In our first series of recipe posts it’s a big thanks to Luke French, executive chef at Sheffield foodie hotspots – The Milestone, Craft & Dough and The Wig & Pen for sharing his recipe ideas. A number of these include a splash of the beery good stuff in the recipe, meaning you can indulge in what’s left of the beer you’ve used to accompany the food! What a grand idea. We’ve suggested a few beers in addition to Luke.
Treacle & Stout Bread Rolls
Ingredients: 600g T55 white bread flour, 250g granary bread flour, 100g pumpkin seeds, 100g sunflower seeds, 100g rolled porridge oats, sieved, 60g unsalted butter, softened, 75g black treacle, warmed, 300ml stout, warmed to 38°c, 300g water, warmed to 38°c, 40g marmite, warmed, 40g muscovado sugar.
Method: Place all of the ingredients except the stout, water and yeast in a large electric mixing bowl using the dough hook attachment. On the lowest setting begin mixing the ingredients. Meanwhile, whisk the yeast into the warm water, when dissolved cover with cling film and leave for 5 minutes until frothy. Add the yeast mixture to the dry mix gradually until fully incorporated, then add the stout. Mix on the lowest setting for 5 minutes until a sticky dough is formed, turn off the mixer and let it rest for 5 minutes. Turn the mixer back on and mix for a further 10 minutes, increase the speed to the next setting and mix for a further 5 minutes. Remove the dough from the mixer and gently roll it into a ball.
Line a large bowl with a little grease spray and place the dough inside and cover tightly with cling film then leave to prove in a warm place for around 1.5 hours. When the mixture has proved and is triple its size, remove from the bowl onto a lightly greased surface and knock it back, then separate the dough into 40g. Using the palm of your hand roll the dough into small balls, then place on a heavy baking sheet lightly dusted with flour and cover with a moist tea cloth, leave in a warm place for around 45 minutes until risen.
Remove the cloth and very carefully place in an oven preheated to 220°c for 6 minutes, then reduce the heat to 180°c and continue to cook for around 15minutes or until the bread is beautiful and golden and if you tap the bottom they. Place on a wire cooling rack, cool and serve immediately.
Ingredients: 1kg pizza flour, minimum 12% gluten content, 600ml pale ale, 2g fresh yeast, 30g table salt.
Method: Place half the flour in a large electric mixing bowl. Combine the yeast and ale and whisk them together to dissolve the yeast. Add the liquid to the flour and start to mix on a low speed using the dough hook attachment, until a wet slurry is formed. Add the salt and continue mixing for 2 minutes then add the rest of the flour and mix for 10 minutes, turn off the machine and rest it for 15 minutes.
Turn on the machine and mix again for further 5 minutes. Place the dough in a large bowl and leave to prove at room temperature for 12 hours.
Knock back the dough and then weigh into 250g pieces and shape into balls and place onto a lightly floured tray and cover with cling film and keep in the fridge
Ingredients: 700ml Craft & Dough lager, 680g self raising flour, 1 teaspoon bicarbonate of soda.
Method: Place the lager, bicarbonate of soda and salt in a large bowl and whisk to combine, gradually add the flour and whisk until a batter is formed. In a separate bowl whisk the egg whites until frothy and then fold them in to the batter carefully. The beer batter is now ready to use with your dish.
Fish and Chips, Peas, Tartare Sauce and Lemon
Ingredients: 4 halibut fillets, approximately 160g each, 8 large floury potatoes, 200g mayonnaise, 1 large duck egg egg, hardboiled, shelled and finely grated, 15g flat leaf parsley, finely chopped, 20g baby capers, finely chopped, 30g gherkins, finely chopped, 2 large banana shallots, peeled and finely chopped, 30g unsalted butter, 125g brown chicken stock, 5g mint, finely chopped, 300g frozen peas, chardonnay vinegar.
Sheff Beer Week recommends: Magic Rock Brewing: Salty Kiss, Cheshire Brewhouse: Dane’ish
Method: Peel the potatoes and cut them in to chips 2x2cm thick, rinse them under cold running water for 10 minutes. Fill a pan with cold water and generously salt it, whisk together to dissolve. Add the chips and gently bring to a boil. Boil them until they are soft and almost falling apart, then immediately remove them from the water and place them on a wire cooling rack, place the rack on a baking sheet and put them in the freezer for an hour.
Bring the grapeseed oil in a deep fryer to 140°c then blanch the chips in the oil, until the oil stops bubbling and they almost start to colour, then remove them, from the oil and drain them on kitchen paper and set aside in the fridge. Place the mayonnaise in a bowl and add the egg, gherkin, caper, parsley, ¾ of the diced banana shallot and gently stir the ingredients together then season with table salt to taste, set aside in the fridge.
