Spicy marinated Poussin served with peas and carrots in a Hargraves Hill Phoenix Imperial Red Ale nage
This tasty little creature is marinated in Iberian spices with some lemon, lime and garlic to hint a little Portuguese influence in flavours reminiscent of piri piri. The marinated Poussin is then grilled and finally roasted in the oven. On a bed of carrots and juicy peas, the boned out bird is perched to be doused with generous amounts of our Phoenix Imperial Red Ale sauce. The beer is hardly masked in this dish, but ads a floral freshness from the very apparent hop notes.
Pastel de choclo (corn and beef pie made with Mad Brewers Noir Stout)
As a bicentennial celebration for Chile’s independence (18th September), we have made a traditional dish from this part of the world, with a beer twist. We made the base of the pie (traditionally with raisins, chicken, beef mince and other ingredients) by sweating off onions and browning the beef mince, then deglazing with lots of Noir Stout to give the smooth liquorice tones characteristic of the beer that go great with our raisins. We then cover with a thick layer of sweet corn puree, which when baked forms a lovely crunchy crust revealing the juicy meat layer inside.
Spanish bangas and mash served with homemade Timothy Taylor Landlord beer bread
Morcilla (Spanish blood sausage) and chorizo make our duo for what would probably be my last meal if I was on death row. We cook the sausages till they start oozing their beautiful juices and plate them on a generous amount of creamy potato mash. Accompanied with Pebre (South American fresh herb and chilli salsa) this dish is probably already approaching perfection. To add to the heart attack, we decided to serve it with crusty freshly baked Landlord beer bread, because how else will you wipe the plate clean?
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