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1024 379 Tristan Weedmark

Ep. 6: Cooking With Beer – Season Finale

Quick, easy, and delicious. Three simple words, one fantastic meal. On the season finale of Cooking with Beer with Chris, we’ve whipped up a real crowd-pleaser: Meatball Subs made with Midnight Stout!

We have a feeling this easy-to-make and messy to eat meal will become a regular feature around your table this summer. Enjoy!

Ingredients:

Meatballs
Olive oil
1 Small Potato
500 g Ground Beef
2 sprigs of Fresh Rosemary
Ciabatta Bread Rolls
1 splash of Red Wine Vinegar
100 g your favourite cheese

Gravy
2 Red Onions
2 Tomatoes
2 Celery Stalks
1 Heaped tbsp Plain Flour
½ can of Midnight Stout
500 mL Beef Stock
1 tbsp Hot Sauce
1 tbsp Worcestershire Sauce
2 tbsp Mustard
1 tbsp Honey
1 tsp Fennel Seed

Method
1. Preheat the oven to 200°C/400°F/gas 6. Lightly grease a large roasting tray.

2. Peel and coarsely grate the potato, then add to a bowl with the minced beef. Mix together, then roll the mixture into balls, slightly larger than a golf ball

3. Reserving 3 to one side, place the meatballs into the prepared roasting tray, then season the meatballs with sea salt and black pepper, then place in the hot oven for 20 to 25 minutes, or until golden and cooked through.

4. To make the gravy, brown the beef, then add the chopped onion, celery and fennel seed. Fry until veg soften.

5. Add tomatoes and cook for 3-4 minutes

6. Stir in the flour and cook for 2 minutes, then add the Midnight Stout and leave to boil and bubble away.

7. Pour in the stock and stir in the remaining ingredients, then bring to the boil and reduce to a simmer.

8. Once cooked, remove the tray from the oven and place over a medium heat on the hob. Pour over the gravy, add the rosemary sprigs and simmer for a few minutes.

9. Toast your ciabatta.

10. Grate over the cheese and remove from the heat.

11. Spoon in the cheesy meatballs and gravy (discard the rosemary sprigs, then serve with any leftover gravy for dunking.

Check out the video on IGTV or Facebook!

1024 728 Tristan Weedmark

Ep. 5: Cooking With Beer – Fish & Chips

Give the mushy peas a try!

We can’t think of a better combination than beer-battered fish and chips enjoyed with a frosty pint on a warm, sunny day. With warmer temperatures on the horizon, we developed this easy to make, and delicious to eat, Astrolabe IPA-battered fish and chip recipe for episode five of Cooking with Beer with Chris! Tuck into this tasty treat.

Fish
50 g Plain Flour
50 g Cornflour
1 tsp Baking Powder 
1 Tbsp Turmeric – Optional
150 mL Astrolabe IPA
400 g Fillet Sustainable Fish. We used haddock.

Chips
750 g Potatoes
2 Tbsp Plain Flour
2 tbsp Sunflower Oil
S & P to taste

Method
Combine flour, cornflour, baking powder and turmeric in a large bowl, season with S & P to taste. Gradually pour the beer and water into the bowl, stirring until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 400 F. Chop potatoes into 1 cm thick chips. Tip chips onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 minutes, turning occasionally, until the chips are golden and crisp.

To fry the fish, heat 3-4 cm of oil in a deep saucepan/frying pan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with paper towel, and coat with flour and S & P. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 4-5 mins per side until golden and crisp. Using a large slotted spoon, lift out the fish, drain on paper towel.

Check out the video on IGTV or Facebook!