ULSTER REFORM CLUB
Established 1885
ULSTER REFORM CLUB
Established 1885
CLUB WHITE
1. Pleno Viura Chardonnay, Navarra, Spain (12.5% Vol) £19.95
A dry, crisp, and balanced white, with a refreshing lemon and apple character.
CLUB ROSÉ
2. Pleno Garnacha Rosado, Navarra, Spain (12.5% Vol) £19.95
“This is a stunning wine with summer pudding nuances on the nose and palate and a sleek, savoury finish.” (Matthew Jukes) Dry but not bone dry.
CLUB RED
3. Pleno Tempranillo, Navarra, Spain (13.5% Vol) £19.95
Chosen as a Best Value Wine of the Month by Decanter Magazine.
This is a lovely soft, easy drinking Tempranillo with bright cherry and strawberry fruit. Medium to full bodied.
CLUB CLARET
4. Chateau Vieux Barrail, Bordeaux, France (13.5% Vol) £25.95
Merlot, Cabernet Sauvignon and Cabernet Franc blend. This red shows luscious fruits with a touch of toasty oak, richness, and complexity. It isn’t often a Bordeaux with this range of flavours and complexity comes along at this great price. Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild!!
WHITES
5. Wildflower Pinot Grigio, Recas, Romania (12% Vol) £19.95
Opulent aromas of grapefruit and peach follow through to the palate.
Light in body, abundant melon, apple, and a citrusy finish.
6. The Holy Snail Sauvignon Blanc, Loire, France (12%) £22.95
Old World Sauvignon that is a halfway house from a Sancerre to a Kiwi, fruit driven style
Captivatingly fresh, beautifully balanced, long, and full in the mouth. A firm favourite.
7. Delheim Estate Chenin Blanc, Stellenbosch, South Africa (13.5% Vol) £24.50
Award winning family-owned estate making wine since the 1930s. Sustainable agriculture.
Packed with aromas of white and yellow peaches, guava and pineapple. Crisp and zesty. Great stylistic alternative to Sauvignon. Green melon flavours round off the lingering finish. Gorgeous!
8. The Jumper Sauvignon Blanc, Marlborough, New Zealand (12.5% Vol) £24.95
Tiny boutique production of 10,000 cases per year! From Hunter`s Winery, established by Belfast man Ernie Hunter. “4.5 STARS. Immediately appealing..up front & flavoursome & very tasty.” (Wine Orbit)
9. Domaine des Lauriers Picpoul de Pinet, Languedoc, France (13% Vol) £26.75
Fine notes of honey, citrus fruit, green lemon skin and asparagus which intensify in the mouth. Supported by a lively finish. A club favourite!
10. Alba Vega Albariño, Rias Baixas, Spain (13% Vol) £31.50
Peach, pear, almond and fresh herb flavours mingle in this round, sleek white. This 100% Albariño is perfect with fish and shellfish.
11. Pommier Chablis, Burgundy, France (12.5% Vol) £54.95
“89/100. OUTSTANDING...aromatically like the Petit Chablis but it’s even fresher... excellent density & power to the mouth coating flavors that terminate in an equally refreshing, clean, dry & more mineral-driven finale that is just a bit firmer...very good & worth checking out.” (Burghound, Oct 10, 2021) Certified Organic.
REDS
12. Wildflower Pinot Noir, Recas, Romania (12.5% Vol) £19.95 “Red fruits to the fore, with elements of cherry, redcurrant & cranberry and the right amount of refreshing acidity, to hold it all together.” (Business Post)
13. Porta 6, Lisboa, Portugal (13.5% Vol) £22.95
“OUTSTANDING. ...the aroma shows intense, ripe summer pudding fruits with a spicy accent. Refreshing, modern style with linen-textured tannins & bright acidity, the fruit & oak are well-integrated. Long finish.” (IWS Competition) As seen on BBC’s Saturday Kitchen!
14. Domaine Les Yeuses Merlot, Languedoc, France (13% Vol) £22.95
“SILVER Medal” (Concours des Grands Vins du Languedoc Roussillon) Medium bodied, ripe red with damson and plum notes. In the style of quality St. Emilion/Pomerol Bordeaux.
15. Delheim Estate Shiraz Cabernet, Stellenbosch, South Africa (13.5% Vol) £23.50
70% Shiraz, 30% Cabernet Sauvignon. Aromas of juicy red & blackberries, warm spice & pepper notes. Velvety mouthfeel with a medium bodied structure showing red cherries, blackberries, and black pepper with a slight savoury undertone.
