Christmas Menu Shandon Stout Wheaten, Irish Butter £3 Traditional

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Christmas Menu Shandon Stout Wheaten, Irish Butter £3 Traditional Irish Crubeens, Green Sauce £4 Killough Oysters, Armagh Apple Cider Dressing £2 gf ~.~ Ginger & Lemongrass Spiced Lobster Bisque, Portavogie Prawn Wontons £9 Portavogie Scallops, Comber Leeks, Heggartys Cheddar, Brown Bread Crumbs £12 gfa Co Down Pheasant & Wild Mushroom Pie, Truffled Celeriac Port & Redcurrant Sauce £10 Roast Cauliflower Spiced Dahl, Capers, Shallots, Raisins, Curried Basil & Mint Dressing £7 gf Duck Confit, Braised Puy Lentils, Cranberry & Beetroot £9 gf Crispy Lemon & Thyme Breaded Monkfish, Pickled Cucumber, Lobster Mayo £9 ~.~ Grilled Fillets of Sole, Prawn Ravioli, Butter Poached Prawns, Tomato, Basil & Winter Greens £22 Pork Fillet Saltimbocca, Crispy Belly & Black Pudding Croquette, Roast Apple, Market Pumpkin, Potato Gnocchi £19 Butter Roast Turkey, Glazed Ham Hock, Thyme & Onion Stuffing, Chipolatas, Roasties, Champ, Glazed Root Vegetables, Brussel Sprouts, Cranberry Sauce £18 gfa Wicklow Venison, Braised Red Cabbage, Parsnips, Potato Terrine, Spiced Red Wine Sauce £22 gf 24hr Slow Cooked Beef Cheek, Shandon Stout Gravy, Champ, Glazed Root Vegetables £20 gf Whole Market Fish, Chunky Chips, Market Vegetables (Price change daily ask server) £ gf Peter Hannan’s Himalayan Salt Aged Cote De Boeuf for Two, Chunky Chips, Bushmills Whiskey Pepper Sauce, Market Vegetables £75 gf Chunky Chips £4 gf Market Vegetables £4 gf Market Salad £4 gf ~.~ Stock Christmas Pudding, Bushmills Whiskey Custard £8 gf Armagh Apple, Plum & Hazelnut Crumble, Blackberry Ripple Ice Cream £8 Baked Alphonso Mango & White Chocolate Cheesecake, Passion Fruit Sorbet £8 Pear, Chocolate & Almond Tart, Vanilla Ice Cream £8 Young Buck Blue Cheese, Fruit Soda, Apple & Raisin Chutney £8 gfa Please advise your server if you have an allergy or any special dietary requirements. Please note that allergens are used on the premises in a shared workspace with shared equipment. Raw shellfish is served on the premises, please be aware this contains shell. Gf- Gluten free. Gfa- Gluten Free Alternative Available. Please note that a discretionary 10% service charge is added to all bills. The full amount is paid on to service staff. .

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Champ Potatoes 13% 8% 5% 12% of an Adult’S Guideline Daily Amount
Nutritional information per portion: calories fat saturates sugars salt 227.2 8.9g 1.5g 4.5g 0.7g Champ Potatoes 13% 8% 5% 12% of an adult’s guideline daily amount Champ is an Irish recipe for mashed potatoes that includes spring onions. Transform Champ into Colcannon, which is similar but has cabbage added to it. Made it? Rate it! Dairy, mustard Beth Tweddle MBE is a professional gymnast for Great Britain and three times World Champion. “Gymnastics involves short bursts of high-intensity activity, so it is really important that I keep my muscles well fuelled with energy from carbohydrates. For this, I eat mashed potato and for a well-balanced diet, I make sure I always have my five fruit and veg a day.” Equipment Ingredients Kettle Serves 4 for Champ, 6 for Colcannon For Colcannon: Large saucepan 700g large potatoes ½ Savoy cabbage (King Edward, Desiree or Maris Potato peeler 1 x 15ml spoon olive oil Pipers are best for mash) Sharp knife 3 x 15ml spoons cold water 125ml semi-skimmed milk Chopping board Black pepper ½ vegetable stock cube Measuring jug Small bunch fresh parsley (optional) 2 x 15ml spoons olive oil Small saucepan/microwave 1 x 5ml spoon grainy mustard Wooden spoon 1 bunch spring onions Measuring spoons Black pepper Colander Frying pan (optional) Pan stand Potato masher Electric whisk (optional) Job Number: Job Number: 18324 18324 Job Number: 18324 Project: Project: Revised logo Revised logo Project: Revised logo Client: Client: SFT SFT Client: SFT Stage Stage 1 1 Stage 1 Designer Designer HB HB This recipe was analysed using Saffron.
