Lamb loin dinner with Animal Brewery Hop kitty

 This is a posh dinner. Trimmed lamb loin (or cannon of lamb) is not a cheap cut of meat. However, treated simply and with a little care it more than pays back the expense of the initial purchase. With this recipe I have added some dinner party favourites alongside the meat. A loin of lamb should serve two or three people depending on the time of year and hence the age of the beast.

• 1 trimmed lamb loin
• Lamb stock
• Fruity red wine
• Redcurrant jelly

Dauphinoise potatoes

• 500gms maincrop potatoes (sliced quite thin)
• Large knob of butter
• 300ml double cream
• Full fat milk to top up
• 3 plump cloves of garlic (crushed)

Crushed peas

• 400gms peas (fresh or frozen)
• Large sprig of mint (leaves only)
• Dash of double cream

Its always best to start with the spuds. Dauphinoise is one of those dishes of which everyone thinks they have the perfect recipe. Many trace their recipe's history back to the great chefs of French classical cooking or to an ageing French great aunt. I have developed mine over time and there is nothing very clever about it, I promise there will be no rubbing of cut garlic on the roasting dish as I have never found this in any way effective. Put the cream and garlic in a small pan and slowly bring to a simmer. Allow this to barely disturb the surface for 5 minutes then turn off the hob and allow it to stand for over an hour. Add a pinch of salt.

Rub the inside of a baking dish with the butter to ensure an even coating. Place the potatoes in any order and push down a little to minimise the gaps. pour over the cream whilst stirring it to ensure the bits of garlic are evenly distributed. Top up with the milk if necessary so that the level of liquid is just below the top spuds.

cover loosely with foil and place (on a baking try) in a medium hot oven. After about 40 minutes take the foil off to crisp up the top.

Add a little oil to a frying pan and bring up the heat until it is almost smoking. pop in the entire loin turning to ensure all sides and edges are sealed and taking on some crust. Then place the lamb in a small roasting dish and into the oven (you could add a clove of garlic and maybe a sprig of rosemary if you wanted to be flash). It should take 10 to 15 minutes depending on how pink you like your lamb.

Return the frying pan to the heat and add a large glass of the red wine, reduce this by half then add a similar amount of the stock and reduce by a third. Add two big teaspoons of the redcurrant jelly to the sauce and stir to dissolve. slowly reduce this by just a little. 

Boil a little water in a small saucepan and add your peas, boil the peas for 4 or 5 minutes then place them in a mini blender with the mint, a little bit of butter and a dash of double cream. Blend just briefly so you are left with a lumpy, bright green mash. 

Allow the meat to rest for a good ten minutes after cooking, then carve. Serve with a little tower of the dauphinoisse, a spoonful of the pea mash another seasonable vegetable (I used slim asparagus). Pour the the sauce around the meat and enjoy.

The match

Animal Brewery is the slightly more experimental, alter ego of XT brewery based in Long Crendon, in the shadows of the Chiltern Hills near Thame. Animal produce beers named after or around animals such as Squid Ink Black IPA, Jack Rabbit |American Amber and Hop Kitty. Many of their beers are only available as limited editiomns or at certain times of the year. Hop Kitty describes itself as a Citra Pale. And the Citra hop presence is very clear on both the nose and the palate though it is firmly grounded in an English malt base. The hop power was perfect for cutting through the obvious richness of this dish. The citrus and resiny high notes also lent a bit of balance to the dish. Overall a beautiful match that had me reaching for a second bottle.     

 

Langoustine on a bed of pureed cauliflower and samphire with langoustine bisque and Blue Moon

When I was first trying to teach myself to cook I read every recipe I could. It didn't matter if it was from a cookbook, a Sunday newspaper supplement, or on a scrap of paper; if someone had taken the time to write it down then I felt it should be read. After all, how else was I supposed to become the culinary genius that I wanted to be! It will come as no surprise that I have never attained the status of "culinary genius", there are no Michelin stars in my history and no restaurant critic has ever hailed me as the "next great thing" in a kitchen. There are many reasons why this didn't happen and one of the minor ones is that so many food items have too many names. Langoustine, Norwegian lobster, Dublin bay prawn and Scampi all sound delicious but they are also all the same thing! The sad thing about this delicious seafood is the fact that the vast majority of these crustaceans that are caught in UK waters are exported to the continent where they are properly appreciated. 

This dish is based on a classic sauce/soup, the bisque. This means that you get to use the shells of the beast in order to extract all of the flavour. This serves 4 as an indulgent lunch.

• 12 or 16 raw langoustines (frozen is fine)
• 1 medium cauliflower (broken into small florets)
• Vegetable stock
• Double cream
• 1 pack of samphire 
• 1 medium onion (finely diced)
• 1/2 bulb of fennel (finely chopped)
• 2 sticks of celery (finely chopped
• 1 carrot (finely diced)
• 2 cloves garlic (crushed)
• 1 squirt of tomato puree
• Splash of brandy
• Bigger splash of dry vermouth
• 1.5 ltr of fish stock.
• Paprika

Your first job is to remove the meat from the langoustines. I find it easiest to twist off the head section ans use kitchen scissors to cut down the underside of the shell. Then use your fingers to open up the shell and pull out the meat with the tail. The intestinal tract should come out with the tail but check this and cut it out if necessary. (It does seem like a lot of work for such a little piece of meat but I promise it is worth it). Make sure you reserve all of the shell and head of the beast.

