Celtic Whiskey Shop Blogs

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Highly Recommended

Highly Recommended

System Administrator Tuesday 28th October 2014 0
Planning a trip to Dublin in the future, or simply a local looking for some new places to enjoy a nice whiskey or a quiet pint? Our staff have comprised a list of seven spots we would highly recommend to anyone who asked us!  Palace Bar Fleet Street - Fleet Street Unspoiled by the passage of time, The Palace Bar is one of Dublin's best-loved original Victorian pubs. The Palace has attained international acclaim for its devotion to the promotion of Irish whiskey.  L Mulligan Grocer - Stoney Batte...
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Tea & Teeling

Tea & Teeling

System Administrator Friday 17th October 2014 0
This is a riff on the classic cocktail called the Cameron's Kick which is a mix of Irish Whiskey, Scotch Whiskey, lemon juice and orgeat   This was a popular drink during the 1930s in both the UK & France. This is a simple twist by adding the very aromatic masala chai tea infusion, chocolate liqueur, sherry and bitters. It's a great representation of the Teeling Small Batch - the malt shines wonderfully as does the subtle aromatic rum notes.   Ingredients: 1.5oz masala chai tea infused Sma...
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Loin of Venison with a Wild Mushroom Strudel, Savoy Cabbage and Madeira Jus

Loin of Venison with a Wild Mushroom Strudel, Savoy Cabbage and Madeira Jus

System Administrator Friday 17th October 2014 0
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan   info@macneanrestaurant.com +353719853022 Chef: Neven MaguirePreparation time: 30 MinutesCooking time: 30 MinutesList of Ingredients: Venison Method: Ingredients: •       4 Pieces of venison loin, approx 6oz each •       1 teaspoon freshly ground pepper   Method: Heat a frying pan until very hot.  Add a little oil until smoking.  Cook venison pieces on both sides for two minutes.  Place pan in oven at ...
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Beef Wellington

Beef Wellington

System Administrator Friday 17th October 2014 0
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan info@macneanrestaurant.com +353719853022 Chef: Nevan MaguirePreparation time: 20 MinutesCooking time: 20 MinutesList of Ingredients: BeefMethod: This is a wonderful, classic dish that no one ever seems to tire of and keeps the cost of fillet steak to a minimum. It can be made up to 12 hours in advance and kept covered in the fridge until needed. Just remember to give it a little longer in the oven if you are using it straight ...
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The Ultimate Beef Burger with Crispy Potato Wedges

The Ultimate Beef Burger with Crispy Potato Wedges

System Administrator Friday 17th October 2014 0
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan info@macneanrestaurant.com +353719853022 Chef: Nevan MaguirePreparation time: 20 MinutesCooking time: 20 MinutesList of Ingredients: BeefMethod: A really good burger has to be made from really good beef. If you can, ask a butcher to mince some rump, blade or chuck steak for you, but make sure it has 20 per cent fat content, as in effect this will make them self-basting and will prevent them from drying out during cooking. Othe...
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Breast of Thornhill Duck with Sweet Potato Fondants, Cabbage amd Wild Mushroom Stir Fry, Honey and Clove Sauce

Breast of Thornhill Duck with Sweet Potato Fondants, Cabbage amd Wild Mushroom Stir Fry, Honey and Clove Sauce

System Administrator Friday 17th October 2014 0
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan info@macneanrestaurant.com +353719853022 Chef: Nevan MaguirePreparation time: 20 MinutesCooking time: 20 minutesList of Ingredients: DuckMethod: Serves 4 Ingredients: 4 x 275g (10oz) duck breasts, well trimmed 1 tbsp cracked black pepper 8 sweet potato fondants spinach purée, to serve sweet potato purée, to serve honey and clove sauce, to serve For the Cabbage...
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