Ribs & Wings Weekend at An Poitin Stil

An Poitin Stil hosted its first Ribs and Wings Weekend last week. The finger licking event launched on the 15th of November and ran through to Sunday 17th. The event proved to be a crowd pleaser having the kitchen completely run out of every ribs and wings they had to offer.

With hot and sticky dishes to get some heat into you such as Mexican style chipotle ribs served with guacamole and corn salsa it wasn’t for those with a delicate pallet. For those who really wanted to take a walk on the dark side there was the hot devil chicken wings. Leaving you quenching for a beer and having it really hit the spot.

The event which no doubt will become an annual event was the talk of Rathcoole.

We’re excited to see what meaty dishes The Head Chef comes up with next year.

An Poitin Stil Sea Bass Rissotto Recipe

The quality of food available in Dublin pubs has increased dramatically over recent years. Like this Sea Bass Rissotto Recipe from An Poitin Stil, some of the dishes provided in Dublin pubs are now among the highest caliber of food in the city. The Licensed Vintners Association (LVA) is sharing a selection of recipes from Dublin pubs, giving a taste of the top quality dishes you can find in pubs throughout the city and county. #DubPubDishes

Sea Bass Rissotto from An Poitin Stil

This dish is one of head chef Jim’s favourite to cook and a big hit with our customers. We pride ourselves in using only locally sourced fresh fish produce and the best of fresh ingredients, bringing only the highest quality dishes to the table. An Poitin Stil chefs are highly trained to prepare dishes to suit the whole family and finer dishes for those who seek them.

Ingredients:

 50g oil frying onion
 1 white onion finely diced
 200g risotto rice
 Seasoning salt and pepper
 200ml vegetable stock
 100g green garden peas
 4 asparagus
 50g chives
 1 lime
 100ml sunflower oil
 4 sea bass fillets 120g each
 3 cherry tomatoes
 20g dill

Method:

1. Fry off the onion until soft, then add risotto rice, salt and pepper. Add the vegetable stock gradually until the rice is completely cooked and then add the peas.
2. Blanch off asparagus, then cool off straight after in an ice bath.
3. Blend chives, lime juice, sunflower oil, salt and pepper together for the chive and citrus oil.
4. Gently cook the sea bass fillets in a hot pan for 7-10 minutes until the skin is golden and crispy.
5. Place asparagus on the grill to char.

Plating

1. Serve the sea bass on the risotto then place the sea bass over the char grill asparagus and garnish with cherry tomatoes and your citrus oil. Add fresh dill to finish.

 

This is one of our favourite dishes to create, our Sea Bass Rissotto.

About An Poitin Still

An Poitin Stil Lounge Bar and Restaurant is a landmark public house and restaurant famed for its traditional hospitality since 1649. Serving superb food from 9am to 10pm daily with breakfast, lunch and dinner. An Poitin Stil is a museum pub displaying many historic features and artifacts with original items such as a Titanic letter, Bloody Sunday Football, Original Whiskey Stil and many more from Irish sporting history to American memorabilia. Louis Fitzgerald lived here with his family in the 70’s and 80’s and now celebrates 50 years in business with iconic pubs such as Kehoes, Stags Head, Bruxelles and Quays Bar Temple Bar and Galway.

Enjoy a mouthwatering Steak On A Stone At An Poitin Still! Cooked the way you like it!

 

Thank you to TheTaste.ie for including us in their #DubPubDishes campaign!