Category: News

Vegan panna cotta with ruby grapefruit – pair with Sayzon

Sayzon’s notes of peppery spice and its refreshing citrus finish, pairs perfectly with the creamy panna cotta and ruby grapefruit.

Ingredients

400g coconut milk

2 table spoons caster sugar

5g vegan gelatine

1 vanilla pod seeds scraped

Ruby grapefruit segmented

20g icing sugar

Method

1. To make the panna cotta, put the coconut in a sauce pan and add the gelatine cold.
2. Add sugar and vanilla and whisk together cold. Bring to the boil then put into moulds to set.
3. Segment then juice the grapefruit. Put the juice in a pan with the icing sugar and boil to thicken.
4. Serve the panna cotta with the sweet juice and grapefruit segments.

 

 

 

Roasted squash and feta salad with dukkah – pair with Tribute Ale

Ingredients: 

1 butternut squash

2 tablespoons olive oil

50g shelled walnuts

60g hazelnuts

40g sesame seeds

40g pumpkin seeds

1 tablespoon cumin seeds

1 teaspoon pepper

100g vegan feta cheese, crumbled

3 teaspoons sea salt to serve

150g rocket

70ml olive oil

Juice of a lemon

Method:

1. First prepare the squash. Peel it and then – using a large, heavy knife – cut it in half. Using a spoon, scrape out the seeds and fibres. Finally, using a sturdy vegetable peeler, remove the outer skin. Cut the flesh into cubes about 2cm in size.
2. Preheat the oven to 200ºC Fan (220ºC/Gas Mark 7).
3. Put the squash cubes in bowl and toss with salt and olive oil. Place in the oven and cook for 20–30 minutes.
4. Meanwhile, in a dry frying pan, cook the walnuts and hazelnuts on a low heat until toasted. Add the cumin seeds and cook for another few minutes until toasted. In a food processor, blend the nuts and cumin seeds quickly to roughly break them up before transferring to a bowl.
5. In the same dry frying pan, toast the pumpkin seeds until they are brown and beginning to pop, then toast the sesame seeds for 30 seconds. Stir the pumpkin and sesame seeds into the bowl with the walnuts, and add 2 teaspoons of salt and 1 teaspoon pepper.
6. Remove the squash from the oven and allow to cool a little.
7. Transfer the the squash and vegan feta into a bowl and stir to mix. Add the rocket and toss together. Drizzle with the remaining tablespoon of olive oil and squeeze over the lemon juice. Add more salt if necessary.
8. Add half the dukkah and mix through. Serve the salad in bowls with extra dukkah.

Miso Glazed Aubergine with spiced pumpkin and cavolo nero – pair with Proper Job, IPA.

The perfect beer style for dishes with any hint of spice.

Ingredients 

2 whole aubergines halved

30ml olive oil

50g maple syrup

20ml soy

1/2 teaspoon of miso paste

Juice of one lemon

1 table spoon sea salt

200g cavolo nero

1 tsp salt

30ml olive oil

Method

1. Crisscross the  aubergine halves on the flesh side, season with salt and cover in oil.
2. Roast in a 200 degree oven for 15 minutes. Meanwhile put the maple syrup, soy, miso and lemon in a pan and warm. Once warmed add this to the aubergine flesh and turn them over for 5 minutes in the oven.
3. Trim and chop the cavalo nero. Put it in a saucepan with a tiny bit of water in the bottom, and a close fitting lid. Steam for 1 minute, then take the lid off, add oil and salt and lightly sauté.
4. Arrange all the elements on a plate and spoon over some off the cooking liquid from the aubergine.

SHOP MILKSHAKE IPA NOW

Beer labels that share more in common with the vibrant designs of tropical shakes and smoothies than those of traditional ales of old are becoming increasingly common on bar fronts and supermarket shelves. It’s a phenomenon that many are yet to try. So, what is a Milkshake IPA?

While the thought of a milkshake flavoured beer might turn a few heads, the result, much like pineapple on pizza, is a match made in heaven. Okay, so not everyone appreciates tropical fruit on their slice, but it sure makes a great deal of sense in beer.

