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Tribute Ale Braised Beef

Tribute Ale Braised Beef

Ideal for both family meals and dinner parties, this delicious treat can be prepared in advance, leaving you free to spend time with your guests – the great taste will convince them that you’ve been slaving away for hours.

Preparation time: 15 minutes
Cooking time: 3 hours
Serves: 4 people

Ingredients

4 tbsp olive oil
Sea salt and freshly ground black pepper
1kg blade of beef, cut into 5cm pieces
14 shallots, peeled
200g pancetta, cut into cubes
200g mushrooms, cut into chunks
1 large carrot, peeled and cut into chunks
3 cloves of garlic, peeled and finely chopped
1 tbsp chopped thyme leaves
1 tbsp tomato purée
2 tbsp plain flour
700ml Tribute pale ale
300ml beef stock
2 tbsp flat leaf parsley chopped
2 bay leaves
Zest of 1 orange

Method

  1. Preheat oven to 150°C, gas mark 2 or 300°F. Place a large, heavy based oven proof casserole pan with lid, on a medium heat and add the oil.
  2. Season the beef with salt and pepper and fry each side in the casserole pan on a medium-high heat for about 2-3 minutes or until a perfect golden brown. Cook the meat in batches, remove from the pan and set aside.
  3. Into the casserole pan, add the shallots, bacon, mushrooms, carrots, garlic and chopped thyme leaves and lightly brown. Stir in the tomato purée and plain flour and cook for 2 minutes, stirring constantly.
  4. Return the beef and the beef juices to the pan and combine with the shallot mixture. Add the Tribute, stock, parsley, bay leaves and orange zest. Put on the lid and cook gently in the oven for 2 1⁄2 – 3 hours.
  5. Season and serve with glazed carrots, green vegetables, mash and, of course, a pint of Tribute ale.

If you would like to download and print this recipe, please click here.

 

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Proper Job Glazed Sausages

Proper Job Glazed Sausages

Prep time: 5 minutes
Cooking time: 20 minutes

Ingredients

1 500ml bottle of Proper Job from St Austell Brewery
8 tbsp maple syrup
4 tbsp water
85g dark brown sugar
1 tsp cornflour
1 tsp cinnamon
1⁄4 tsp black pepper
1 pack of sausages – mini ones are perfect for the festive period

Method

  1. Cook the sausages following the instructions on the pack.
  2. While they are cooking, create the glaze by combining the Proper Job, maple syrup, water, dark brown sugar, cornflour, cinnamon and black pepper in a saucepan. Gently bring to the boil, stirring frequently. Reduce the heat and simmer for 15 minutes to reduce the glaze by half.
  3. When the sausages are cooked, place them in a serving dish and drizzle with the beer glaze.
  4. Serve hot with a pint of Proper Job for a perfect match.

If you would like to download and print this recipe, please click here.

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Mena Dhu Christmas Pudding

Mena Dhu Christmas Pudding

Soaking your fruit overnight in Mena Dhu, St Austell Brewery’s award-winning Cornish Stout, makes for a proper plump, deliciously rich and dark pudding.

Preparation time: overnight to soak
Cooking time: 6 hours plus 1 hour when serving
Serves: 8

Ingredients

140g raisins
140g sultanas
140g currants
140g dates, chopped
50g mixed peel
1 large Bramley apple (about 125g) peeled and finely chopped
250ml Mena Dhu Cornish stout
50ml Walter Hicks 125 rum
Zest of one orange
Zest of one lemon
100g cold butter
100g plus two tbsp dark muscovado sugar
100g fresh white breadcrumb
50g self raising flour
1⁄2 tsp ground cloves
1⁄2 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄2 tsp nutmeg
2 eggs
An old sixpence or coin