16. La Linda Malbec, Mendoza, Argentina (14% Vol) £25.95
“An unaged Malbec from Maipú that offers a nose of ripe plum and pitted fruit and just a hint of spice. Juicy in the mouth, delivering soft tannins and a fleshy feel.” (Vinous, Oct 2020)
17. Jean Gamay Noir, Burgundy, France (13.5% Vol) £26.95
“GOLD MEDAL WINNER” (Concours International du Gamay) Aromas of ripe blackberry,
liquorice, spice & minerality. Round palate with juicy flavours, great balance, and elegance.
18. Torre de Oña Finca San Martin Crianza, Rioja, Spain (14% Vol) £29.95
“91/100. Spice-accented cherry, black raspberry, vanilla & mocha aromas show fine clarity. expansive on the palate..sappy red & dark berry, floral pastille & cola flavors sharpened by a peppery nuance, which is given shape by smooth, even tannins.” (Josh Raynolds, Vinous)
19. Château Labattut, St Georges- St Emilion, Bordeaux, France (14% Vol) £34.95
“GOLD MEDAL” (Concours des Grands Vins de France) From one of the leading satellite areas of Saint Emilion. Merlot dominated. Aged in French oak. Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild.
HALF BOTTLES – RED
21. Porta 6 Tinto, Lisboa, Portugal (13.5% Vol) £12.95
“GOLD MEDAL WINNER” (Los Angeles Intl. Wine Competition)
“OUTSTANDING. ...the aroma shows intense, ripe summer pudding fruits with a spicy accent. Refreshing, modern style with linen-textured tannins & bright acidity, the fruit & oak are well-integrated. Long finish.” (International Wine & Spirit Competition) As seen on BBC’s Saturday Kitchen! James Martin’s favourite!
50CL - RED
22. Rioja Vega Crianza, Rioja, Spain (14% Vol) £16.95
“Lovely Rioja, very contemporary in style but hailing from an ancient estate near Haro and made using Tempranillo and Mazuelo. Aged in oak, but not overly so, it is bright and smooth with flavours of vanilla, spices, and cherries. Excellent with game such as pheasant or partridge.” (The Independent)
CHAMPAGNE & SPARKLING
23. Conde de Caralt Cava N.V., Penedes, Spain (12% Vol) £25.00
“BEST BUY. 87/100. A citrusy mouthfeel isn’t overly bubbly, while pithy lime and tangerine flavors finish mild, with tangy acidity and a cleansing quality.” (Wine Enthusiast) Made in the same way as Champagne (second fermentation in bottle).
24. Romeo & Juliet Prosecco Spumante N.V., Veneto Italy (11% Vol) £29.95
The romantically inspiring city of Verona is where this producer Pasqua was founded in 1925. It also provides the backdrop for Shakespeare’s Romeo & Juliet. This Prosecco is an homage to that love story. Lightly aromatic, easy-drinking with a soft mousse and an off-dry feel. Gentle flavours of lemon, clementine and white apple are lifted by soft acidity.
25. Louis Nouvelot Brut N.V., Champagne, France (12% Vol) £59.95
From the family owned and award-winning Baron Albert Champagne House.
“An almost perfect wine” (French Television Program `Un dîner presque parfait`)
“Combining two-thirds of red grapes (56% of Pinot Meunier) and one-third whites...offers fresh mixed fruit scents (exotic fruits, citrus) with similar characters on the palate, young and lively.” (Le Guide Hachette des Vins)
DESSERT WINE
26. La Fleur d’Or, Sauternes, Bordeaux, France 37.5cl (13.5% Vol) £29.95
“94/100. This is explosively rich, with almond cream, heather and honeysuckle aromas giving way to mouthwatering lime chiffon, papaya, and dried persimmon notes. Long and expansive, with intense citrus pâte de fruit on the finish.” (Wine Spectator)
PORT
27. Graham’s Fine Tawny, Douro, Portugal (19% Vol) £29.95
28. Graham’s LBV 2017, Douro, Portugal (20% Vol) £36.50
Belfast-based fishmongers, Ewing’s Seafoods supply fresh local fish and seafood to Northern Ireland’s top restaurants and hotels. Northern Ireland has some of the finest fish and seafood in the world, and no one provides better quality than Ewing’s, whose smoked fish is rated one of the best in Ireland.
