January Deals

Posted on January 4, 2012 by Enda

January Deals

The Christmas season is over but that doesn’t mean we can’t still go out.

To beat the winter blues we have decided to offer our value menu of 2 courses for €19 or 3 for €25 (with our a la carte, of course!) all night from Sunday to Friday, for the entire month of January.

See you soon!

2 courses for €19.00 or 3 for €25

 

HOMEMADE SOUP

GRILLED SALMON CAKES

Salmon pieces with creamed potatoes & a creamy leek sauce

THAI MUSSELS

Steamed mussels with Thai green curry, chilli, coconut cream & fresh lemongrass

CHICKEN LIVER PATE

With onion marmalade and fresh baguette

MARTINE’S CAESAR SALAD

Mixed leaves with poached egg, crispy bacon, croutons, parmesan shavings and Caesar dressing

CLASSIC COQ AU VIN c

Bone in chicken leg cooked slowly in red wine with bacon lardons, root vegetables,

mushrooms & parsnip puree

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ROASTED BUTTERNUT SQUASH RISOTTO c v

Creamy Arborio rice with roasted butternut squash and aged parmesan

 

HANDMADE GNOCCHI POMMODORO v

Handmade Gnocchi with a tomato sauce & gruyere cheese

FISH OF THE DAY 

See your server

LASAGNE

Layered with Bolognese & béchamel sauce & garlic bread

THAI MUSSELS

Steamed mussels with Thai green curry, chili, coconut cream & fresh lemongrass & fresh baguette

CHAR-GRILLED SUPREME OF CHICKEN

With creamed potatoes, chicken gravy and seasonal vegetables

SKEAGHANORE CRISPY DUCK LEG CONFIT

On creamed potatoes with red cabbage & port jus

+10 oz 35 DAY DRY AGED ANGUS SIRLOIN(5.00 Supplement)

With hand cut fries, Béarnaise sauce & sautéed mushrooms and onions

_____________________________________

CREME BRULEE

BANOFFE PIE

BREAD AND BUTTER PUDDING

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Christmas at Martine’s

Posted on November 29, 2011 by Enda
The Festive Season at Martine’s

Dining out in December

Group Bookings:
Upstairs @ Martine’s is the ideal place to enjoy the Christmas season. Book your work or family Christmas party in our private dining room or simply pop in for a warming glass of mulled wine and a gooey brownie.
Martine’s at Home
Christmas now arrives in all its glory as early as October – Christmas carols are being played on repeat and shops filling their display windows with twinkling decorations. While Christmas through to New Year’s Eve may be the biggest holiday and shopping extravaganza of the year, it is also the season for spreading good cheer – of spending time with your family and sharing, caring and giving. Cooking is often an expression of love but preparing the Christmas Day feast can be a stressful event.
I’m sure you’ve experienced the scenario a hundred times before – rushing around with sweat on your brow, tripping over kid’s toys, struggling with trays and plates all while your family hungrily linger around … sound familiar?
This year, we say ditch the old tea-towel and oven mitts and get glammed-up in your best outfit and collect your Christmas favourites at Martine’s. With ready to cook turkeys, roast potatoes, cooked spice-glazed hams and delicious gravies you can get a traditional Christmas meal without breaking a sweat.
To place your order email info@winebar.ie or call 091-565662
MARTINE’S TAKEAWAY CHRISTMAS MENUREADY TO COOK

Rib of beef  €20/KG -
Our delicious 35 day dry-aged beef, makes the perfect roast beef.

The Friendly Farmer Turkey €10/KG
Ronan Byrne’s delicious pasture-reared turkey

Roast potatoes (800g-1.2kg, Serves 4-6) €5/7.5

Ready to just pop in to the oven

Gnocchi with Pommodoro Sauce(1/1.5kg, Serves 4-6) €20/25
Mirco’s handmade gnocchi with our delicious tomato sauce

McCarthy’s of Kanturk bacon & black & white pudding
Award winning pork butcherCooked

All these items are cooked by Enda and his team. With instructions for reheating and serving it’s the best way to ‘cheat’ some Christmas dinner items.

McCarthy’s of Kanturk Ham (1.9 – 2.5kg) €20/25 serves 4-6 people
Delicious award winning pork cooked carefully by Enda and his team. Just reheat for Christmas dinner

Creamy Mashed Potatoes (1.2-1.8kg) €3.50/5 4-6 people
No washing, peeling or waiting. Just pop in to a saucepan with milk for the creamiest mashed potatoes.

