INGREDIENTS

170ml Dan Kelly’s Original cider

4 oz brown sugar, packed

2 tablespoon butter

½ teaspoon lemon juice

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

INSTRUCTIONS

1. Put all the ingredients in a saucepan.
2. Over a medium heat, bring to a boil.
3. Reduce the heat and simmer (uncovered) for about 25 minutes, stirring occasionally, until it’s slightly thickened.
4. Remove from heat and let it cool for at least half an hour before using. Serve warm.
5. Syrup will thicken as it cools. If you’d like a thicker syrup, simmer it longer.
6. Pour over pancakes and enjoy.
7. Refrigerate any unused portion in a sealed container but we bet there won’t be much left!

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The ingredients

• 1 litre Dan Kelly’s Cider
• 18 x Cloves
• 175 g Light Brown Sugar
• 2 x Bay Leaves
• 1 x Onion
• 1 x  Carrot
• 3 x Garlic Cloves
• 3.5 kg Irish Ham Fillet on the bone
• 1 x  Bramley Apples

Now the real work begins:

1. Soak your ham beforehand for 2-4 hours if you think it requires it.
2. Place the ham in a large saucepan or casserole dish. Chop the onion, carrot, apple and garlic. Add 500ml of Dan Kelly’s cider (original or whiskey cask) and the onion, carrot, apple, garlic and bay leaves.
3. Bring to the boil, then reduce the heat, cover the pan and simmer for 30 minutes per 450g. Remove from the heat and allow the ham to cool in the liquid.
4. Put the rest of the remaining cider (if you haven’t drank it!) and the brown sugar in a saucepan and bring to a boil. Reduce the heat and simmer for 5 to 8 minutes, until the liquid has reduced by half. Set aside until needed.
5. Preheat the oven to 180°C/gas mark
6. Remove the ham from the pot. Using a sharp knife, cut off excess fat and score diamond-shaped lines into the fat. Stud the cloves into the criss-cross intersections and put the ham on a baking tray.
7. Brush the cider glaze over the ham and roast in the oven for 30 minutes, or until the fat is crisp and golden.
8. Remove from the oven and allow to rest for at least 15 minutes before carving, get another bottle of Dan Kelly’s Cider and enjoy.

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Christmas wouldn’t be Christmas without a glass of mulled cider. Some can be quite complex but others can be very straightforward. This recipe is a foolproof way to make a brew of delicious, traditional and very festive mulled cider.

The post A quick (and very tasty) mulled cider recipe appeared first on .

Ingredients

250g caster sugar
125ml water
1 teaspoon glucose syrup
150g pressed apple juice (the apple juice needs to be weighed)
500ml Dan Kelly’s Cider (or any quality Irish cider)
Juice of 1 lemon

Method

Bring the sugar, water and glucose syrup to the boil, then turn down the heat and simmer for 3 minutes. Remove from the heat and add the remaining ingredients. Leave to cool, then churn in an ice-cream maker according to the manufacturer’s instructions.

Don’t despair if you don’t have an ice-cream maker. Once the mixture is fully frozen, whizz it in a food processor, then put it back in the freezer in an airtight container. It won’t be as smooth as sorbet made in a machine but it will do the trick.

About Slàinte 

Slàinte is the ideal gift for the beer or cider lover in your life. It tells the story of brewing in Ireland, the various styles, food pairings for beer and a great directory of the micro-breweries and cider makers in this country. You can order a copy of it here.

The post One for the sun – cider sorbet recipe appeared first on .

