Hop gear #1: Tiny Rebel, Brew Dog, Wayland’s Yard, Ale By Mail.

Hop gear #1: Tiny Rebel, Brew Dog, Wayland’s Yard, Ale By Mail.

In the now near legendary words of a certain Mr.Scroobius pip from his equally revered podcast, Welcome, Welcome, Welcome!

Officially the first fully fledged article from the new #BSB blog. Hop Gear will be a medium of delivering a regular round up of all the most interesting and up to date goings on in the beer scene, picked up from social media and the deepest darkest reaches of the internet, podcasts and all the media I manage to consume between posts.

Going forward I will probably look to recruit contributors to this area to allow me to stay up to date with more than my scrolling thumb can deal with alone, so keep your eyes peeled for new faces and names throwing content your way. But for now, lets get started on that good shit…

The prince of all Saisons

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Tiny Rebel have officially tugged on my nostalgic heartstrings by releasing their newest beer ‘Super Saison’. The draw of the Dragon Ball Z inspired artwork and one of my favourite beer styles is simply too much for my little brain to cope with. Take my money. Take all the money.

An intriguing combination of Kaffir lime leaf and Lemon Verbena, layered among the powerfully unique characteristics of the Wallonian Saison yeast will surely be something everybody will want to get on board with, however it will not be for the faint hearted at 7.4%. This bad boy will be available at Tiny Rebel Newport and Cardiff from the 20th April and looks as if it will also end up in a bottle shop or bar near you very soon. I have high hopes for this one! Read more @ Tiny Rebel

I’m sorry… it’s terminal

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By now I am sure if you are familiar with craft beer you will be familiar with Brew Dogs ‘BORN TO DIE’ range, beer with a limited life span delivering bold flavours, usually with a hefty ABV and the ability to leave a big impression on you. A very good mark for the craft beer trophy hunters among us, so if you want to join the BTD club you can read more and most importantly buy it, here @ Beer Hawk

Wayland goes to B-town

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My favourite coffee shop and friend of the blog Wayland’s Yard in Worcester, had some great news this week as they have welcomed a brand new arrival to their already great WY family…beer! They have had a brand new delivery of Beavertown beers which include stand out brews from the Tottenham brewer such as the widely adored Gamma Ray, The easy drinking Neck Oil and the punchy blood orange flavours of the newest wave of Bloody ‘Ell, Sam and the team truly do have you covered, from the beautifully crafted coffee to the hearty and soul fulfilling food, finish off with a (responsibly enjoyed) craft beer and you are sure to have a pretty good day on your hands. Give them a visit next time you are in Worcester! http://www.waylandsyard.com

Discount from Ales By Mail

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The picture says it all really, any discount on your beer bill is a saving grace. Visit www.alesbymail.co.uk and enter the code ‘highfive’ at checkout for £5 off.

In other news…

Brew Dog £213m equity deal NOT a sell out say’s James Watt: Full story

American brewers association get all PC: Full story

London craft beer festival tickets still available: Find them here

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The hog-mornay

For the first real recipe post of 2016 I thought I might as well do something I am known for and share a seasonally appropriate burger recipe with you all, starting as I mean to go on with something a little different while also keeping it totally achievable for cooks of any level.

As the title suggests I cooked this recipe on new years eve as a final seasonal blow out before the dark cloud of January rolled in from afar to rain on our festive parade. I am not a fan of January. I just find it comes across as the killjoy of all 12 months, hitting you faster than a speeding train it takes you from the festivities of Christmas and the week that follows and shoves you straight back into the harsh light of reality. A month long Monday. The seemingly eternal dark until the post Christmas payday! It’s not all bad but I love Christmas and all the build up that comes with it so when January takes that away from us I get a bit of a grump on the first week or so.

All this considered though, I do enjoy getting together with family and celebrating new year with good food while watching the Jools Holland Hootenanny until Big Ben chimes. As I have stated previously we have just bought a new house so we were determined to have people round as much as possible as we love entertaining and cooking for people, so I developed this recipe specifically for new years eve and it was a great success.

What is it? 

Pork – three ways. A burger with a giant pig in a blanket, topped with a rich Mornay sauce on a wholemeal bun with a touch of rocket.

What do I need?

