Brew Shack Hot Chicken

Brew Shack Hot Chicken

Anybody who likes cooking and also likes their fair share of comedy has probably already seen ‘Something’s Burning’ with Bert Kreischer. Bert is a stand up comedian best know as ‘The Machine’ and a famous accessory to theft for the Russian mafia. Seriously, google it. He is a hilarious comic and if you aren’t aware of the show mentioned above it is a YouTube based platform for Bert to welcome a variety of famous faces into his (studio) kitchen to cook with largely hilarious results.

I love Bert. He loves life and his brand of party hard comedy is something that doesn’t usually rear it’s head in the UK due to our generally vanilla attitude to brash, vibrant personas. I just feel like people such as him see the joy in things and make everything fun, I mean the path he chose in life is to literally spread joy. So much so that I would watch 20 minutes of him just making toast talking to Brian Callen or Bill Burr let alone something like Nashville Hot Chicken, which is what the latest episode gave us featuring his wife and musician Wheeler Walker Jr. It’s a really easy watch and I fully recommend it, check it out below.

 

 

If you are in the UK and have never been to the USA I’m guessing like me, you have never heard of Nashville Hot Chicken. After watching the above episode I started googling and did a bit of research and I found it to be right up my street, as it is essentially fried chicken with a seriously spicy kick. So naturally I made my own version but I have never been a fan of deep frying at home so decided it best to do a breaded version to save the mess and hassle. Thanks for the inspiration Bert.

This was the result:

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Would be rude to not leave you with the recipe I guess… Serves 2.

What you will need:

  • 4 boneless chicken thighs
  • 250g flour
  • 250g breadcrumbs
  • 2 tbsp. cayenne pepper
  • 1 tbsp. Paprika
  • pinch salt and pepper
  • 3 eggs
  • Hot sauce (just choose your level… I’m not taking responsibility if you melt your face)
  • Mayonnaise
  • Pastry brush
  • 3 clean, shallow bowls

 

Method:

  1. Preheat oven to 175C (Fan)
  2. Bowl 1 -Flour, Cayenne, Paprika and Salt/ pepper, Bowl 2 – beat the eggs, Bowl 3 – Breadcrumbs
  3. Roll the chicken thighs in the flour mixture, then dip in the egg and hit the breadcrumbs.
  4. Bake for 30 minutes, turn over then bake again for another 30
  5. Remove from the oven and turn again, brush the now crispy chicken with hot sauce and place in the oven for a final 5 minutes
  6. Mix 3 parts hot sauce with 4 parts Mayonnaise.
  7. Serve. Devour. Enjoy.

BEER MATCH:

A fruity hop forward golden ale such as Kona Brewing Co’s Big Wave

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Local heroes: Feast Foods

Local heroes: Feast Foods

Something that has always really bothered me in Wolverhampton is the lack of choice when it comes to food and I am mainly referring to the city center, as there are a few small independent businesses that have fashioned a place for themselves within the boundaries of WV, but the city centre has always been a bit of a joke. If your satisfied with KFC, McDonald’s and Subway then you’re going to love it here but the majority of us (millennial’s especially) want and need a lot more. We are all increasingly enthusiastic to experience new things and try food and drink we maybe haven’t had access to before.

This is why I am trying to do a series of write ups centered around the few local newcomers that are trying to make a difference and offer us an element of choice, innovation and food with some heart. If you are local and you care about food enough to take a leap of faith on that idea that you have had bubbling away under the surface for as long as you can remember, then we want to speak to you. Whether your making waves in Wolverhampton or within your own town or city, you deserve as much spotlight as we can give you.

First off the bat is the wonderful Feast Foods. Feast Foods are a vegan and vegetarian food delivery service based in Wolverhampton that offer clean, natural lunches available Monday to Friday and right to your place of work. After trawling through the city streets desperate not to settle for a Sainsbury’s meal deal many times it is music to my ears knowing that someone is putting their energy into giving people a healthy alternative to the usual suspects. I caught up with the mind behind Feast foods, Nadiah to find out more.

Hi Nadiah, so How did Feast foods come about?

I have always enjoyed making a lovely lunch to look forward to – it’s all I think about and I count down the hours until I get to sit and eat something delicious. Everyone would comment on my lunch that I had rustled up and would always ask for a little taste. There was defiantly a lot of food envy going on! It wasn’t until a friend of mine approached me to make what I was going to have for lunch for him as well, that I started making extra lunches for friends and family. Before I knew it, friends of friends and colleagues were asking if they could also order a lunch from me, and so FEAST was born. It’s as simple as that.

Who are the Feast foods team?

