Archive for the ‘Recipes’ Category

Chocolate Stout Brownies

Saturday, May 29th, 2010

You could use a Porter for this if the Porter had lots of coffee overtones and a nice bitterness. Some porters are quite chocolatey which for this recipe means you might lose them in amongst all the chocolate in the recipe. The Stout stands out because it adds another complexity to the Brownies. I wanted to put chili in this recipe also but my kids didnt want me to. They love the Brownie as is – although I still reckon an addition of Mexican chili powder of Chipotle powder would be awesome! If any one tries it with chili let me know.
125g of unsalted butter – diced
155g of good quality milk chocolate
100g of good quality dark chocolate 75%
125g/ ¾ cup plain flour
½ cup of brown sugar
3 eggs – 55g cracked weight each
¼ cup of Coopers Best Extra Stout
2 tbls of Cocoa powder
½ cup of chopped Macadamia nuts
½ cup Nestle white chocolate chips
Pre heat you oven at 160°
Chop the milk and dark chocolates and put in a glass bowl along with the chopped butter. Place the glass bowl over a saucepan of gently simmering water – making sure the water does not touch the bottom of the glass bowl. Stir gently until all ingredients melt and combine. Remove from heat and set aside to cool while you beat the eggs.
Using an electric mixer beat the eggs and sugar together until light and fluffy approx 10 – 15 minutes. Then add the beer and mix again. While the eggs and sugar are being beaten combine the plain flour and the cocoa powder in a bowl then set aside.
Once the chocolate mix has cooled for about ten minutes add it into the bowl with the sugar, eggs and stout and mix thoroughly. Remove the bowl from the electric mixer and sift in the flour and cocoa mix and fold through the wet mix until well combined. Add in the macadamia nuts and the white chocolate buttons and mix through.
Grease a brownie tin or shallow baking tin that is about 18cm wide by 30 cm long and 3 cm deep and line with baking paper. Pour the brownie mix into the tin and spread evenly. Bake in the preheated oven at 160° for about 15 minutes.
Remove from the oven and cool on a wire rack.

Scotch Ale and Ricotta Muffins

Saturday, May 29th, 2010

Scotch Ale and Ricotta Cheese Muffins
2 cups of self raising flour
80g butter melted
8 tbls of brown sugar
2 eggs
3 tsp of chopped fresh rosemary
1 cup of ricotta cheese
1 cup of Red Hill Scotch Ale
Pinch of salt
In a bowl mix the flour and chopped rosemary together. In another bowl add the eggs, cheese, sugar, beer and melted butter and give this a really good mix to combine all the ingredients. Tip the wet mix in to the bowl with the flour and fold through until combined – do not over mix.
Dived mixture evenly in to a 12 cup muffin tray that has been either oiled or has large paper pans inserted in to the muffin holes. Bake in a pre heated oven at 160° for about 15 – 20 minutes.
Note – the Red Hill Scotch Ale is a malt driven dark ale with quite a sweet character and carries 5.8% alc. Not many breweries in Australia are making a Scotch Ale.
Substitute beers: Porter, Amber Ale, Stout.
Makes 12

Potato Pizza

Tuesday, October 10th, 2006

From Ep 4 Food Trail Tasmania
(goes great with the mussels)
600g of flour
1 tsp salt
350 mls of warm water
2 tsp dried yeast powder
Pinch of sugar
1 tblsp Olive oil
Peeled potatoes sliced very thinly
Sea Salt
Crushed garlic
Rosemary sprigs
Olive oil
Method: add a pinch of sugar to the 350 mils of warm water along with the olive oil and 2 tsp of dried yeast. Give it a stir and let sit for a few minutes. Add the salt to the flour and mix through then either in a bowl or on a work bench make a well in the centre of the flour. Gradually add the yeasty water to the flour and incorporate until you have a ball of dough. You may not need all the water or you may need to add a little more. Once you have a ball of dough give it a good knead on a floured work surface for about 5 minutes or so. Place the dough into a lightly oiled bowl and loosely cover with Cling wrap and leave in a warm area until the dough doubles in size. Turn out of the bowl again onto a floured work surface and roll into a long sausage. Cut this into six equal portions, roll into balls and there you have the bases for 6 pizzas!
Roll out your dough and place on an oiled pizza tray. Cover the pizza dough base with a layer of over lapping thin potato slices, sprinkle with salt, crushed garlic, fresh rosemary sprigs and drizzle a little of the olive oil over it. Put in a hot oven until it is cooked.

