Mark McGonigle has been our Head Chef here at Uluru since it first opened over 12 years ago. His determination for perfecting great tasting dishes, using local produce, has been complimented many times over. Working closely with the sous chefs, Mark and team combine creativity to serve up plates which are unique to Uluru Bar & Grill.
Here is one which Mark is sharing with you. This is one of the dishes which the team cooked during the recent food and cider festival. Like the Apple Pork Cutlet, we got great feedback about this dish and again we are proud to say we use the flavours of Armagh to help perfect this dish.
An Uluru customer recently told us she and her family were in Donegal recently. They collected their own mussels on the beaches, took them home and well, the rest is history as they say. #enjoyNI16
We hope you enjoy!
Armagh Cider Mussels
1kg Local Mussels
1 bottle Mac Ivors Medium Dry Cider
250ml double cream
200g Smoked Bacon
3tbsp rapeseed oil
Place a pot (which has a lid) on a medium heat.
Dice the smoked bacon into small strips.
Slice the scallions into bitesize pieces.
Place the rapeseed oil in the pot and add the bacon.
Gently fry the bacon until it colours slightly and releases the flavour.
Add the bottle of Mac Ivors Cider and reduce down by half.
Season the cooking liquor with sea salt and black pepper and turn it up to high heat.
Once reduced add the mussels and place the lid on top.
The mussels will steam and the flavour of the bacon and cider will make them taste amazing.
When the Mussels are all cooked add the cream and scallions for crunch.
Serve in a big bowl with some toasted bread for the juices.
- For any media interview requests or recipe requests our Head Chef Mark McGonigle is available to share some fantastic hints and tips for the autumn and winter seasons ahead. For media requests please contact Eleanor McGillie at MGMPR LTD on 028 3756 9569 or 07709805379.