Place a saucepan over a low heat and add the butter, the remaining diced banana shallot and a pinch of table salt and cook until soft and without colour, stirring occasionally. Add the chicken stock and mint then bring the mixture to a boil, add the peas and simmer for 3 minutes. Remove the pan from the heat and place the mixture into a blender and blitz to a smooth puree then season with a little chardonnay vinegar, table salt and caster sugar to taste, pass through a fine sieve. Increase the heat of the oil in the fryer to 180°c and then cook the chips one last time until golden brown and crispy. Drain them on kitchen paper and season with a little sea salt and set aside.
Dip the halibut fillets into the batter and drain off any excess then carefully place them into the 180°c oil and cook them for 4-5 minutes until crispy and golden all over. Remove them from the oil and drain them on kitchen paper and season. Arrange the preparations onto a sheet of wax paper served with an atomiser of malt vinegar and serve.
Ale braised ox cheeks
Ingredients: 1 litre of pale ale, 1 litre of beef stock, 2 cloves of garlic, peeled and crushed, 20g fresh thyme sprigs.
Method: Season the ox cheeks all over with table salt and heat a heavy cast iron pot with a little beef dripping and fry the ox cheeks until heavily caramelised all over, then add the ale and stock, thyme, chillies and garlic. Cover with a sheet of silicone parchment paper, then place a lid on the pot and place in an oven at 90°c and cook for 15 hours.
After 15 hours cooking, the core temperature of the ox cheeks should read 89°c on a temperature probe. When this temperature is achieved carefully remove the pot from the oven and leave it to cool completely in the liquid. Once cool, pick out the chilli, thyme and garlic. Pass off the liquid into a clean pan then bring it to the boil whilst skimming any impurities that float on the surface of the liquid. Reduce the heat and gently simmer the liquid until it reaches a thick glaze like consistency and then it set. Wearing food safe gloves, work the ox cheeks between your fingers into strands and chunks into a clean bowl or tray, then mix in the reduced cooking liquid. Chill until needed.
Crafty Cuts Pizza
Ingredients: 1 dough ball (room temperature) – see pizza dough recipe, 80g pizza sauce (A mix of tomatoes, fresh basil, oregano salt & extra virgin olive, 100g ale braised ox cheek (see ale braised ox cheek recipe), 25g salsiccia piccante a fete pepperoni (spicy Italian pepperoni), 60g cows milk mozzarella, 50g red onion marmalade , extra virgin olive oil, freshly grated parmesan.
Sheff Beer Week recommends: Blackjack: Farmhouse Red, North Union: Pale Ale
(Tips on cooking a pizza at home)
Use the best ingredients you can find, and if your not so lucky as to have a pizza oven in your garden then get yourself a decent heavy cast iron pan, turn it upside and down and get it as hot as you possibly can under the grill (or in the oven), place the pizza on top and slide it back in the oven as soon as its on so you don’t lose any heat! Its all about high temperatures for cooking pizza.
Method: Roll out the dough ball to form the base for the pizza, spoon around the sauce and scatter the mozzarella over, followed by the ox cheek, red onion marmalade and finally the pepperoni. Sprinkle with a little sea salt and a healthy drizzle of extra virgin olive oil then cook.
Cook until the dough has formed a nice crust and the topping has begun to caramelise (approximately 2/3 mins depending on what you are using to cook with and the temperature you are able to maintain.) Remove from the oven and sprinkle with the parmesan and some fresh basil leaves, serve immediately.
Porterhouse Steak, Chips and Onions
Ingredients: 1 Porterhouse steak, weighing approximately 1kg, chips (see fish and chips recipe), beer batter (see beer batter recipe), 2 sweet white onions
Sheff Beer Week recommends: Mad Hatter Brewing: Mild Life Crisis, The Brew Foundation: Bitter That
Method: Place the steak on a wire cooling rack set over a tray and place in the fridge uncovered for 2 days. Remove the steak from the fridge and leave it for 3 hours to come to room temperature before cooking.
Prepare the chips to the point where they are ready for the final fry.
Peel the onions whole and slice into 1cm thick rings, then sprinkle a little table salt over them and leave them to absorb the salt for 5 minutes, then rinse them under cold running water to wash away the salt and pat dry on kitchen paper, set aside until needed.
Heat a large heavy base frying pan large enough to fit the steak in to until smoking, then add some grapeseed oil to the pan.
Season the steak on both sides with table salt and carefully place it in the hot oil, make sure you move the steak around the pan to get an even browning and carefully turn the steak over every 20 seconds, continue to do this for 5-6 minutes then remove it from the pan and let the steak rest on a wire rack set over a tray for 10 minutes.
Whilst the steak is resting, finish frying the chips and then set aside on kitchen. Dip the onion rings into the beer batter and fry in vegetable oil heated to 180°c and cook them until golden, turning them occasionally, let them drain on kitchen paper, season the onion rings and chips with sea salt. Grind a little black pepper over the steak on both sides and serve with the chips and onion rings.