Swear down the onion, fennel, carrot and celery in a saucepan with a little oil until softening but not browning. Split the heads of the shells and remove the sand sack (if present) and the "tomally" (a green sack) rinse these if necessary. Add all of the shell bits to the veg and stir well. cook gently for about ten minutes then add a good squirt of tomato puree then add the brandy and reduce (flame it if you want to show off, scare your partner or set off your fire alarm but this is not necessary). Reduce until it is almost all gone, then add the vermouth and reduce by half. Add enough fish stock to cover everything and simmer for about an hour. 

Strain everything into a fresh saucepan (make sure you use the back of a ladle to squeeze out all of the juices) return this to the heat and reduce further, add a really good slug of double cream and reduce further. Taste and season.

Whilst the sauce is reducing pop the cauliflower in a sauce pan with not quite enough vegetable stock to cover them. Cover and boil the cauliflower until it seems a tiny bit over cooked. Add a large dash of double cream and pop into the liquidiser. Once blitzed pop back into the saucepan and reduce if necessary, you are looking for a thick smooth puree. Keep warm. 

Bring some water to the boil in another saucepan and add the samphire (do not add salt) boil for 4 minutes.

In a frying pan, fry the langoustine meat in a little butter with some garlic if you like.

To plate up, place a solid dollop of the cauliflower in the middle of the plate, top this with some samphire and put thee or four langoustines on top. run the sauce around this and sprinkle over a little paprika.

 

The match

Blue moon is a Belgium style wheat beer brewed in Denver in the states. In Europe it is brewed under license. I have never made any secret of my love for wheat beers of any type so this was always going to be a treat for me. Like many of its Belgium cousins, it has distinct coriander and orange overtones and this stood up to the sweetness of the seafood very well. For a whet beer it has a medium body so was not too much for the delicate sauce and the complexity of the biscuity wheat flavours gave great balance against the cauliflower and samphire. This was a lovely combination.

Pasta with Short rib Ragu with Northern Monk, Sup

Pasta bolognese is a staple of every student kitchen and everyone has their own "secret" ingredient or special way of delivering this economical and filling staple. However, it is a bit of a fraud: a pile of spagetti with a huge dollop of meat sauce on top is really not very authentic. In the spirit of this fraudulent behaviour, the recipe below has been written and cooked without any research or even a glance at an Italian cookbook. My secret ingredient is Watkin's Mushroom ketchup. This is not like tomato ketchup, this is not for dipping your chips in! It is a wonderfully savoury and acidic seasoning liquid with a lovely mushroom flavour. It is brilliant for braises. soups and sauces.

• 4 Beef short ribs
• A splash of oil
• 1 medium carrot (diced)
• 1 medium onion (diced)
• 1 celery stick (diced)
• Crushed garlic (as much as you dare)
• 1 tbsp of flour
• 1/2 bottle red wine (chef's decision on what you do with the rest)  
• 500ml beef stock
• Big handful of baby mushrooms
• 1 tin of plum tomatoes
• 1 splash of Watkins Mushroom ketchup
•  Hard Italian cheese (or a slab of cheddar is none is available)

Heat the oil in a casserole on the hob and pop in the short ribs through the flour to coat and then put in the casserole. Make sure each side is thoroughly browned to a nice crust. Remove the ribs to a plate and add the onions, carrots and celery to the pan, cook till everything is soft and just starting to take colour then add the garlic and cook for a couple more minutes. 

Return the ribs (and any left over flour) to the mix and pour in the wine, tomatoes and stock. Brink to the boil, turn down to a simmer and leave on the hob for a couple of hours, stirring every now and then.

After two hours your kitchen should smell amazing. Add the mushrooms and ketchup and continue with the simmer for another 30 minutes.

Remove the ribs from the liquid and pull out the bones - they have done their job. When the flesh is cool enough to touch pull the meat away from any gristle and pull it apart with two forks. Bring the liquid back to the boil to reduce a little. Then add the meat back into the liquid and cook for a few minutes more. Heat a large pan of water to the boil and add a big pinch of salt (I was once told the water should be as salty as the Mediterranean) When the water is at a rolling boil add some dried pasta (tagliatelle and papperdelle would be ideal). 

When the pasta is cooked, drain it then swiftly add the beef ragu. stir it all together. Serve with the cheese grated over the top and a twist of newly milled black pepper.

The Match

I have previously written about how much I admire Northern Monk Brewery and this was a beer of theirs that I had never tried. The beer itself is a light golden ale coming in a 3.4% alcohol. There was a tiny hint of citrus on the nose back up by some floral tones. The body was light though nicely carbonated and a soft malt spine held the whole thing together. This is going to sound strange but it would be the perfect match for this meal if it was an early evening dinner; it would probably need to be replaced by something richer if it were to be a late night supper. I offer no rational flavour explanation for this and no excuse either.

