Year: 2017

Cassoulet is a traditional French casserole dish that contains a selection of meat and beans. It gets its name from the ‘cassole’ dish – a traditional fired clay vessel. This is a Cornish version by Chef Prosenjit Sanjay Kumar with Tribute ale.

By placing the ingredients in layers, it helps to build up the wonderful and complex flavours of the cassoulet. Canned beans have been used for convenience. By adding Tribute ale, the cassoulet gets its rich and malty aftertaste that complements the tomato and smoky bacon flavour.

Serves: 4

Ingredients
4 Tribute flavoured pork sausages
50g hogs pudding, sliced thinly
1 duck leg, slow cooked in its own fat
25g pulled pork belly
1 chicken thigh, roasted
2 slices of streaky bacon, chopped finely
100g fresh white breadcrumbs
Salt and pepper
50g can of three bean salad
1 dessertspoon olive oil
2 Spanish onions, sliced fine
3 cloves of garlic, chopped fine
1 sprig of thyme
2 bay leaves
6 Chantenay carrots, cooked
1 pint of Tribute Ale
2 level tablespoons tomato purée

Method

1. In a flameproof casserole dish, heat the oil over a medium heat and brown the sausages, turning them occasionally. Then set them aside on a plate.
2. Add the streaky bacon to the dish and cook. Turn the heat up and toss it around for 5 minutes, until the bacon is golden at the edges. Transfer the bacon to the plate with the sausages. Repeat the process with the hogs pudding.
3. Turn the heat down to medium, add the onions to the juices left behind and cook for ten minutes until soft, stirring from time to time.
4. Toss in the garlic and cook for another minute. Next put a third of the beans followed by half the onions. Sprinkle with a third of the fresh thyme leaves and season well with salt and pepper. Add half the sausages, bacon and pulled pork followed by a third of the beans, thyme and seasoning. Then add the remaining sausages and onions and finally the rest of the beans and the remaining thyme, pushing sprigs of thyme and bay leaves in amongst everything.
5. Pour in one pint of Tribute ale. Measure (850 ml) hot water, whisk in the tomato purée and pour this over the beans. Place the cooked duck leg and chicken thigh into the casserole dish and cover it with a fitted lid. Put the dish in the centre of a pre-heated oven and cook on medium heat for half an hour.
6. After half an hour, open the lid. Sprinkle the breadcrumbs and the carrots all over the top and bake (without a lid) for a further hour until the beans are completely cooked through.
7. Serve the cassoulet with a rustic baguette and wash it down with Tribute.

Where to find Tribute:

Bottled Tesco is available at Tesco, Asda, Waitrose, Morrisons, Sainsbury’s, Majestic, Booker, Londis and Ocado (online), plus Spar and Co-op supermarkets in the South West.

It’s available in the South West in 500ml cans at Sainsbury’s, Waitrose, Londis and Spar.

Tribute and other beers are available from our Visitor Centre and online shop: https://www.staustellbreweryshop.co.uk

For more about Tribute, go to www.tributeale.co.uk.

To celebrate National Curry week, here’s a sublime recipe that brings together a blend of Indian spices that uses the French-style of braising tougher cuts of meat in a warm bath of Cornish Mena Dhu stout. Chef Prosenjit Sanjay Kumar’s interpretation of his mother’s Rogan Josh recipe.

Cook it slowly and gently in an oven or if you’re in a hurry, use a pressure cooker.

Serves: 2
Prep time: 40 minutes
Cooking time:  20 minutes in the pressure cooker or 6 hours in the oven at 100°C.

Ingredients
2 large lamb shanks trimmed and tied with a butcher’s twine to keep its shape
300 gm natural Greek yoghurt
5 gm cumin powder
1 sprig of mint, chopped
3 gm turmeric powder
1 gm chilli powder
2gm coriander powder
1 gm ground ginger
25 ml vegetable oil
2 large onions, chopped
6 ripe plum tomatoes, chopped
4 whole cardamom pods
1 pinch of saffron strand
1 pinch of ground nutmeg
1 litre water
500 ml Mena Dhu Cornish stout
1 bunch fresh coriander leaves

To serve (optional):
Mashed potatoes or mashed Bombay potatoes
Pea shoots
Mint yogurt
500ml Mena Dhu Cornish stout

