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Tapas are made for sharing


please note we will be 17th and 18th June

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Tapas are made for sharing


please note we will be 17th and 18th June

cookery Demo at Bushmills Salmon and Whiskey Festival   “Drunken Tart” Lacada Brewery Dulse Stout, Bushmills Whiskey and Honey TART   · 60ml of stout  · 20ml Bushmills Whiskey  · 1 Bramley apple, (approx 150g) peeled and grated  · 90g of golden syrup  · 50g of rolled porridge oats  · 90g of honey  · 90g of breadcrumbs, stale  · 2 eggs  · 1/2 lemon, zest and juice  · 1/2 orange, zest only   Pastry   · 250g of plain flour  · 1 pinch of salt  · 125g of butter, cut into cubes, plus extra for greasing  · 50g of caster sugar  · 3 eggs   Method   1  In a food processor simply pulse together the flour, salt, butter and sugar until the mixture resembles breadcrumbs, then transfer to a bowl, add the eggs and form into a ball of dough. Do not overwork, just mix enough to bring the dough together  · 250g of plain flour  · 1 pinch of salt  · 125g of butter, cut into cubes, plus extra for greasing  · 50g of caster sugar  · 2 eggs  2  Wrap the dough in clingfilm and leave in the fridge to chill for 20 minutes  3  Preheat the oven to 150°C/gas mark 2. Grease a 25cm loose-bottomed tart tin and set aside  4  Once the pastry has chilled, lightly dust a work surface with flour and roll the pastry out into a large circle, 5cm bigger than your tin. Loosely roll the pastry around the rolling pin, then carefully drape the pastry over the tin and lightly press the pastry into the edges to fit  5  Carefully trim the edges of the pastry using a sharp knife. Line the pastry with some greaseproof paper, then pour in some baking beans. Blind bake the pastry case in the oven for around 45 minutes until pale golden in colour. Remove from the oven and increase the oven temperate to 180°C/gas mark 4  6  Discard the greaseproof paper and baking beans and brush the entirety of the pastry case in egg wash - this will help to prevent cracks appearing in the pastry  · 1 egg  7  To make the filling, add the stout and grated apple to a pan and bring to the boil. Reduce to a simmer and leave the liquid to reduce by half, then remove from the heat and set aside until warm  · 60ml of stout  · 20ml Bushmills Whiskey  · 1 Bramley apple, (approx 150g) peeled and grated  8  Add the remaining ingredients, mix well and pour into the pastry case. Bake the tart for 20-25 minutes until the filling is set  · 90g of golden syrup  · 50g of rolled porridge oats  · 90g of honey  · 90g of breadcrumbs, stale  · 2 eggs  · 1/2 lemon, zest and juice  · 1/2 orange, zest only  9  Remove from the oven, allow to cool and cut the tart into slices. Serve with a good serving of Braemar Pedro Jimenez Ice Cream.

cookery Demo at Bushmills Salmon and Whiskey Festival

“Drunken Tart” Lacada Brewery Dulse Stout, Bushmills Whiskey and Honey TART

· 60ml of stout

· 20ml Bushmills Whiskey

· 1 Bramley apple, (approx 150g) peeled and grated

· 90g of golden syrup

· 50g of rolled porridge oats

· 90g of honey

· 90g of breadcrumbs, stale

· 2 eggs

· 1/2 lemon, zest and juice

· 1/2 orange, zest only

Pastry

· 250g of plain flour

· 1 pinch of salt

· 125g of butter, cut into cubes, plus extra for greasing

· 50g of caster sugar

· 3 eggs

Method

1

In a food processor simply pulse together the flour, salt, butter and sugar until the mixture resembles breadcrumbs, then transfer to a bowl, add the eggs and form into a ball of dough. Do not overwork, just mix enough to bring the dough together

· 250g of plain flour

· 1 pinch of salt

· 125g of butter, cut into cubes, plus extra for greasing

· 50g of caster sugar

· 2 eggs

2

Wrap the dough in clingfilm and leave in the fridge to chill for 20 minutes

3

Preheat the oven to 150°C/gas mark 2. Grease a 25cm loose-bottomed tart tin and set aside

