Blackpit featured on Radio 2!

BBC food-guru, Nigel Barden, used our ale to make his Beef & Ale pie on Simon Mayo's Drivetime show and it sounds simply delicous!

 

This all happened at about 6pm, on Thursday 23rd November, when Nigel was cooking a new mouth-watering recipe from Marcus Wareing's book, Marcus Wareing New Classics. He used our Modern English IPA, Sky Rocket, to compliment the chorizo and beef in this modern take on an English Classic. The Blackpit Team were chuffed to bits to have our beer featured on such a great show and we cant wait to give this delicious sounding recipe a go!

To make life easy, we've put a copy of the recipe below but you can also see it (and listen to the show on catch-up) by following this link: http://www.bbc.co.uk/programmes/b09flm5k ...for the pie bit start listening from 1:08.

Good luck cooking... cheers!

(p.s. Big thanks and huge man-hugs to Nigel for using our ale, we're forever thankful!)

 


A free bottle of beer...

If you do cook the pie, using Sky Rocket, we'd love to see your results!

If you send us a photo of you, your pie and your bottle of Sky Rocket (plus a few words) then we'll give you a bottle of Sky Rocket completely free... yes free! We only ask that we can feature your story online... send us yours at info@blackpitbrewery.co.uk


 
 Nigel Barden, Radio 2's food-guru who cooked using Blackpit Beer, Sky Rocket

Nigel Barden, Radio 2's food-guru who cooked using Blackpit Beer, Sky Rocket

 Marcus Wareing's book, New Classics, that features the Beef, Ale and Chorizo Pie

Marcus Wareing's book, New Classics, that features the Beef, Ale and Chorizo Pie


 

- Borrowed from BBC Radio 2's website -

Beef and Ale Pie with Chorizo

by Marcus Wareing

(from Marcus Wareing New Classics)

 

The smoky spiciness of chorizo works so well with the beef and the puff pastry that it lifts this traditional dish to a new level. Any braising steak can be used for this recipe, too: cuts with a higher fat content will create a richer base to the pie.

 
Serves 4-6  /  Prep time: 40 mins  /  Cooking time: approx 3½ hrs

 

 

 
Ingredients

  • 4 tbsp vegetable oil
  • 4 tbsp plain flour
  • 1½ tsp table salt
  • Freshly ground black pepper
  • 800g braising steak, cut into 2cm chunks
  • 200g small shallots, peeled
  • 2 tbsp tomato purée
  • 2 garlic cloves, grated
  • ¼ bunch of thyme, tied with string
  • 2 bay leaves
  • 150g cooking chorizo, skin removed and diced into 1cm chunks 200ml ale
  • 600ml beef stock
  • 1tsp sweet smoked paprika
  • 1 x 320g sheet ready-rolled all-butter puff pastry
  • 2 tbsp finely chopped flat-leaf parsley
  • 2 tbsp finely chopped coriander
  • 2 egg yolks, beaten

 


 

Method

Preheat the oven to 160°C/140°C Fan/Gas 3.

Heat 2 tablespoons of the vegetable oil in a large, ovenproof dish over a high heat. Mix the flour, 1 teaspoon of the salt and a pinch of black pepper together, then toss the steak in the flour and shake off any excess. When the oil is hot, add a batch of the steak and fry until well browned. Remove the steak and set it aside, brown the remaining beef, then remove and set it aside with the rest.


Add the remaining 2 tablespoons of vegetable oil to the casserole dish over a medium-high heat, add the shallots and remaining ½ teaspoon of the salt and fry until golden, then add the tomato purée, garlic, thyme and bay leaves and cook for a further 3 minutes.

Add the chorizo and cook for a further 3 minutes. Add the ale to the pan and bring to a simmer, scraping the bottom of the dish with a wooden spoon to maximise flavour. When the alcohol has reduced to a syrup, add the beef stock and paprika. Simmer over a medium-high heat for 15 minutes to reduce the liquid then return the beef to the pan. Stir well, cover and place in the oven for two hours.

Meanwhile, roll out the puff pastry to fit a pie dish around 24cm in diameter, with a 1cm overhang. Place back in the fridge on a baking sheet for 30 minutes to rest.


Remove the casserole from the oven and increase the oven temperature to 200°C/180°C Fan/Gas 6. Remove the thyme and bay leaves from the dish then gently stir in the chopped parsley and coriander. Spoon the casserole mixture into the pie dish.

Brush the edges of the chilled puff pastry with the egg yolk and cover the pie dish, pressing the pastry into the edge of the pie dish to seal. Cut a hole in the centre of the pastry then brush all over with the egg yolk. Place the pie back in the oven for 25 to 30 minutes until the pastry is a deep golden colour.

 

 

Remember...

- A free bottle of beer -

If you do cook the pie, using Sky Rocket, we'd love to see your results!

If you send us a photo of you, your pie and your bottle of Sky Rocket then we'll give you a bottle of Sky Rocket completely free! We only ask that we can feature your photo online... send us your story at info@blackpitbrewery.co.uk

 

steak-ale-pie-using-blackpit-beer-to-cook.jpg

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