Classic Coq au Vin €10/2 pack (serves2)
Ronan Byrne Chicken Leg cooked in a rich red wine sauce with mushrooms and pearl onions

Skeaghanore Duck Leg Confit €10/2 pack (serves 2)
One of our most popular dishes, our slowly cooked duck confit is fork tender and delicious. Rared by Helena in Skeaghanore, West Cork.

Angie’s Lasagne with tomato sauce (Serves 6) €25
A tray of Angie’s famous lasagne. Handmade pasta, layered with 35 day dry-aged Irish Angus mince Bolognese, Bechemel sauce. Served with tomato sauce. Simply pop in the oven to reheat.

Sides

Spiced red cabbage (300-600g) €5.00/5 4-6 people

Carrot and Parsnip Mash  (300-600g) 4-6people €5.00/5

Parsnip puree (300-600g) 4-6 people €5.00/5

Sauces 
All our sauces are made from homemade stocks and have no additives or preservatives

Turkey Gravy (400-600ml) 4-6people €8/10
Pepper sauce400-600ml) 4-6people €8/10
Lamb Jus (400-600ml) 4-6people €8/10
Red Wine sauce (400-600ml) 4-6people €8/10

Desserts
Mince Pies €1.50/pie or 4 for €5.00
Christmas Pudding  €
Brandy Butter €
Brownies €1.50 each or 4 for €5.00
Bread & Butter Pudding (can cooked at home) 6 portions €15
Banoffee (banana to be added at home) 6 portions €15
Custard (400-600ml) €5/7

 

Please ensure that all your Christmas food & hamper orders are in by December 17th and a 50% deposit is payable on order.

Merry Christmas from the team at Martine’s Restaurant

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Classic Coq au Vin

Posted on November 11, 2011 by Enda

Coming Next!

Classic Coq au Vin

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Venison and Smoked Bacon Meatballs with Parsnip Mash & Red Onion Gravy

Posted on October 26, 2011 by Enda

It’s that time of the year again when the leaves turn brown ( Sea road) and the cold sets in. I had to turn on the heat and light the fire last week! Menu changes are afoot at Martine’s and out come all the old winter warming recipes like this one. You can substitute beef or pork if you find venison too strong. Ask your butcher for venison that was not hung for too long. It gets a bit gamey.

Enjoy!!!

Venison and Smoked Bacon Meatballs with Parsnip Mash & Red Onion Gravy

Venison Meatballs

  • 200g venison
  • 2tbs chopped mixed thyme, oregano and parsley
  • ½ free range egg
  • 1 slice of white bread crust removed and broken into small pieces
  • 2tbs milk
  • 1 tsp ground coriander
  • 1 tsp Worcester sauce
  • Salt and freshly cracked black pepper
  • 6 slices of smoked Streaky Bacon from Collerans Butchers
  • 1tbs sunflower oil

Preheat the oven to 200°C.

Soak the crumbed bread in the milk.

In a large mixing bowl mix the minced venison, soaked bread and milk, egg, ground coriander, chopped mixed herbs and a seasoning.

Make even size meatballs and wrap one slice on Smoked streaky bacon ( from Collerans butchers )around each ball, I formed them slightly oblong so that they cook evenly.

Heat a large non-stick frying pan with a tablespoon of sunflower oil, brown the balls evenly all over, transfer them to a lined baking tray and roast the balls in the preheated oven for 12 minutes.

Let them rest for 4 minutes before serving on a heaped spoonful of the parsnip and curly kale mash and a generous amount of the red onion gravy. I serve this dish in a bowl plate so that I can have a generous helping of sauce.

Red Onion Gravy

  • 1 large red onion peeled and finely sliced
  • 30 g unsalted butter + 1tbs extra butter
  • 125ml red wine
  • 75g redcurrant jelly
  • 300ml white chicken stock
  • Salt and freshly cracked black pepper

Heat a medium saucepan with the butter, once the butter starts to foam add the onions and saute with seasoning until they start to turn golden brown.

Add the redcurrant jelly and cook for a few minutes until the redcurrant jelly has dissolved and become liquid.

De-glaze the pan with the red wine and simmer for 5 minutes over low heat or until the red wine has reduced and become sticky around the onions.

Add the stock and bring the gravy to the boil, reduce the heat to a gentle simmer and cook the gravy until the right consistency, check the seasoning and just before your ready to serve the gravy add the remaining tablespoon of butter and stir it in quickly to give your gravy a lovely gloss.

Serve immediately with the meatballs and parsnip puree.

Serves 2

This recipe is a staple at Martine’s. I borrowed and changed a few things from Madalene at the British Larder. 

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Outside Catering

Posted on September 28, 2011 by Enda

Your Event!

