Pumpkin Pie

The Single most requested Dessert for Thanksgiving!!

Ingredients
500 g ready-made dessert pastry
1 large butternut squash , quartered and seeds reserved
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
4 tablespoons maple syrup
6 tablespoons caster sugar
3 large free-range eggs , beaten
200 ml double cream

You can replace the Butternut squas

Method
Preheat the oven to 200ºC/400ºF/gas 6. Roll the pastry to the thickness of a pound coin. Get a 22cm loose-bottomed tart tin, line with the pastry and bake blind for 20 minutes. Set aside.
Lay the squash in a baking tray. Sprinkle with the nutmeg, ginger and cinnamon and drizzle with the maple syrup. Cover the tray tightly with a double layer of tinfoil and bake for 45 minutes until soft. Reduce the oven to 180ºC/350ºF/gas 4.
Allow the pieces of squash to cool, then scoop out the flesh. You should have about 600g of cooked squash flesh. Don’t forget to scrape out the bits in the tray and the maple syrup. Put in a food processor and whiz until smooth. Transfer to a bowl. Add 2 tablespoons of the sugar and the eggs. Mix well and stir in the cream.
Fill the cooled tart case with the mix and bake for 45 minutes. Meanwhile, wash the stringy bits of squash off the seeds, dry them and lay them flat on a tray. Sprinkle with the remaining sugar and place in the oven with the pie for the last 10 minutes until crispy.
Remove the tart from the oven. Sprinkle with the seeds when cool. Serve with cream or ice cream, if you’re feeling naughty.

La Virgen – A fantastic artisan beer

On these long hot days, there’s nothing better than a Virgen. This Helles-style lager is malty and has a spicy hop flavour, with a citric twist. Matured for 45 days at 0*C. We’re proud to work with this independent brewery, based a few miles outside the city centre and you can even visit the brewery and we’ll happily arrange a tour for you. It’s a great beer any time of day or if you are having Fish & Chips, or one of our traditional dishes, chill-axing on our terrace.

Thomas Barr

In 2014, Thomas Barr was a semi-finalist at the 2014 European Championships in the 400m hurdles. 

Barr won gold in the 400m hurdles at the 2015 University Games (Summer Universiade) in Gwangju, South Korea with a time of 48.78 seconds.

On 15 August at the Olympics in Rio 2016, Barr finished second in his heat of the 400m hurdles in a season best time of 48.93. The following day he broke the Irish record and won his semi-final to qualify for the final in a time of 48.39. He finished fourth in the final, again breaking the Irish record with a time of 47.97.

Thomas is also famous for being the brother of our very own Rebecca Barr.

Look out for Thomas competing in world championships in August. Good luck!!

Happy Hour

We at the James Joyce love Happy Hour. Monday through to Thursday from 15h00 till 21h00.

Choose two of our great cocktails on offer for just 10€.

Strawberry or passion fruit Mojito, Caipirinha, Dark n Stormy, Daiquiris.

Dublin Coddle

An Irish stew to savour and eat anytime of the year and a great way of using up all leftovers.

INGREDIENTS

  • 2kg  potatoes, peeled
  • 500ml boiled water
  • 1 ham, chicken or beef stock cube
  • 450g  good quality pork sausages
  • 450g  piece thick-cut bacon
  • 2 large onions, sliced
  • 1 tablespoon finely chopped fresh parsley
  • salt and coarse ground pepper to serve

To serve fresh soda bread

 PREPARATION

1. Preheat oven to 150°C/300°F/Gas 2.

 

2. Cut any larger potatoes into three or four pieces, leaving smaller ones whole so that they will cook evenly. Dissolve the stock cube in the boiled water, if using.

3. Grill the sausages and bacon long enough to colour them but taking care not to dry them out. Drain on paper towels and chop the bacon into 2 1/2cm (1in) pieces. You can chop the sausages into bite-sized pieces, though some prefer to leave them whole.

4. In a large ovenproof casserole dish with a tight lid, layer the onions, bacon, sausages and potatoes, seasoning each layer liberally with pepper and parsley. Continue until the ingredients are used up and pour the hot water or bouillon mixture over the top.

5. On the stove, bring the liquid to a boil. Immediately reduce heat and cover the pot. You may like to put a layer of foil underneath the pot lid to help seal it.

6. Place the covered pot in preheated oven and cook for at least three hours (up to four or five hours will not hurt it). After two hours, check liquid levels and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.

7. Serve hot with fresh soda bread to mop up the lovely gravy

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