O'Hara's Pale Ale - a great compliment to our steaks

At Darwins we are constantly looking for new tastes to go with our foods. We were delighted when the Carol Brewing Company, an Irish brewer, asked us to stock their new range of O'Hara's Irish Pale Ale. After tasting it, we knew straight away it was a great compliment to our daily fresh fish and hand picked steaks.

 Here are the tasting notes provided by Carol Brewing.

DESCRIPTION:

New to the O’Hara’s range, Carlow Brewing Company added O’Hara’s Irish Pale Ale to its core brand selection in 2010.

INDUSTRY AWARDS:

Grand prize winner - Best Beer 2010 as voted by the members of Irish Craft Brewers.com.

TASTING NOTES:

Description: 

Contemporary style I.P.A. - dry hopped for extra aroma.

ABV/Plato °: 

5.2% abv/ 13.5° plato. 

Appearance: 

Rich golden colour with a white head.

Flavours:

This pale ale has a light malt base with just the right mouthfeel to allow the hop character to predominate. Grapefruit like bitterness is full and lasting and is balanced by a zesty citrus burst of aroma from two late additions of cascade hops.

Aftertaste:

The Citrus flavours give way at the end to the floral, spicy bitterness of Amarillo hops.

FoodPairing:

Light fish dishes - sea bass, crab, prawns, roast pork, or blackened chicken with buffalo wings where the IPA will strengthen the spicy flavours in any spicy dish.


We stock some of the other O'Hara range at different times, depending on stock. Our you can always choose from our fine selection of wines and beers.

www.darwins.ie

Fillet of Venison wrapped in poppy seed filo pastry with polenta and port sauce

Serves 4

Ingredients

6 sheets of filo pastry
40g of poppy seeds
4 venison fillets
4 shallots
100g of button mushrooms
50g blackcurrants
60g of butter
250ml port
300ml game stock

For the sauce:
Melt half the butter, sweat the mushrooms, shallots, blackcurrant and cook gently until soft.
Add the port and reduce by half, add the stock and simmer for 25 mins.
Pass through a sieve.

Method:
Brush the pastry with honey and wrap the venison fillet, brush with honey and cover in poppy seeds.
Cook for 15 mins until pink.

For the Polenta:
500g corn meal
1 ltr of water
salt
olive oil

Bring the water to the boil and stir in the corn meal.
Wisk constantly for 45 mins and add salt to flavour.