Woohaa. New Guest Coffee just arrived to Dublin 8.
The very well known in Germany, the Bonanza Coffee from Berlin is right now available in LEGIT Coffe Co on Meath Street.
You can try their espresso blend and grab some their filter roast ratial bags:
All bags are 350g.
My last Pop-Up was all about the Seafood.
Because, I had few questions how to make the soup, which been served with Riesling Kabinett, I decided to write this recipe.
You can fallow straight as it is, or (my recommendation) change it/twisted as much as you wish.
I never follow the recipes 😉
Spicy Tomatoes and Seafood Soup
200g of Peeled and Deveined King Prawns,
2 Squid Tubes,
400g of canned Pelati Tomatoes,
2 clove (European) Garlic,
1 small bunch of fresh Lovage,
50g of dried MUN Mushrooms,
3 whole balls of Allspice,
3 dried Bay Leaves,
3 Tbsp. of Olive Oil,
1 punnet of Cherry Tomatoes
4 dried corns of Pepperoncino,
Zest from one Lime,
4 tsp. Fresh Cream,
Salt, Pepper, Sugar (to taste)
1. Firstly, soak the MUN Mushrooms overnight (if you don’t have that much time, try as long as possible).
Prepare you vegetables: Peel the Shallots, Garlic and chop them finely.
Spoon 2 tbsp. olive oil into a deep heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion and garlic.
Reduce the heat to low and cook the vegetables until they’re soft (stir them often). Add the bunch of Lovage and Spices. After 2 min, add the canned tomatoes and pepperoncino. Increase the heat to medium again.
Strain the MUN Mushrooms and chopped them roughly. Add them to the tomatoes.
Simmer all about 15 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
Now, you need to blend it, so place it in to the food processor and make a purée (just save some MUN mushrooms for final garnish).
Then pressed through the fine strainer (use the metal spoon to do it).
Pour it to the soup pot and step the tomatoes’ base on the low heat.
Heat the heavy sauce pan to high heat. Place the squid tubes and fried them 1 min on both sides.
Cut the fried tubes in to rings.
Wash the pan and pre-heat again to fry the prawns as same as squids: 1 min on each side.
Add, fried seafood to the tomatoes’ base. Simmer for about 10 min. Your soup is almost ready.
Add salt, pepper and sugar to taste.
Pre-heat the oven 185°C, place the whole vine of tomatoes of baking tray, sprinkle them by Olive Oil and season with salt & pepper.
Roast them until the skins burst.
I’m pleased to announce that new Guest Coffee from Johan & Nynström roaster are just arrived to Legit Coffee Co.
We will serve the Original Espresso Blend: ISOLA (A harmonious blend, that most people associate with a distinct taste of chocolate. You will also find a touch of caramelized fruit in the aftertaste hints of bitter almond) and filter coffee as well: Panama Pineapple Thief (Pineapple Thief offers a clean and clear scent of ripe pineapple. The character is sweet with hints of yellow mango and caramel).
Also, you will get a chance to buy other retail coffees from this roaster:
On Monday 13th we will host the public cupping so stay in touch.
I so exciting today. Why? Because, today the courier delivered new toys from Singapore.
New precision coffee distributor and Tamper. Some of you might know the OCD brand and many of barista are using their distributors on the coffee bar.
I decide to buy the brand called Cijaja Coffee from China. Great communication and very fast shipping.
I have played today only for an hour but it looks solid and improve espresso a lot.
I really recommend to get one for any coffee lover who brew espresso.
Mine are 58mm dimension.
During last Sunday, 19th of February, I organized the first Wine Workshop at Legit Coffee Co.
The topic was quite festive – Sparkling Wines.
There were eight different sparkling wines on table:
All attenders got a chance to find out the many styles of sparkling wines, different production methods, different terms of labelling and finally they could try them with different finger food.
Seven of them were a perfect match.
Don’t miss the next Wine Workshop.
So many coffee roasters are available on the market, that is difficult to pick up just one, which will be OUR favourite.
That is why, I never stick to the one roaster. If possible, I taste, drink, cupping as many as possible.
My new coffee for this month is roaster from Prague – Czech Republic.
And they ROCK!
As a Head Barista at LEGIT COFFE Co., I ordered 7 (seven) different coffees. All of them arrived at the beginning of February and I run public cupping, to introduce them to our Guests.
The set up on the table was:
Ethiopia Yirgacheffe Kochere
Honduras Edwin Pineda
El Salvador Angelino Landaverde
Guatemala Finca El Pilar
Espresso TAM DEM (El Salvador)
Ethiopia Sunyirga Natural Espresso
And… Very good Columbia DECAFE
Some of them, you can still buy at Legit. All of them are packed in 350 g bags, so they least for longer.
I would like to invite you for a Wine Workshop, which will be taken: 19th of February 2016 at Legit Coffee Co. on Meath Street, Dublin 8. We will start at 7p.m.
The Workshop I dedicate to all wine lovers – the novice or the connoisseur. For all fun loving’ open minders who wish to find out: WHAT, WHERE, WHY?
On our first tasting meeting, I will present 7 bottles of Sparkling wine.
You will get a chance to find out the different between Champagne, Cava, Prosecco, Lambrusco, Asti, Sekt, Rose.
You will learn the main production method, best production areas and food pairing.
I providing: wines, glasses, tasting mats, and small bites 🙂
The ticket: €25 p/p
Available only at LEGIT Coffee Co.
In January 2017 I organized second edition of my food and wine pop up.
This time the Guest had a chance to tasted 5 sparkling wines with food made by myself.
The festive time is giving us an opportunity to drink Champagne, Cava, Lambrusco etc.
Blini (Russian style pancakes) with Sour Cream and Caviar & Oudinot Brut NV CHAMPAGNE | France / Épernay
Velouté d’épinards (cream of Spinach) with Garlic & lemon Croutons & Weingut Markus Huber – Grüner Veltliner Brut 2014 |
Austria / Getzersdorf
Poached Cod Fillet on Red Quinoa and Sweet Baby Peas with Seaweed Stock & Hererat El Padruell – CAVA NV | Spain / Penedès
Smoked Breast of Duck with Cherry Cumberland, Porcini Pâté, Lemon Curd and Sourdough Toast & Ermete Medici – LAMBRUSCO secco | Italy / Lambrusco Reggiano DOC
Brazilian Style Quindim with Rose Petals, White Chocolate and Mixed Grapes Salsa & Giovanni Bosca – ASTI DOCG | Italy / Piedmont