Ingredients

400g pork belly
40g Maris Piper potatoes
20g parsnips
80ml demi-glace (for sauce)
40mls Dan Kelly’s Cider
2 x baby carrots
pork crackling
pea shoots

Method

1   Slowly cook pork belly in your oven for 3 hours at 160°C.
2   Peel, boil and mash your potatoes and parsnips together. Add some butter, cream and seasoning to taste.
3   Blanch and refresh your baby carrots.
4   Pour your Dan Kelly’s Cider into a saucepan, bring to the boil and reduce by half. Add your demi-glace and simmer.
5   Remove crackling from your pork belly. Portion your pork belly and return it to your oven to reheat.
6   Deep fry your pork crackling for 30 seconds and then remove from the oil. Reheat the baby carrots.
7   Pipe your potato and parsnip mash onto a warmed plate. Place your pork belly on top and your crackling on top of that. Carrots to be added to the side.
8   Finish with your Dan Kelly’s Cider sauce and pea shoots to garnish.

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1. Finnegan’s, Dalkey, Co. Dublin

Take a drive down the coast road, enjoy the stunning views, stop for a refreshing pint of cider at Finnegan’s and you’ve got the makings of a very well spent summer day!

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2. Olso Bar, Salthill, Galway, Co. Galway

A trip to Galway wouldn’t be complete without a walk down the promenade at Salthill followed by a pint at Olso Bar. Soak up the sun and the great Galway atmosphere all in one go!

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3. Nancy Blakes, Limerick City, Co. Limerick

Craic, ceol and a buzzing beer garden is exactly what you’ll find in Limerick if you visit Nancy Blakes on Upper Denmark Street. Add a pint of cider into the mix and you’ve got the perfect evening ahead of you!

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4. Glyde Inn, Annagassan, Co. Louth

This beer garden may, quite possibly, have THE best views in Ireland. It’s also National Pub of the year! Now all you need is a delicious cider to complete the picture.

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5. The Lime Kiln, Julianstown, Co. Meath

Fancy a pint in an award-winning gastropub with a beer garden that is surrounded by nature? Well, The Lime Kiln in Julianstown is just what you’re looking for!

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When you think of dishes that are traditionally associated with cider beef is one that doesn’t come to mind and no manner of promoting is likely to help you make that association.

Caroline Hennessey, of Bibliocook, recently wrote a great recipe, with an amusing back story, which involved cooking a piece of beef, long and slow, using Irish craft cider as the braising liquid. The end result?  Meat that her and her family were able to “pull apart with a fork and pile it, together with a good dollop of the gorgeous gravy, on top of some buttery mashed potatoes.” Sounds amazing!

Her “experiment” worked so well that she has repeated this cider and beef combination with small cuts of meat.

So that’s next Sunday’s roast sorted!

When to comes to selecting a cider for this go for something dry or medium, the likes of Bulmers you don’t want! Of course, we are biased and are going to mention our own cider but there are many other great craft Irish ciders on the market. Buy a few so that you can try pairing the cider with your lunch. The following serves seven adults and two children and the leftovers make great sandwiches.

Slow Cooked Beef with Irish Cider

Ingredients:

2 tablespoons olive oil
1.5kg beef – round roast works well
4 cloves garlic, sliced
2 onions, sliced
3 carrots, sliced lengthways
2 sticks celery, chopped
500mls Dan Kelly’s cider
250mls water
2 tablespoons tomato paste
2 tablespoons applesauce or unsweetened stewed apple
1 tablespoon Worcestershire sauce
2 bay leaves
3 star anise
2 sprigs thyme
Salt and pepper
Dijon mustard

Method:

Preheat oven to 150C (130C fan).

Season the beef with salt and pepper. Add the oil to an oven-proof casserole dish, heat in the oven, add the beef and cook until browned on all sides.

Add the vegetables and cook over medium heat, stirring for two to three minutes. Cover the pan and cook for another 5-10 minutes until vegetables have browned and slightly caramelised.

Pour in the cider, water, applesauce, Worcestershire sauce and tomato paste, stir well and simmer. Return the beef to the pan, along with any juices, and tuck in the bay leaves, star anise and thyme.

Place covered dish into the oven and cook at 150C for about four hours or until the meat is falling apart. Baste every hour or so with the juices in the pan, adding more water if necessary.