This relatively new beer style is making waves in the brewing world – and for good reason. Lactose sugar is added to hoppy IPA, forging a thick and creamy brew that bursts with a juicy, fruity sharpness. The rich, hazy notes of Milkshake IPA are wonderfully moreish and complimented by a full-bodied mouthfeel akin to that of a bold Stout or Porter. It’s a must for anyone with a sweet tooth and a thirst for something different.

Milkshake IPAs have been brewed with pretty much every fruit you can think of, and you’ll likely find salted caramel and other dessert-themed variations out there too. As touched upon earlier, pineapple is a particularly appetising choice that graces the tasting notes of the style more often than not.

At St Austell Brewery, our Milkshake IPA is a fine example of why this remarkable brew is getting people talking, and drinking. It weighs in at a generous 5.8% ABV and showcases an eye-catching burnished gold body. A variety of malts, including Cornish Marris Otter, combine with Amarillo, Citra, El Dorado, and Mosaic hops. Pineapple, grapefruit, mango, and passionfruit flavours dance across the palate with that all-important creamy thickness of a classic milkshake. Simply delicious.

Milkshake IPA is available in 330ml bottles,  on SALE priced at £19.99 – while stocks last.

SHOP NOW

Meet Rob Orton, our Production Manager at St. Austell Brewery.

How long have you been at the brewery?

I am very proud to have worked here for 16 years, mostly in production and in a few varying roles whilst developing technical knowledge and experience. I’m currently responsible for the brewing, packaging, and engineering functions on this site and the 39 people within those teams. I am incredibly passionate about all things beer and brewing and like to experiment in the Small Batch Brewery– which allows my creative mind to run wild! 

Tell us about the small batch brewery…

Our Small Batch Brewery was installed in 2015 and allows us to experiment with different ingredients, beer styles, new processes, and pack formats, as well as many other things. We have worked with customers, suppliers, and competition winners to produce a wide range of styles and perfect new recipes prior to producing on the much larger, main brewhouse. Our Small Batch Brewery produces 2,000l per brew and we use it on average once or twice a week. Pre Covid-19, we had our Small Batch Beer Club running alongside one-off bottle brews. Forty pubs across the South West of England and two in Denmark, were part of the club, and would receive up to 30 new beers each year on cask for their customers to enjoy. 

 

What are some of the exciting ingredients you’ve used in the small batch brewery? 

We’ve used ingredients ranging from Hibiscus flowers to local honey and almost every fruit variety – and plenty of    international spices. Although usually a cask project, this year – due to Covid – we’re releasing bottled beers as part of the 2021 small batch series.  Endeavour launched in February and sold out in 12 hours. – Up next is Harlequin IPA (on sale 17th March from 7pm) – which we’re hoping will be just as, if not more popular. 

Jack Stein – “Proper Job mussels with cabbage and bacon has been a long-time favourite recipe of mine. We initially developed the dish for our annual beer and mussel festival at our pub, The Cornish Arms, in St Merryn near Padstow. The hoppy flavours and crisp, refreshing finish of Proper Job make it the perfect match for the sweetness of the mussels and the smoky flavour of the bacon.”

Ingredients
1.8kg washed mussels

For the base
1 diced shallots
1 clove Chopped garlic
600ml chicken stock
100ml Proper Job
300g very thinly sliced savoy cabbage
100g Slice cooked streaky bacon
100g chopped butter
2 tablespoons chopped parsley
2 tablespoons chopped chives

Method

1. For the base, add the shallot garlic and chicken stock into a pan and reduce by half
2. Add the beer and reduce on a gentle simmer for a further 10 minutes
3. Reserve
4. Slowly cook the cabbage and bacon in a large pan in butter until soft, then increase the heat and add the mussels. Pour in the base and cover the pan and steam the mussels for 4-5 minutes until open.
5. Garnish with the chives and parsley and serve.

