CHEESE & ALES
West Country ALE INSPIRED
DELICIOUS DISHES THAT PROVIDE THE PERFECT PARTNER FOR YOUR FAVOURITE ALE
A
ccording to the Great British Beer Festival, the nation is in the throws of a brewing boom. And who can blame us?! Here in the West Country we have fabulous local breweries producing some of the most renowned ales such as St Austell’s Tribute, Badger’s Tangle Foot, Exmoor Gold and Otter Ale. Each one has a range of flavours and
character, all crafted from the finest ingredients for you to savor and enjoy. Let's celebrate these amazing ales by adding a drop to some of the most mouth watering recipes around. I love the traditional combination of this delicious beef, ale and turnip stew and the simplicity of this foolproof sausage casserole, finishing with a sensational sweet treat pairing of succulent figs and real ale.
BEEF, ALE AND TURNIP STEW WITH BUBBLE &
SQUEAK CAKES Serves 6
900g lean boneless shin of beef, topside or braising steak, cut into 5cm cubes
4tbsp sunflower oil 25g plain flour Salt & black pepper 1tbsp English mustard powder 2 medium onions, peeled and roughly chopped
225g baby turnips, peeled and halved 225g button mushrooms, roughly chopped 300g baby carrots, scraped and left whole 600ml ale 200g can chopped tomatoes 2tsp runny honey 1 bay leaf
Bubble and Squeak Cakes: 50g butter 1 large onion grated 900g cooked mashed potatoes 175g cooked spring greens or Savoy cabbage, finely shredded 2tbsp sunflower oil
Preheat the oven to Gas mark 3/170°C. 1 Heat half the oil in a large frying pan. In a large plastic bag add flour, seasoning and mustard. Add the beef and toss.
2 Cook the beef in batches until brown, turning occasionally. Transfer to large casserole dish.
3 In the same frying pan add remaining oil and cook onions & turnip until brown. Add mushrooms and cook for a further 2-3 minutes and transfer to casserole dish with the beef. Add the carrots.
4 Add ale, tomatoes, honey and bay leaf. Bring to boil, reduce heat, cover and cook in the oven for 2-3 hours or until the meat is tender.
Bubble and squeak cakes: 1 Heat the butter in a pan. Add the onion and cook for 5-7 minutes until soft, but not brown. Cool.
2 Place the potatoes, cooked spring greens or cabbage, onion in a bowl and season. Mix thoroughly and shape into 6 rounds.
3 Heat oil in large heavy-based frying pan and cook cakes for 3-4 minutes on each side. Drain and serve with stew.
www.simplybeefandlamb.co.uk 22 | THE WESTCOUNTRY FOODLOVER
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