Me, myself and I. The FEAST team simply consists of just me (Nadiah). I am the brains behind FEAST and I cook every order myself. I do everything.

Are you looking to challenge the common attitudes towards vegan and vegetarian diets? Some people might think it can be quite limiting.

 I am not necessarily trying to convert people to become a vegan or vegetarian. However, I do think it is very important for people to understand where their food has come from and what they are eating. People are not aware of the health and environmental issues eating meat and dairy have, and there’s a misconception that a meal has to contain meat or dairy to be tasty.

For me FEAST is not only about creating healthy vegetarian and vegan dishes but also a way to educate people on what they can eat with it being not only tasty but healthy too. For instance, did you know…

‘Vegetarians and vegans live, on average, six to 10 years longer than meat-eaters.’

 ‘A typical pig factory generates the same amount of raw waste as a city of 12,000 people. According to the Environmental Protection Agency, raising animals for food is the number-one source of water pollution.’

My father, who is Jordanian used to make me the most amazing home cooked Middle Eastern dishes when I was younger. I never appreciated it until I went to university in Brighton and didn’t want to eat these unhealthy, tasteless ready meals. So, I put my apron on and started to experiment in the kitchen. Everything was cooked fresh and I developed an understanding and appreciation towards food, and some very happy, well-fed flat mates! My mind and body benefited from eating well.

Given we are currently experiencing a national obesity crisis, I think it’s more important than ever to reassess what we are eating. We should be eating all these beautiful natural fruits and vegetables instead of constantly grazing on foods that have effects on our bodies and the environment.

With your concept being so unique in the area, do you think Wolverhampton has more potential when it comes to food? 

 Definitely – Wolverhampton has huge potential when it comes to food. Compared to other cities, it’s very difficult to find somewhere to eat in Wolverhampton, especially for vegetarians or vegans or those looking for a healthier option. I really struggle to eat locally and find this frustrating.

I believe we need to give people more options than always eating at fast food chains. If we only provide these unhealthy choices it is impossible to make a healthy choice. People are now interested in keeping fit and changing their food diets so we should be offering the people of Wolverhampton a chance to use their palates instead of eating processed food.

I believe FEAST is the first step towards this, and offers people in the city an affordable way to eat at least one meal a day that is meat free, fresh, healthy and delicious. I hope others start to see the potential in Wolverhampton and continue to invest in the city’s food industry.

If you could suggest one of your dishes to convert somebody who wasn’t sure about veganism, what would you pick?

I would suggest the Black Bean Chilli with Nachos. It is so tasty! It is packed with aromatic spices, rich in flavour and completely addictive. Made with crisp peppers, black beans, mixed beans and served with mini garlic nachos, it is so simple but always a satisfying lunch.

 Whats everyones personal favourite dish from your menu’s so far?

 With an exception to the Black Bean Chilli dish I get asked frequently for the Falafel Salad Box to be put on the menu. I make authentic Middle Eastern falafel, which is served with homemade houmous, soy tzatziki, flat bread and a mixed salad. I also sell this dish in my new food trailer

Where would you love to see Feast Foods in 2 years time?

 I would love to have café or coffee shop serving delicious healthy veggie and vegan food and craft coffee. I used to work for a coffee roastery in Brighton and miss having a beautiful coffee now that I have moved back home. If I could bring this to Wolverhampton too, I would be really happy for completely selfish reasons. I would also like FEAST to be doing frequent events and food festivals with our new trailer.

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Finally, anything you would like to say to the readers?

 I really believe that Wolverhampton needs and deserves new, fresh and healthy food options. At FEAST, my mission to fill this gap by designing exciting dishes with fresh and nutritious ingredients at an affordable price.

90% of my customers are meat eaters and all of them keep coming back to order FEAST lunches because they feel happy and healthy for eating natural, meat free, delicious food. FEAST gives the people of Wolverhampton the chance to have a choice to eat delicious, nutritious and healthy lunches!

I am very passionate about contributing to where I live and hope this can make a real difference. Equally, I look forward to one day being able to provide jobs to people in Wolverhampton who share the same work ethic and passion for food that I have.

 

Thanks to Nadiah for giving up her time to tell us more about Feast foods and helping to diversify options available to the local community. It’s a brave move starting any business but starting up something that goes against the grain is even more bold. I wish her the best of luck in the future and hope you all support her if you can. You can find FF on Instagram for some beautiful examples of their dishes and visit The Feast Foods website  to get involved!

 

 

 

The ale report: Einstock white ale

It seems like it has been a while since I wrote anything on here as I have just had so much on recently blogging has had to take a bit of a back seat. This down time has given me an opportunity to think about what I want to do with the site going forward and it has really helped me get my ducks in a row as it were, so I have decided to add another string to the blogs bow.