Viet Nam / Thai spring rolls and Queer Brewing Flower

These little spring rolls are not very authentic, or at least, they are of mixed authenticity! Further to this, I have deliberately written the recipe to be vague as they should be made to your taste and precision is not an issue here. They can be served as part of a flight of canapes or as a starter; I have even served them as a lunch in their own right. They can be hot, spicy, mellow, salty, sweet or sour and any combination of these. 

The wraps are available in some supermarkets and most Asian shops. You should look for the ones that seem to have woven pattern all over them. In essence they are dried rice paper discs and they come in various sizes to suit how you wish to serve them. The ones I used were on the smaller size, perfect for little snacks. 

Rice paper wraps before re-hydration

• Rice paper wraps
• Carrot (sliced into fine "julienne"
• Cucumber (middle removed and sliced into fine "julienne")
• Spring onions (sliced into fine "julienne")
• Bean sprouts
• Cooked White crab meat (or prawns, or lobster, or anything you fancy)
• Red chilli (finely diced)
• Soy sauce
• Nam Pla (fish sauce)
• Toasted sesame oil

Put all of the ingredients except the wraps in a bowl, adding enough of the ingredients as you fancy (be a little careful with the liquid ingredients - you don't want soup). Pop this in the fridge for an hour or so for the ingredients to be properly introduced to each other.

In a frying pan, or pie dish, pour a little warm water. Slide in your first wrap and wait for a few minutes until it is slippery and very flexible. Place this on a board as flat as you can manage. Put a little of your mix towards the top of the wrap in the shape of a cylinder and wrap towards you tucking the ends in half way. You should now have a spring roll.

Serve with a sweet chilli sauce or a mixture of soy sauce and honey to dip.

The Match

Queer brewing is a queer-owned brewery providing visibility and representation for LGBTQ+ people. It was founded in 2019 and they have done over 50 collaborations in 5 countries. Flowers is a Witbier and as such wheat makes up a large part of the grain bill. Like a Belgium Wit, it contains both orange and coriander and these are both present without overwhelming the wheat and malt spine. It is naturally cloudy and has a soft gentle mouthfeel. This really is a very well made beer. It handled the spice and the richness of the dish without ever being overbearing. I was delighted with it as a pairing.    

Braised lamb neck fillet with Tap Social Inside Out

It is the time of year when it is unwise to trust the weather. This is the reason that one always needs to ready with a bright zingy salad or a heavy braise. This is really a dish that is suited to dark winter evenings and not to mild spring twilight.

• Lamb neck fillets (work on about 150-200 gms per person)
• 1 large carrot (cut into chunks)
• 1 medium onion (diced)
• 2 celery stalks (cut into small pieces)
• 3 cloves of garlic (roughly chopped)
• 1/3 bottle red wine
• 250 ml lamb stock
• 1 tbsp quince jelly (or redcurrant)
• splash of oil

Heat the oil in a heavy pan with a lid. Put in the carrot, onion, celery and garlic. sweat these down until softened and taking on a little bit of colour. Remove these from the pan and set aside. Pop the pan back on the heat and ad the lamb to brown it all over (get a real crust on them). Add the veg back in and pour over the wine. Make sure it boils to burn off the booze and then add the stock. Cover and put on a low simmer for a couple of hours until the meat is falling apart. 

Lift out the meat and set aside somewhere warm. Stain the liquid and return to the pan on the heat, add the jelly (it really is very easy to make) until it is thick and sticky. Serve the meat with the sticky sauce over the top. I served it with cauliflower puree, baton carrots and roasted shallots.

The match

Tap Social Movement are a force for good. They deliberately recruit staff who are leaving the prison system, a group for whom paid work is not only hard to find but their only chance to build a future outside of the criminal justice system. Their beer is also really good.

Inside Out is an Oatmeal Stout, meaning that oats are used as part of the grain bill during brewing. This tends to add body and also makes the head nice and creamy. This is a really lovely beer and hits all the chocolatey and coffee flavours that would be expected. It has a lovely body and matched up to the rich meal very well.

As a note, because I've been asked, I am perfectly comfortable matching a beer to a dish which contains red wine. By the time that the wine has been cooked for 2 hours it has a lovely flavour but it is not in any way like something you would put in a glass.   

Pulled pork and black pudding bon bons with Northern Monk, Heathen

It is no secret that I have an almost irrational love of Black Pudding. However, in this dish it is not the super star, merely a bit part player in a supporting role. This dish is a starter though quite a strong first course to any meal. It also uses up leftover meat. Any leftover roast meat can be used here, as long as it can be shredded like pulled pork. (For the record, I cure my own bacon and the meat from this came from the trimmings and ribs left from preparing the belly for its cure, they were simply slow roasted and shredded).

Mrs H.S. Ball's Peach Chutney is a South African classic. It's a bit like a mango chutney with a peachy overtone. Like mango chutney, it has hundreds of uses, from being alongside a curry to a decent ham sandwich.