4

Once the pastry has chilled, lightly dust a work surface with flour and roll the pastry out into a large circle, 5cm bigger than your tin. Loosely roll the pastry around the rolling pin, then carefully drape the pastry over the tin and lightly press the pastry into the edges to fit

5

Carefully trim the edges of the pastry using a sharp knife. Line the pastry with some greaseproof paper, then pour in some baking beans. Blind bake the pastry case in the oven for around 45 minutes until pale golden in colour. Remove from the oven and increase the oven temperate to 180°C/gas mark 4

6

Discard the greaseproof paper and baking beans and brush the entirety of the pastry case in egg wash - this will help to prevent cracks appearing in the pastry

· 1 egg

7

To make the filling, add the stout and grated apple to a pan and bring to the boil. Reduce to a simmer and leave the liquid to reduce by half, then remove from the heat and set aside until warm

· 60ml of stout

· 20ml Bushmills Whiskey

· 1 Bramley apple, (approx 150g) peeled and grated

8

Add the remaining ingredients, mix well and pour into the pastry case. Bake the tart for 20-25 minutes until the filling is set

· 90g of golden syrup

· 50g of rolled porridge oats

· 90g of honey

· 90g of breadcrumbs, stale

· 2 eggs

· 1/2 lemon, zest and juice

· 1/2 orange, zest only

9

Remove from the oven, allow to cool and cut the tart into slices. Serve with a good serving of Braemar Pedro Jimenez Ice Cream.


Fully licensed restaurant

AWARD WINNING RESTAURANT 2015 and 2016

Trudy and Sean Brolly opened the Restaurant in 2015 after following long careers in Catering and Trudy bringing her love and passion of Spanish cooking to Ireland after spending 19 years in Spain. Also with Sean's interest in Wines and Sherries they make a great team.

Quality restaurant on the north coast of Ireland close to the Giant's Causeway in the seaside town of Portrush. With a great selection of wines and local beers . Serving fresh local seafood and freshly prepared dishes using locally sourced produce. In a relaxed and friendly atmosphere. Also accommodating vegetarian, vegan and gluten free dietary requirements. Childrens menu available.

Lunch at Ocho tapas

3 TAPAS FOR £9.95

Dinner at Ocho tapas

OCHO TAPAS menu A la carte

Early bird 3 Tapas £10.95

Check out our daily specials

Great selection for vegetarians and Gluten free

Cocktails @ OCHO

Children's menu £6.50

 


 

Oops I dropped the Pie . Magazine shot for "yes Chef "

Ballinteer Quails eggs with Morcilla Pintxos

Ballinteer Quails eggs with Morcilla Pintxos

Call now to book your Class. for groups of 6 and More .

Call now to book your Class. for groups of 6 and More .

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About Ocho tapas BISTRO


COME SHARE SOME TAPAS

About Ocho tapas BISTRO


COME SHARE SOME TAPAS

After another long lunch in Southern Spain we decided to bring a taste of Spain to the North Coast. We have chosen some of our favourite Spanish dishes to offer a taste of sunshine. Spanish Tapas had a humble beginning as barmen used to place a piece of bread on the wine glass to keep it cool and fresh.  Today it is one of the most inventive ways to enjoy a selection of food. We have chosen a selection to suit all tastes. 
 

Join us for a glass of wine and a tapa and bring a little sunshine to your day.

View the full menu →

View our lunch menu →

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History of Tapas


History of Tapas


A BRIEF HISTORY OF TAPAS

The word Tapa means Lid in Spanish, it is thought that this originally referred to a piece of bread that was placed on top of a glass of sherry to keep the flies away.
This was often served with a slice of cheese or ham and so the tradition began.Today the range of Tapas dishes are astounding and reflects the diversity of ingredients in Spain. At Ocho we source most of our raw ingredients locally but some ingredients such as Morcilla, Jamon Serrano and Padron Peppers can only be sourced in southern Spain and Sobrasada which is from Mallorca.

 WHAT ARE TAPAS?

In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated cuisine. Patrons of tapas can order many different tapas and combine them to make a full meal, we recommend 3 or 4 per person. The dishes will not arrive to the table at the same time to give you time to share, talk and relax. If you would like your Tapas to arrive at the same time please advise us and we will be glad to accommodate you. 

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