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A Celebration of Irish Food, Drink & Culture
A CELEBRATION OF IRISH FOOD, DRINK & CULTURE MARCH 12-18 TO SHARE PUB GRUB HAND CUT CHIPS 5 V POTATO LEEK SOUP 4 Rí Rá SALAD 12 GF PUBLICAN’S Malt vinegar mayo Cup of creamy potato Baby spinach, grilled REUBEN 13 soup, crispy potato salmon, goat cheese, Irish Corned beef brisket, CHIPS & CURRY 6 V croutons, frizzled leeks rasher, pickled red onions, grilled rye, house pickled Hand cut chips, creamy lemon-thyme cabbage, Swiss cheese, McDonnells Irish curry PUB POUTINE 11 dressing Marie Rose sauce & sauce Hand cut chips, corned choice of side beef brisket, cheese curds, GALWAY CHICKEN POTATO CAKES 7 V green onion, McDonnells SANDWICH 13 Pan-seared cheddar, HOOLEY KEBAB 12 Grilled chicken, Irish scallion & mashed potato, Irish curry sauce Warm pita, sliced gyro rasher, melted cheddar, savory sour cream, beef, lettuce, tomato, red Irish curry mayo, lettuce, balsamic reduction WINGS 10 onion, Sriracha mayo, Your choice of mild, tomato & choice of side tzatziki sauce & choice SAUSAGE ROLLS 9 Guinness BBQ or Jameson of side Irish sausages wrapped in Whiskey honey glaze THE BURGER * 12 golden baked puff pastry, Choice of cheddar, Swiss Guinness mustard sauce or blue cheese crumbles, P10PORTSMOUTH lettuce, tomato, red onion & choice of side IRISH CLASSICS 2018 LLC PINT ©PERFECT ALL-DAY IRISH BREAKFAST * 14 BEEF & GUINNESS STEW 14 A proper fry-up of two eggs, Irish sausages & Beef, carrots, celery & onions, Guinness stock, rashers, black & white pudding, grilled tomato, mashed potatoes, Irish brown bread sautéed mushrooms, toast CHICKEN BOXTY 14
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Starters Traditional Fare Available Sides
Add a side salad, house Add a side salad, house salad, or soup 2 starters traditional fare salad, or soup 2 entrées Fresh-Cut Calamari 12 Guinness Fish & Chips 14.50 Top Sirloin 6oz 15.50 · 9oz 19.50 A heaping portion of Guinness beer battered cod fried golden brown. Fresh-cut rings breaded and fried golden brown. Served on a bed of greens with A 21-day aged hand-cut sirloin lightly seasoned and topped with winey mushrooms Served with house tarter aioli, broccoli slaw, and pub chips. tartar aioli and stout cocktail sauce. and fried onion straws. Served with champ potatoes and chef’s vegetable. Black & Blue · Add 2 Perrystown Pretzels 9.50 Bangers & Mashed 12.50 Parmesan Encrusted · Add 2 Four jumbo shrimp · Add 5 Three jumbo pretzels buttered, baked, and sprinkled with sea salt. Served with Jumbo bangers grilled and layered over a bed of champ potatoes Guinness cheese sauce. topped with our rich gravy and creamed cabbage. Served with a side of smashed peas. Rib-Eye 27 Brick House Wings 13 14oz aged rib-eye done to your liking and topped with herb butter and winey Fried wings tossed with your choice of sauce or dry rub. Served with house Hearty Guinness Stew 13.50 mushrooms. Served with champ potatoes and chef’s vegetable. blue cheese, carrots, and celery. Slow roasted, cubed sirloin simmered in our house-made Guinness gravy Black & Blue · Add 2 Irish Honey Sauce, Jameson BBQ Sauce, Buffalo Sauce, loaded with vegetables and potatoes. Served with a side of creamed Parmesan Encrusted · Add 2 cabbage and Stonefire Naan Bread.