• 120 gms shredded (or pulled) pork (though it could be any meat you happen to have left over)
• 50 gms black pudding (about one slice)
• 2 eggs
• Handful of breadcrumbs
• Handful of plain flour
• A splash of milk
• Jar of Mrs H.S. Ball's Peach chutney
• 4 rashers of good smoked bacon (you could even try making your own

Blitz up the black pudding in a small blender and add it to the shredded meat with one of the eggs and a sprinkling of bread crumbs. Mix this well and then portion it into 8 balls. Roll them well and pop them into the fridge for twenty to firm up a bit.

Pre-heat the over to 160 degrees fan.

Prepare three bowls. In the first bowl put the flour (with a little seasoning); in the second bowl, beat the remaining egg with the milk; the breadcrumbs go into the final bowl. Take the balls and coat them in the flour then pass them through the egg wash (ensuring it is totally coated) and finally through the breadcrumbs to cover completely. Pop them back in the fridge.

Place a small sheet of baking parchment on a flat tray and very lightly oil it. lay the rashers of bacon on this and place another oiled sheet on top. On this place a flat bottomed roasting dish and place it all in the oven for about 20 minutes. The bacon should come out crisp and flat.

Take the bon bons out of the fridge and place near the hob. Fill a sauce pan 1/3 full of a neutral oil (like sunflower) put this on the hob and turn on. Do not take your eyes of the oil, deep fat frying is dangerous. When a loose breadcrumb, thrown into the oil, fizzes and browns quickly the oil is ready. Cook the  bon bons, four at a time, in the oil. When cooked pop them in the oven which should still be warm.

Its time to plate up! Pour a line of chutney on the plate and place a bon bon at each end of the chutney. Place a rasher of bacon across the top and serve, 

The Match

Northern Rock produce awesome beers. They are proud of their humble roots and produce some of the most drinkable beers I know. Heathen is full of tropical and stone fruit on the nose and this carries through to the palate and the finish is sweet and fresh. It is a brilliantly made modern IPA. The stone fruit notes were picked up in the chutney and the alcohol cut through the richness of the bon bons beautifully. This was a lovely match.

Fakeaway Fish Fillet sandwich with Einstok white ale

A Fakeaway is a copy (or maybe an homage) to a fast food dish. The idea of doing this falls into two categories: To get as close to the original as possible or To elevate it to a level way higher than that available to grab on the High Street. At this stage I must point out that I am a huge fan of Fast food and Street food. I am almost unable to drive past the awesome Kebab van in Thame https://www.atalaykebabvan.co.uk of an evening and Fish and Chips is a particular weakness. This dish is based on a McDonald's classic and I think I have elevated it a little from the original.

Sandwich

100 gms white fish fillet

50 gms plain flour

50 gms breadcrumbs

1 egg, beaten with a dash of milk

¼ tsp smoked paprika (optional)

Zest of ½ a lemon

Salt and Pepper

1 Burger bun

1 slice American cheese (optional)

Small handful of lettuce

Oil for shallow frying

Tartar Sauce

1 egg yolk

1 tsp lemon juice or white wine vinegar

1 tsp mustard

130 ml sunflower  / olive / vegetable oil

A few pickled gherkins and / or silverskin onions

½ tsp chopped capers

Small handful of dill or parsley

Dash of Worcester sauce (optional)

Dash of lemon juice

Tartar Sauce

Put the egg yolk, lemon juice (or vinegar) and mustard in a bowl and beat with a whisk until light in colour. Add a drop of the oil and beat it into the yolk mix. Drop by drop, beat in the oil to the mix. Take your time with this and make sure the sauce is thick and glossy. Add all the other ingredients and gently mix. Pop in the fridge.

The Sandwich

Cut the fish to ensure that it will fit in the bun. Square is a good idea. Get three plates and put the flour (with the paprika), egg and breadcrumbs in one each. Pop the fish, first in the flour (to coat), then the egg wash (to create a sticky surface) then the breadcrumbs (with the lemon zest). If time allows, pop this in the fridge for ten minutes to firm up.

Heat the oil in a frying pan and, carefully, slide the fish into the oil. Fry on one side until the breadcrumbs are golden and then turn it over. Fry on the second side for 3 minutes, putting the cheese on top for the last minute (if using).

Cut the bun in half and toast the cut sides, add the lettuce, some tartar sauce and fish on the bottom and top of with the top.

   

The match

Einstock is Icelandic. However, it bears a lot of similarities to a Belgium Wit and that was the first reason I choose it for the match. Something too rich would have overpowered the sweet, delicate fish. I was also looking for a little bit of malt to be in evidence in order to match up with the roll and the breadcrumbs. There are hints of citrus (especially orange) in this beer as well as coriander and these stood up to the strong flavours in the sauce, The crispness of the finish also helped with the fattiness of the base sauce of mayonnaise. I was very pleased with the match. I think it was helped by the facts that the beer was very cold and the fish was of a very high standard.

