Clams and doughnuts: Ravinder Bhogal’s recipes for cooking with beer | Meals

In honour of Oktoberfest, I’m cracking open some beer – however not simply to sip on. The deserves of beer prolong nicely past simply one thing to drink. Like wine, it’s deeply flavourful, and the current explosion of the beer market means there are some actually thrilling craft brews to strive. Whereas it pairs nicely with meat, beer may also be utilized in a extra sudden however wholly scrumptious approach with fish and shellfish, so as to add funky acidity, or with candy issues similar to chocolate and custard, so as to add deep, advanced, malty notes.

Clams with wild mushrooms and beer (pictured prime)

Like wine, beer has deep, advanced flavours. To make the very best of those clams, I like utilizing a bitter beer, similar to Wild Beer Co’s Sleeping Lemons, which has a yeast pressure with the funky flavour of preserved lemons.

Prep 15 min
Prepare dinner 30 min
Serves 4

4 slices pancetta
100ml olive oil
200g assorted wild mushrooms
3 fats garlic cloves
garlic, peeled and finely chopped
1 pinch chilli flakes
250ml beer
800g clams
, soaked in chilly water to take away grit, then drained
1 handful finely chopped parsley
Sea salt and freshly floor black pepper
Zest of 1 lemon
Crusty bread
, to serve

Fry the pancetta in a sizzling frying pan till crisp and golden brown, then take away and drain on kitchen paper. Warmth the olive oil in the identical pan over a excessive warmth, add the mushrooms and saute till golden and crusty. Add the garlic and chilli flakes, and saute till aromatic.

In the meantime, carry the beer to a boil in a coated saucepan. Add the clams, cowl once more and prepare dinner, shaking the pan often, for about 4 minutes, or till the clams open (discard any that don’t).

Switch the clams and 60ml of their cooking liquid to the mushroom pan, return the bacon to the pan, and toss to mix. Scatter over the parsley, season to style with sea salt, freshly floor black pepper and lemon zest, then tip right into a serving bowl and serve with crusty bread.

  • The Guardian goals to publish recipes for sustainable fish. For rankings in your area, verify: UK; Australia; US.

Doughnuts with chocolate stout creme patissiere

Ravinder Bhogal’s doughnuts with chocolate stout creme patissiere.

These fantastic over-inflated orbs are nothing like business doughnuts. The sugar is restrained and they’re crammed with a wealthy, darkish chocolate creme patissiere enhanced by the bitter notes of stout. A really grownup chunk.

Prep 30 min
Show 1 hr 45 min
Prepare dinner 45 min
Makes 12

7g dried yeast
60g caster sugar
300ml lukewarm milk
70g unsalted butter
500g plain flour
, for deep frying

For the filling
3 egg yolks
50g caster sugar
25g plain flour
25g cornflour
350ml stout beer
100g good-quality darkish chocolate
, chopped into items

For the glaze
30g butter
100g honey
100g good-quality darkish chocolate
, chopped into items
tbsp stout

To garnish
1 handful cacao nibs

Begin by making the dough. Stir the yeast, one tablespoon sugar and the milk in a jug till the yeast dissolves, then put aside for quarter-hour, till frothy.

Mix the butter, remaining sugar and flour in a big bowl and roughly rub within the butter. Pour within the yeast combination and blend till you’ve gotten a shaggy dough. Knead on a floor dusted with flour till easy, then put in a clear bowl, cowl with a humid material and depart in a heat place for one hour, or till doubled in dimension.

Knock again the dough, then divide into 12 equal elements. Roll into balls, flatten barely, then divide between two baking sheets lined with greaseproof paper. Cowl once more with a humid material and depart to rise for 45 minutes.

In the meantime, make the creme patissiere. Whisk the eggs and sugar in a medium bowl, then sift within the flour and cornflour and blend to a easy paste. Warmth the stout to a simmer, then add a bit of at a time to the egg combination, whisking as you go.

Pour the custard again right into a saucepan and produce to a simmer. Whisk for a minute and, as soon as thickened, take off the warmth, stir within the chocolate and depart it to soften. As soon as cooled, switch to a piping bag with a steel nozzle.

Warmth the oil to 180C, then fry the doughnuts in batches, turning repeatedly, for about 5 minutes, till golden throughout and cooked via. Raise out, drain on absorbent paper and preserve heat whilst you prepare dinner the remainder.

Pierce the doughnuts with a skewer and push across the crumb on the within to make room for the filling. Insert the nozzle and pipe in as a lot creme patissiere as you’ll be able to, or till it oozes out.

To make the glaze, soften the butter, honey and chocolate in a small saucepan over a low warmth, then add the beer and prepare dinner for 2 to a few minutes, till easy and shiny. Dip the highest of every doughnut within the glaze, sprinkle over the cacao nibs and serve heat.

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