Haggis Bonbon Recipe for Burns Night

A recent poll found that 35% of tourists visiting Scotland believed that Haggis was a beastie to be captured, and indeed, 25% expected to catch one themselves. Save yourself the trouble and buy one ready caught! Jack McCarthy in Kanturk makes them but trusty McSweens haggis is also available in Marks and Spencer. We will be serving the timorous beastie at our annual Burns Supper on 25th January. Further details are available here.

This makes quite a lot of bonbons, suitable for a Burns supper gathering. Serve with a good chutney or relish to cut the richness of the haggis and a dram of whisky. We serve these with Black Bull 40. 

Makes 16 bon bons

1 lb haggis
1 free range egg white
2 eggs
50mL milk
100g flour
200g Japanese Panko breadcrumbs
salt and pepper 
Oil for frying

Heavy bottomed pot or a deep fat fryer

1. Mash the haggis and the egg white thoroughly. Roll the haggis mix into 16 ping pong size balls. 

2. Prepare three plates, one with the flour and a little salt and pepper, one with the eggs whisked for twenty seconds with the milk, and the other with the panko breadcrumbs, seasoned with a little salt and pepper (you could add orange zest, or almonds also). 

3. Roll each ball in the flour, then into the egg wash, being careful to use alternating hands and then into the breadcrumbs, taking care not to get your wet and dry hands mixed up. 

4. Leave aside in the fridge for half an hour or so, and then deep fry at 190C in batches of four until golden, and finish in a 180C degree oven until cooked through, about ten minutes. 


Upcoming Events

Happy New Year from all at L. Mulligan. Grocer. Now that the Christmas tree is down and the fairy lights are packed away for another year, thoughts turn to the celebration of Scotland's national poet Rabbie Burns. Our resident Scot Michael is preparing for his annual haggis hunt in advance of our Burns supper on the 25th January.  There will be mismatched tartan a plenty, a be-sporraned piper and lashings of Irn Bru. 

The menu will include Cullen Skink, the fore-mentioned haggis (with a vegetarian option available for the squeamish) complete with neeps & tatties finishing off with seasonal cranachan and a parting dram paired with edible peat. The ticket price includes whisky pairings for each course with a Scottish wee heavy beer thrown in for good measure. Traditional dress is optional, though strongly encouraged. Fair fa' ye sonsie faces!

Burns Supper 7pm Wednesday 25th January 45 Book

The following week, we will be hosting Bruichladdich and their Ileach brand ambassador for an evening of stories and tastings. The tasting is the first for the brand in Ireland, and we can expect some cracking whiskeys. 

Bruichladdich Tasting 8pm 7th February 2017 25 Book

To book both events together, use this link and save 10, offering maximum whisky and haggis bang for your January buck.  


Yellowbelly, Hope and Smith: Peach and Blueberry Sour

Image result for yellowbelly beer          Image result for hope beer    Irish Sour Beers

Howth isn't known for its mouth puckering, eye watering beers, Wexford for its blood peaches or blueberries nor IT consultants for progressing the cause of Irish sour beer. Not to be dissuaded, Mark Nixon of Hope Brewery in Howth, Declan Nixon (no relation) from Yellowbelly in Wexford Town and IT consultant and 'Sourfest' organiser Shane Smith are clever lads and have combined their respective skills to birth a beautiful beer, a Peach and Blueberry Sour.

At L Mulligan Grocer, we are delighted to pour this beer this week at the pub. Not being content with having this magnificent sour on draft we coerced the chaps to also supply a cask for comparative purposes. The old pump handles that pop up through our city used to dispense a different type of beer, a hand pulled, room temperature, non-forced carbonated beer that allows the consumer to taste more of the beer's flavours. Same beer but different flavours? Yep!

Also pouring on the night will be:

Hope Brewery Grunt 4.7% Saison
Hope Brewery Session Ale
YellowBelly Brewing Queen Lizzie 8.3% Single Hopped English Ale (Citra Hopped) 8.5% Cask
YellowBelly Pale Ale 4.5%

From 8pm on on Wednesday the 26th of October at L Mulligan Grocer, 18 Stoneybatter Dublin 7. 


Reference Series I.2

For the next four weeks our resident whiskey pirate Gerald Jago will be tasting the experimental ‘Reference Series’ range and guest blogging about his findings. You can catch up with Part One and Two here.