Panna Cota and Rhubarb with Brick Brewery Strawberry and Cucumber Sour (M&S)

The Rhubarb patch today (10/03/24)

Roobarb and Custard was a cartoon shown from 1974 about a green dog and a pink cat who lived next door and had silly, 5 minute adventures just before the news at 6 pm. I was voiced by the late Richard Briers and was a cherished part of my childhood. Rhubarb, with its merciless sourness has long been paired with ingredients that calm its sharpness: simple sugar, cream and, of course, custard. The combination of rhubarb and custard is clearly a timeless classic and the following recipe is really a version of this glorious combination.

The first plant to go into our tine garden was a rhubarb crown. We planted more out of curiosity than expectation but since then we have had to lift and split the crown four or five times and it has produced enough stalks to completely fulfil our need and leave us with loads to share. The offspring of our crown are now scattered all over the Bucks / Oxon border. 

There are hundreds of recipes for Panna Cota so, over the years I have honed mine down to the following. In short, find a recipe that works for you.

Panna Cota (serves 8)

• 7 or 8 gms of leaf gelatine
• 700 to 750 ml double cream (adjust as to fat content. See note)
• 150 to 200 ml full fat milk (match so that liquid is 900 ml)
• 1 vanilla pod
• 200 to 250 gms white caster sugar (to taste)

Split the vanilla pod in half and scrape out all the seeds. Put the seeds and the pod into a sauce pan with the cream, milk and sugar. Heat gently until the sugar is fully dissolved. Bring the liquid to a boil and then turn down to a very soft simmer for 10 minutes. Meanwhile, put the leaves of gelatine in a bowl with cold water to soften.

Take the pan off the heat and, having squeezed all the water out, add the gelatine; stirring to dissolve.  share the liquid between 7 or 8 small moulds (ramekins work well here). Pop these in the fridge for 3 hours or longer. 

Just before serving, put the moulds in a frying pan with an inch or two of warm water for just a minute. Invert the Panna Cota onto a plate and serve with the rhubarb.

Poached Rhubarb 

• 3 sticks of Rhubarb
• Sugar to taste 

Cut two sticks of raw rhubarb into 2 inch slices, keep any off cuts. Bring a small pan, half filled with water to the boil and add the sugar to dissolve. Reduce the heat to a simmer and add your neat pieces of rhubarb to poach. This will take 5 to 8 minutes depending on thickness. Remove the rhubarb from the water and set aside to cool. Chop the spare stick reasonably finely and add, with the reserved off cuts, to the liquid boil gently for 15 minutes. Strain of the liquid, discard the rhubarb (or serve it over porridge the following morning). Set the liquid aside to cool.

Serve The Panna Cota with a few of the poached pieces of Rhubarb and the poaching juices.

The Match

Strawberries and Rhubarb are often paired together in pudding and jams. The boisterous sweetness of strawberries balancing the savage sourness of the rhubarb. Cucumber is a cool calming flavour with both subtlety and gentleness. But it is also worth remembering that a huge part of this dish's charm is the shock of the sour!

The beer is made by Brick Brewery in South East London and sold through Marks and Spencer. They specialise in sour beers. These are made in various different ways, in this case by the addition of Lactobacillus during the brewing process. This one also has Strawberry purre and Cucumber juice added.

The beer tasted a bit like fizzy sweets and, strangely, a little like watermelon. However, many of the flavours worked really well together and the acidity levels did not prove to be overpowering. The Strawberry and Rhubarb balanced each other very nicely with the cucumber offering it's balm in the background. There was a hint of malty flavours, though very much in the background, which made me think that a sprinkling of toasted oats would lift the dish to another level.          

Note. Not all double cream is created equal. Super market creams will contain less fat than those bought at the farm gate. Cream from Jersey or Guernsey cows will be more full of fat and probably have a more yellow hue. I used cream from the lovely Lacey's farm. Their double cream is so thick that it needs persuading out of the bottle, hence the need for a little more thinning.

Roast Pork Dinner with Kernel Sour Cherry Saison

 About twenty years ago I was drinking in a pub in North London, it was a very well run establishment and was making every effort to be both up to date and embedded in the community. I instantly became a huge fan. No effort was made to be a "gastro pub" though the food it served was delicious and well priced. It was simply that the team really cared about food, but without any swagger. I was drinking one of my first ever draught pints of Hoegaarden and, as I glanced across the room I saw a sign that has stuck with me ever since-

Second best Sunday roast in the world! (you don't expect me to compete with your mother , do you?)

This gets to the truth of the Sunday roast, its full of nostalgia: For my parents, Sunday lunch was sacrosanct; the four of us would sit down to my mothers excellent cooking and talk, sometimes for hours. I credit those afternoons with my parents for my broad general knowledge and my love of rich, engaging conversation.

Incidentally, I thought that I had always known how to put together a Sunday Roast until I realised that I had learned by watching my mother. I used to do my homework on Sunday morning, sitting at the table in the kitchen. I simply soaked up the knowledge by being in the room with a highly competent cook.

This entry is not written as a standard recipe just a set of hints and tip as to how one should get the Sunday roast to the table.