Get Fresh is a Food Service Distribution Company established October 2007 and is made up of industry specialists who between them have over 50 years of experience in the sector. The company offers a ‘complete foodservice solution’. Our products include: Fresh fruit and vegetables with an emphasis on local seasonal, superior products and regional products from around the world when local is not available; a full selection of prepared fruit and vegetables supplied by Willowbrook Farms and Wilsons Country Potatoes. Dairy products are sourced from our local milk supplier Farmview Dairies, local cheese such as Kearney Blue and bread from Irwins Bakery & Yellow Door Bakery.
Award winning meat at wholesale prices. Some of Northern Ireland’s top chefs shop right here, at The Meat Merchant in Moira. And it’s not just top restaurant chefs…here at The Meat Merchant, anyone who enjoys butcher quality local meat, at wholesale prices is welcome.
Crossgar Pallas is one of the leading foodservice suppliers on the island of Ireland, providing the foodservice market with a “one stop shop”. The product range includes poultry, meat, chilled, frozen, grocery and non-food items, offering our customers access to over 10,000 products built around a core of locally produced products. We are unique in the foodservice market as we own and control the sourcing of our poultry, meat and sauce products.
Finnebrogue supplies the Club with estate venison and rare breed pork. Finnebrogue is based on a commitment to Animals, People and Crafting Artisan Food that makes a difference. This isn't business speak — it's where we put our time, money and energy. We craft Artisan food on behalf of retailers like M&S and chefs like Heston Blumenthal and Paul Rankin.
150ml Water
150ml Milk
110gr Butter
Pinch of Caster Sugar
Pinch of Salt
150gr Sieved Plain Flour
5 Eggs
METHOD
Preheat oven to 160c and place a small tray of water on the bottom
Put the water, milk, butter, sugar & salt in a saucepan
Bring to the boil then reduce the heat by half
Add the flour, stirring vigorously for a few minutes bringing the mixture together
Transfer to a mixing bowl & using the paddle attachment on your mixer and mix on a low speed
Whisk the eggs in a separate bowl and add them slowly to the paste, making sure the mix is well amalgamated
Put the mix in a piping bag & pipe the relevant size required onto a buttered non stick tray
Brush the top of each one with a little of beaten egg
Baked the pastry until golden & light
Transfer to a wire rack to cool
275gm Caster Sugar
50gm Butter
50gm Self Raising Flour
1/2 Level Teaspoon Baking Powder
5 Large Eggs
450grm Cream Cheese
40gm Plain Flour
Grated ring of 1 lemon
2 Teaspoon Fresh Lemon Juice
150ml Creme Friache
75gm Sultanas
METHOD
Pre Heat the Oven to 160c Gas Mark 3,
Oil an 8inch Loose bottomed cake tin / cheesecake tin with non stick baking paper
Beat 50gm of the sugar & the butter together until light & creamy, then stir in the self raising flour, baking powder & 1 Egg
Mix lightly together until blended well, Spoon the mix into the prepared tin & spread over the base & set aside
Separate the 4 eggs and reserve
Blend the cheese in a food processor until soft, gradually add the egg yolks & sugar and blend until smooth, pour into a bowl & stir in the remaining flour, lemon Juice & rind
Mix Lightly before adding the creme fraiche & sultanas, stirring well
In a separate bowl whisk the egg whites until stiff, fold lightly into the cheese mixture & pour into the tin on top of the sponge mix
Tap lightly to remove any air bubbles.
