Monthly Archives

August 2017

Best Steak In Dublin City Centre

Best Steak In Dublin City Centre – Journey Of Your Steak

By | Food From Our Steakhouse Restaurant

The best steak in Dublin city centre is not easy to make, but we are willing to go the distance.

When you have a steak at Morelands Grill, you are taking a gustatory pilgrimage from the rugged slopes of the Pakistani Himalayas, to the deserts of Australia, and from the dazzling Spanish coast to the rolling, emerald hills of South Leinster.

So what does it mean to have so many diverse landscapes and places represented in a single steak? And how does Morelands Grill bring together a world of flavor in every meal?

It all begins in the gently undulating hills of South Leinster where committed farmers raise cattle using natural grains and fresh grass, not hormones, antibiotics, and questionable feed. The small collection of farmers we source beef from are committed both to sustainability and to the health of their cattle, which we all know impacts the quality of the resulting beef.

The beef we use for our rib eye steaks goes on another journey of its own. This steak is sourced from Peter Hannon’s unique Himalayan salt chamber. Massive blocks of rose coloured salt sourced from the Pakistani Himalayas line the walls of Hannon’s specially designed salt beef chamber; the walls of salt slowly remove the moisture from the beef naturally. The result is a juicer, tender steak with a series of rich flavour tones.

 

The butcher we source our choice cuts from is McLoughlin’s of Dublin, a family-run business that has been in operation since the 1940s. The founder, Joe McLoughlin, was inspired by the cattle ranching in Australia and relocated there to learn the trade. Ranching skills acquired and his head full of new recipes and techniques, McLoughlin moved his growing family back to Dublin where they established Dublin’s premium craft butchers and have been satisfying customers and exciting chefs ever since.

 

If you thought this was where the steak’s journey ends, you’d be wrong. The grill we use at Morelands is just as integral a part of the process as the meat itself. Our Josper Grill is the stuff of legends. Based on the coastline of Barcelona and with over 25000 clients in 80 cities, the Josper brings a truly international flavour to the Morelands kitchen. It is a charcoal-only grill; the smokiness of the charcoal envelops the steak and leaves the meat with a lovely, slightly smoky fragrance. The extremely high temperatures (up to 500 degrees) the Josper is capable of maintaining ensure that your steak isn’t baked, but rather cooked to juicy perfection, muy rapido.


The most important part of the journey is, of course, the one your fork makes from the plate to your appreciative mouth. However, the confluence of international influences, family history, and modern technology that come together at Morelands to create the perfect steak are indicative of Morelands overall values. We belief in crafting beautiful meals with an Irish flair that we are proud to serve. Drop in sometime soon and experience our steaks for yourself, they’re out of this world.

 

Best Sundae In Dublin – Morelands Signature Sundae

By | Uncategorized
Morelands Signature Sundae

Sundae Sunshine in a glass

You scream, I scream, we all scream for ice cream! It’s the treat of choice on a hot summer’s day, and thankfully this summer we have had plenty of dry hot days to enjoy this simple indulgence. Not that we need a fine summer’s day to rush out for an ice cream in Dublin. The Irish climate is not a deterrent, with Irish people eating more ice cream than the Italians.

Ice cream epitomises our love of sweet things and our desire to make the most of our generally fleeting good weather. That is why it is a dessert for all seasons in this country. Whatever the time of year, it tastes like sunshine on the palate. This frozen dairy dessert made of milk, cream, sugar, and (typically) egg yolks continues to take on more variations and flavours. The more typical choices range from vanilla, chocolate and salted caramel to cookies and cream or chocolate chip flavoured ice-cream. From here on, the options start inching further away from the original flavours to tastes that incorporate brown bread or beer or green tea into that creamy mix we call ice cream. And it doesn’t stop there – there is even avocado-based ice cream and a blue-cheese variety! You name the flavour and it probably exists somewhere in the world as an ice cream.
For all the variety in the world though, the old-school flavours still reign supreme. And we have one such ice cream which makes for a vital ingredient in one of our own desserts, the Morelands Sundae – the best sundae in Dublin.

Our Signature Sundae includes premium ice cream produced by the Taylor Family on the Glastry Farm in Co Down. The milk used in their ice cream comes from the Taylors’ own pedigree herd and is free from any artificial additives, artificial stabilisers or artificial ingredients.

Which brings us nicely back to our climate, because even though we don’t always get the opportunity to enjoy ice cream in the sunshine, it is the abundant rain in this country which gives us lush plentiful grass to feed our dairy cows. This bountiful beautiful grass helps makes the best milk, which in turn makes our ice cream amongst the best in the world. If you don’t believe us on that point, just ask legendary film director Francis Ford Coppola – he rates it amongst the best himself. The Morelands Sundae is less about extreme flavours (we’re not big on the idea of beer-flavoured ice cream ourselves) and more about traditional combinations with a twist.

Our Signature Dessert

The main ingredient in our Sundae is Glastry Farm’s Yellowman Honeycomb ice cream. This is paired with crushed cookies, chocolate fudge sauce and maple pecans, which give a sweet and slightly brittle crunch to the texture of the Sundae. The final flourish is a rum-soaked cherry on top. It is, quite simply, heaven in a glass.

And why did we choose the Sundae to be our signature dessert? Knowing how the Irish love their ice cream, we knew that it would be sweet indulgence at the end of a meal to be served up layers of ice cream and cookies in a pretty glass.

Who wouldn’t enjoy scooping that combination up one spoonful at a time?