Delivering a crisp taste with ginger and zesty notes, Sayzon complements the richness of the pork in this warming autumnal dish.
Serves 4

INGREDIENTS:
1 pork belly, trim fat and skin off

Brine
200g salt
2 litres of water
20g basil leaves
50 ml olive oil

Potato mash
800g potatoes
200g whole milk
200g double cream
50g butter
10g salt

Basil oil
20g basil leaves
50g extra virgin olive oil

Cabbage
1 hispi cabbage cut into four
Sea salt
2 heads of garlic finely sliced
50ml olive oil

METHOD:
Combine the salt and water for the brine and place the pork in it overnight. This will soften the meat. Preheat the oven to 140C. Wash the brine off the pork and pat dry. Place in a roasting tray and roast for 2 hours at 140C. Remove the pork from the oven, then leave to rest and cut into 4 pieces width ways.

Peel and cut the potatoes into chunks and cook in cold water with salt until soft. Mash them with a ricer or fork. Warm the cream, butter and milk and fold through.

To make the basil oil, mix the oil and basil in a blender and reserve.

For the cabbage, get a griddle pan very hot and colour the cabbage quarters on all sides. Do not cook too much – you want some crunch.
Place the garlic and olive oil in a cup and microwave on full heat for 30 seconds until soft. Drizzle this over the cabbage and season with sea salt.

Serve the mash and pork belly with the cabbage and basil oil, and drizzle with the roasting juices.

Roast Pork Belly
Serves 4

INGREDIENTS:
1 pork belly, trim fat and skin off

Brine
200g salt
2 litres of water
20g basil leaves
50 ml olive oil

Potato mash
800g potatoes
200g whole milk
200g double cream
50g butter
10g salt

Basil oil
20g basil leaves
50g extra virgin olive oil

Cabbage
1 hispi cabbage cut into four
Sea salt
2 heads of garlic finely sliced
50ml olive oil

METHOD:
Combine the salt and water for the brine and place the pork in it overnight. This will soften the meat. Preheat the oven to 140C. Wash the brine off the pork and pat dry. Place in a roasting tray and roast for 2 hours at 140C. Remove the pork from the oven, then leave to rest and cut into 4 pieces width ways.

Peel and cut the potatoes into chunks and cook in cold water with salt until soft. Mash them with a ricer or fork. Warm the cream, butter and milk and fold through.

To make the basil oil, mix the oil and basil in a blender and reserve.

For the cabbage, get a griddle pan very hot and colour the cabbage quarters on all sides. Do not cook too much – you want some crunch.
Place the garlic and olive oil in a cup and microwave on full heat for 30 seconds until soft. Drizzle this over the cabbage and season with sea salt.

Serve the mash and pork belly with the cabbage and basil oil, and drizzle with the roasting juices.

Jack Stein – “Proper Job mussels with cabbage and bacon has been a long-time favourite recipe of mine. We initially developed the dish for our annual beer and mussel festival at our pub, The Cornish Arms, in St Merryn near Padstow. The hoppy flavours and crisp, refreshing finish of Proper Job make it the perfect match for the sweetness of the mussels and the smoky flavour of the bacon.”

Ingredients
1.8kg washed mussels

For the base
1 diced shallots
1 clove Chopped garlic
600ml chicken stock
100ml Proper Job
300g very thinly sliced savoy cabbage
100g Slice cooked streaky bacon
100g chopped butter
2 tablespoons chopped parsley
2 tablespoons chopped chives

Method

1. For the base, add the shallot garlic and chicken stock into a pan and reduce by half
2. Add the beer and reduce on a gentle simmer for a further 10 minutes
3. Reserve
4. Slowly cook the cabbage and bacon in a large pan in butter until soft, then increase the heat and add the mussels. Pour in the base and cover the pan and steam the mussels for 4-5 minutes until open.
5. Garnish with the chives and parsley and serve.

Mexican dishes have just the right level of spice to harmonise well with Proper Job’s powerful blend of American hops. These carnitas tacos, with pineapple salsa, corn tortillas and pork that’s been slow cooked in Proper Job are delicious and beyond simple to make at home.