My favourite of the four whiskies. This week its I.2, the peated variation. I learned a lot from this one. An unexpected delight.
I.2 Peat Variation number two bring us to the peat bogs of Islay. The phenols of peat are working their way into our perked nostrils. All the flavours of the distillate present in the base come to life in this one. The addition of the 10% strongly-peated whisky brings sweet iodine to the nose. The palate gives you a beautiful grain-versus-peat battle that settles together and brings a new medicinal profile to the whisky. Light salt air brings you from the palate to the finish, leaving the peat to hang around. This works extremely well. Having the  original reference whisky to compare to perfectly demonstrates that peat does much more for a whisky than just adding ‘smokiness’.

Again one may be surprised by the effect the addition of peated whisky has on the base. The way the peat allows the base to stay very present in this ‘new’ whisky is its greatest trick.  The peat holds strong in the push for flavour representation but doesn’t hurt the base in the way the sherry did. Initially I was going to order the the 30ml samples from Master of Malt. Having tasting the fantastic whisky I am delighted we went for the 500ml bottle. ‘Yes another whisky tasting is needed with the staff’.  


The Reference Series Part 2

For the next four weeks our resident whiskey pirate Gerald Jago will be tasting the experimental ‘Reference Series’ range and guest blogging about his findings. You can catch up with Part One here.
This week I am musing over I.1. For this variation one third of the base whisky has been taken and dumped in Oloroso sherry casks for one month. Here are the results:

I.1 Sherry The first variation on the base is a sweeter dram, as you may expect. The addition of sherry  blends with the base to mask  the strong grain nature of the whisky. The sherry  combines with the apple sweetness of the base and gives an oily, boiled-sweet nose. The palate is more rounded with nuts and cake present; it really gives a lot to the whisky. The finish is where I notice the difference side by side with the original reference whisky! It lingers longer, with the cake turning fruity.  

The sherry finish tempers the strong distillate flavour of the the base whisky. It introduces additional spice and fruit cake flavours. This isn’t exactly what you would expect one month in a sherry butt to do to a whisky. The lessons of this venture are showing already.
Next week I will be moving on to I.2, the peated edition.
Gerald Jago


The Reference Series

For the next four weeks our resident whiskey pirate Gerald Jago will be tasting the experimental ‘Reference Series’ range and guest blogging about his findings. Without further ado, we hand over to the man with his eye on the bottle.

The Reference Series is an innovation from the clever chaps at Master of Malt.  Irked by the smoke and mirrors around the bottle, they set out to demystify what makes up a dram. A love of whisky drives curiosity. It is easy to enjoy an evening of intrigue, it is harder to find a solid comparison from which you can learn.
We often muse:

What exactly is in this glass I hold?
Does sherry sweeten my whisky?
Does peat add more that just ‘smokiness’?
How does spirit caramel affect the flavour? Can you taste it?
The Reference Series aims to gives us answers to these questions. It starts with a base blended malt whisky made up of “a core of youthful, clean blended malt top dressed with a pair of incredible, well-aged single malts” and bottled at 47.5% ABV.
After blending these whiskies the chaps at Master of Malt created  three variations or “extensions” of the base. No other aspect of each extension whisky was changed.
1.1 Sherry. A third of the base whisky was finished in fresh 50 litre Pedro Ximenez  Casks for one month.
1.2 Peat.  Ten per cent heavily-peated Islay whisky was added to the base whisky.  
1.3  E150a Spirit caramel, a controversial component in the production of whisky was added. This additive is used to maintain consistency in colour.
Over the next few weeks I will be tasting and comparing these extensions, but I thought I would start off with a tasting note on the base, or ‘reference’ whisky.
I  Base Reference The base whisky had a slight menthol nature with strong malt grain present on the nose. Custard is present, as is a faint hint of dried ham. The palate heads into baked apple with loads of butterscotch, vanilla toast and a touch of barley sugar. It is light in its finish, with dryness staying and a touch of sherry present.

Gerald Jago


New Jameson Whiskeys Dinner

It is no secret that the Jameson whiskey range is getting a makeover. The new Crested Ten been revealed and is resplendent in its new label. Next month three other new whiskeys are set to join it. To celebrate the three new editions to the Jameson family, we will be hosting a whiskey dinner with a difference at L Mulligan Grocer on Wednesday 8th June at 7:30 p.m. Each course will be an homage to one of the Midleton Masters who have crafted the new range, Billy Leighton, Brian Nation and Ger Buckley. 

Your host for the evening will be Master Cooper, Ger Buckley.

Wednesday 8th June, 7.30pm

L. Mulligan. Grocer, 18 Stoneybatter, Dublin 7
Tickets are available via this link