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PRESENTS: IRELAND Requirement for Students to Participate in an International Experience Prior to Graduation
The College of Health and Human Sciences (CHHS) has initiated a PRESENTS: IRELAND requirement for students to participate in an international experience prior to graduation. The goal of CHHS’s international experience requirement is to introduce students to international and intercultural perspectives in order to prepare them to live and work in an increasingly globalized world. Studying abroad is a high-impact educational practice that has been shown to increase student success and employability after graduation. The CHHS International Experience is designed to provide high-quality global learning experiences that are flexible, affordable, and relevant to students’ degree programs and professional goals. KEEP UP WITH US: @SJSUCHHS Have any questions or concerns? Email us : [email protected] Ireland Weather DINING ETIQUETTE Ireland, Irish Éire, country of western Europe occupying five-sixths of the The knife remains in the right westernmost major island of the British hand, and the fork remains in the Isles. The magnificent scenery of Ireland’s left. When the meal is finished, Atlantic coastline faces a 2,000-mile- (3,200- the knife and fork are laid parallel km-) wide expanse of ocean, and its to each other across the right side geographic isolation has helped it to of the plate. develop a rich heritage of culture and Pass all dishes to your left. tradition. Ireland is also renowned for its Hands are expected to be in one's wealth of folklore, from tales of tiny lap when not holding utensils at leprechauns with hidden pots of gold to that of the patron saint, Patrick, with his the dinner table.
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Panini Soups &Salads Starters
HAPPY HOUR SPECIALS 3pm-6pm - 50¢ off ALCOHOL - $1.00 off STARTERS LATE NIGHT MENU Spinach Artichoke Dip & Guinness Onion Dip - after 10pm | OFF-SALE & GROWLER REFILLS Available PANINI STARTERS Served grilled on your choice of sourdough, wheat or marble PRETZEL BITES rye, with your choice of side. Add a side salad or a cup of soup Pepper jack filled mini pretzels served with cheese sauce for $1.99 or substitute for 99¢ and pub mustard $7.99 SIDES: apple, cottage cheese, Irish champ, potato chips, REUBEN SLIDERS spiral fries, coleslaw or chips & salsa Corned beef, 1000 Island dressing, sauerkraut & Swiss cheese, served on four dinner rolls $7.99 REUBEN Corned beef, Swiss, sauerkraut & 1000 island $8.99 BAKED WINGS Served naked or tossed in lemon-garlic, honey mustard, TURKEY $ Jameson BBQ, mild, or habanero sauce, with carrots, Slow roasted turkey, bacon, Swiss, tomato & spinach dip 8.99 celery & choice of dressing $ $ $ PUB 6 7.99 | 12 13.99 | 18 18.99 Corned beef, Swiss, pub mustard & stout-braised onions $8.99 IRISH NACHOS DELUXE GRILLED CHEESE Spiral fries smothered in beer cheese sauce, Jameson Cheddar, Swiss, American, bacon & tomato $8.49 BBQ, pulled pork, onion, tomatoes & peppers $8.99 VEGGIE MELT SPINACH ARTICHOKE DIP Mushrooms, spinach artichoke dip, tomato & red onions $7.99 Homemade spinach artichoke dip topped with Parmesan cheese. Served with tortilla chips $7.99 GUINNESS ONION DIP Homemade onion dip, served with potato chips $7.99 REUBEN QUESADILLA Corned Beef, 1,000 Island dressing, sauerkraut, SANDWICHES & Swiss, in a jalapeño cheese tortilla $8.99 & OTHERS Served with your choice of side.
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A Taste of Ireland in Food and Pictures
Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1994 A Taste of Ireland in Food and Pictures Theodora FitzGibbon Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation FitzGibbon, Theodora, "A Taste of Ireland in Food and Pictures" (1994). Cookery Books. 137. https://arrow.tudublin.ie/irckbooks/137 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License A TASTE OF IRELAND IRISH TRADITIONAL FOOD BY THEODORA FITZGIBBON Period photographs specially prepared by George Morrison WEIDENFELD AND NICOLSON . LONDON For EDWARD MORRISON with affection © Estate of Theodora FitzGibbon, 1968 Foreword © Maeve Binchy, 1994 First published in 1968 First published in paperback in 1994 by George Weidenfeld and Nicolson Ltd Orion Publishing Group 5 Upper 5t Martin's Lane London WC2H 9EA All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical or otherwise, without prior permission in writing of the copyright holder. British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library. Printed and bound in Great Britain by Butler & Tanner Ltd, Frame and London ACKNOWLEDGMENTS I wish to thank the friends who have helped me in my research, particularly Mrs A1ice Beary for the loan of eighteenth-century family manuscripts, and my aunt, Mrs Roberta Hodgins, Clonlara, Co.
