Posts Tagged :

lakesidebrewpub

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Heat & Eat: June 8 – June 14

Beef Bourguignon $35

Bake @ 375 for 35 min

Ratatouille $30

Bake @ 350 for 45 min.

Cooking times may vary.

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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Heat & Eat: May 25 – May 31

It’s going to be a HOT week! Instead of sweating in the kitchen, spend your evenings outside and enjoy this week’s Heat & Eat meals.

Spinach & Feta Quiche $20

Bake for 20 minutes with foil on at 375 F.

Cabbage Rolls with local Reiche’s beef $35

Bake for 60 minutes with lid on at 375 F.

Cooking times may vary.

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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Heat & Eat: May 18 – May 24

Who wants to cook after a long weekend? Keep relaxing with this week’s Heat & Eat meals!

Cottage Pie made with local Reiche’s Beef $35

Bake for 40 minutes at 375 degrees. Remove the lid and bake for another 10 minutes.

Vegan Spinach and Quinoa Stuffed Tomatoes $30

Bake for 30 min at 375 degrees with lid on

Cooking times may vary.

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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Heat & Eat: Grill Edition May 11 – May 18

What do you get when you combine a long weekend with warm, sunny weather? Dining alfresco! That’s why this week’s Heat & Eat offering is made for the grill.

Greek Marinated Veggie Skewers with house made Naan and Tzatziki $30

15 minutes on medium/low heat rotating through out.

Whistling Paddler BBQ Chicken (4 x 5oz breasts) with Shallot and Basil New Potato Salad $35

20 min on medium/low heat, flipping half way through.

Cooking times may vary.

Looking to have left overs? Order both for a complete long weekend feast!

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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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!

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Heat & Eat: May 4 – May 10

Just Heat & Eat! Here are this week’s dishes:

Coconut Chickpea Korma Curry $30

Sprinkle rice with 100 mL of water and bake at 375 degrees for 50 min with lid on. Stir halfway through.

Seafood Penne Alfredo $35

Heat at 375 degrees for 30 minutes with lid on. Remove the lid and bake for another 10 minutes.

Cooking times may vary.

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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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!

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Heat & Eat: April 27 – May 3

Take the prep out of meal prep with this week’s Heat & Eat options!

Black Bean Enchiladas (Vegetarian and GF) $30

Remove lid, bake at 350 F for 25 minutes.

Chicken Pot Pie $35

Remove tinfoil, bake at 350 F for 45 minutes.

Cooking times may vary.

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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Heat & Eat: April 20 – 26

Dinner is served. This week’s Heat & Eat meals are rustic homemade gnocchi in a cheesy roasted red pepper and tomato ragu and a Midnight Stout Szechwan chicken stir fry! Order the day before for next day pick-up. Call us to order: (613) 646-0101

Rustic Gnocchi serves 4 – $30

Oven at 375F, cook for 30 minutes + 10 more minutes with lid off.

Midnight Stout Szechwan Chicken Stir Fry serves 4 – $35

Oven at 375F, cook for 40 minutes.

Cooking times may vary.

Order the day before for next day pick-up.
Call us to order: (613) 646-0101

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Introducing Heat & Eat Meals!

Every week we’ll have two new pre-made dishes that you simply have to heat up and serve. This week we have lasagne with garlic bread and curry!

Curry is $35 and serves 4 people.

Lasagne and garlic bread is $45 and serves between 4-6 people.

Call ahead to place your order! (613) 646-0101

Cooking instructions for this week’s dishes:

Curry: In the dish, sprinkle rice with 100ml of water. Replace lid. Preheat oven to 375F. Cook for 45 minutes with lid on. Stir and replace lid. Cook for 15 minutes more. Enjoy!

Lasagne: Preheat oven to 400F. Bake for 30 minutes with lid on. Bake for 30 minutes more with lid off. Enjoy!

Please note cooking times may vary based on your oven.