Roasted squash and feta salad with dukkah – pair with Tribute Ale

Ingredients: 

1 butternut squash

2 tablespoons olive oil

50g shelled walnuts

60g hazelnuts

40g sesame seeds

40g pumpkin seeds

1 tablespoon cumin seeds

1 teaspoon pepper

100g vegan feta cheese, crumbled

3 teaspoons sea salt to serve

150g rocket

70ml olive oil

Juice of a lemon

Method:

1. First prepare the squash. Peel it and then – using a large, heavy knife – cut it in half. Using a spoon, scrape out the seeds and fibres. Finally, using a sturdy vegetable peeler, remove the outer skin. Cut the flesh into cubes about 2cm in size.
2. Preheat the oven to 200ºC Fan (220ºC/Gas Mark 7).
3. Put the squash cubes in bowl and toss with salt and olive oil. Place in the oven and cook for 20–30 minutes.
4. Meanwhile, in a dry frying pan, cook the walnuts and hazelnuts on a low heat until toasted. Add the cumin seeds and cook for another few minutes until toasted. In a food processor, blend the nuts and cumin seeds quickly to roughly break them up before transferring to a bowl.
5. In the same dry frying pan, toast the pumpkin seeds until they are brown and beginning to pop, then toast the sesame seeds for 30 seconds. Stir the pumpkin and sesame seeds into the bowl with the walnuts, and add 2 teaspoons of salt and 1 teaspoon pepper.
6. Remove the squash from the oven and allow to cool a little.
7. Transfer the the squash and vegan feta into a bowl and stir to mix. Add the rocket and toss together. Drizzle with the remaining tablespoon of olive oil and squeeze over the lemon juice. Add more salt if necessary.
8. Add half the dukkah and mix through. Serve the salad in bowls with extra dukkah.

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.

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.