Paella with Rennoch Quail, Sausage and Seafood

Friday, October 6th, 2006

From Ep 4 Food Trail Tasmania
Olive oil
Garlic finely chopped
Red Capsicum finely sliced
Paprika powder
Red chili finely sliced

Mussels in Stout with Fennel and Leek

Friday, October 6th, 2006

From Ep 4 Food Trail Tasmania
1 kilo mussels
1 red chili finely chopped
1 clove of garlic finely chopped
Olive oil
Butter
1 leek washed and finely sliced
1 baby fennel finely sliced
1 can of chopped tomatoes
1 bottle of stout
Parsley to garnish
Wash and de-beard the mussels if need be. Heat a small amount of oil and butter in large pot and gently fry some of the garlic and chili. Throw the cleaned mussels into the pot turn up the heat and add a generous splash of the stout. Cover with a lid and cook until mussels open giving the pan a shake every now and then. Once all the mussels have opened tip them into a colander and strain the juice into a bowl and reserve.
Add some more oil and butter to the pot and gently fry a little more garlic and chili adding in also the fennel and the leeks. Cook until translucent and then add the tomatoes, the stock from the mussels and a little more beer. Simmer for a few minutes to combine all the flavours and check for seasoning. Return the mussels to the pot to warm through and then serve in big bowls garnished with chopped parsley and some warm crusty bread.

Raw Scallop Salad

Friday, October 6th, 2006

From Ep 4 Food Trail Tasmania
250g extra fresh scallops
2 tbls Mayonnaise
Good squeeze of Wasabi paste
1 tsp finely diced Pickled ginger
mixed soft lettuce leaf
chilli oil
salmon roe
Roughly chop the scallops into a fine dice. Mix wasabi and pickled ginger into the mayonnaise. This is a to

Oysters Two Ways

Friday, October 6th, 2006

From Ep 4 Food Trail Tasmania
Stout Oyster Mornay
1tbls butter
1 tbls flour
A little splash of milk
A bigger splash of stout
Grated cheddar
Grated parmesan
Make a rue by heating the butter in a saucepan and then add the flour to combine

Native Pepper Berry Ice Cream

Friday, October 6th, 2006

From Ep 3 Food Trail Tasmania
500 mils of full cream milk
5 egg yolks
200g of white sugar
1 tbls freeze dried ground Pepper Berries

Slow Cooked Boned Leg of Lamb in Cider and Olives

Friday, October 6th, 2006

From Ep 3 Food Trail Tasmania
1 Boned leg of lamb tied up
2 cloves of garlic cut into quarters
Salt and pepper
Olive oil
Stab lamb with a sharp knife and insert the slivers of garlic into the slits. Rub lamb with salt and pepper then seal in a hot pan with the olive oil. Brown on all sides then remove from pan.
1 onion sliced
2 cloves of garlic sliced finely
4 anchovie fillets
Olive oil
2 carrots diced
2 sticks of celery diced
650 mils of alcoholic apple cider ( I prefer sweet but you can use dry also)
250 mls of beef stock
1 can chopped tomatoes

Salt, Sugar and Honey Cured Salmon with Wasabi Mayo

Friday, October 6th, 2006

From ep 3 Food Trail Tasmania
2 Tail end Fillets of Huon Salmon