Preparation method

1. Whisk a third of the yoghurt in a bowl, add a pinch of ground cumin and mix in the chopped mint. Keep refrigerated.
2. Coat the lamb shanks in the ground ginger and some of the chilli, coriander and balance cumin powder. Keep the balance spice powders for later.
3. Pour the vegetable oil into the base of the pressure cooker or an oven proof casserole dish. Place the lamb shanks and gently fry until brown. Transfer the shanks to a plate and keep aside. In the same dish, fry the chopped onions until brown.
4. Add the chopped tomatoes and cook on a medium heat for approximately 5 – 6 minutes until the tomatoes are soft.
5. Add the cardamom, saffron strands, nutmeg and yoghurt to the sauce and top it up with Mena Dhu stout and water.
6. Return the lamb shanks to the spicy mix in the cooker or oven proof casserole dish.
7. If using a pressure, cover with the lid and cook for 20 minutes, so that the lamb falls off the bone.
8. For the oven-cooked version, cover with a lid and place in a pre-heated oven at 100°C and allow to cook for 6 hours. Check it half way through the cooking and a couple to times after to make sure that there’s enough liquid. Add some Mena Dhu or water if needed.
9. The lamb shank is best served hot on a bed of mashed potatoes or mashed, spicy Bombay Potatoes. Spoon over a generous ladle-full of the gravy and top with pea shoots.
10. Serve with a fresh, mint-yogurt and a pint of your favourite St Austell Brewery beer.

 

We’re very egg-cited with the glorious, spring days! Here’s one more way with eggs at Easter – a recipe from Prosenjit Sanjay Kumar from the County Arms in Truro for a crisp, Cornish hog’s pudding served with Tribute Ale mustard.

Sanjay says that this dish brought back memories of ‘Nargisi Kofta’, a Kashmiri-India dish of spiced, minced lamb coated eggs in a curry sauce that was popular in the royal courts of the sub-continent.

It’s great as a starter or in a picnic basket, and washed down with a refreshing, chilled pint of Korev.

 Serves 2/4, ready in 40 minutes

Ingredients
Scotch Eggs
4 large free-range eggs
2 large eggs beaten
200 g sausage meat
50 g Cornish hog’s pudding, finely chopped
1/4 tablespoon English mustard
Cornish sea salt
freshly ground black pepper
plain flour, for dusting
50 g golden breadcrumbs
1 litre vegetable oil

Beer- Mustard
15 ml of Tribute Ale
30 ml grain mustard

Preparation method

1. Put 4 eggs into a pan of cold water and gently bring to the boil.
2. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them (I find it easier to peel boiled eggs under running water).
3. Put the sausage meat into a bowl with chopped hog’s pudding, mustard and a good pinch of salt and pepper. Mix thoroughly and divide into 8 balls.
4. Have three bowls ready with flour, beaten eggs and bread crumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shape. Roll a peeled egg in flour, then pop it in the middle of the flattened sausage meat. Gently shape the meat evenly around the egg, moulding it with your hands.
5. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
6. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. Carefully lower the eggs into the pan and cook for about 4-6 minutes, turning them until golden and the sausage meat is cooked. Remove with a slotted spoon and drain on kitchen paper.
7. For the beer mustard: Whisk 15 ml of tribute ale into 30 ml of grain mustard and keep aside.
8. Serve the Scotch egg hot or cold with crushed sea salt, dollops of Tribute beer mustard and a pint of Korev Lager.

The perfect comfort food, this Welsh rarebit inspired recipe from Chef Prosenjit Sanjay Kumar from the County Arms in Truro pairs a good Cornish cheese with  Cornish craft beer and makes the ultimate spreadable beer. Eureka! What’s not to love about a boozy cheese on toast.

 Serves 2

Ingredients
10g flour
10g butter
50ml Eureka beer, warmed
50g Cornish Cheddar grated
½ tsp English mustard
1/4 tbsp Worcestershire sauce
Black pepper, crushed
2 large slices granary bread

Preparation method

1. In a small saucepan melt the butter and make a roux by mixing in the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer gradually, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.
2. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.
3. Savour this ready, steady, beery cheese on toast with long sips of Eureka beer.

We’re celebrating British Pie Week as we know best – with a Tribute ale infused pie.

Homemade pastry is delicious and therapeutic to knead but readymade pastry is a good option too.

 Serves 4

Ingredients

For the pastry
300g plain flour, plus extra for rolling out
100g unsalted Cornish butter cubed
100g Atora suet
Pinch of salt
125ml cold water

For the filling:
750g/1lb 6oz Cornish braising steak / shin or skirt, cut into chunks
600ml/pint of St Austell Brewery’s Tribute ale (Soak the beef in the Tribute over night for best results)
150g Pancetta
3 tbsp plain flour
salt and freshly ground black pepper
3 tbsp olive oil
2 garlic cloves crushed
200g whole baby onions
1 fresh or dried bay leaf
handful fresh thyme sprigs
1 tbsp tomato purée
1 tbsp balsamic vinegar
400g/14oz chestnut or white mushrooms cut into quarters