  • 500g pork mince
  • 200g diced sweet potato
  • 1 heaped tbsp. Cajun seasoning
  • 1 grated apple
  • 3 garlic cloves, minced
  • 2 red onions, finely diced
  • Rocket
  • salt and pepper
  • Olive oil
  • 4 Wholemeal rolls

For the giant pigs in blankets

  • 4 97% pork sausages. I used Heck.
  • 4 large rashers of Smoked back bacon

For the Mornay sauce

  • 2 1/2 tbsp. butter
  • 3 tbsp. white flour
  • 2 cups of warmed milk
  • 2 big handfuls grated Gruyere cheese
  • Salt and pepper

What do I do?

  1. To start with you need to bring a saucepan of lightly salted water to the boil and cook the sweet potato for 10-15 minutes, or until soft enough to slide off a skewer or fork. Then drain them and put them aside to cool, then mash them thoroughly.
  2. In a hot pan with a little oil, lightly fry the onions until soft then put aside to cool fully (Do this alongside cooking the sweet potatoes).
  3. In a bowl add the pork, apple, garlic, Cajun seasoning, onion, mash potato and season generously with the salt and pepper. Bring together well and split into 4 evenly loaded patty shapes. (If you have any left over they make great little meatballs for a pizza!) Cover in cling film and place in the fridge to chill.
  4. In a small saucepan on a low heat add the butter and wait for it to start to melt, then pop in the flour and stir until it comes together into a lumpy texture. Slowly add a little milk at a time while continuously mixing to bring together and thicken. Repeat until all the milk is used up then add the cheese and keep stirring until you get a thick cheese sauce, then season well. Add more cheese if you want it to thicken up a bit more.
  5. Heat up a grill, griddle pan or in my case I used a George Forman health grill. Butterfly the sausage and wrap it in the bacon. Place it on the hot griddle and weigh it down, either with another pan or close the lid of the health grill to avoid any major curling when the sausage starts to cook. Cook for 4-5 minutes on a medium heat and then turn over and repeat until crispy.
  6. In another hot pan, fry the burgers for 4-5 minutes a side until browned off and cooked all the way through. Serve immediately on the wholemeal rolls, on a small bed of the rocket, followed by the burger, then the pig in blanket, topped with a good helping of the sauce. Cap it with the top half of the roll and get them served before you go at them yourself!

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Blog relaunch and 2016

Hi all,

Just a quick update on the current goings on with regards to the blog in 2016. As you can see just by looking at it the aesthetics of the blog have changed considerably, meaning that it is well and truly primed and ready for lots of new content this year.

I am going to make an effort to improve on everything I have ever done so far, including but not limited to, better photography, better structure to my writing and more importantly… more regular content. I know I have been a little bit slow in getting things on here of late due to buying a house, changing job’s and literally being swamped at Christmas but this year I have everything a bit more organised and I am ready to go!

I have lots already lined up for the next week so keep your eyes peeled and I hope you enjoy reading. 2016 will hopefully be another great year for the blog and I will continue to be able to give people from all over the UK and beyond something tasty to look at and hopefully inspire other people to sharpen up their knives and fire up the stove.

Happy new year!

 

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The Hungry buck’s ultimate 12 hour lasagne

As you might guess from the title this one is a big recipe for me as it takes one of my favourite dishes and elevates it to a whole new level. A level in which a simple lasagne becomes an experience that warms the soul and soothes whatever worries you may well have… sounds dramatic right? wait until you try it! Beef that melts away from the fork in a rich tomato sauce paired with enough cheese to give a cartoon mouse a migraine and a silky bechamel sauce to glue it all together.

The problem is it all sounds a little run of the mill in terms of lasagne as lets be fair, that’s what they all have going for them and it is the reason everybody tends to love it. The thing that differentiates this lasagne from any old chucked together pasta dish is the ragu… a 12 hour labour of love that makes all the difference!

What you’ll need:

  • 1kg beef brisket/ roasting joint
  • 500ml vegetable stock
  • 2 tbsp dried oregano
  • 1 can chopped tomatoes
  • 1/2 jar of red pesto
  • 3 tbsp tomato puree
  • 2 sticks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 large red onion, diced
  • 4 smoked streaky bacon rashers, diced
  • Large handful of basil, roughly chopped or torn
  • 2 mozzarella balls, diced
  • 100g grated red Leicester
  • 100g grated strong cheddar
  • 16 lasagne sheets (I use wholemeal but not essential!)
  • Olive oil
  • Salt and pepper

and for the white sauce:

  • 25g butter
  • 30g tbsp plain flour
  • 1 pint milk
  • Salt and pepper

Method:

  1. First of all prep the beef by removing any string or packaging and preheating your slow cooker on low. (You can use your oven on a low equivalent temperature but a slow cooker uses less energy and is so much easier to monitor)
  2. Put the beef in the slow cooker and add the stock and dried oregano… walk away and leave it for 12 hours.
  3. After 12 hours remove the beef. In a tray or bowl, gently tear the meat apart with two forks until it is all shredded. Leave to stand for a minute.
  4. Preheat a pan on a medium/low heat with the olive oil and add the bacon. Fry until browned then add the garlic, celery and onion and keep on a low heat until softened.
  5. Add the beef to the pan with the tomatoes, tomato puree and 2-3 ladles of the cooking broth from the slow cooker, making sure the ragu doesn’t get too loose then stir to combine, turn the heat up slightly and simmer for 10 minutes. If the mixture starts to dry up add more cooking broth.
  6. Preheat the oven to 160 degrees or gas mark 4 and in your chosen lasagne dish spread your pesto evenly across the bottom and layer your first four lasagne sheets across the bottom of the dish.
  7. Put another saucepan on the hob on a low/medium heat and add the butter, when it just starts to melt shake in the flour and whisk well until it comes together completely (it will look a bit lumpy but don’t worry) then slowly start to add the milk, about a quarter at a time until it thickens then add more. Once it has all combined season to taste but I would recommend plenty of pepper!
  8. Take the now bubbling molten ragu and put a thin layer all the way across the pasta. Sprinkle a few little bits of the red Leicester and cheddar across it and drizzle the bechamel evenly to create a thin quilting across the meat. Repeat this to create four even layers and finish off with the last of the white sauce and scatter all of the cheese across the top of the lasagne. Put into the oven for 45 minutes or until the cheese has browned and the pasta has cooked through.
  9. Eat it and forget about any kind of calorie counting for the duration of the meal! I recommend serving with a glass of red wine, a few slices of garlic bread or like I did with some baked stuffed gnocchi and a salad.

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Serving suggestion: Lots of garlic bread, some baked filled gnocchi and a glass of Cabernet Sauvignon.

The Goblin ghoul-ash

It’s that time of year again! The leaves are falling and the fresh food that has spent the summer slowly maturing to its full and gloriously ripe potential is rolling onto the shelves. It is honestly my favourite time of year but lets be fair, as a person who is obsessed with food why wouldn’t it be? It’s a time when we start to consume warming stews and soul caressing roasted meats that are packed with the fruits of the British summer time, providing flora and fauna with ripening nourishment.

However once a year a dark cloud looms heavily over the land as the date wheel strikes 31, the spirit of Halloween creeps across the woodland and the flicker of a thousand pumpkin lanterns twisted smirk’s illuminate the night sky… on October 31st the season of mischief is in full swing and to celebrate this epic arrival I have put together a recipe using the finest ale that the UK has to offer. The unofficial king of Halloween, Wychwood’s Hobgoblin provides the ruby nectar that lifts this dish to new levels.

  • 2 tbsp Olive oil
  • 500g stewing steak
  • 1 tbsp plain flour
  • 1 large Onion, sliced thinly
  • 2 clove Garlic, diced
  • 1 yellow pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 sticks of celery, finely chopped
  • 1/2 a butternut squash, peeled and diced
  • 2 tbsp tomato puree
  • 2 tbsp Paprika
  • 4 large Tomatoes, diced finely
  • 1 bottle Hobgoblin (Ruby)
  • 300ml beef stock, prepared in advance if your using stock cubes.
  • 1 handful flat leaf Parsley, chopped
  • black pepper and salt
  • 150ml thick soured cream

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  1. Preheat your oven to 170 degrees.
  2. Heat 1 tablespoon of the oil in a large casserole dish or oven proof saucepan on the hob.
  3. Put the beef and flour into a bag and shake/ work well so all the beef is well coated.
  4. Add the meat to the pan and brown well all over, then remove and set aside.
  5. Add the remaining oil to the pan and throw in the onion, celery, squash, garlic, both peppers and fry until softened and the squash starts to brown.
  6. Add the beef back to the pan with the tomato puree and paprika and give it a good stir.
  7. Now is the time for the most vital part of this wicked recipe… crack open the bottle and add the Hobgoblin, stock and chopped tomatoes. Stir while on the heat for a minute or so then cover and bake in the oven for 1 hour and 30 minutes.
  8. Remove from the oven and stir in the parsley and the sour cream, season well and continue to stir until well combined.
  9. Serve with fresh bread and brown rice for a truly wholesome Halloween inspired autumnal treat!