Method

  1. Mix the dried fruit with the apple, then stir in Mena Dhu, Walter Hicks rum, orange and lemon zest. If you like tradition, then this is the moment when you get the family together to have a good stir and make a wish! Cover and let it soak overnight.
  2. When you’re ready, butter a 1.25 litre/2 pint pudding basin and spoon in 2 tbsp of the dark muscovado sugar. Turn the bowl around at an angle so that the sugar coats the inside of the bowl.
  3. Get another bowl and mix the remaining dry ingredients. Then grate the butter into the dry ingredients and add the eggs and soaked fruit. Spoon just a little into the prepared pudding basin and put in the coin. Now cover with the rest of the mixture and level off the top.
  4. Take a sheet of foil about 30cm long and cover it with a similar-sized sheet of baking parchment or greaseproof paper and butter the paper. Fold a 3cm pleat in the middle and place it on top of a pudding bowl. Next, tie a piece of string around the bowl under the rim, trapping the paper underneath and ensuring the pleat is in the middle. It’s a good idea to tie a strong piece of string across the top also to make a handle.
  5. Put the pudding on a heatproof saucer in a saucepan, then pour in freshly boiled water to halfway up the basin. Cover and steam for 6 hours, ensuring you keep a regular eye on the water and top it up with boiling water straight from the kettle about halfway through the steam. When the pudding is steamed allow it to cool, then remove the baking parchment and foil. Replace with fresh foil and baking parchment and make another string handle for easy moving. Store in a cool, dry place.
  6. On Christmas Day itself, half fill a saucepan with boiling water and put it on to heat. When it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. Put the Christmas pudding into the steamer, cover and leave it for 1 hour. Check the water from time to time and top it up as required. Alternatively, remove foil and microwave the pudding for 10 minutes on medium heat.
  7. When you are ready to serve the pudding, remove from the steamer and take off the wrapping. Slide a palette knife around the pudding and turn it out on to a warmed plate. Warm a little brandy over a direct heat and remove as soon as it becomes hot. Set light to the brandy using a long match and pour over the pudding for the grand finale to your Christmas meal. And of course, serve with Walter Hicks Rum butter or sauce.

If you would like to download and print this recipe, please click here.

 

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Spiced Tribute Cake

Here’s your chance to impress Mary Berry and Paul Hollywood – try Gareth Paget’s (our head chef at the Visitor Centre) recipe for this delicious cake!

Makes 16 generous rectangles.

Ingredients

150g butter
300g golden syrup
200g dark muscovado sugar
250ml Tribute ale
2 teaspoons grounded ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
300g plain flour
2 teaspoons bicarbonate of soda
300ml sour cream
2 large eggs

Method

  1. You will need a 23cm square baking tin or a 30cm x 20cm baking tray.
  2. Preheat the oven to 170 C / gas mark 3. Line the cake tin with baking parchment and grease well with butter.
  3. Put the butter, golden syrup, sugar, Tribute ale, ginger, cinnamon and cloves into a pan and melt gently over a low heat.
  4. Take off the heat and whisk  in the flour and bicarbonate of soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
  5. Whisk the sour cream and legs together in a measuring job, then beat into the gingerbread mixture whisking again to get the smooth batter.
  6. Pour this into your lined cake tin and bake for about 45 minutes. When ready, it should be risen at the centre and will come away from the tin at the sides. Allow it to cool down before cutting into squares.
  7. Serve it with clotted cream and of course wash it down with Tribute ale.
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Seared Bass with Cornish Crab, Coconut & Coriander Dahl

There is a fish dish for any occasion and all tastes and we have chosen this vibrant recipe of fish and seafood, which is perfectly matched with St Austell Brewery’s Clouded Yellow beer, so you can enjoy the flavours of the sea.

INGREDIENTS

1 Fillet of line caught bass
120g Fresh handpicked crab
100ml Clouded Yellow wheat beer
170g Red lentils (soaked for a minimum of 2 hours in cold water)
100ml Good quality coconut milk
2 tbsn Chopped coriander
2 tbsn Finely sliced baby spinach
2 Banana shallots
1 Red chilli (seeds removed)
2 Cloves garlic
1 tsp Tumeric
1 litre Chicken stock
1 tbsp Vegetable oil
1 tbsp Chilli oil
Micro herbs for garnish

METHOD

  1. Pin bone the bass fillet and leave to bring up to room temperature. This will help an even cooking time.
  2. Heat the stock in a saucepan with the turmeric. Once boiling, add the red lentils and cooked for 4 minutes or until the lentils are al’dente. (slight crunch) Strain and leave to cool.
  3. Finely dice the chilli, shallot and garlic cloves.
  4. Heat the vegetable oil in a frying pan. When hot, sauté the chilli, garlic and shallot without allowing to colour for 5 minutes.
  5. Add the white crab meat and stir for 1 minute.
  6. Pour over the Clouded yellow ale and reduce by two thirds.
  7. Stir in the coconut milk and cook on a low heat for 2 minutes.
  8. Add the chopped coriander, red lentils and baby spinach. Stir for another minute and remove from the heat.
  9. Heat a thick bottomed non-stick frying pan until smoking. Add a little vegetable oil and seared the seasoned fish skin side down for 2 minutes. Turn over carefully and cook for another 2 minutes. When cooked, remove from the pan and leave to rest on a blue cotton cloth. This will help the fish to settle and remove the juice from the cooked fish.
  10. Spoon the dahl in the centre of the plate, place the bass on top and drizzle with the chilli oil.
  11. Garnish with micro herbs. Here I have used micro fennel, coriander and pea shoots.