer required a lot of canopy manipulation. This hard work rewarded us with good quality fruit showing classic flavours and balance. Careful harvest decisions along with fast, flexible picking and good management in the winery have ensured an exciting spectrum of flavours in the harvested grapes.

Suggested pairings: Enjoy with oily seafood such as salmon and tuna or, alternatively, roasted pork and duck.

16 Stops Shiraz South Australia 2019, 14.0%, 

€ 15.99, Baggot Street Wines, Blackrock Cellar, Clontarf Wines, Drink Store, Ely Wine Store, Fresh - The Good Food Market, Jus de Vine, Station to Station Wine, The Cinnamon Cottage Cork, Wineonline.ie, World Wide Wines

 

This Shiraz (no messing around with Syrah here) has a crimson colour,  a little lighter towards the edge. Aromas are of dark fruit, including plum. Only a small proportion has been matured in French oak hogsheads for added complexity. And the oak supports rather than dominates on the palate which has intense fruit. The lively spice though is not as shy. Round tannins evident too as this well balanced wine proceeds smoothly to a dry finish. Quite a bit of character and Highly Recommended. Good value too by the way.

Importers Liberty: We felt it was best to invest in premium regions for our 'entry point' Australian wines. Given the quality of the fruit from which they are made, the 16 Stops wines offer tremendous value for money.The wines are made with fruit from the McLaren Vale and the Adelaide regions. They are produced alongside the Willunga 100 wines in McLaren Vale and benefit from the same expert input from Mike Farmilo.

The name 16 Stops refers to the number of stations on the railway line from Adelaide. It was built in 1915 to transport goods and people between the country town of Willunga and Adelaide. I know an Australian who would rename it as 16 Stubbies.

Amuse Bouche

 

Everybody was very nice. Normandy peasants. There was a widow there who was running a restaurant. We used to go in and ask for oeufs sur le plat - fried eggs. But she couldn’t fry an egg. So I went into the kitchen, one day, and asked whether I could show her how to fry an egg. So I started getting my eggs for free and I used to sit drinking wine with her when the customers weren't there. And eventually, I had to fight this widow off. She became amorous.

from Dunkirk, Forgotten Voices series, by Joshua Levine (2010). Highly Recommended

Liberty Wines welcomes Pierre Péters to its Champagne portfolio

Liberty Wines welcomes Pierre Péters to its Champagne portfolio

 

Liberty Wines is delighted to be appointed Ireland and UK agent for Pierre Péters, one of the most renowned producers of Blanc de Blancs champagnes. The domaine is based in Le Mesnil-Sur-Oger, in the heart of the Côte des Blancs, and was one of the first growers to start selling their own champagnes in 1919.
 

Sixth-generation grower Rodolphe Péters (right) took over the running of the family estate from his father François in 2008, having been involved in the assemblage since 2000. He initiated the house’s ‘perpetual reserve’ of reserve wines in the late 1990s. A graduate in oenology and business, Roldolphe believes that “a good winemaker must listen to his raw materials”, trusting the quality of the exceptional soils of the Côte des Blancs to bring a natural tension in his wines and therefore practising minimal intervention in the winery.
 
The domaine owns 82 plots over nearly 20 hectares of sustainably-managed vineyard. Sixteen hectares lie within the Côte des Blancs, primarily in Le Mesnil-sur-Oger, as well as the other prized villages of Avize, Cramant, Oger and Vertus. The plots are distinguished by their soils, which range from limestone to argile à silex in composition and give very different styles of wines. The domaine also owns three hectares of vineyards near Sézanne and one in the Côte des Bars. 
 

David Gleave MW, managing director of Liberty Wines, says: “Pierre Péters is one of Champagne’s most famed growers and we are thrilled to be able to offer their wines to our customers. Their blanc de blancs champagnes are widely regarded as among the finest produced in the region and complement perfectly our already strong Champagne portfolio.”

press release

Cheers 212201 Beer, Wine, Spirits with Porterhouse-Kinnegar-Lineman-Rascals-BeerCloud-O'Briens-Teeling

Cheers 212201

Beer, Wine, Spirits with Porterhouse-Kinnegar-Lineman-Rascals-BeerCloud-O'Briens-Teeling

Independent Breweries Ireland

 "Beer of the Year"

The results are in for #ICBIBeerOfTheYear

This is a new and unique competition where beers are judged by peers!

