Beef Bake with Beer - 1980's

If you're in Exeter next week on the 21st January, the local CAMRA is holding their Winter Ales festival at the Exeter City Football ground in St James Park.  In tribute to this occasion, here is another beer related meal that can be experimented with and played around with.

15g Margarine
450g minced beef
1 x 225g packet of frozen mixed vegetables
200ml beef stock
300ml real ale
100g mushrooms, chopped
salt
freshly ground black pepper

Topping:
2 tomatoes, skinned and sliced
salt
freshly ground black pepper
450g thinly sliced potatoes
50g margarine
300ml plain yoghurt
1/4 teaspoon of ground nutmeg
50g grated cheese

1. Melt the marge in a saucepan and saute the meat for 5 to 10 minutes until browned.
2. Add the mixed vegetables, stock, real ale, and mushrooms.  Add salt and pepper to taste and then simmer for 30 minutes.
3. Turn into an ovenproof dish and arrange the tomatoes on top.
4. Sprinkle with salt and pepper.
5. Fry the potatoes in the marge until softened and arrange over the tomatoes.  Combine the yoghurt and nutmeg and pour over the potatoes.
6. Sprinkle with cheese and bake in a preheated moderately hot oven (200C) for 25 to 30 minutes until top is browned.

Keith Floyd's Pork Chops in Beer - 1980's

Stuck on what to have tomorrow night? This classic from Keith Floyd is very simple if you have the right ingredients (obviously).

4 pork chops
Salt and Pepper
1 oz (25g) lard or dripping
1 pint (600ml) beer
1 oz (25g) capers, drained
2 egg yolks
pinch of nutmeg
lemon slices and parsley to garnish

1. Season the chops with salt and pepper.  Fry quickly in hot lard in a frying pan to seal in the juices (or you can trim the excess fat from he chops, melt it down and use that).

2. Drain off fat and reserve.  Add most of the beer and more seasoning to the chops and simmer gently for 30 to 45 minutes until they are tender

3. Remove the chops from the pan, place and a warm serving dish and keep warm.

4. Pour the hot cooking liquid into a basin, add the capers, egg yolks and nutmeg.  Beat thoroughly, adding a little of the drained-off fat.

5. Return the sauce to the pan and stir until it thickens, but do not boil; then add a couple of dashes of beer to bring back the flavour.  Pour over chops and garnish with lemon and parsley.

Shrimps In Beer

This is a classic fifties seafood starter

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.

4 Cups of beer
3 shallots
2 onions sliced
5 tbsp. butter
2 pounds of raw shrimps
a Sprig parsley in a bouquet
Bayleaf
Celery
5 tablespoons flour
1. Cook the beer with the onions, shallots, bayleaf, parsley and celery for about 15 minutes.

2. Add peeled shrimps to the broth and cook for another 15 minutes then season with salt and pepper.

3.  Remove the Parsley bouquet and bind sauce with the butter and flour which have been creamed together.

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