The meat - Lamb and beef can be served as rare as you are comfortable but remember your guests tastes may not be the same as yours. Lamb without the fat well rendered can be a bit of a challenge for many people. Chicken should be cooked until there is no redness in the meat. Modern pork can be served a little bit pink but this will drive most people away so the challenge is to keep it moist and cooked through. Check regularly and go with your own sense of what is right for you. My only key suggestion would be to start the meat off at a very high temperature for ten minutes or so then turn the temperature down to about 170 fan.

Roast potatoes - I have been called quirky (and some ruder things too) for the way I produce roasties. I maintain that it is pure science. Primarily this method only works on cold, dry day. The potatoes should be main crop (Maris piper or King Edwards perhaps). Peel the spuds and cut into golf ball size chunks (just with sharp edges). pop them into cold water with a big pinch of salt, bring to the boil and boil for 10 minutes. Drain the potatoes (capture the boiling water for later). Now for the quirky bit: Pop the colander with your spuds in it outside of your door to steam fast, this should take about 10 minutes. The outside of the potatoes will crack and ruffle, give them a gentle shake to help this. Your meat should've been roasting for a while by now, lift the roasting tray out of the oven and surround the meat with the spuds. roll them over to coat with fat. Pop back in the oven turning once during the cooking.

Gravy - If you are lucky enough to have some fresh or frozen stock use this but should you need to use a stock cube (like most of us without shame) this is where the retained potato water comes in. When you have taken the meat out to rest, pop the spuds in a different dish and put the roasting dish onto the hob and heat up. Add a tablespoon of plain flour and stir to create a loose roux. I like to add a splash of dry sherry at this point but id booze is not your bag then leave it out. Stir in the stock and ensure there are no lumps. boil gently till thick and shiny. If you really want to jazz it up, add a couple of teaspoons of redcurrant, apple or even quince jelly.

Vegetables - I am prepared to be attacked for this statement but I like carrots for a roast to be soft the whole way through. Also they do not need to be glazed for this meal. It's often worth cooking the greens before the meal and refreshed under cold water. This helps to keep a lovely green colour. Simply reheat in a frying pan with a little butter. Parsnips can be roasted with the potatoes (but do not need par boiling first). Please don't feel the need to add honey or such  - parsnips are naturally sweet (after they have had a frost on them) and the sugary additives will burn and ruin your gravy.

For the photo I roasted a kg of rolled pork loin.

The match

The Kernel brewery is one of London's gems. Its beers with their understated labels have become the stuff of legend. The quality of brewing is present in everything they produce. This "sour" is no exception. It is a Saison with a sour cherry flavour through it. I have a huge soft spot for Saisons. They are traditional, hybrid beer with a history wrapped up in the agricultural seasons, having been made as part payment to itinerant workers at the harvest. Saisons often have a hint of sourness and the cherry lifts this to total palate cleansing freshness. I thought this would cut through the pork and the general fattiness of the roast, after all, we regularly serve apple with pork. The sad truth was that the match was a bit too much. This is entirely my fault. Truly delicious beer, totally delicious food, just not made for each other. I felt a little bit like the person who had set up his two best friends on a blind date only to find out that they simply didn't like each other!

Mussels with Tripel Karmeliet

 

Mussels split the crowd. There are those (like myself) who love them so much that they evangelise about them to such a level that they come boring and those who instantly pull a gruesome face when their name is mentioned. They are very quick to cook and are a great vehicle for any number of flavours to be added from the classic wine and cream (below) to sweet spicy hot flavours from south east Asia. If you wish to find a culture that adores the mussel then you need to go to Belgium where it is venerated with a genuine zeal. I was tempted to mussels cooked in beer which is a classic but decided to go with what I know!

• 1 Kg Mussels
• 2 shallots (finely chopped)
• 1 clove garlic (very finely chopped)
• 1 glass white wine
• 1 splash of double cream
• A little butter
• 1 small handful of parsley (chopped)
• 1 large hunk of bread

Pop the mussels in a bowl of cold water, any that do not close when tapped you should discard. Make sure you have removed their beards (the stringy stuff that they attach themselves to rocks and ropes with) a sharp pull should do it. 

Melt the butter in a large pan and add the shallots, cook until they start to soften and then add the garlic cook for a few more minutes then add the wine, allow it to come to the boil, carefully tip in the mussels and cover. Cook over a high heat for 4 minutes, giving the pan a shake once the middle of this time. Spoon out the mussels into a bowl. (Discard any, at this point which have not opened). 

Put the pan with all its juices back on the heat and boil hard for 1 minute then add the cream stir in and pour over the mussels. Serve with Belgium tripel and a hunk of bread.

The Match

The terms dubbel, tripel and even quad have no legal meaning though they do tend to follow a very particular style. Tripels tend to be light in colour, strong and  rich. Karmeliet is a monastery or abbey style beer. This means that the style or origins of this beer are in the brewing tradition of the monasteries. They are not Trappist beers which have to be largely brewed by Monks. 

This is not a beer to be gulped down, a degree of respect is required. The Belgium yeast profile is very much in evidence ( spicy and fruity on the nose) but it is backed up with a rich malty spine on the palate. Hops are just about there and alcohol is very present. The sweetness matches the mussels beautifully and the richness of the beer stands up very well to the creaminess of the sauce.  