2021 Gold goes to

Porterhouse Brew Co.

for their Round the Clock Imperial Stout, followed by Silver to

Lineman

for Astral Grains Stout and Bronze to

Kinnegar Brewing

for their Thumper Double IPA.

The idea is that microbreweries each submitted one beer of their choice - these were then supplied unbranded to all the entrants who had a very enjoyable time judging each beer! You can read a little more here http://icbi.ie/beer-of-the-year/

#indieirishbeer #irishcraftbeer #craftbeer #microbrewery

Best greetings of the day to you all. The Breakfast of Champions 6.1% oatmeal stout is yours to buy! It’s an oatmeal stout like no other. We’ve made it with specialty coffee roasted by our Dublin 8 neighbours Imbibe. The base recipe of our new stout has a generous helping of chocolate wheat and café malt; we’ve also used plenty of oats and some lactose too. We’ve even added a few cacao nibs just because we know how well they’ll complement the beer. Combine all the ingredients and you’ve got the breakfast stout of champions!

Buy The Beer

BeerCloud Welcome to the January BeerCloud BREWSLETTER We're delighted to announce that, once again, we're teaming up with the Craic Beer Community to bring you the January Brews virtual meet-up. This (virtual) mini-festival kicks off at 7.30pm next Friday, 29th January. As well as plenty of beer-chat, we'll be joined by brewers from Hope, Larkin’s, Canvas, O Brother and Dead Centre to talk through some featured beers.  To book your place just purchase a Craic Box before Wednesday 27th. Attendance numbers are limited, so don't leave it too late!  WINES FOR NETFLIX NIGHTS with Lynne Coyne MW, O'Briens Wine If you are settling down to Netflix on these January lockdown nights, add to your relaxation and enjoyment by trying these wine and movie matches along with a simple, easy to put together plate of tasty nibbles. Champagne Piper-Heidsieck Cuvée Brut NV   Enjoying the antics of Bridgerton and their society parties? then Champagne is the perfect match. Champagne would have been flowing freely during this period, establishing itself as a luxury celebration wine. Piper-Heidsieck's history dates back to 1785 and now own 70 hectares of sustainably managed vineyards. Their signature cuvée Brut is round and vibrant with a richness from the high proportion of black grape varieties. With notes of almond and hazelnut to accompany lively bubbles and fresh flavours of pear and crunchy red apple, the beautifully balanced finish is delicate and long with a hint of citrus fruits.   Food Match - Rustic Bread & Black Olive Tapenade   Netflix Match - Bridgerton More of Lynne's wine suggestions here Teeling Got That Lovin' Feelin' Bring back that ‘Loving Teeling’ this Valentine’s Day! We’re hosting a virtual Valentine’s Cocktail class. Cocktails kits for 2 include - 4 cocktails, utensils including (2 mason jars & glassware) to accompany a live online demo. Book Now https://teelingwhiskey.digitickets.ie/event-tickets/32491?catID=11834&mc_cid=8df45c5bcc&mc_eid=6226262564

A Quart of Ale± #31. Moving on over to craft with Stout & Porter. Elbow Lane - Whiplash - Eight Degrees - Cloudwater.

 

Scaldy Artwork by Sophie De Veres

A Quart of Ale± #31

Moving on over to craft. 

Stout/Porter. Elbow Lane - Whiplash - Eight Degrees - Cloudwater.

What's the difference between stout and porter?

I think Beer FAQ (Jeff Cioletti) sums it up pretty well. Porter is a very close cousin to stout... aficionados are hard-pressed to describe the exact differences between the two. Generally, porters are a bit lighter in body and a little less opaque than stouts...

... Stouts are very roast-forward and coffee-like and have even more variations than porter.

Elbow Lane “Liberty” Porter 4.8%, 500ml bottle via NeighbourFood

This "robust" Cork porter is black as a blacksmith’s hands and the soft coffee coloured head soon is just a thin trace across the surface. The aromas are fresh, chocolate and toffee off the roasted malts. The hops in the kettle are Pilgrim and Fuggles and then the dry-hopping in the cellar tank with “Styrian Dragon” emphasise the hoppy aroma and also ensures a dry hoppy finish.

Quite an amazing porter, one that makes me reconsider my long held opinion that stout is best. If you are inclined at all towards the black stuff, then do please give this one a try and let me know what you think.

