Recipes | Robin Gill’s Hop House 13 Recipe | Guinness GB
Dublin-born chef Robin Gill is the man behind some of London’s most exciting and innovative eateries: The Dairy, The Manor and Counter Culture in Clapham and Bethnal Green’s Paradise Garage. Here, he shares his recipe for 65-day-aged seared beef and herb salad with rock oyster dressing, designed to perfectly complement the flavours of Guinness Hop House 13.
“I’ve used a 65-day-aged cut of beef for this dish, which I’ve barbecued until medium-rare. I’ve dressed the beef with with an Irish rock oyster and sorrel and added chopped chives, capers and fresh sorrel into the mix. It’s served with fermented onion shells, salad and garden herbs, which add freshness and herbal notes. This combination packs a punch on so many levels: the sea salt from the oyster, the sweet caramel from the shallots, the intensity of the aged beef and peaks of aromatic acidity from the onion shells. A crisp and refreshing lager like Hop House 13 stands up against it beautifully.”
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Drinkaware.co.uk
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How To Cook A Fish Curry (In Three Easy Steps)
I don’t really have a recipe for this curry – but here are the ingredients in case you’re interested:
Step 1, onions, garlic, tamarind, coconut oil, vegetable oil, chilli, caraway seeds, ginger, garam masala curry paste, lime pickle, coriander seeds
Step 2, tomatoes, peppers, marrow, green beans, shallots, apples,
Step 3 lemon, lime, coconut milk, salt, mackerel, pollock. (I would have put coriander leaves in at this stage too if I’d had them.)
(I also made a red pepper dahl, but I’m sure you know how to make that.)
It tasted really good – but it will taste even better tomorrow when the flavours have had a chance to work through everything..
I apologise for the missing accent on the e in sauté – my editing programme just doesn’t seem to do accents : - (
The mackerel are still around and the weather’s been lovely lately. We have our entire year’s worth of mackerel in the freezer already, so this week we went to deeper water for some pollock. We are so lucky.
You can see more of our fishing here ..
And how we cook them in different ways here..
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Grilled Mackerel with Beetroot & Watermelon Salad by Ian Orr
Grilled Mackerel with Beetroot & Watermelon Salad
4 Mackerel fillets
400 Chopped watermelon
200g Chopped cooked beetroot
Small bunch of rocket or any mixed leaves
1 Tablespoon whole grain mustard
1 Juice and zest of orange
1 Tablespoon honey
Olive oil
Pre heat the grill onto a very high heat or turn on the BBQ. Lay the mackerel fillets on a tray and season with salt and pepper, rub with a little olive oil. Place under the grill for about 5 mins
In a bowl mix the watermelon and beetroot, add the orange zest, season, add the rocket and mix. Mix the honey & mustard together and add the orange juice to make the dressing.
Place the salad to the plate with the mackerel and finish with a drizzle of the dressing.
Tip: you can use any fish as an alternative, seabass would be great.
Classic Rhubarb and Custard Trifles with Pistachios | Aoife Noonan | The Six O'Clock Show
Aoife Noonan joins Martin, Karen and Éanna Ní Lamhna in the Six Kitchen to whip up Rhubarb and Custard Trifles with Orange Blossom and Pistachio!
Get the full recipe below and here:
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Aoife Noonan's Rhubarb and Custard Trifles with Orange Blossom and Pistachio
Ingredients
For the Vanilla Custard:
110ml Milk
110ml Cream
1 Vanilla Pod, seeds scraped
3 Egg Yolks
2tbsp Caster Sugar
For the Rhubarb and Orange Blossom Compote:
4-5 Stalks Rhubarb, roughly chopped
200ml Water
100g Caster Sugar
2tsp Orange Blossom Water
Juice ½ an Orange
To Assemble:
8 Sponge Fingers
100ml Whipped Cream sweetened with 1tbsp Icing Sugar
Chopped Pistachios Edible Flowers
Method
For the Vanilla Custard:
1. In a small saucepan, heat the milk, cream, and vanilla until just simmering.
2. While the cream is heating, whisk together the egg yolks and sugar until smooth. Slowly pour the hot milk mixture into the egg yolks, whisking constantly. Pour the mix back into the saucepan and cook on low heat, stirring all the time, until the mixture coats the back of a spoon (75C on the thermometer, if using).
3. Remove from the heat and allow the custard to cool completely before placing in the fridge to chill for at least an hour.
For the Rhubarb and Orange Blossom Compote:
1. In a saucepan, bring the sugar and water to a simmer.
2. Add the chopped rhubarb, orange blossom water and orange juice and cook on low-medium heat for about 10 minutes until the rhubarb has softened and broken down completely and the syrup has thickened slightly.
3. Pass the compote through a sieve and retain the juice. Leave the compote and syrup to cool.
To Assemble:
1. Soak two sponge fingers in the rhubarb syrup and arrange at the bottom of a serving glass. Spoon some custard on top, followed by some rhubarb compote.
2. Repeat with another three serving glasses.
3. Garnish with some sweetened whipped cream, chopped pistachios and edible flowers to serve.
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Irish Ox cheek & pickled walnut pie, onion, glacé carrots, beef fat mash recipe by Adam Bennett
Irish Ox cheek and pickled walnut pie, grilled onion, glacé carrots, beef fat mash, ale sauce recipe by Adam Bennett Executive chef at Michelin-starred The Cross at Kenilworth. Watch as Adam takes step by step through this Irish Ox Cheek pie recipe - resulting in an amazing dish packed with flavour.
Get this recipe and more here:
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