As days get longer and colder, here are some Winter recipes to help you stay warm and full.

 

Yorkshire puddings with goose fat

Serves 8

Ingredients:

  • 200g - Unbleached All Purpose Flour
  • 200ml - Whole Milk – room temperature
  • 4 - Large Eggs – room temperature
  • 2pcs - Fresh Thyme – leaves stripped
  • Goose Fat as needed
  • Fine Sea Salt taste
  • Fresh Ground Black Pepper taste

Instructions:

  1. Position rack in center of oven, preheat to 425°F (225°C)
  2. Using a muffin pan or small cast iron ramekins add 1 tbsp of goose fat into each well
  3. Preheat for 8-10 minutes or until the oil is smoking hot
  4. Combine in a blender the flour, milk, eggs, thyme and season with salt and pepper together, blend until smooth
  5. Remove the pan or ramekins from the oven carefully, pour batter into the compartments, careful not to plash oil
  6. Bake for 12 to 15 minutes, or until fully risen and golden brown
  7. Careful not to open the oven door until finished or the puddings may collapse

 

Roasted root vegetables

Serves 8

Ingredients:

  • 8pc - Red Fingerling Potatoes – scrubbed and sliced in half lengthways
  • 8pc - White Fingerling Potatoes – scrubbed and sliced in half lengthways
  • 8pc - Heirloom Carrots – trimmed, peeled and sliced in half lengthways
  • 4pc - Parsnips – trimmed, peeled and quartered lengthways
  • 4pc - Red Beets – trimmed, peeled and quarters
  • 4pc - Golden Beets – trimmed, peeled and quartered
  • 5pc - Fresh Thyme – stemmed and leaves stripped
  • 5pc - Fresh Rosemary – stemmed and rough chop
  • 8pc - Shallots – peeled and sliced in half
  • 1pc - Garlic Bulb – sliced in half across cloves
  • Extra Virgin Olive Oil taste
  • Flaked Sea Salt taste
  • Fresh Ground Black Pepper taste

Instructions:

  1. Position rack in center of oven, preheat to 375°F (190°C)
  2. Combine ingredients in a heavy bottom baking pan, toss liberally with olive oil, season with salt and pepper
  3. Roast until vegetables are tendered and caramelized, check seasoning

 

BEEF AND GOLDEN ALE STEW

Serves 8

Ingredients:

  • 1kg - Stewing Beef – trimmed and cubed in bite size pieces
  • 500ml - Delirium Tremens Golden Ale
  • 1 cup - Carrots – peeled and medium dice
  • 1cup - Celery Heart – peeled and medium dice
  • 1 cup - Yellow Onion – peeled and medium dice
  • 400g - Roma Tomatoes – peeled and diced
  • 5pc - Garlic Cloves – peeled and sliced in half
  • 1 tbsp - Tomato Paste
  • 5pc - Fresh Thyme – stemmed and leaves stripped
  • 3pc - Fresh Bay Leaves
  • 2 tbsp - Extra Virgin Olive Oil
  • 2 tbsp - Unsalted Butter
  • 2 tbsp - Unbleached All Purpose Flour
  • Flaked Sea Salt taste
  • Fresh Ground Black Pepper taste

Ingredients:

  1. Heat the butter and olive oil in a cast iron or heavy bottom pot over medium high heat

  2. In a large bowl toss beef with flour, season with salt and pepper, sauté the beef on all sides in batches
  3. Crowding the pan with beef will cause it to boil rather than browning to develop deep, rich flavour
  4. Remove beef, adding tomato puree, sauté until browned
  5. Add carrots, celery, onions, leek and garlic and sauté until golden brown until tender
  6. Deglaze the pan with the Golden Ale, add diced tomatoes, return the beef to the pot and any drippings
  7. Add water to cover ingredients, adding thyme and bay leaves
  8. Simmer for two to three hours until the liquid has thickened and meat is tender, check seasoning