Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, beer, british, carrot, course, guinness, irish, main, prune, stew, stout | No Comments »
Heat a heavy based casserole and add the oil. Brown the meat on all sides on a high heat, dusting it with the flour as you stir. You can do it in batches, not to overcrowd the pan. Remove the meat from the pan. Add the chopped onion and cook for a few minutes until it is softened. Add the carrot, cut into 1cm rounds, and the herbs and stir for 2min. Return the meat to the casserole and cover it with the stock and the stout. Bring it to the boil, turn down the heat and add the prunes. Simmer uncovered for 1 1/2 hour, until the meat is very tender and the sauce thickened. If it starts to loose too much water, add a little during cooking. Correct seasoning, add the chopped parsley and serve with mash or cooked quartered potatoes.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: batter, beer, british, chips, course, deep, fish, flour, fried, know your onion, know your onions, knowyouronion, knowyouronions, main | No Comments »
Sift the flour into a bowl, add 2 tbsp of oil and whisk in the beer. The batter should have the consistency of thick paint. If it’s too thick, add a bit more beer. Rest in the fridge for 30min. In the last 15min, transfer it to the freezer.;Heat the oil in a large pan, until 160C (or a bread cube turns golden in 2min). Spread some flour on a plate, season it with salt and pepper, and coat the fish. Beat it to get rid of the excess. Dip it into the cold batter, let the excess batter drop back in and lower the fish into the hot oil. Drip a little more batter with a spoon over the frying fish, so that you have a more irregular coating. Fry for 4-5min, until the batter is golden. Fry them in 2 batches, so as not to cool the oil. Serve with chips and tartar sauce.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: american, batter, beer, deep, dish, fried, know your onion, know your onions, knowyouronion, knowyouronions, onion, onions, rings, side, snack, starter | No Comments »
Mix the flour and beer until smooth and place in the freezer for 20 minutes. Slice the onion in rings around 8mm thick. Heat the oil to 190C. Dip each onion ring in the batter, let the excess drip and dip them in the oil. Fry until brown, turning them once. Sprinkle some salt immediately after frying and drain over kitchen paper. Fry just a few at a time to ensure the oil remains hot.
