Mussels and Donuts: Ravinder Bhogal’s Recipes for Cooking with Beer | eat

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IOn the occasion of the Oktoberfest I crack a beer – but not just for sipping. The benefits of beer go well beyond drinking. Like wine, it’s very fragrant, and the recent explosion in the beer market means there are some really exciting craft brews to try. While it goes well with meat, beer can also be used in more unexpected but perfectly delicious ways with fish and shellfish to add a funky acidity, or with sweet things like chocolate and custard to add deep, complex, malty notes.

Mussels with wild mushrooms and beer (picture above)

Like wine, beer has deep, complex flavors. To get the most out of these clams, I like to use a sour beer like Wild Beer Co’s Sleeping Lemons, which has a yeast strain with the funky taste of pickled lemons.

preparation 15 minutes
Cook 30 minutes
Serves 4th

4 slices bacon
100ml olive oil
200g different forest mushrooms
3 fat cloves of garlic
garlic, peeled and finely chopped
1 pinch Chilli flakes
250ml beer
800g mussels
, soaked in cold water to remove dirt, then drained
1 handful finely chopped parsley
Sea salt and freshly ground black pepper
enjoyment of life 1 lemon
Crusty bread
, to serve

Fry the pancetta in a hot pan until crispy and golden brown, then remove and drain on kitchen paper. In the same pan, heat the olive oil over high heat, add the mushrooms and fry until golden brown and crispy. Add garlic and chilli flakes and sauté until fragrant.

In the meantime, bring the beer to the boil in a covered saucepan. Add, cover, and cook the clams, shaking the pan occasionally, for about four minutes or until the clams open (discard any who don’t).

Place the mussels and 60 ml of their cooking liquid in the mushroom pan, return the bacon to the pan and mix. Scatter parsley on top, season with sea salt, freshly ground black pepper and lemon zest, then place in a serving bowl and serve with crispy bread.

  • The Guardian aims to publish recipes for sustainable fish. For reviews in your area, see: UK; Australia; US.

Donuts with chocolate stout cream pastry chef

Ravinder Bhogals Donuts with Chocolate Stout Cream Patissiere.

These wonderful over-inflated balls are nothing like commercial donuts. The sugar is low key and they are filled with a rich, dark chocolate cream pastry chef enhanced by the bitter notes of stout. A very adult bite.

preparation 30 minutes
Prove 1 hour 45 minutes
Cook 45 minutes
Power 12

7g dry yeast
60g powdered sugar
300ml of lukewarm milk
70g unsalted butter
500g plain flour
oil
, for deep-frying

For the filling
3 egg yolks
50g powdered sugar
25g plain flour
25g corn starch
350ml strong beer
100g high quality dark chocolate
, Cut in pieces

For the glaze
30g butter
100g honey
100g high quality dark chocolate
, Cut in pieces
3rd
Tbsp thick

For garnish
1 handful Cocoa nibs

Start by making the dough. Mix the yeast, a tablespoon of sugar and milk in a jug until the yeast has dissolved, then let it steep for 15 minutes.

Mix the butter, remaining sugar and flour in a large bowl and rub in the butter roughly. Pour in the yeast mixture and stir until a shaggy dough is formed. Knead until smooth on a surface dusted with flour, then transfer to a clean bowl, cover with a damp cloth and let rise in a warm place for an hour, or until the volume doubles.

Fold back the dough, then divide into 12 equal parts. Roll into balls, flatten them a little, then spread on two baking sheets lined with baking paper. Cover again with a damp cloth and let rise for 45 minutes.

In the meantime, make the cream pastry chef. Whisk eggs and sugar in a medium-sized bowl, then sift in the flour and cornstarch and mix into a smooth paste. Bring the stout to a simmer, then gradually add to the egg mixture while whisking.

Put the pudding back in a saucepan and bring to a simmer. Whisk for a minute and after thickening, remove from heat, stir in chocolate and let melt. After cooling, fill into a piping bag with a metal nozzle.

Heat the oil to 180 ° C, then fry the donuts in portions, turning regularly for about five minutes, until they are golden brown all over and cooked through. Lift out, drain on absorbent paper and keep warm while the rest cooks.

Pierce the donuts with a skewer and push the crumbs around the inside to make room for the filling. Stick the nozzle and tube in as much cream pastry chef as you can, or until it oozes out.

For the glaze, melt the butter, honey and chocolate in a small saucepan over low heat, then add the beer and cook for two to three minutes until smooth and shiny. Dip the top of each donut in the glaze, sprinkle over the cocoa nibs, and serve warm.


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