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  • * 2 large Tomatoes, diced
  • * 75ml dry White wine
  • * 300ml beef stock, home-made or shop-bought
  • * 2 tbsp flat leaf Parsley, chopped
  • * black pepper
  • * 150ml Soured cream

The Bayeux burger

As you may have seen in my recent post ‘Moyaux than meets the eye’ I went to France in July of this year and to be frank, I adored every second of my journey around the region of Normandy and found inspiration at every turn. The local produce was such good quality I actually left Normandy disappointed that I couldn’t stay longer and learn more about how everything was made and just sit one more time in the summer sunshine with a few different bits of cheese and some fresh bread, slicing tiny slithers of soft cheese away and pairing it with locally sourced cold meats and a cold beer. It really was bliss.

While I was there I was inspired to write quite a few recipes as there was plenty of ideas flying in and out of my head when we were exploring the local area but as ever, I am known for my burger recipes so it is only right I try and combine the flavours that Normandy is famous for and fit it between two halves of a bun for you all to experience at home. There are three things that stand out as essential ingredients to this burger and they are Pont l’eveque cheese, Calvados and Brioche. As long as these three things are present then you are onto a winner!

So here’s the recipe that screams out Normandy loud and clear to me while celebrating everything I miss about this beautifully wonderful place.

To make four burgers….

Ingredients:

  • 350G ground beef
  • 2 95% pork Sausages, removed from skins
  • 1 teaspoon dried Tarragon
  • 1 teaspoon herb de provence
  • A jar of large sliced pickles
  • Salt
  • Pepper
  • 150g wedge of Pont l’eveque cheese (or Brie) sliced into thick horizontal pieces
  • 2 finely sliced red onions
  • 1 single measure of Calvados (or good brandy if you cant get it)
  • 4 brioche burger buns
  • 4 teaspoons of Aioli
  • Olive oil

Method:

  1. Add the beef and sausage meat to a bowl with the Tarragon, Herb de provence and season well with the salt and pepper. Mix well to form a patty mix with an even consistency.
  2. Split into four even balls of meat mix. Roll, pat and press them into four burgers. (Quick tip: Size them to the buns!) Cover with some cling film and leave them in the fridge for 30 minutes.
  3. Remove them from the fridge and preheat a griddle pan on a medium heat, lightly oil both sides of the burgers and place onto the pan. Cook for 3 minutes.
  4. In a preheated frying pan on a medium heat, add a tablespoon of oil and the onions. Season well and stir regularly until translucent and soft. Should take roughly the same time as the one side of the burger.
  5. Turn the burgers in the griddle and cook for a further 3 minutes.
  6. Turn the heat up on the onions and add the Calvados. This will simmer down really quickly, lower the heat again and leave them ticking over on a low heat stirring regularly.
  7. Turn the burger once again and add at least two large slices of cheese across the top of the burger, cover if you can and add a touch of water to create some steam. Don’t cook for longer than another minute or so as the cheese wont take much melting. Rest the burgers in a warm place for a few minutes.
  8. On the bottom part of each bun, spread the aioli and place onto the bun, cross two of the pickle halves across the cheese and top with a spoonful of the onions.
  9. Cap with the other half of the bun and serve with herby roast potatoes or sweet potato fries for a treat.

There we have it… the Bayeux burger. An oral tapestry of contrasting flavours and my own little dedication to a great part of the world.

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VIVA LA FRANCE!…Apart from in relation to the Rugby World Cup of course…. not even a little bit.

COME ON ENGLAND!!

Jack Friday!

This week was a special week for Rub smokehouse and bar in Birmingham as there was a special event held on Friday night. To commemorate Jack Daniels birthday and the launch of ‘Jack Fridays’ Rub held an evening of specially created food and drink, including cocktails and an incredible feat of culinary ingenuity that I will cover a little later called the ‘Mac n Jack’ Burger.

I had promised my Fiance a night out a while ago as it seems to have been a while since we went out just the two of us and given the advert that popped up on my Facebook for Rub’s Jack Friday and the special relationship I have built up with them the past few weeks it seemed like the perfect option. So I booked a table for 8:45pm and rocked up ready to have a real feed, JD t-shirt being worn in the true spirit of the evening!