Remove from the oven and leave to rest, along with the slow roasted vegetables. Skim any fat off the juices, taste and add some mustard, Worcestershire sauce or seasoning as necessary and pour into a warm gravy bowl. Cut or pull the meat apart and serve with mashed or baked potato, horseradish sauce, and vegetables of your choice.

A bit more about Caroline from Bibliocook

I am a freelance journalist and broadcaster. I presented (with chef Kevin Thornton) a six-part radio series called Foodtalk, have appeared on Dave Fanning’s, Derek Mooney‘s and Tom Dunne‘s programmes, and am a regular contributor of delicious audio treats to Lyric fm’s Culture File. I have written, and write for, a variety of publications including Intermezzo, Food and Wine Magazine, the Irish Examiner and the Irish Times.

I am a co-founder of the Irish Food Bloggers Association, do marketing/pr for Eight Degrees Brewing, am a former barista, a constant baker and a McKennas’ Guides editor.

https://twitter.com/Bibliocook

http://bibliocook.com/

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https://www.facebook.com/Bibliocook

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Pasta and Risotto

Pasta dishes with rich, creamy sauces work well with cider as the cider can cut through these, especially any that have chicken or fish through them. Risotto and cider also work well together too, so it makes a perfect accompaniment.

Cheese

When you consider just how many cheeses work well with apples, it isn’t hard to see why cheeses like Camembert and Gruyere work particularly well with cider. This is why this makes the perfect snack if you want to showcase a variety of ciders to any of your guests.

Roast Pork

The pairing of pork and apple is one that has been around for centuries, and you can understand then why pairing roast pork with your favourite cider is going to be a perfect match. Whether it is a roast pork Sunday dinner or the ever-popular pulled pork, this works exquisitely with cider.

Curries

Depending on how hot you like your curries, a nice cold cider can be a perfect match to these. However, we prefer a milder curry, such as a Korma or Passanda and a medium dry cider goes well with these.

Mussels

These two go hand in hand, whether you decide to use the cider for cooking the mussels, or indeed as an accompaniment.

Salads

Particularly on a summer’s day and especially when the salad contains chicken, ham or cheese.

If you want to find out more about our three varieties of cider – our original blend, whiskey cask and single variety – just click on here.

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We are extremely excited to announce that this coming Saturday 14th and Sunday 15th May, for the third year running, we will be hosting the Apple Blossom Festival here at Boyne Grove Fruit Farms in Drogheda. Over the course of the two days we’ll be giving visitors tours of the orchards, telling visitors about the different types of apples we grow, explaining how important the history of the orchards is, telling people how important bees are to the orchards and more.

Admission to the event is €5 for adults and children are free. All proceeds will be going towards the Drogheda Homeless Aid and the local SOSAD branch.

All of the walks through the orchards, which are stunning at that time of year, will end in the local farm shop where visitors will be able to sample and purchase (at very competitive prices!) the local cider and apple juice. Olan will also be debuting his latest cider, Dan Kelly’s Whiskey Barrel Cider.

To access the farm enter the gate across from McManus Tyres on the Marsh Road along the banks of the River Boyne between 12 noon and 5pm on Saturday, 14th May or Sunday, 15th May.

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Located in Dublin’s 5-star Conrad Hotel, this week’s Stockist of the Week is Lemuel’s Lounge and Bar. The hotel boasts one of the best locations in the city, ideally located in the city centre at the corner of St Stephen’s Green and just across from the National Concert Hall. It’s also just a 10-minute walk from Grafton Street – ideal during a shopping trip!

Lemuel’s is named after the famous fictional traveler Lemuel Gulliver, a pseudonym of the celebrated Irish author Jonathan Swift pays homage to the magic and curiosity of Gulliver’s Travels, an international classic of Irish literature. With this spirit in mind, why not enjoy a unique and captivating experience. Join us on a voyage of discovery that takes in new world of drinks including Dan Kelly’s Cider.

Let the friendly staff of Lemuels look after you on your next trip to Dublin (to view this exquisite bar, view their gallery here).

You can also follow Lemuels on Facebook, Twitter & Instagram.

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