Bake in the oven for about 1 hour or until golden & firm. (cover over if browning too quick)
Cool for 2 - 3 hours
250gr Butter
160gr Soft Brown Sugar
80gr Caster Sugar
400ml Double Cream
METHOD
1. Melt the butter in a heavy based pot
2. Add the sugars and stir well to dissolve
3. Add the cream and bring to a vigorous simmer, then bubble for 5 minutes
Pour sauce over the top of the pudding
150gr Butter (Extra for greasing tin)
360gr Dates, Finely Chopped
150gr Caster Sugar
150gr Brown Sugar
4 Medium Eggs, Lightly Beaten
360gr Self Raising Flour
2 Teaspoon Bicarbonate Soda
2 Teaspoon Baking Powder
500ml of Hot Water
METHOD
1. Preheat Oven to 180
2. Grease dish & set to the side
3. Put the dates in a bowl and cover with 500ml oh hot water
4. Sprinkle in the bicarbonate & set aside for 10 minutes
5. Beat the butter & sugar together until light & fluffy
6. Gradually whisk in the eggs, beating well between each addition
7. Sieve over the flour & baking powder and fold in, then mix in the date mixture with the water
The mixture will be very wet, but this is normal
8. Pour into the greased dish and bake for approx 30 minutes until the sponge is just coming away from the sides of the dish
2 tablespoon oil
3 cups finely diced parsnips
1 cup diced onion
8 cups vegetable stock
2 cups double cream
1/2 cup white wine
1 tablespoon curry powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
METHOD
1. Heat the oil in a heavy based pan
2. Heat the onion and all spices in the oil for 5-7minutes
3. Add the parsnips and mix well with the spices
4. Add white wine and still
5. Add the stock and cook until the parsnips are soft and transparent
6. Move the liquid to a food processor or use a hand blender the blitz into a soup consistency
7. Add the cream, bring to a gentle simmer
8. Add salt & pepper to taste
1 Tablespoon of Oil
3 Cups sliced mushrooms
1 Cup diced onions
6 Cups of vegetable stock
1/2 cup brandy
Teaspoon chopped thyme
Teaspoon chopped rosemary
Teaspoon truffle oil
2 cups of double cream
METHOD
1. Heat a heavy based pan with the oil
2. Add in the onions & mushrooms until soft
3. Add in the brandy - until it slightly reduces
4. Add in all the other ingredients & stock and bring to a gentle simmer
5. Move the liquid to a food processer or hand blend until smooth
6. Return to the heat & add the cream, bringing to the boil, simmer and add salt & pepper to taste
Ingredients:
4 Boneless Cod Steaks
2 Vanilla Pods
3 Garlic Cloves
6 Sprigs Thyme
500g Baby Onions
150g Smoked Bacon
1tsp Caster Sugar
100g Butter
100 ml Chicken Stock
1kg Fresh Borlotti Beans
1 Onion Peeled
1 Carrot Peeled
Method:
1. Shell the beans, cover with cold water in a large pan and bring to boil. Drain and cover again with fresh cold water.
2. Cut the Carrot and onion in half lengthways, add to the beans along with bacon, garlic and Thyme. Bring to the boil and simmer for 2 hours. When beans are cooked, season with salt and allow to cool.
3. Peel the baby onions, leaving root intact to stop onion falling apart, put in a pan with 25g of butter, a pinch of salt and the sugar. Cook until slightly caramelised, drain away butter, add 100ml chicken stock. Cover and cook for 15 minutes, set aside and keep warm.
4. Remove the vegetables, thyme and bacon from the beans; drain the beans keeping the liquid. Return the beans to the pan add 250ml of reserved cooking liquid, scrape in seeds from the Vanilla pods and reduce on a low heat until almost dry. Add 50g butter, stir gently with a wooden spoon to emulsify and add baby onions.
5. Season the Cod and place, skin down, in a hot, non-stick pan with a little olive oil. Continue to cook on a fairly high heat until skin is crispy (about 2 minutes), turn over and cook for a further 2-3 minutes, add the rest of the butter and baste for another minute.
6. Divide beans between 4 large bowls, place the cod on top skin side up and garnish with pea shoots, cress, rocket etc.
Ingredients:
4 x 150g slices lambs liver
1 large onion
25g butter
Splash of oil
4 tablespoons sherry
Splash of red wine vinegar
½ teaspoon smoked paprika
Method:
Peel the onion and slice as thinly as possible.
Heat the butter and fry the onions for 2-3 minutes.
Add a splash of oil and turn up the heat. Add the liver, and leave for 3 minutes without moving to caramelise.
Turn and fry for another 2 minutes.
Add the sherry, vinegar and paprika and stir for 30 seconds.
Brownie Ingredients:
225g Dark Chocolate225g Butter
1 Large Orange
3 Large Eggs
300g Caster Sugar
1tsp Vanilla Extract
100g Plain Flour
1tsp Baking Powder
1. Line a 22 x 30cm tray with parchment, preheat oven to 170 C
2. Melt 225g Dark Chocolate with butter and the zest of one orange. Cool slightly.
3. Whisk the juice from half of the orange with the eggs and caster sugar until pale & fluffy. Slowly whisk in chocolate mix, add 1tsp vanilla extract
4. Sieve together flour and baking powder, fold into egg mixture, pour into tray and bake for approx. 30mins. Leave to cool in tray
Butterscotch Sauce Ingredients:
90g Unsalted Butter
200 Muscovado Sugar
2tbsp Golden Syrup
90ml Double Cream
1. Gently heat, without boiling, butter, sugar and golden syrup
2. When smooth add double cream, cook for a few minutes taking care not to boil