Broad street was buzzing by the time we arrived seemingly raring to go for a heavy weekend of bank holiday festivities and the high energy atmosphere as ever was carried with us and up into the lift into the restaurant which was heaving with patrons enjoying their hard earned Friday treats. We sat down and ordered a few drinks to whet our appetites before we got started and took a look at the menu, Becky ordering a corn dog out of pure intrigue while I pondered the many wonderful options available. Before long the drinks arrived and again in the spirit of the evening I went for a ginger beer with a single shot of JD’s finest, which seemingly did the trick to relax me after a long week.

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The corn dog was a really nice experience and again came quickly regardless of how busy they were which was great, not something seen regularly on these shores the Corn dog is a hot dog sausage coated in a cornmeal batter and deep fried. The result is a rich, crispy and indulgent little morsel that to be fair would go great as a side served with your food let alone a stater as it is billed, a great little appetizer all the same! For our main meals I naturally ended up going for the epic Mac n Jack as Becky chose the pulled pork platter.

Only when I saw a few of the Mac n Jack’s pass me by did I begin to worry about my capability to actually finish the damn thing! It was huge! A mountain of meat enriched with Tennessee’s famous exported whiskey and three wooden skewers holding it all back from gravity’s cruel and unforgiving attempts to bring it crashing down all over the serving tray. I was not waiting long before it was time to see for myself if I could manage this monolithic masterpiece and was presented with a tray containing the towering burger alongside a nifty little JD branded box containing my lightly spiced fries. The Mac n Jack burger is a coming together of two 6oz cheeseburgers, cooked with a JD ice cube on top of it to imbue with the whiskey’s deep flavours, their signature 16 hour slow Brisket with JD gravy, breaded macaroni cheese (Yes. breaded. macaroni. cheese. If I break it down into singular words its easier to process!) all pinned into a burger roll and garnished with a JD rubbed chicken wing.

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Now if you think its a mouthful when reading this then try eating it! It was a surprisingly fantastic balance of deep beefy flavours, rich and silky gravy with the crispy saltiness that comes from the crunchy breading and smooth insides of the macaroni and cheese cutting through the richness without being stodgy or overbearing. A real treat and something that I hope sticks around on their menu. I couldn’t possibly try and pick it up so I had to dismantle it using my trusty steak knife and break it down into parts, starting with the top part of the burn and using it as a vehicle for the wonderfully wilting beef brisket and slowly working my way through the first layer to get to the mac n cheese below.

Meanwhile Becky was enjoying her pulled pork platter, a rather decent helping of slow cooked pork shoulder served with two sides, her selections were the smoked cheddar mash and the corn on the cob. The pork was smokey and luxurious, with the hickory really coming through as a primary flavour and creating a perfect pairing with the smoked cheddar that was running through the mash. She seemed to really enjoy it but unfortunately she wasn’t able to finish it as she hasn’t quite got the glutinous resilience that I have stored beneath my relatively modest belt line, It was however willingly put into a takeaway box for us by a very helpful member of staff and enjoyed as part of lunch the next day.

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By this point the restaurant was starting to calm down and people were slowly disappearing to do whatever they usually do on a Friday night on Broad street, which for many I assume involved quite a lot more Jack Daniels than was on my table. Myself and my good lady however were sat waiting for me to complete Rub’s latest offering, by this point I was well into the 60z cheesburgers and the spiced Rub fries, which were a really strong aspect of the meal in their own right. Crispy on the outside and temptingly fluffy on the inside which were superbly complemented with a slathering of ketchup and French’s American mustard as most fries are.

Needless to say I didn’t finish the Mac n Jack, but as the trend that Rub seem to be developing since they opened in Birmingham goes, It was an incredibly satisfying experience that did not leave you wanting for more. An all encompassing combination of flavours and textures that leaves no stone of detail unturned, no craving unquenched and no belly empty. A great addition to an already stellar line up on the menu, only enhanced by the Jack Daniels party vibe. We finished the evening with a drink at the bar (Brewdog Punk IPA on tap. Don’t mind if I do!) and a quick watch of the band that was setting up for the evenings festivities. Unfortunately our parking time restraints did not allow us to see the whole gig however they sure looked the part and sounded great while they were starting up. I hope the gig went well for them as a bass player myself I can appreciate the hard working musicians of this world as well as the food.

So as ever Rub gave us a great night out with some great food and kept me busy while also reminding me that as greedy as I am, even I have my limits however much I would of loved to have polished off the Mac n Jack and gone again on another one. The staff were excellent in such a high pressure, busy environment and they kept everybody well looked after and happy as per usual. Great work as ever guys and I’m sure it wont be long before we see you again.

….Oh and Happy Birthday Mr. Daniels I am a big fan or your work!

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