Ham, eggs and chips and Freedamm

Primarily, please allow me to apologise for the "radio silence" over the past few weeks, I have been unwell and very busy, However, I will be doubling up for the next few weeks in order to keep on track! This is my last "no alcohol" beer as we are now in February and it's time to get back with the more traditional beers.  

There are some times when the body and soul crave simplicity. food that is kind and easy and reminds us of simpler times. Ham egg and chips has become a staple of pub grub establishments owing to its simplicity and emotional impact. 

A word about chips - If you are blessed with a deep fat fryer then chips will rapidly become your forte. Please do not try to make thrice cooked chips in the style of Heston. Realistically you need a blast chiller as well to make them work. However, double cooked chips are certainly within your reach.

Cut your chips from floury potatoes. Thick or thin? Skin off or on? The choices are yours! wash the chips under cold water and pat then dry. Turn your fryer to about 180 degrees and lower the chips into the fat with a bit of a shake. Shake them once in a while until they have become soft without taking on any colour. Lift them from the fat and spread them on a tray to cool. Turn up the fat to 210 degrees and pop the partially cooked chips back into the fat. Cook them until they are crisp and golden brown.

Ham is simple - use the best you can afford, preferably cut from the bone.

Eggs - use free range eggs and take care in frying them a little lower heat and longer time will not hurt.

The match

Freedamm is really a very good drink. It tastes and feels like a larger. I ensured it was very cold and this may have helped but the only complaint I have is a very slight caramel twang on the palate. It worked well with all three components of the dish. Egg is notoriously difficult to match and beer or wine to so the chill and fizz of the beer were very welcome. 

Fajitas (sort of) and Erdinger Alkoholfrei

Fajitas are a bit of an enigma. They are a staple of TexMex cuisine but their heritage is much more about the fast food industry than it has to do with authentic Mexican Tacos. They are, however, lovely. and really good for feeding a crowd. The joy of this recipe is that you can make it as spicy as you like. There are lots of other things you can throw into the wrap but the ones I've listed here are my standard choices.

Serves 2

• 4 flour tortillas
• 2 chicken breasts, cut into smallish, bite sized pieces.
• Cajun spice mix (or any on the mix from the southern US, you could even make your own)
• handful of salad
• 2 spring onions, chopped
• 1 avocado, sliced
• 100 gms cheddar, grated
• 2 tbsp sour cream
• 1 onion, finely chopped
• 1 tin tomatoes
• 1 red chilli, finely chopped
• splash of oil

First, fry the onions and chilli until they are soft then add the tomatoes and boil gently until thickened and rich. Allow this to cool a little.

Mix a couple of tea spoons of the spice mix into the chicken and add to a hot frying pan with a dash of oil. Fry until the chicken is cooked then pop aside in a warm spot. 

Quickly, wash and dry the frying pan and pop it back on the stove. When it is hot slide in one of the tortillas and toast briefly on each side. Lay the tortillas on a plate, smear over a spoonful of the cooled salsa and begin building up the other ingredients: Salad first, then the chicken, then the avocado and top off with cheese and sour cream. Wrap this all up and devour. Sometimes I even throw in a couple of pickled jalepenos.

The match

Erdinger make all sorts of beers, their wheat beer is a particular favourite. The Alkoholfrei describes itself as a "Refreshing Isotonic Drink" It is one of the best no/low beers I have ever tasted. It sat very neatly with the fajitas. The Tortilla was matched nicely with a clear malt characteristic in the beer as well as the softness of the beer balancing the spice in the fajita. The light hopping of the beer gave a lovely clean finish to the experience. I must try it with one of their more punchy beers in February. 

Curried Parsnip soup and Leffe 0.0

It is the very coldest time of the year. This type of weather requires this type of soup. maybe served with a bread roll slathered thickly with butter. This recipe is very much a start point, there are no hard and fast rules here I have made many of the quantities and ingredients deliberately vague.

Serves 2

• 3 medium Parsnips
• 1 medium onion
• 1 medium desert apple
• Splash of oil
• 1 vegetable stock cube
• 2 cloves of garlic
• half "a thumb" of ginger
• 3 or 4 tsp Curry powder (or your favourite spice blend)
• 150 ml double cream

Peel and chop the parsnips into bug chunks. Finely dice the the onion and peeled apple. Heat the oil in a saucepan and add the spice mix, follow this with the onions, garlic, ginger, apple, and parsnips. Make sure all the veg and fruit are nicely coated with the oil and spice mix. Add enough water to cover everything and crumble in the stock cube. 

Boil everything until the parsnips are soft and then blend in a liquidiser, returning the soup to the same pan. Add the double cream and bring to the boil. Taste and season, pour into warmed bowls and serve with the last dribble of the cream over the top. 