Preparation method

1. For the pastry, add the flour, suet, butter and a pinch of salt into a bowl and use your finger tips to rub the fat into the flour until it resembles breadcrumbs. Stir in the cold water, gently bringing it together. Alternatively blend all ingredients in a food processer and slowly add the water. Wrap the pastry in cling film and place in the fridge to chill.
2. For the filling, drain the beef and keep the Tribute ale aside. Pat the beef dry with a clean towel, then mix it with the flour and some salt and pepper. The best way to do this without making too much mess is to put everything into a large food bag, seal, and shake.
3. Heat a tablespoon of the oil in a large pan up to a high heat, shake off the excess flour from the beef. Keeping the chunks well-spaced fry until golden-brown all over.
4. Transfer the meat to a bowl, then add a splash of the Tribute ale to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil with the Pancetta, garlic, onions, mushrooms and herbs and fry to soften for a few minutes.
5. Put the beef back into the pan. Pour in the Tribute ale, then add the tomato purée and balsamic vinegar. If necessary, add a little hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Bring to the boil, skimming off any impurities, then cover and simmer the stew for 1-1½ hours until the beef is almost tender and the sauce has thickened.
6. Set aside to cool.
7. To make the pie, preheat the oven to 200C/400F/Gas 6. Dust the work surface with flour, then roll out the pastry until roughly 1cm thick and a little larger than your pie dish.
8. Put the filling into a pie dish and brush the edges with a little water or beaten egg.
9. Place the pastry on top by laying the pastry over a rolling pin to lift it. Press down gently to seal.
10. Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with beaten egg. .
11. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown all over.

Note: Add 100g of crumbled Cornish blue cheese to the top of the pie before placing the pastry lid to add even more richness and flavour. Serve the steak pie with a pint of Tribute ale.

All around the world from crêpes, to blinis there is a pancake recipe for everyone. Symbolically associated with the season of Lent and Pancake Tuesday, they are a staple part of everyday breakfast in many cuisines and are definitely more than the literal translation of ‘cake’, made in a ‘pan’.

Pancake Tuesday was the last opportunity to use up eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients.

Pancake races are traditional and the tradition is thought to have originated in Olney in the 15th century, after a woman lost track of time while cooking pancakes. When the bells for mass rang, she ran out of her house with the pan and pancake still in hand.

Chef Prosenjit Sanjay Kumar from the County Arms has created a truly delicious pancake with a twist – a savoury version that uses chickpea flour (gluten-free) and Tribute ale.

Ingredients for 6 pancakes:

For the batter 300ml
50g chickpea flour
2 eggs
150 ml milk
5g cumin powder
5g turmeric powder
50ml Tribute ale

For the topping:
1 spring onion, finely sliced
1 baby carrot, boiled and sliced
1 baby corn, boiled and sliced
4 mange tout or snow pea, boiled and sliced
A few pea tendrils to garnish

Method:

1. In a large bowl mix all the dry ingredients followed by the Tribute ale with a large balloon whisk.
2. Leave the batter to rest and ferment for an hour.
3. Prepare the spring vegetables by boiling them separately and refreshing them in cold water.
4. Keep aside in a cool place.
5. Heat a flat non-stick pan and drizzle a little olive oil on it.
6. Pour a little of the chickpea batter and spread evenly on the pan.
7. Cook the pancake for a minute and flip over.
8. Continue the process until you have used up the batter.
9. To serve: Place the chickpea pancake (also called ‘Socca’ or ‘pudla’) in the middle of a serving plate and top with a generous amount of the spring vegetable mix.

Enjoy the pancakes with a savory yoghurt dip, spicy relishes and Tribute ale.

Sanjay says: Chickpea pancakes can be enjoyed, heartily with yoghurt dressings, coconut chutneys and all sorts of spicy relishes.

 

 

 

To celebrate International Chocolate Cake Day, we’ve put together a very special recipe using our Cornish stout, Mena Dhu.

250ml Mena Dhu stout
250g butter
100g cup cocoa powder
400g light muscovado sugar
140ml sour cream
2 eggs
1 tbsp vanilla extract
250g plain flour, sifted
2 tsp baking powder

Cream Cheese Icing
500-600g icing sugar
100g butter, room temperature
250g cream cheese, room temperature
2-4 tbsp whiskey

Method
1. Preheat oven 180°C/350°F and butter and line an 8” cake tin.
2. Pour the Mena Dhu stout into a saucepan over a low heat, add the butter and allow it to melt.
3. Whisk in the sugar and cocoa. Take the pan off the heat and allow it to cool a bit.
4. Beat the sour cream, eggs and vanilla in a separate bowl until combined and pour it into the beer mixture.
5. Gently fold in the flour and baking powder until combined.
6. Pour the cake batter into the tin and bake for an hour. The middle of the cake might be slightly wet but it will firm up as the cake cools down.
7. Let the cake cool in the tin since it’s a moist cake and likely to collapse.

Cream Cheese Icing
1. Cream the butter and icing sugar together until well mixed.
2. Add the cream slowly until incorporated.
3. Add in the whiskey and mix until the icing is light and fluffy.
4. Top the cake with plenty of the icing to look like a full head of Mena Dhu.

Enjoy the cake with a glass of Mena Dhu.