Ingredients
1kg pork shoulder (with fat and skin on)
1 litre vegetable stock
250ml of Proper Job IPA
2 bay leaves
Corn tortillas
Lime wedges

For the Mexican tomato sauce
3 tablespoons of olive oil
400g can chopped tomatoes
½ tablespoon of white vinegar
2 teaspoon of onion powder
1 teaspoon of garlic powder
½ teaspoon of cumin
1 teaspoon paprika
1 teaspoon of white sugar
1 teaspoon of cayenne pepper
1 teaspoon of oregano

For the pineapple salsa
1 pineapple – peeled and sliced into 1cm thick slices
Olive oil
1 red chilli diced
2 tablespoons lime juice
Small bunch of coriander
½ red onion, finely diced

Optional extras
Jalapeños
Sour cream
Sliced avocado

Method

1. Preheat oven to 160 degrees
2. Heat up vegetable stock and Proper Job with bay leaves.
3. Place pork shoulder in deep baking tray, skin side up and rub with sea salt. Once vegetable stock is hot poor around the pork shoulder, almost covering all the shoulder. Cover with baking paper and then seal baking dish with aluminium foil.
4. Place in oven, remove pork shoulder after 4 hours and test softness. It should fall apart when using a fork to pull the meat. If not at this stage return to oven for another 1-2hours.
5. Make Mexican tomato sauce, while the pork finishes cooking. Heat up oil and combine all ingredients into a pot and cook together over low heat for about 20 minutes until slightly thickened. When pork is finished, add one cup of vegetable stock to the sauce. Remove bay leaves.
6. Once pork is cooked and can be easily pulled apart, remove from oven. Remove pork skin and fat layer and discard. Remove pork meat from stock and place into another baking or large bowl. Shred the meat with a fork or tongs. Add tomato sauce to meat and stir through. If requires more liquid add a little more of left over stock. *(if preparing pork in advance, refrigerate shredded pork in a container and leftover stock in another, then whilst re-heating, add some stock to re add juiciness to the meat).
7. Taste and season with salt if necessary.
8. Heat up a griddle pan on medium-high heat. Rub the pineapple slices with a little olive oil and grill each side for a few minutes. Remove from pan and cut pineapple slices into cubes. Add to a bowl along with onion, chilli, coriander and squeeze over lime juice. Stir together.
9. Heat up your corn tortillas in a dry frying pan – 1-2 minutes each side. Top with carnitas and pineapple salsa. Add optional toppings of sour cream, avocado slices and jalapeños. Serve with lime wedges.

Cassoulet is a traditional French casserole dish that contains a selection of meat and beans. It gets its name from the ‘cassole’ dish – a traditional fired clay vessel. This is a Cornish version by Chef Prosenjit Sanjay Kumar with Tribute ale.

By placing the ingredients in layers, it helps to build up the wonderful and complex flavours of the cassoulet. Canned beans have been used for convenience. By adding Tribute ale, the cassoulet gets its rich and malty aftertaste that complements the tomato and smoky bacon flavour.

Serves: 4

Ingredients
4 Tribute flavoured pork sausages
50g hogs pudding, sliced thinly
1 duck leg, slow cooked in its own fat
25g pulled pork belly
1 chicken thigh, roasted
2 slices of streaky bacon, chopped finely
100g fresh white breadcrumbs
Salt and pepper
50g can of three bean salad
1 dessertspoon olive oil
2 Spanish onions, sliced fine
3 cloves of garlic, chopped fine
1 sprig of thyme
2 bay leaves
6 Chantenay carrots, cooked
1 pint of Tribute Ale
2 level tablespoons tomato purée