The match

Leffe Blond (the full strength one) was once described to me as a "Entry level Belgium". It is very easy drinking, nicely balanced without the ferocious alcohol of some of its Belgium cousins. Please don't misinterpret this I love a Belgium Quad as much as the next guy but its definitely not midweek drinking. This is the zero alcohol version of Leffe and is really quite good. It has a solid malt base with some hoppy high notes, maybe a hint of spicy phenols and fruity esters. It stood up to the soup very well and created nicely balanced meal. It was also perfect for a lunch as there was no dozey afternoon issues after!

Chicken Margaret and Guiness 0.0

This dish was named in memory of my late mother. She was a child during the war so always had a sense of the value of chicken, especially one roast as a part of a feast day meal like Christmas or Easter. She never had much time for the idea of cheap chicken, it was always a luxury to her. Further to this, she had a liking for Black Pudding which bordered on obsession. Black pudding is a blood sausage, and so, not to everyone's tastes but it is part of "nose to tail eating". A full English breakfast is incomplete without Black pudding, and my Mum would agree. This is one of the few dishes on my YouTube channel and a demonstration of how to cook it can be seen on there:

www.youtube.com/watch?v=NdIfWRJNUmU&t=4s

Serves 2

Please note that the sauce is different from the one in the video

• 2 Chicken legs (just the thigh and drumstick)
• 2 slices of Black pudding
• A handful of Bread crumbs
• 1 egg
• 150 mls vegetable or chicken stock
• 1 tbsp redcurrant jelly

Cut the bone out of the thigh of each leg. This takes a bit of time so please don't hurry and do not try and take the drumstick bone out - you'll be at it for days.

Blitz up the Black pudding, breadcrumbs and egg in a small blender to produce a rough, dry paste. Roll two fingers of the paste and put it where the bone has been removed from the leg. Wrap the flesh and skin around and secure it with two or three cocktail sticks. Put the legs in the oven at 180 for about 20 minutes until it is cooked through and the skin looks brown and crisp.

Meanwhile, reduce the stock in a pan until it becomes a little bit syrupy. Stir in the jelly and allow it to melt to create a sweet, rich, shiny sauce.

Carve the thighs into three or four pieces and place neatly on the plate. Gently run some of the sauce over and create a small pool.

I always serve this dish with a puree of cauliflower (more of this in a later post). This time I also added buttered cabbage and roast potatoes.

The Match

At present I am partaking in Dry January so my beers will all be without any alcohol and doing some research into this, increasingly important, type of beer has been a revelation. Guinness 0.0 is genuinely lovely. It is a really good approximation of the "real thing". Obviously, it is Malt forward and has the thick, creamy head that makes this style of beer so famous. However, I was not expecting the level of depth in the maltiness or the dryness in the finish. It is not exactly like the real thing but a few pints into an evening I would defy most people to tell the difference.

The richness stood up well to the black pudding and the depth of flavour in the chicken. The redcurrant sauce with the Guinness took me back to my student days when some of my misguided friends used to have a shot of blackcurrant cordial poured into the top of their Guinness claiming it was the next big "thing". I look forward to matching stouts (Irish, Milk, English, Oyster and American) with food in the forthcoming weeks. 

 

Chicken chow mein and Wild Beer Everstone.

 

This will be my last beer and food matching with alcohol until February as I will be undertaking Dry January. However, I will be matching food with no and low alcohol beers for the whole of the month. Despite the fact that this blog was loaded early in the new year the meal was cooked on the 29th December. 

Chicken Chow Mein (Serves one)

• One nest of dried noodles
• 60 - 70 gms skinless chicken (either breast of thigh meat is fine)
• A handful of mushrooms
• Half a medium onion sliced
• 1 clove garlic finely chopped
• Small lump of peeled ginger finely chopped
• A handful of bean sprouts
• A few peas
• 1 tbsp of corn flour
• Soy Sauce
• Sesame oil
• Vegetable oil for frying

Boil the noodles according to the instructions on the packet and then cool them down under a running tap until they are cold. allow them to drip for a few minutes then stir a couple of teaspoons of the sesame oil.

Meanwhile chop the chicken into bite sized pieces and dredge them with the cornflour, ensuring total coverage. Pop a little vegetable oil into a wok and heat it up. Add the onions and fry for a short while. Then add the garlic and ginger and cook for a couple of more minutes. Put this in a bowl and set aside. Put a little more oil in the wok and add the chicken. fry until nearly cooked and add the mushrooms until they are cooked. Add the onions, garlic , ginger, peas, bean sprouts and noodles and stir fry until everything is piping hot. Add quite a few dashes of the soy sauce and serve.

(You could add some finely chopped chilli with the onions if you fancy a bit of heat).

The Match

Wild Beer Company went into liquidation a while ago but was rescued and are still producing this awesome beer. I discovered it a couple of years ago and it's one of the few beers I always have in the fridge. It describes itself as a New Zealand IPA which  sounds a bit weird but as it uses New Zealand hops the concept seems to work. It is full of tropical fruits on the nose -  mango, lychee, pawpaw. Then on the palate it seems to move onto stone fruit - peaches, nectarine and even pear. Its all held together by both a malty spine and  a crisp finish.

This collection of big flavours manage to deal with the strong and rich flavours in the dish with all the fruit weighing in against all the salt and the bitterness balancing the richness.