In today’s society food plays a vital role in social interaction and personal expression, meaning everybody has their own way of utilising food to convey a message, express their feelings or passions and be truly creative. This type of attitude is becoming increasingly noticable in the production of beer in the UK. Craft beer is on the rise and the demand for beer’s to pair with different types of food is through the roof as people of my generation realise the complexity that a bottle of wonderfully crafted IPA or porter can hold. It’s only right that the blog helps promote that attitude.

I will admit I work for Marston’s beer company so I make a point of living and breathing the beer industry and our brands. I adore my job and I really have invested greatly into the ethos of the company, meaning I adamantly believe in great beer and I am thoroughly passionate about our products. We genuinely don’t make a beer that I don’t enjoy but with this in mind, I will avoid reviewing our own products unless it is a new one as I am quite well versed and a little biased in all of our permanent beers. I will however be reviewing as many other distinct craft beers as I can get my hands on!

The first entry in this new category on the blog is the Einstok White Ale, a product of Iceland emblazoned with a blue Viking that appears to mean serious business. First impressions are that the bottle looks awesome. It is a very simplistic design with a plain white label and the formerly mentioned viking in the middle, leading to a similar neck label and a cap that has two crossed battle axes on it. Love it. I bought it based on it’s design rather than the contents of the bottle if I am 100% honest.


Taste wise it is a real fresh, crisp ale with flavours such as the orange peel it is brewed with and a honeyed sweetness that follows, but I didn’t pick up much of the coriander that is also billed quite prominently on the label. No lingering bitterness and not as ‘Wheat’ strong as I assumed it would be, which all comes together to make a dangerously drinkable beer at 5.2% I could crack on with it all evening! Very nice. I would recommend this one with spicey food which will utilise it’s cooling, refreshing nature or a hearty poultry dish as it won’t overpower any delicate flavours you are enjoying with the meal.

 

Good beer. 4.5 out of 5.

 

Super sunday meatloaf

America has gone through quite the renaissance in terms of the worlds perception of their food in recent years, they are now supremely fashionable due to the popularity of their incredible barbeque recipes. Not a day goes by that I don’t see a new pulled pork product or a BBQ 20 hour beef option added to another menu at the bigger chains or even some of the smaller, more independent cafes and restaurants and for good reason.

America knows how to utilise great meat very effectively and create some incredible food. One dish in particular that I have always admired is the quintessential stateside family meal, the meatloaf. As somebody who grew up in the United kingdom watching shows from the USA I had always heard about meatloaf but never fully understood what it was until a few years ago when I put some effort into research. I have been working on a recipe since then and found a few pointers along the way to get the best from it and to be fair I am very happy with how it turns out now when I make it, as the first ones that I made were dry and a little bland. I didn’t really feel like I had captured the essence of the homely experience that the meatloaf represented to so many families across the pond, until now. I am happy enough with it to share the recipe for you to try at home!

What you’ll need:

  • 400g lean minced beef
  • 400g lean pork mince
  • 6 good quality pork sausage, removed from skins (I used pork and red onion sausage with 85% pork)
  • A handful of flat leaf parsley, chopped
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1 red onion, diced
  • 4 cloves garlic finely sliced
  • 1 medium egg
  • 75g wholemeal breadcrumbs
  • 100g smoked streaky bacon
  • 4-5 tablespoons of maple syrup
  • Salt
  • Pepper
  • Olive oil

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What to do:

  1. In a frying pan, add 1 tablespoon of oil and add the celery, carrots, onion and garlic and fry until slightly softened and the onions start to become milder in colour. Take it off the heat and leave it to cool.
  2. Preheat the oven at 180 degrees or equivalent.
  3. In a large bowl mix the beef, pork and sausage meat with the breadcrumbs, egg, parsley and season well with the salt and pepper. Add the now cooled veg from the pan and mix well to combine.
  4. In an oiled loaf tin pack the mix in to the top and turn out to reveal a nice uniform shape onto a lightly oiled baking tray.
  5. Wrap in the bacon so it is tightly packed in around the sides, leaving both end pieces exposed.
  6. Brush the maple syrup over the top of the bacon and around the sides and top with a bit of pepper.
  7. Bake in the oven for 45 minutes to an hour. until crispy on the outside or it reads around 77 degrees on a skewer.
  8. Remove from the tray carefully, and slice into even slices to serve to your family and friends! Best served with gravy or like I do with a sour cream and chive sauce, roast sweet potatoes and a big salad. Heaven.

