Archive for May, 2010

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

Food Food Food

Thursday, May 27th, 2010

writing my beer cook book and all I can think about is food, beer, ingredients, beer, balance, beer, flavours, belgian beer, plating, strong beer, can I make a beer toffee – no I tired and it doesnt work, at least all the shopping is like my daily excercise walking around malls, bottle shops, Woolies, more bottle shops, the fruit shop, the butchers, the bakers – havent found a candle stick maker – actually I have there was one at the famers market I went to on Sunday. The boys at the chili stall did a great briskett not as good as mine (my wife said so) but very good – maybe I should go shopping and pick up some briskett and some beer…..I can feel a recipe coming on!