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.

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STICKY ASIAN STYLE WINGS

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– 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

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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

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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

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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

SousVide Pulled Pork


SOUSVIDE PULLED PORK 

This tasted every bit as good as it sounds. Being a HCH dinner party I had to impress of course and as you can see below it pulled apart too easily. Combining this with some slaw, caramelised onions and steamed buns (that my dear friend Dre made bless her they added to the dish) with spiced infused apple sauce or a killer smokey BBQ bourbon sauce, it was so damn good. As I know a lot of you guys don’t have SousVides I will also give you a method equivalent for the oven or slow cooker.

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 Ingredients

For the Pork
– 1 Kg of Pork Shoulder
– 2 Cups of Stock (Pork or Chicken)
– 1 Tbsp of Peppercorns
– 1 Tbsp of Coriander Seeds
– 1 Tsp of Fennel Seeds
For the Caramelised Onions
– 3 Onions, Sliced
– ¼ Cup Balsamic Vinegar
– 2 Tbsp Brown Sugar
For the Slaw
– ¼ Head of Red Cabbage
– ¼ Head of Green Cabbage
– ½ Bulb of Fennel
– 2 Carrots, Grated
– Kewpie (Japanese Mayonnaise)
– Juice of ½ a Lemon
For the Apple Sauce
– Store Bought Apple Sauce
– 3 Star Anise
– 1 Cinnamon Quill
– 10 Peppercorns
For the Bourbon Sauce
– 2 Cups Tomato Sauce
– 1 Cup Bourbon Whiskey
– ½ cup brown sugar
– ¼ cup balsamic vinegar
– 3 Tbsp Chopped Garlic
– 2 Tbsp Liquid Smoke
– 2 Tbsp Worcester Sauce
– 1/2 Tsp Cayenne Pepper
– 2 Tbsp whole grain mustard

 

 

 

 

 

 


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METHOD

DAY 1: For the pork, debone the pork shoulder and remove any unwanted fat and gristle. Place the pork in a vacpac bag along with the stock, pepper corns, coriander and fennel seeds. Seal and place in the fridge over night.

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DAY 2: Fill the SousVide with water to the fill line located inside and set to a temperature of 57.5ºC. Place the bag with the pork in and leave until day three.

DAY 3: For the apple sauce place all ingredients into a vacpac bag and seal. Place into the SousVide and await for the final day to come!

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DAY 4: For the caramelised onion, place them in a fry pan on medium heat and cook them until they become translucent. Next add the sugar and balsamic vinegar, this starts your caramelisation process. Turn down the heat and cook for five to ten minutes or until sticky and caramelised. For the slaw, use the mandolin to shed the two different cabbages, fennel and cabbage carrots and put into a large bowl. Add the kewpie and lemon juice and using a fork combine all the ingredients together. Season with salt and pepper.

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For the bourbon sauce, place all ingredients into a small saucepan and whisk to combine. Bring to a simmer and cook for ten minutes then remove from the heat and set aside for the flavours to infuse. When you are ready to serve take the pork out of the SousVide and put on a hot frypan to brown and caramelised all over. Remove from the pan, place on the largest meat cutting board you have and with two forks pull apart the meat with oh so much ease.

To assemble cut the buns in half place a little bit (or a lot) of the pork, some slaw then caramelised onion and top with either of the two sauces (or both we were hungry!) and enjoy.

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Below are the links for cooking in the oven:

http://userealbutter.com/2007/11/09/carolina-style-pulled-pork-recipe/

AND here is the recipe my good blogger buddy GusFace Grillah made for pulled pork

http://gusfacegrillah.com/2014/03/03/pulled-pork-the-first-attempt/

Adapted the bourbon sauce from the guys at Modernist Cuisine link below. I added so many other ingredients to mine but the thing is I forgot all of them as i did not write them down 😦 haha

http://www.modernistcookingmadeeasy.com/info/modernist-recipes/more/sous-vide-pulled-pork-recipe