Food & ale

A collection of food and ale based inspiration

[arhajduk]

Graffiti on derelict warehouse, Manchester

[arhajduk]

Gluten and Dairy Free chocolate orange cupcakes

For the cakes

100g butter (replace with dairy free spread)

100g caster sugar

2 eggs

50g dark chocolate

1 tbsp cocoa powder

2 tbsp orange juice

1 tsp orange zest

125g self-raising flour

For the icing

50g dark chocolate (minimum 70% cocoa solids)

100g unsalted butter, softened (replace with dairy free spread)

200g icing sugar  

1 tsp vanilla extract

milk, to loosen

Orange Zest

Directions

For the cakes 

Preheat the oven to Gas mark 4/170C.

Beat the sugar and butter until creamy, then add in the chocolate melted. Add the orange zest and juice with the cocoa powder afterwards.

Beat in the eggs. Fold in the flour.

Bake in the oven for 15-25 mins or until dark brown.

For the icing

Melt the chocolate

Beat the butter in a bowl until soft

Gradually beat in the icing sugar.

Add the vanilla extract and beat again

Fold in the melted chocolate

Add 1 orange zest

[arhajduk]

Easy Peasy Cheesecake

Ingredients

100 g digestive biscuits, or cookies, crushed into fine crumbs

50 g demerara sugar

50 g butter, melted

500 g full-fat cream cheese

100 g icing sugar

1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract

200 ml double cream, lightly whipped

Directions

Mix together the biscuit crumbs and Demerara sugar.

Add in the melted butter and mix well. 

Spoon the biscuit mixture into a 20cm cake tin lined baking paper. Use a metal spoon (or your fingers) to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set. 

Using a whisk, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract.

Fold in the double cream. Mix well

Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife or metal spoon. 

Chill the cheesecake in the refrigerator for 1 hour until set. 

[arhajduk]

White fish with spicy beans and chorizo

Ingredients 

1 tbsp olive oil

1 onion, chopped

small rosemary sprig, leaves finely chopped

Chilli (optional)

Chorizo or other spicy sausage, chopped

2 fat garlic cloves, crushed

700g/1lb 9oz bottle passata

410g can cannellini beans in water, drained

200g/7oz shredded green cabbage

pinch sugar

4 skinless chunky fillets haddock or cod

Chicken stock (optional)

Directions

Fry the onion and garlic

Cook the fish in oven or fry with the food in the pan with the rest of the ingredients.  I oven cook it then add to the mix when I add the tomatoes and beans.

Add the chorizo and fry together

Add the chilli (optional)

Thinly slice the cabbage

Now add the tomatoes and beans

If it needs it add some chicken stock

Reduce

[arhajduk]

Spaghetti Bolognese

Ingredients (serves 2-3)

Tagaltelli (75g pp)

1x Chopped tomatoes

1x Table spoon tomato Puree

Beef stock

1x Mince

A few handfuls of chopped mushrooms (optional)

Italian Herbs

½ Onion

2x cloves of Garlic

1x Celery

Directions

Peel and chop the onion, mushrooms, garlic and celery. Fry on a low heat

Add the italian herbs and mince. Brown the mince.

Add the tinned tomatoes and beef stock. Bring to rolling boil and reduce.

Season with salt and pepper to taste

Cook pasta while bolognese reduces