So, if after reading this post you decide to call in and skip right to the dessert for this order, we won’t judge you. In fact, we’re kind of expecting you to call in for a sneaky Morelands Sundae. And if you do, don’t worry, your secret is safe with us.

Treat yourself

Just the Tonic! Gin & Jazz Saturday Lunch

By | Morelands Grill News, Morelands Steakhouse Restaurant Events

Signature Gin Cocktails

Compliment your Gin & Jazz Lunch with one of our Signature Gin Cocktails!

Rose & Mary

€9.95

Beefeater Gin, Rose Liqueur & Aperol, Thomas Henry Indian Tonic, Orange, Flowers, Rosemary & Rhubarb
Gin & Jazz restaurant

Cherry Blossom Refresh

€9.95

Beefeater Gin & Cherry Bitters, Thomas Henry Cherry Blossom Tonic, Fresh Mint, Cherries & Pink Pepper Corns

Very Berry & Flowery

€9.95

Beefeater Gin & Dandelion Bitters, Thomas Henry Elderflower Tonic, Mixed Berries

To Book Your Place

Moreland Gin & Jazz Saturday Lunch

BOOK NOW

The Perfect Barbeque Everytime. Our Top 5 Barbeque Tips.

By | Food From Our Steakhouse Restaurant

What’s more delicious than freshly cooked barbequed meat? Let’s get fired up!

Morelands Grill offers the ultimate steakhouse experience and our chefs are offering up some of the secrets needed for the perfect barbecue this summer.

Tasty. Juicy. Hot off the Josper Grill. Our Himalayan salt aged Irish beef is seared to perfection. Just add hand-cut Rooster chips, pepper sauce & a chilled glass of Sauvignon Blanc… Bliss!

With a menu featuring premium Fillet Steak, Dexter Beef Burger and Milk-fed Veal Chop, the intense heat of our Josper Grill creates a natural seal that locks in the flavour of the meat.

Tip 1.

01. Choose Top Quality Meat

First things first… The meat. Here at Morelands Grill, we source our prime cuts of 30-day Himalayan salt dry aged Irish beef from well-known butcher Pat McLoughlin. Ask your butcher for fillet, rib eye or striploin steak. Or choose lamb or pork chops. Quality is your main ingredient; go with your butcher’s recommendation. Homemade burgers are best and so easy to make. All you need is salt, pepper and good minced beef. Add classic Bearnaise sauce and sandwich in a warm crusty white roll.

Tip 2.

02. Make your Favourite Marinade

When it comes to seasoning, anything goes. Fancy Cajun? Or Mediterranean? Try olive oil, salt, lemon, herbs & spice for a simple rub. This helps to tenderise and flavour the meat. Or go for a tasty marinade. Teriyaki and Jerk are best paired with chicken, while a Whiskey Glaze will seriously up your steak game.

Soak your meat overnight to mop up the flavour. Michael Liu, Chef at Morelands Grill, loves to barbeque Spicy Lamb Skewers. Marinade in sesame oil, soy sauce and spices, then thread with mixed pepper and onion. Just add heat!

Tip 3.

03. Don’t Forget the Veggies

Cooking for vegetarian friends? Barbeque is not just for meat-lovers! Tuck in to grilled halloumi skewers, corn on the cob, blackened sweet potato & seared stuffed peppers.

Nothing tastes better than freshly griddled vegetables. And the charred stripes look great! Get creative with sides, too. All kinds of ‘slaw, creamy potato salad & colourful cous cous. Boille Irish goat’s cheese is a favourite of our Executive Chef, John Hickey. Try it melted over grilled polenta or portobello mushroom. Pair with some fiery rocket and fresh tomato salsa!

Tip 4.

04.  Equipment / Sauce Brush

A chef is only as good as his tools. Half the fun of barbequing is buying the kit! A sturdy oven glove & tongs are barbeque must-haves. Have everything ready, before you start. A brush for your marinade is vital when it comes to packing flavour. Coat your meat generously to allow for plenty of overnight soakage. Add more while cooking, to caramelise.

Tip 5.

05. Building the Perfect Barbeque Fire

Heat is the name of the game! Your barbeque should be red hot. Pack the charcoal together for intense, direct heat. Don’t forget to put a lid on it to trap all of that smoky goodness.

Add coal regularly to keep the grill burning hot & spread around for even temperature. Try adding wood chips for extra smoky flavour. Once the flames die down, you’re ready to go.

Timing is key; make sure your meat is cooked through, but not cremated! Add more marinade during cooking to seal in moisture and ensure to rest the meat before serving.

Book a table at Morelands Grill.

06. Finally…

The last of our barbecue tips; don’t be afraid to experiment. You are the pitmaster! At Morelands Grill our Josper Grill sizzles with tasty Crevettes, Dexter Beef Burger, Fillet of Irish Beef and juicy Lamb Chops…

Want to treat yourself?

Enjoy our finest Prime Cuts

Fantastic Pre-Theatre Menu 

Moreland’s Grill Bearnaise Sauce Recipe

Why not try this delicious Bearnaise Sauce recipe from our Executive Chef, John Hickey:

ingredients:

– 300g Salted Dairygold Butter

– 4 Tbsp White Wine Vinegar

– 4 Shallots, chopped

– 3 Tbsp Chopped Fresh Tarragon, plus 2 Tbsp Whole Tarragon Leaves

– 4 Free-range Egg Yolks

– 1 Tsp Lemon Juice

– Pinch of Maldon Sea Salt

– Pinch of Black Pepper

Method

  1. Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids.
  2. Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled.
  3. Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.
  4. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.
  5. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season to taste, with salt and freshly ground black pepper.