At Martine’s we dedicate a lot of time sourcing our produce. Whether it’s pasture-reared free-range chicken from Ronan in Athenry, duck from Helenain Skeaghanore, West Cork or salads from my dad in Ballyduff in Waterford it is very important to us to find the best produce to put on your plates. We spend a lot of time perfecting recipes so we believe that starting with the best of produce is vital.
All our food is homemade from our mayonnaise & ketchup to our handmade tagliatelle. (made by Mirco, your waiter!)

We believe in being true to our ingredients with simple, yet delicious food.
Many of our customers have asked us over the years to recreate some of our best dishes for private functions.

Call in or go online at www.winebar.ie for the menu, which changes every month, and we will help you with your event. We can send our staff – even chefs if necessary – to set up the buffet.  Alternatively, you can call into us and pick up your canapés.

We can also cater from small sit-down dinner parties to weddings and assist with equipment hire or drinks. We have over 100 wines on our list, most which are not available in off-licenses. Ask any member of staff for more info or email us on catering@winebar.ie

Please also see the reverse side for our selection of canapés.  

Hope you enjoy,
Enda

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August Competition

Posted on August 19, 2011 by Enda

Hi Guys,

It’s been way too long since my last post so I thought I’d come back with a competition. As usual the prize is an €80 voucher for Martine’s for you to use whenever you like.

The question this month is,

What is the name of our themed food and wine nights?

 

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Summer Truffles at Martine’s

Posted on July 26, 2011 by Enda

I was talking to a mate of mine a few weeks ago from Italy and he was asking if I wanted Summer Black Truffles sent over. “But what about all the wheeling and dealing” I asked. My Family forage for them so…

Naturally I jumped at the opportunity and asked him to send over a Kilo for race week. They arrived yesterday and went straight on the menu in the following forms.

Wild Mushroom Risotto with Black Truffle slices. ( Pics to follow )

Foie Gras with crab bisque crackers and black truffle toasts. ( pics to follow )

As you can see from the pics below he delivered on his promise and they are flying out the door. Come in and try some as they will be gone by the end of race week.

If you miss them this week we will be getting them back in the Autumn.

Enjoy, Enda

 

 

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Fresh, healthy & wholesome!

Posted on July 8, 2011 by Enda

I got another delivery from my father this morning and I have to say he really outdone himself this week. Over 4kg of Organic Rocket, 5kg of baby beetroot, sugar snaps, leeks, dill, basil and to top it all off, homemade raspberry jam for brunch tomorrow.

The summer is in full swing now with our steaks selling faster then we can buy them and the best of veg being supplied to us. Also our new supplier Ronan Byrne is dropping in some of the best chickens iv’e ever tasted. It’s good to support local suppliers. Angie is even growing basil on the window.

Enjoy, Enda

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Monthly Competitions

Posted on June 24, 2011 by Enda

We will be running a monthly competition here at Martine’s where the winner will receive an €80 to spend at Martine’s. All you have to do is answer the question below. The winner will be announced here. Good Luck!

June 2011

What is the name of the guy we get our salad from?

The Answer is Farmer Ed or Da! Congratulations to Geraldine murphy. You have won €80 voucher for Martine’s. Please contact us to retrieve.

 

This competition is now closed.

 

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The Friendly Farmer

Posted on June 17, 2011 by Enda

There is something fishy about chickens in Ireland ( well, not literally ) No, they don’t taste like fish but I can tell you they don’t taste much like anything really. All the mass produced chickens in Ireland have been getting smaller and more expensive over the last few years.(And I’m not even talking about what they pump into chickens.)
The labels are to blame for a lot of it because they confuse the consumer, on purpose. For example, the term Free Range conjurers up an image of a chicken running around the green fields of Ireland eating as they please and generally being healthy. In reality Free Range Chickens only have an open door through which they may or may not venture outside. They can be fed on the same feed as battery chickens except for the fattening stage, then they have to use 70% cereal.

The regular feeding of antibiotics to flocks of birds is a permitted practice in conventional rearing systems including free-range systems. This is the routine treatment of birds with antibiotics as a pre-emptive management practice aimed at illness prevention.  In addition, in-feed coccidiostats are also used in many free-range systems. What are coccidiostats? http://www.sciencedirect.com/science/article/pii/0014489470900809

So to this end I got sick and tired with the chicken industry as a whole and decided to contact Ronan Byrne also known as the friendly farmer.
His chickens are all pasture reared and eat natural grass and feed. I decided to change all our chicken over to Ronan’s little birds and do you the customer, him the producer and my conscience a favour.
I hope you enjoy,
Enda

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