As always play around with it and see what you can make of it yourself, this is but a blank canvas to get your juices flowing but it does certainly work as it is, so I implore you to give it a try.

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Thanks for reading and enjoy!

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14 hour pulled pork with green goblin BBQ sauce

This week was a week that just seemed to come together quite well. I was looking for something to inspire me to write a new recipe for the site, then my mom came through the door with a big chunk of pork shoulder and asked me to cook it on Sunday. Problem solved.

A few years ago I tested a recipe for pulled pork and took it into my work at the time and managed to feed 8 people, it was a resounding success but I have always wanted to tweak it but never got round to it. So today I give you the fully tweaked and improved recipe for a very satisfying and very fun meal that can provide something different at your BBQ’s this year or put a new spin on your dinner parties… By the way, this one is best done before bed as it cooks while your asleep!

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What you will need:

  • A slow cooker
  • One 500ml bottle of green goblin cider (or preferred alternative)
  • around 2kg of pork shoulder. Fat removed.
  • 1/4 bottle of Worcestershire sauce
  • 4 tablespoons dried oregano
  • 4 tablespoons smoked paprika
  • 3 tablespoons garlic granules
  • 1 tablespoon powdered ginger
  • 100ml quality chicken stock
  • Salt
  • White pepper

To add for the sauce:

  • One tablespoon ground cumin
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1/2 tube of tomato puree
  • 3 teaspoons of cornflour

Method:

  1. Make sure the pork fits into the slow cooker, if not cut it down a little. Add the cider (take a sip just to make sure its not poisonous!)
  2. Add all of the other ingredients and mix well to create and intriguing little bath for the pork. Delicately place all of the pork into the slow cooker and put the lid on. Turn the slow cooker on to ‘slow’. Go to bed.

Day 2

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  1. After 14 hours of cooking I removed the pork (slowly and carefully as by this point it just falls apart) and put it onto a separate plate. Remove the cooking elixir and pour into a saucepan on a high heat. Add all of the additional sauce ingredients apart from the cornflour and reduce for 15 minutes.
  2. Transfer the pork back into the slow cooker and tear apart with a pair of forks. it wont put up much of a fight by now!
  3. Now mix the cornflour with a little water and add to the sauce, simmer on a medium to low heat for an additional 5 minutes until it thickens. Add a little salt and pepper to taste.
  4. Add a few ladles of the sauce back into the pork and mix well.
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14 hour pulled pork

Serve it however you like, its very versatile. On taco’s, in wraps, a big wholemeal bun…anything. Either way its very simple and effective way to feed your friends and family. I hope you enjoy it as much as I did.

TIP: You should have quite a lot of sauce left, so bottle it and make sure you use it for any meat that needs a pick me up. Ribs, steak, sausages or anything else you find appealing. Also if you want it a little bit (or a lot)  spicier don’t be afraid to just whack in a good helping of dried chili flakes when you first start the process with the pork. Alternatively use some of this beautiful stuff, available online here http://www.mysecretkitchen.co.uk/products-passport/index.html to add a real southern American kick.

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Puff pastry tarts

This weekend made me realise something quite alarming. I haven’t given myself the time recently to have a good session in the kitchen and more so, put anything on the blog. So I made sure I could make something nice for lunch on Saturday for me and the other half that I could share with you all. I have been rather preoccupied as of late due to getting a new job and having a lot of information and new things to process as I have moved to a totally different industry, so Ive been having to prioritise that as you can imagine. Although it is definitely a positive thing as I now work for Marston’s brewery and in all honesty it is a huge step for me as I can now say that I work in an industry I am passionate about. Kind of a dream job as it involves the food and drink industry, its a huge, huge move for me and opens up a whole world of knowledge to me. (Beer/ food combinations are a very interesting topic!)

So anyway back on topic, the good lady has been on at me for a while to make her something from the old blog that I always harp on about as being one of my favourite recipes, and I felt this weekend was quite fitting as on Monday I start a new fitness regime in preparation for our holiday in France. If your going to treat yourself to something you might as well go all out anyway right?

