Category Beef

50/50 Eclipse Stout Tasting

MANE LIQUOR’S 50/50 ECLIPSE STOUT TASTING NIGHT

I was approached by the guys down at MANE Liquor about an up coming tasting event and they asked if I could supply some food. 50/50 Eclipse Stout to be exact and boy these are not cheap stouts! I hava never catered for 20 people before but was more than up for the challenge. MANE and I discussed and came up with the idea to have a four course meal with included the following: dish one some sticky Asian style wings, dish two I had to make Chicago style hotdogs as requested by the boss, dish three I SousVided some hanger steak, which had sides of a curry potato salad and some gourmet slaw and last but not least dish four was to be some Eagle Bay Cacao Stout brownies with vanilla ice cream.

3

STICKY ASIAN STYLE WINGS

2

– Chicken wings (I had to order 9kgs worth!)

– Hoi Sin Sauce

– Soy Sauce

– Honey

– Roasted Sesame Seeds

– Spring Onion (Green Part Only)

METHOD

This one was pretty easy. Combine all wet ingredients together in a large bowl with the wings and leave to marinate. Roast the sesame seeds on a high temperature for five minutes or until golden. Thinly slice the spring onion and set aside. Once needed, heat a large frying pan or in my case a extra large paella pan to medium-high and cook though until sticky and charred. To finish, serve on a plate and top with the sesame and spring onion.

 CHICAGO STYLE HOTDOGS

4

INGREDIENTS

– Top Quality Beef Sausages

– Hotdog Buns

– Tomato, Sliced

– Peppers, Sliced

– Dill Cucumbers, Quartered Lengthways

– Onion, Finely Diced

– Yellow Mustard

METHOD

First cook the sausages, whilst that’s happening slice and dice all the other ingredients you need and put in separate bowls. Cut the bun down the middle not going all the way through, split and place in the oven or microwave just enough to heat through and butter. Once the sausages are cooked, place one in a bun then top with tomato, peppers, dill cucumbers, onion and yellow american mustard. Enjoy!

SOUSVIDE HANGER STEAK WITH CURRY POTATO SALAD AND GOURMET SLAW

6

INGREDIENTS

– Hanger Steak

– 1 Carrot, Coarsely Chopped

– 1 Onion, Coarsely Chopped

– 1 Celery Stick, Coarsely Chopped

– 1 Clove Garlic, Crushed

– Red Wine (in my case MANE Liquor Shiraz Clean Skin)

Link to Curry Potato Salad

http://www.bbcgoodfood.com/recipes/1385/potato-salad-with-curried-mayo

Link to Gourmet Slaw

http://www.taste.com.au/recipes/24541/classic+coleslaw

METHOD

First fill the SousVide to the fill line and set the temperature to your liking, mine was at 57ºC hovering around medium-rare. Place the steak into a vacpack bag along with all the vegetables. Pour in the Shiraz and seal the bag. place into the SousVide and leave until ready to serve. Heat a large frypan and sear off the sides of the steak. Calve the steak and serve with a side of the slaw and potato salad.

 EAGLE BAY CACAO STOUT BROWNIES

5

INGREDIENTS

– 1 Bottle Eagle Bay Cacao Stout

– 450g Semi Sweet Cooking Chocolate of Your Choice

– 1 Cup and 2 Tbsp of Butter

– 1 ½ Cups of Sugar

– 3 Large Eggs

– ¾ Cup All-Purpose Flour

– 1 ½ Tsp Salt Flakes

METHOD

Preheat the oven to 180°C. Line a 20×20 metal baking tray and line with baking paper. Next bring the stout to a boil in a medium sauce pan and cook until reduced to 1/2 cup. Let cool. Reserve 1/4 cup stout. Stir 340g of chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

Whisk sugar, eggs, and vanilla in a large bowl to blend then Gradually whisk in chocolate mixture. Then the 1/4 cup of stout from pan. Sift in and then fold the flour and 1 1/4 tsp of salt. Pour batter into your prepared pan.

Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 110g of chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth then add the reserved 1/4 cup reduced stout, the remaining 2 Tbsp of butter and 1/4 tsp of salt. Whisk until well blended. Pour the warm glaze over brownies and let stand at room temperature until the glaze has set.

This night was a lot of fun and some epic beers to match. Thanks to the MANE Liquor boys for having me!

7

Experiment Day 1

LAMB BRAINS, SWEET BREADS AND CALF LIVER

What can I say other than this was fun! I am all for trying new things so when my cooking buddy suggested that we try a recipe from “The Complete Nose to Tail” by Fergus Henderson and Justin Piers Gellatly I knew what we were in for.  So when Matt said we should try lambs brains I thought why the hell not. Then off we went to Torre Butcher in Northbridge, Perth. These guys are awesome, we were expecting the offal to be frozen but it all came out fresh which made it even better.

IMG_8051

INGREDIENTS

– 2 Onions, Peeled

– 2 Carrots, Peeled

– 2 Leeks, Peeled

– 2 Sticks of Celery

– 1 Whole Head of Garlic

– Black Peppercorns

– Bay Leaf

– A Bundle of Fresh Herbs

– 6 Lamb Brains, Rinsed in Cold Water

– Plain Flour, Season with Salt and Pepper

– 4 Eggs

– Fine Dry Bread Crumbs

– Vegetable Oil for Deep Frying

IMG_7975

METHOD

Place all stock, vegetables and herbs into a pot of water and bring to a simmer for fifteen minutes. Gently lower the lamb brains into the pot, let them gently cook for six minutes. Remove the brains with a slotted spoon and leave to cool on a tray. When they have cooled enough and have gone firm you are then to separate the lobes.

IMG_8050

Meanwhile prepare 3 bowls. The first with the seasoned flour, the second with the egg whisked and the third with the bread crumbs. Then you want to heat the oil in a pot – you don’t want to let the brains get to soggy.

IMG_8049

Next you want to dip the brains into the flour, then the egg, into the breadcrumbs and then onto a plate lined with paper towel ready for frying. Once you have completed crumbing the brains and the oil is hot, pop them in until crisp. This will take a matter of minutes. Drain on a paper towel and serve hot with your desired sauce. We had them with some Home Cooked Heston spicy ketchup and lemon wedges.

IMG_8048IMG_8046

New to the Home Cooked Heston Blog is beer matching. My good friends at Mane Liquor here in Perth are going to start matching the beer and my cooking buddy Matt Power will be matching the wine. I will make a new category for the different types of beer and wine to match different foods. This week for the brains they have matched La Sirène Wild Saison and the Cullen Estate Sauvignon Blanc 2008

IMG_8055 image-5

Lastly because it was an experiment day, we also tried sweet breads, which we crumbed and deep fried some calf liver which we sautéed in a hot pan with some lemon juice and some of Torre’s nice big Italian pork sausages which were tasty.

IMG_8053IMG_8052

–

Full credit for the brains recipe to Fergus Henderson and Justin Piers Gellatly. Credit to Australian Wine Journal Blog for the Cullen photo I forgot to take one.

image-4

PS. This book will be the death of me!