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:
- Position rack in center of oven, preheat to 425°F (225°C)
- Using a muffin pan or small cast iron ramekins add 1 tbsp of goose fat into each well
- Preheat for 8-10 minutes or until the oil is smoking hot
- Combine in a blender the flour, milk, eggs, thyme and season with salt and pepper together, blend until smooth
- Remove the pan or ramekins from the oven carefully, pour batter into the compartments, careful not to plash oil
- Bake for 12 to 15 minutes, or until fully risen and golden brown
- 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:
- Position rack in center of oven, preheat to 375°F (190°C)
- Combine ingredients in a heavy bottom baking pan, toss liberally with olive oil, season with salt and pepper
- 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:
- Heat the butter and olive oil in a cast iron or heavy bottom pot over medium high heat

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