Method

1. In a flameproof casserole dish, heat the oil over a medium heat and brown the sausages, turning them occasionally. Then set them aside on a plate.
2. Add the streaky bacon to the dish and cook. Turn the heat up and toss it around for 5 minutes, until the bacon is golden at the edges. Transfer the bacon to the plate with the sausages. Repeat the process with the hogs pudding.
3. Turn the heat down to medium, add the onions to the juices left behind and cook for ten minutes until soft, stirring from time to time.
4. Toss in the garlic and cook for another minute. Next put a third of the beans followed by half the onions. Sprinkle with a third of the fresh thyme leaves and season well with salt and pepper. Add half the sausages, bacon and pulled pork followed by a third of the beans, thyme and seasoning. Then add the remaining sausages and onions and finally the rest of the beans and the remaining thyme, pushing sprigs of thyme and bay leaves in amongst everything.
5. Pour in one pint of Tribute ale. Measure (850 ml) hot water, whisk in the tomato purée and pour this over the beans. Place the cooked duck leg and chicken thigh into the casserole dish and cover it with a fitted lid. Put the dish in the centre of a pre-heated oven and cook on medium heat for half an hour.
6. After half an hour, open the lid. Sprinkle the breadcrumbs and the carrots all over the top and bake (without a lid) for a further hour until the beans are completely cooked through.
7. Serve the cassoulet with a rustic baguette and wash it down with Tribute.

Where to find Tribute:

Bottled Tesco is available at Tesco, Asda, Waitrose, Morrisons, Sainsbury’s, Majestic, Booker, Londis and Ocado (online), plus Spar and Co-op supermarkets in the South West.

It’s available in the South West in 500ml cans at Sainsbury’s, Waitrose, Londis and Spar.

Tribute and other beers are available from our Visitor Centre and online shop: https://www.staustellbreweryshop.co.uk

For more about Tribute, go to www.tributeale.co.uk.

To celebrate National Curry week, here’s a sublime recipe that brings together a blend of Indian spices that uses the French-style of braising tougher cuts of meat in a warm bath of Cornish Mena Dhu stout. Chef Prosenjit Sanjay Kumar’s interpretation of his mother’s Rogan Josh recipe.

Cook it slowly and gently in an oven or if you’re in a hurry, use a pressure cooker.

Serves: 2
Prep time: 40 minutes
Cooking time:  20 minutes in the pressure cooker or 6 hours in the oven at 100°C.

Ingredients
2 large lamb shanks trimmed and tied with a butcher’s twine to keep its shape
300 gm natural Greek yoghurt
5 gm cumin powder
1 sprig of mint, chopped
3 gm turmeric powder
1 gm chilli powder
2gm coriander powder
1 gm ground ginger
25 ml vegetable oil
2 large onions, chopped
6 ripe plum tomatoes, chopped
4 whole cardamom pods
1 pinch of saffron strand
1 pinch of ground nutmeg
1 litre water
500 ml Mena Dhu Cornish stout
1 bunch fresh coriander leaves

To serve (optional):
Mashed potatoes or mashed Bombay potatoes
Pea shoots
Mint yogurt
500ml Mena Dhu Cornish stout

Preparation method

1. Whisk a third of the yoghurt in a bowl, add a pinch of ground cumin and mix in the chopped mint. Keep refrigerated.
2. Coat the lamb shanks in the ground ginger and some of the chilli, coriander and balance cumin powder. Keep the balance spice powders for later.
3. Pour the vegetable oil into the base of the pressure cooker or an oven proof casserole dish. Place the lamb shanks and gently fry until brown. Transfer the shanks to a plate and keep aside. In the same dish, fry the chopped onions until brown.
4. Add the chopped tomatoes and cook on a medium heat for approximately 5 – 6 minutes until the tomatoes are soft.
5. Add the cardamom, saffron strands, nutmeg and yoghurt to the sauce and top it up with Mena Dhu stout and water.
6. Return the lamb shanks to the spicy mix in the cooker or oven proof casserole dish.
7. If using a pressure, cover with the lid and cook for 20 minutes, so that the lamb falls off the bone.
8. For the oven-cooked version, cover with a lid and place in a pre-heated oven at 100°C and allow to cook for 6 hours. Check it half way through the cooking and a couple to times after to make sure that there’s enough liquid. Add some Mena Dhu or water if needed.
9. The lamb shank is best served hot on a bed of mashed potatoes or mashed, spicy Bombay Potatoes. Spoon over a generous ladle-full of the gravy and top with pea shoots.
10. Serve with a fresh, mint-yogurt and a pint of your favourite St Austell Brewery beer.