RECIPES 2016-12-06T17:08:35+00:00

BEER RECIPES USING OUR CRAFT BEERS

COQ AU BIERE

INGREDIENTS

500ml Jouster

1 tbsp vegetable oil
4 chicken breasts
200g smoked bacon
12 shallots, peeled, but left whole 4 cloves chopped garlic
several sprigs fresh thyme
fresh bay leaves
300ml hot chicken stock
250g cup mushrooms, cleaned and halved

METHOD

Heat the oil in a large saucepan or frying pan with a lid. Fry the chicken for 8-10 minutes, turning frequently. Remove from the pan. Chop up the bacon and add with the shallots to the pan, frying them for 4-5 minutes until lightly browned. Return the chicken to the pan with the garlic, thyme, bay leaves, chicken stock and Jouster. Bring to the boil, cover and simmer gently for 45 minutes to 1 hour until the chicken is thoroughly cooked. Add the mushrooms and cook for a further 10 minutes. Season. Serve with carrots, green beans and mashed sweet potato.

BEER & WALNUT LOAF (the traditional method)

INGREDIENTS

100g chopped walnuts
1 tsp olive oil
1 tsp salt
300ml White Knight (warmed) 1 tsp dried yeast

METHOD

Warm the flour. Mix the yeast with the beer and allow to stand. Combine all the ingredients and mix by hand or machine for five minutes. Rest for five minutes. Knead for five minutes. Place the dough in a floured tin and allow to rise until it has doubled in size. Cook in a pre-heated oven at 220 ̊C for 25 minutes.

WHITE KNIGHT ICE CREAM

INGREDIENTS

120g shelled hazelnuts 4 egg yolks
175g caster sugar 250ml milk
250ml whipping cream, chilled
125ml White Knight

METHOD

Preheat the oven to 160 ̊C. Toast the hazelnuts in the oven for 10 to 15 minutes, then place the nuts on a cloth to let them cool and then rub off the skins. Chop the nuts in a food processor. Combine the egg yolks and sugar and whisk together. When the mixture is pale and leaves a trail when the whisk is lifted, gradually beat in the milk. Transfer the custard mixture to a saucepan and cook over a low heat, stirring constantly until it coats the back of a wooden spoon. Set aside to cool. Whip the cream until it forms soft peaks. Stir the ground hazelnuts into the cold custard followed by the whipped cream and White Knight. Freeze in an ice cream maker or in the freezer, whisking it at least once during the freezing process.

ALE LOAF (using a bread machine)

INGREDIENTS

1 tsp dried yeast
150g strong wholemeal flour 350g strong white flour
1 tsp sugar
25g butter
2 tsp milk powder
11/2 tsp salt
200ml White Knight
140ml water

METHOD

Place the ingredients into the bread machine in the order that they are listed and follow your bread machines operating instructions.