Elbow Lane say it pairs nicely with richer warming dishes like roast or smoked meats and stews or strong cheeses. And they should know as all their beers here are crafted to go well with the food they serve in the company’s various restaurants that now include the original Market Lane, Castle Cafe, Orso, Elbow Lane and, most recently, Goldie’s. “This beer for these strange times is aptly named after Liberty Street in Cork city.” And, if you like the porter, you’ll also enjoy their Angel Lane stout. All their beers are named after lanes in the city (some of which no longer exist, though their names endure via plaques on the footpath surface of various streets - you’ll see quite a few in North Main Street).

Whiplash “Scaldy” Robust Porter 5.5%, 400ml can via Bradley’s

Black is the colour of my scaldy porter from Whiplash. Scaldy? You may well ask. Well Scaldy is that baldy crank sitting on the high stool by the bar counter. You’re hoping he doesn’t notice you, that you just might get away to the far corner with your pint of porter without a word from yer man. But he’s on guard, looking for an opening to start an argument.

Best avoided. But no need to avoid this fine porter with its dense black colour and its fast-fading head. I’ve always, rightly or wrongly, associated fast-fading heads or virtually no head at all with porter. 

Goes back to the very early 60s in Kelly’s pub/grocery in Belderrig on the north coast of Mayo. You asked for a pint. The lady behind the counter grabbed the white jug, cracked enamel and all, ducked down behind the counter and rose up to fill your glass with the black stuff and nary a sign of a head. You didn’t complain then - she still had that big jug in her hand! 

Strong coffee in the Scaldy aromas and also on the palate, milky chocolate too and sweet toffee also, not a million kilometres from a pint of Beamish. Dry on the lips and a touch of smokiness in the mix as well.  Smooth, soft and malty, thanks to no less than seven malts. Dry too in the long finish.

They say: Scaldy Porter is an old homebrewing recipe and has been a favourite amongst the scaldys for some years now. A porter that doesn’t give a shite about what abv you reckon it should be, its focus is on pushing a big malt bill to your nose and bringing you back to your scaldy days if you’ve settled down by now. 

Details:

ABV – 5.5%

 IBU’s – 61

330ml bottle

Artwork by Sophie De Veres

Malts: Pale, Munich, Brown, Smoked, Chocolate, Columbus, WLP007. 

Must admit the positive verdict wasn’t unanimous here. Offered a taste to CL and this was the response: “I’d take the pledge if that’s all I had to drink.” Scaldy, the adjective, came to mind but I didn’t dare voice it.

Eight Degrees Knockmealdown Irish Stout 6.0%

Black is the colour and the head - won’t be there for long - is like my wet suede shoes (they didn’t last too long either). Aromas speak of chocolate powder, rather loudly. On the palate, it is smooth and rich, full of the expected coffee, chocolate and caramel. Smooth and rich as in the traditional style and the finish is dry with enough bitterness to keep the pleasing balance.

They say: Like tackling the Knockmealdowns in a blizzard, this beer is not for wimps. A robust malt-driven ale, this is our evolution of a traditional Irish stout. Makes a beef stew taste that bit beefier, contrasts beautifully with blue cheese or go sweet and enjoy with an intense chocolate cake.  

Food is never faraway from Eight Degrees and here’s the detailed advice on this one: For something completely different, hang on to the stout for the end of the meal; bold chocolate and espresso flavours make it a good accompaniment to a dense, dark chocolate cake or contrast the sweetness of the stout with the saltiness of our local Cashel Blue cheese. Well worth trying in a chocolate cake or these Double Chocolate Knockmealdown Irish Stout Brownies.

Details:

Style: Dry Irish stout
Malt: Pale ale malt, chocolate malt, wheat malt, roast barley and Crisp 400.
Hops: Nugget.
Strength: 6% ABV
Bitterness: 24 IBUs

Get social Hashtag: #KnockmealdownStout

Cloudwater and Rock Leopard “Step Up”  Stout 5.0%, 440 via Bradley’s

Colour’s black as can be with a flimsy head. The brewers give the aromas as roasted malt, coffee and light smoke - no problem agreeing with that.  And you get more of the same on the palate with caramel and some fruit flavour thrown in. Decent enough, it is easy-drinking all the way with this medium bodied beer, finishing dry with more of that coffee and caramel.

They say: Cloudwater and Rock Leopard combined for this one, stepping up to help charity with 5% of the takings donated to help. An easy-drinking delicious stout for chilling together, hanging out, great food, good times.