Mikey's Monthly - October 2021 - Issue #12

MIKEY RYAN’S BAR & KITCHEN - OCTOBER 2021

Mikey’s Monthly

Mikey Ryan’s Bar & Kitchen | 76 Main Street, Cashel, Co. Tipperary 062 62 007 | hello@mikeyryans.ie

October 2021 Mikey’s Monthly Issue #12

The Latest News from Mikey Ryan’s Welcome to the October Edition of Mikey’s Monthly, our bite-sized magazine filled with recipes, news and inspiration. IN THIS ISSUE: Not only do we have a delicious recipe this month, but we also have exclusive information for our monthly readers on our first Thanksgiving Dinner at Mikey’s, which takes place on 25th November and will feature an incredible food and wine menu. Please note, tickets will be limited, so please contact us for more information.

For this month’s recipe, we introduce our Chef Ben Hoog who dishes up an incredible recipe for Pan-fried Duck Breast with Carrot Three Ways.

We look forward to welcoming you over the course of October. If you want to join us for dinner, please call us on 062 62 007 or email hello@mikeyryans.ie For more exciting updates, make sure to follow @MikeyRyans on social media and tag us with your picture during your visit. We’d love to hear from you!

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Meet Our Team

Ben Hoog

Chef Mikey Ryan’s Bar & Kitchen Ben has been a member of the team since 2019 here at Mikey Ryan’s, preparing and dishing up our great tasting food alongside the rest of our talented kitchen team.

Born in Alsace in North East France, Ben has spent most of his life in the kitchen learning his trade and has spent time at some incredible five star resorts and hotels (previously Hotel Belle Rives, Nice, France) and Michelin star restaurants (previously La Table de la Mainaz, near Geneva, France).

Ben loves working with the incredible abundance and quality of food from Irish suppliers and bringing it to life here at Mikey’s for our guests to enjoy.

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MIKEY RYAN’S BAR & KITCHEN

Pan-fried Skeganore Duck Breast with Carrot Three Ways Method 1

Make the Pickled Carrot. Place the water sugar and cider vinegar

Ingredients 4

Breasts

to a soft boil until sugar has dissolved. Add the diced carrots and shallots until they turn soft but not overcooked. Remove from the heat and sieve the mixture. Allow the mix to cool and add salt pepper to taste with some chopped chives.

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Next, boil the two carrots length-ways in water, rosemary, thyme and bay leaf until soft but still a little firm to the touch. Remove from water and allow to cool.

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Make the Carrot Purée. Boil the chopped carrots and when cooked remove from water and place into food processer and

For Pickled Carrot 2

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Now for the Duck. Season with salt/pepper and place into a cold pan, slowly heat and cook skin-side down until the skin has turned golden brown.

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While duck is cooking place the long carrot on a chargrill (if you have one) or just into the oven to heat also.

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Shallot Peeled and Diced

1tbsp

Chopped Chives

375g Water 250g Cider Vinegar 160g Caster Sugar Carrot Purée 2

Carrots Peeled and Chopped

100g Butter 1tsp Pinch

Place into preheated oven @180 degrees and cook for 10-12 minutes.

Carrots Peeled and Diced

1

blitz to smooth puree with butter, olive oil and salt/pepper. Place into pipping bottle and keep warm.

Skeganore Duck

Olive Oil Salt & Pepper Chargrilled Carrot

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Carrots Sliced in Half Length-Ways

Sprig Thyme & Rosemary 1

Bay Leaf

When duck is cooked remove from oven and allow to rest for several minutes cooking the duck for 10 minutes this will be served pink. You can leave in oven longer if you prefer.

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To plate we cut the duck breast in half place one chargrilled carrot on the side and top with warm carrot puree. Then top it with the pickled carrot and shallot mix.

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In the restaurant we also serve this with roast slices of beetroot glazed with duck jus and blueberries. Feel free to use any sauce of your choice, but most importantly, have fun cooking!

For more information about Tipperary Food Producers visit tipperaryfoodproducers.ie

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Join us for Thanksgiving this November 25th.

This November, we are feeling thankful. We are offering our Mikey’s Monthly readers the first chance to book a seat at our exclusive Thanksgiving Dinner at Mikey Ryan’s on Thursday 25th November, featuring an All-American 5-Course Food and Wine Pairing Menu.

There is limited availability and tickets cost €75 per person.

Full menu and wine list will be released at the beginning of November. if you would like to book your seat, please contact us on 062 62 007 or email hello@mikeyryans.ie.

Make a Reservation

Autumn Dining The Restaurant: Returning to indoor dining has never been better thanks to the safe comfortable surroundings of our restaurant. Enjoy the cozy Autumn evenings for romantic meals by candlelight or a catch up dinner with friends.

The Garden Terrace: Wrap up and enjoy al fresco outdoor dining for Brunch, Lunch or Dinner in our beautiful autumnal Garden.

The Glass Well: Our stylish Garden glass suite is perfect for group private dining, intimate gatherings and celebrating special occasions with family and friends.

The Secret Garden: Enjoy our private walled garden over drinks before dinner or hire as a venue for the ultimate gourmet BBQ this Autumn.

Contact Us: Online Booking Request: mikeyryans.ie Phone: +3536262007 | Email: hello@mikeyryans.ie

Follow Us: Follow us on social media @mikeyryans for latest updates or to share your pics with us!

Mikey’s Monthly MIKEY RYAN’S BAR & KITCHEN - OCTOBER 2021 Mikey Ryan’s Bar & Kitchen 76 Main Street, Cashel, Co. Tipperary 062 62 007 | hello@mikeyryans.ie