Mikey Ryan’s Bar & Kitchen

The concept for Mikey Ryan’s Bar & Kitchen is for a distinctly Irish gastropub with a cooking from scratch ethos in our restaurant and a focus on local, seasonal ingredients of high quality, organic wherever possible. Working directly with local farmers and artisan producers, Mikey Ryan’s offers its local and visiting guests a true ‘Taste of Tipperary’..

The menu is founded on the culinary principles of freshness, seasonality and a focus on quality ingredients prepared with care to enhance their flavour. Expect food that conjures up feelings of home, nostalgia and comfort but that bit more delicious. It’s not such a long way to Tipperary after all…

Mikey Ryan’s Bar & Kitchen

Check out the recipes below and enjoy a Taste of Tipperary from Mikey Ryan’s Bar & Kitchen, Cashel.

Crowe’s Farm Pulled Pork Tacos

Crowe’s Farm Pulled Pork Tacos (Serves 4 as a Main Course)

Ingredients - PorkIngredients – To Finish
2.5kg Pork Shoulder (Bone Removed)
12 Blanco Nino Blue Corn Tortillas
1 Bottle 3 Men in a Trailer Smoked Tomato Ketchup1 Jar of Ayle Foods Tomato and Jalepeno Relish
100g Harissa Paste100g Cooleeney Realt Cheese
50g Tomato Puree1 Bag of Annie’s Farm Mixed Letttuce
50ml Orange Juice2 Small Red Onions
75ml Red Wine Vinegar2 Limes
2 Garlic Cloves5g Maldon Sea Salt
2tbsp Dried Marjoram
1tsp Smoked Paprika
1tsp Sweet Paprika
1tsp Ground Cumin
1tsp Maldon Sea Salt

– For the pork, mix all of the ingredients together and marinade the joint of meat overnight in a glass bowl or similar.
– The next day – preheat the oven to 150 degrees, transfer the meat into a tray and cover with tin foil. Cook for 5 hours or until the meat is tender enough to shred.
– While the pork is cooking, peel and finely slice the red onions. Juice and zest the limes and add to the onions, season with the sea salt and leave to pickle.
– A lot of juice and fat will come off the meat during the cooking, mixed with the marinate. Sieve this mixture and reduce to a smooth sticky consistency. Shred the meat with two forks and add the reduced sauce to bind the meat together.
– Place 6 ramekins on an oven tray and place the Blanco Nino tortillas on top of them to create a bowl shape and bake in the oven at 160 degrees for 5 minutes. This will help to make them nice and crispy.
– To assemble the dish, place three tortillas on a large plate and top with a drizzle of Ayle Farm relish. Add a large spoonful of the pulled pork on top, followed large piece of lettuce, then the pickled onions and finish by crumbling the Cooleeney Realt cheese over the top.

Brookfield Farm Honey Cheesecake

Brookfield Farm Honey Cheesecake (Makes 1 large or 6 individual cheesecakes)

Ingredients - CheesecakeIngredients – Honeycomb
200g Oat Biscuits – Hobnobs or similar
100g Caster Sugar
75g NutShed Roasted Honey Peanut Butter75g Brookfield Farm Honey
50g Butter75g Golden Syrup
300g Tullahay Farm Soft Cheese10g Water
250g Hayes Farm Mascarpone Cheese2tsp Bicarbonate Soda
200g Brookfield Farm Honey
150g Double Cream
Vera Micklas Freeze-dried Peaches

METHODOLOGY – Cheesecake
– Firstly, to make the base – quickly blitz the biscuits in a food processor until broken down to crumbs.
– Then, melt the butter and NutShed peanut butter in a pan over a low heat. When melted, add to the biscuit, mix well and press into the base of your lined springform tin or similar.
– Once the base has set, in a large mixing bowl, mix the Tullahay soft cheese with the Brookfield Farm honey and the mascarpone cheese together until well combined. Then, add the cream and incorporate further. Whisk together until smooth.
– Then if making individual cakes, put the cheese mix in a piping bag and pipe into the moulds. If making one large cake, simply tip the contents into the cake tin and smooth out with a pallet knife.
– Leave to set in the fridge to set overnight.

– Add the Brookfield Farm honey and the golden syrup to a wide based pan, followed by the sugar and water. Place the pan on a low-medium heat to allow the sugar to melt slowly.
– When the mixture begins to bubble and turn golden, turn the heat off and add the bicarbonate soda. Quickly whisk to incorporate the soda – this will cause an eruption in the pan so be careful.
– Tip the contents into a metal container lined with greaseproof paper and allow to cool for a minimum of 1hr 30mins.

The Tipperary Hedgerow

The Tipperary Hedgerow

To recreate this remastered Gin & Tonic, you will need our Tipp producer Irish Hedgerow Tonic, Tipperary gin, freshly squeezed lemon juice, sugar syrup and the white from one egg.