Goats cheese and balsamic onion puff pastry tart

What you’ll need

1/2 roll of shop bought puff pastry

100g goats cheese

1 red onion finely chopped

balsamic dressing

green pesto

handful of rocket

small sprinkle of lemon juice

salt

pepper

olive oil

egg wash

Chorizo jam and spring onion puff pastry tart

1/2 roll shop bought puff pastry

1 jar chorizo jam

3 finely chopped spring onions

handful grated mozzarella

salt pepper

egg wash

Method

  1. Unload the pastry out of the box and roll out flat. Leave out of the fridge for 2 minutes before use. Preheat your oven at 200 degrees. Put a little oil in a frying pan and on a medium heat, lightly fry down the onion until translucent and soft, add 1.5 tablespoons of balsamic, the lemon juice and a good helping of salt and pepper. Turn the heat down to the lowest heat and stir well. The onions will take on the balsamic and become dark and aromatic. Take off the heat and leave to rest.
  2. cut into two equal square parts and fold over around all edges to create a barrier and a bit of a wall around each tart.
  3. lightly prick with a fork in the middle/base of the tart and brush both down with the egg wash.
  4. Place in the oven for 5 minutes until the starts to rise. When this happens remove them from the oven and on the first one add a tablespoon of pesto, spread evenly over the pastry. Followed by the onions and a few big slices of goats cheese… On the second tart spread the chorizo jam (dont be shy with it!) around then add the cheese, followed by the spring onions.
  5. Place back in the oven for 20 minutes at 160 degrees or until golden/brown.
  6. Remove and serve with a big salad and dress the goats cheese tart with a few spring of rocket

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As always a simple concept that makes for a really satisfying meal for you and the rest of the family… me and my fiance ate both on our own so be warned, if you have a family of four or more, double the volume. You will need it!

I will hopefully get round to doing that second part of the York article I promised this week so I will do my best to sort it out!

Have a great week everybody!

Phil

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Simple cod burger with gnocchi sardi salad

So, its now April apparently and it very much seems like March was one of those months that disappeared faster than a horse running at the national. The months seem to fly now that the clocks have changed and even though it is incredible to be having some lighter evenings to relax outside, it just seems like time goes a little bit faster when your enjoying yourself in pub gardens and having barbeques at home.

All the more reason to make the most of all this sunshine were currently having! The bank holiday was an absolute beauty weather wise and there certainly was no shortage of people taking their chance to have a pint by the canal at my local, the Fox and Anchor near Coven.

It is not very often I rave about a chain pub but I do love the Fox as it has a great ambiance in the winter when they light the log fires and even more so when they are buzzing with summer beer garden seekers. I even got a little bit sunburned. Which is not exactly hard as I burn like an ant under a blow torch.

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Now that we have all emerged from our wintery cocoons its time for some lighter food to compliment the bottles of Corona on the lawn (slice of lime optional but advised). White fish comes to mind as its quick, fresh and light on the pallet while being full of protein and really satisfying, paired up with this pasta salad which is the true star of this dish,makes a great meal. Enhanced further by the fact that its full of all the good stuff you can fit in without it becoming unbalanced, you’ll be feeling very pleased with yourself afterwards. No guilt. No hastle.

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Try this recipe on for size next time your feeling lazy on one of these warmer evenings.

Serves 4

For the burger:

  • 2 cod loins. Both halved.
  • 4 wholemeal buns.
  • Tartar sauce.
  • Soy sauce.
  • Pepper.
  • Few salad leaves of your choice.
  • Olive oil.

Pasta salad:

  • 400g gnocchi sardi.
  • 1 small box of cherry or small variety of tomatoes, all halved.
  • 1 courgette, diced.
  • 1 red and 1 orange pepper, diced.
  • 1 small can of sweetcorn.
  • 3 spring onions, finely chopped.
  • handful fresh parsley, finely chopped.
  • 5 tablespoons of zero fat Greek yoghurt.
  • 5 tablespoons light mayonnaise.
  • 1 tablespoons dijon mustard.
  • salt and pepper to taste.

Method:

  1. Cook the pasta to pack instructions.
  2. Add the pasta to a large mixing bowl and stir in all of the other ingredients apart from the courgette.
  3. Preheat a frying pan on a medium heat, add a tiny bit of oil and fry the courgette until it starts to brown a little, then remove and mix into the salad.
  4. Give a good few turns on a salt and pepper mill.
  5. Chill for 20 minutes.
  6. Use the preheated pan and add a little more oil.
  7. Add the cod loin halves and fry on a medium heat for around 4 minutes. Turn over and repeat.
  8. Turn the heat up to high and add a tablespoon of soy sauce, give the pan a shake so it reaches all of the fish, do this for around 30 seconds and repeat on the other side.
  9. Cut the rolls and put around a teaspoon of tartar sauce on both halves. Lay a few leaves on the bottom half, followed by the soy fried fish, along with anything else you want to add. (Go crazy, its a blank canvas).
  10. Finish with one big sprinkle of black pepper, cap it off with the top half of the bread and serve with a big spoon full of the pasta.

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Its another very simple but very effective recipe to fill a void after a hard day at work when the evening is best spent enjoying the sunshine outside!