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CRG Conference Menu 12Ppa4
CONFERENCE & EVENT MENUS Successful events start with great food Conference Packages Daily Delegate Package Standard Package includes: • Morning tea/coffee and scones • Mid-morning tea/coffee • Hot fork buffet lunch served with side salad, freshly baked breads and tea/coffee • Afternoon tea/coffee and biscuits £16.00pp Optional Upgrades: • Add fruit skewers £1.40pp • Upgrade scones to breakfast rolls £2.85pp • Upgrade biscuits to traybakes £0.65pp • Add a trio of desserts £3.95pp All prices quoted are exclusive of VAT, unless stated. 1 www.crumlinroadgaol.com | +44(0)28 9074 1500 | [email protected] Evening Packages (Minimum numbers apply) 1 Governor’s Formal £37.95pp (Inc VAT) Treat your guests to a mouth-watering sit down dinner with our formal package. • Glass of Prosecco on arrival • Four course set meal selected from our banquet menu (starter, main, dessert, tea/coffee) • Room hire with furniture, table linens, centre pieces and complimentary Wi-Fi • Free car parking 2 Governor’s Social £23.95pp (Inc VAT) Entertain your guests in an impressive social setting for an informal light supper. • Glass of Prosecco on arrival • Two items from the hot buffet or selected finger buffet items (up to value of £13.50) • Tea/coffee station • Room hire with furniture, table linens, centre pieces and complimentary Wi-Fi • Free car parking 3 Governor’s Reception £17.95pp (Inc VAT) The perfect package for an informal reception, product launch or post-conference event. • Glass of Prosecco on arrival • Five canapes per person • Room hire with furniture,
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Etude De La Phénologie De La Reproduction De La Rhodophyceae Palmaria Palmata Le Long Des Côtes Françaises De La Manche
Cah. Biol. Mar. (2004) 45 : 269-275 Etude de la phénologie de la reproduction de la Rhodophyceae Palmaria palmata le long des côtes françaises de la Manche Line LE GALL1,a, Estelle DENIAUD2 et Anne-Marie RUSIG1,* (1) Laboratoire de Biologie et Biotechnologies Marines, Phycologie, Université de Caen, BP 5186, 14032 Caen Cedex, France. *Auteur correspondant : Fax: 33 1 02 31 53 80 09. E-mail: [email protected] aAdresse actuelle : CEMAR, Dept of biology, Mail Service # 45111, University of New Brunswick, Fredericton, NB, E3B 6E1, CANADA (2) Unité de Recherche sur les Polysaccharides, leurs Organisations et Interactions, Institut National de la Recherche Agronomique, Rue de la Géraudière BP 71627, 44316 Nantes Cedex, France Résumé : Dans la zone intertidale rocheuse de l’Atlantique Nord, Palmaria palmata est l’une des macroalgues rouges dont la biomasse est la plus importante. Cette Rhodophyceae présente plusieurs intérêts économiques et fait l’objet d’une exploi- tation, il semble donc important d’évaluer l’état des stocks et d’étudier la dynamique de ses populations. Ainsi, une étude phénologique de quatre populations de P. palmata a été réalisée le long des côtes françaises de la Manche. Ces travaux ont permis d’établir que les sporophytes et les gamétophytes mâles sont fertiles en automne et en hiver ; cependant la grande majorité des thalles est stérile tout au long de l’année. Des variations importantes concernant la capacité et les périodes de reproduction ont été mises en évidence entre les trois sites échantillonnés. La fertilité des thalles, plus précoce en Manche Ouest qu’en Manche Est, est probablement en relation avec le gradient d’amplitude thermique des eaux.
