Sunday, 29 March 2009

Beer & Cooking


Yesterday we had a beer and food experimental cooking day, planning dishes to use on the Adventures in Beer & Food Cookery Days. There were some successes and some dishes that need further exploring.

Rabbit and Schneider Aventinus Stew was, as expected, a great success, as was the Creme Brulee with a Strawberry fruli reduction in it, although we will use more Fruli next time. The polenta cake with BrewDog Paradox Speyside in it, was ok, but needs tweaking. It improved when we made a Paradox syrup and soaked the cake in it! Pork medallions in a Schlenkerla Marzen sauce with shallots and garlic was a great combination, although as a dish it will need a bit of sweetness. However the Schlenkerla didn't work in a fondue as we thought it would, but no surprise here, BrewDog Hardcore IPA worked a treat both in the fondue and served alongside it.

We've made a little video of some of our beer & food cookery and will have it ready any day now!

Happy Adventuring!

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