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SOCIAL BEGINNINGS Hand Cut Chips 7 Curry Chips 10 Sausage
SOCIAL BEGINNINGS Hand Cut Chips 7 Curry Chips 10 fresh cut Russet Potatoes, tossed Irish style, Curry sauce poured over chips with malt vinegar and salt Crisps 8 (fresh cut potato chips) Irish American Nachos 12 salt / vinegar or parmesan / garlic or French fried potatoes topped with cheese, bacon, goat cheese / truffle oil sour cream and green onions Spicy Potatoes 12 Fried Mac and Cheese 10 new potatoes, wing sauce, Cashel blue cheese breaded macaroni noodles Tater Tots 10 Oysters 1/2 dz 16 Dozen 26 cheddar / bacon or parmesan / garlic fresh on the half shell or barbecue Traditional Chicken Wings 14 Irish Smoked Salmon 14 potato pancake, dill sauce Sausage Roll 12 Mussels 14 puff pastry, Irish breakfast sausage Guinness or white wine Ploughmans Plate 16 Banger Wontons 9 Kerrygold Dubliner aged cheddar, Irish pork sausage, onion, fresh herbs, Irish ham, brown bread, pickled onion, house-made sweet and spicy dipping sauce Cashel blue cheese, corned beef Potato and Goat Cheese Crostini 10 Battered Sausage 11 olive tapenade, basil pesto Irish Cocktail sausage, beer batter, whiskey whole grain mustard SOUP 9 Homemade Soup of Day please ask server Potato and Leek Soup Tomato Bisque cream based creamy home made tomato soup SALAD House Salad 9 Seared Ahi 14 mixed greens, tomato, mushrooms, mixed greens, cabbage, carrots, pear, cabbage, carrots cilantro pepita dressing Caesar 12 Arugula and Black Pudding 10 romaine, anchovy dressing, black pudding, goat cheese, lemon vinaigrette croutons, parmasean Irish Cobb 14 Beetroot and Potato 10 rasher,
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Irish Fisheries Investigations
IRISH FISHERIES INVESTIGATIONS SERIES B (Marine) No. 23 (1931) An Roinn Iascaigh agus Foraoiseachta (Department of Fisheries and Forestry) DUBLIN: PUBLISHED BY THE STATIONERY OFFICE TO BE PURCHASED FROM THE GOVERNMENT PUBLICATIONS SALE OFFICE, G.P.O. ARCADE, DUBLIN. Price: 75p. IRISH FISHERIES INVESTIGATIONS SERIES B (Marine) No. 23 (1931) mE ROCKY SHORE BIOLOGY OF BANTRY BAY: ARE-SURVEY by J. M. BAKER, S. HISCOCK, K. HISCOCK, D. LEVELL, G. BISHOP, M. PRECIOUS, R. COLLINSON, R. KINGSBURY, A. J. O'SULLIVAN. The rocky shore biology of Bantry Bay: are-survey by J. M. BAKER, S. HISCOCK, K. HISCOCK, D. LEVELL (Field Studies Council Oil Pollntion Research Unit, Pembroke). 'G. BISHOP (Temporary biologist for Gulf Oil Terminals (Ireland) Ltd. and Sherkin Island Field Study Centre). 2M. PRECIOUS (University College, Cork). R. COLLINSON, R. KINGSBURY, 'A. J. O'SULLIVAN (Atkins Research and Development, Epsom). ABSTRACT A survey of the distribution and abundance of intertidal rocky shore animals and plants of Bantry Bay was carried out in 1970 and 1971 by G. B. Crapp and published in 1973. A fe-survey was carried out during 1975 and early 1976 and a number of changes were noted. In an attempt to explain these the possible effects of changing weather conditions, the occurrence of oil spillages and the use of dispersants were examined. In most cases, the changes were not obviously attri butable to visible oil pollution and seem more likely to Tesult from a variety of natural factors. The reRsurvey highlighted a number of problems associated with this type of biological monitoring. The problems are discussed and some alternative approaches suggested.
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Irish Cuisine 1 Corned Beef & Cabbage Ingredients: • 5 lb Corned-Beef brisket • 2 Whole cloves • 2 Bay Leaves • 8 Medium Potatoes, pared • 1 Medium cabbage, cut in wedges • Chopped parsley • 1 Clove Garlic • 10 Whole black Peppers • 8 Medium Carrots, Pared • 8 Medium yellow onions, peeled • 2 lb Butter Directions: Wipe corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. 2 3 Irish Chocolate Cake The "Irishness" of this lovely chocolate cake is thanks not only to the wonderful liqueur used in the filling, but also to a certain, very Irish, ingredient in the cake mixture itself, which contributes to its moistness. Sponge Method: 175g/ 6oz self-raising flour Preheat oven to gas mark 5/ 190°C/ 375°F, and 1/2tsp salt grease and line two 20cm/ 8 inch cake tins. Sift 50g/ 2oz dark chocolate flour and salt into a mixing bowl. Melt chocolate 110g/ 4oz butter in a bowl placed over a saucepan of hot water. 175g/ 6oz caster sugar 80g/ 3oz cooked mashed potato In a separate bowl, cream butter and sugar 2 eggs, beaten together until fluffy, then beat in the chocolate 4tbsp milk and mashed potato.
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The History of the Potato in Irish Cuisine and Culture
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