Recipes for beer fans!

If all this talk of beer as the new wine has given you an appetite, why not try some of these delicious recipes from celebrity chef

CANAPES SERVED WITH 'BEER TO DINE FOR'

Foie Gras with Sauterne Jelly

Ingredients

Brioche & Wild Mushrooms

200gm Cooked Foie Gras Pate

Maldon Sea Salt

Ground White Pepper

50mg Oyster Mushrooms

100ml Sauterne

2 Gelatin Leaves

Method

Spread foie gras pate 1cm high onto a flat surface and chill. Bring the sauterne to the boil. Soak the gelatin in water and dissolve in the sauterne. Chill this in a flat container in the fridge. Once cool, remove and chop into cubes and place back in the fridge. Cut the brioche into a presentable shape and toast on both sides. Cut the foie gras into similar shape and place on the toast. Place the cubes of sauterne on the top. Slice the mushrooms and sauté in a little butter with the salt and pepper.
Place these on top and serve immediately

Lobster Canapé with Keta served in a Queen Scallop Shell

Ingredients

1 pre-cooked small Lobster

1 jar of Salmon Eggs

Maldon Sea Salt

4 Queen Scallop Shells

Chervil

Method

Remove the lobster meat from the shell by carefully cutting open the belly and pulling the shell apart. Cut the tail into 12 pieces. Use three pieces for each portion and lay them in a fanned pattern in the centre of the scallop shell. Spoon some of the keta at the top of the fan and sprinkle some salt over.Garnish with small sprigs of chervil.

Fresh Salmon Tartar with Fromage Blanc and Caviar

Ingredients

200gm Fresh Salmon

Salt & Pepper

Lemon Juice

Dill

Method

Trim any blood and fat off the meat. Cut into a very small dice. Chop the dill. Add it to the meat, and season with salt pepper and lemon.

Fromage Blanc

Ingredients

100mg Fromage Blanc (without the liquid)

75ml Double Cream (lightly whipped)

Chopped chives

Chopped Shallots

Salt & Pepper

Lemon Juice

Method

Gently combine the ingredients in a small bowl

Potato Crisp

Method

Peel some red potatoes and slice very thinly. Wash well and deep fry at 160 degrees until they are brown and then cool.
On the potato crisp, spoon some of the salmon on top. Make a small quenelle of the fromage blanc with a hot wet teaspoon and place this on the salmon and caviar on top of that.

CHEESE COURSE SERVED WITH ABBOT ALE

Four Cheese Soufflé with Poached Pear

Ingredients

Soufflé: 75gm Butter

75gm Flour

300ml Boiled Milk

Salt & Pepper

Tablespoon of grated Parmesan

Tablespoon of Stilton Pieces

Tablespoon of Gruyere grated

Tablespoon of Goats Cheese

Melt butter in a pan. Add flour and cook for 2 minutes on a medium heat. Add the milk a little at a time, stirring well, as it will thicken quickly. Once all the milk has been added reduce the heat and incorporate the cheese a little at a time. Season. Chill.

Poached Pear:

6 Small Pears peeled and de-cored

300gm Sugar

2 Star Anise

1 Vanilla Pod

6 Egg Whites

Salt

1 Litre of Water

Method

Bring everything to the boil in a pot and simmer for
15 minutes until the pears are soft. Chill.Preheat the oven to 225 degrees centigrade. In a mixer, place the egg whites, making sure that there is no yolk and that your fingers touch the white as little as possible as there is natural oil in the skin that will prevent the white from rising properly. Mix the eggs at high speed with some salt until they form stiff peaks. Fold the sauce into half of the whites and then the rest.
Butter 6 soufflé moulds and fill them to the brim with the mixture. Place the dishes in a tray and put in the oven for 15-18 minutes until the soufflé has risen and is golden brown.
Serve with one pear on the side and a little of the pear juice.

DESSERTS SERVED WITH STRONG SUFFOLK

Dark Chocolate and Orange Torte
With Vanilla Cream
Torte:

Ingredients

175gm Dark Chocolate

3 Gelatin or Vegetarian Gelatin Leaves

80gm Caster Sugar

200ml Double Cream

1 Vanilla Pod

3 Eggs

Method

Melt the chocolate in a bowl on a medium setting in the microwave, stirring every minute to ensure that it melts evenly. Soak the gelatin leaves in cold water, until soft, then dissolve by warming through over a low heat and stirring. Whip the cream until it forms ribbon shapes when the whisk passes through it. Separate the eggs and whisk the yolk until it begins to whiten.
With an electric beater whip the egg whites until they begin to, first whiten, then stiffen and slowly add the caster sugar. Continue whipping until the sugar is dissolved. In a large bowl place the egg yolks, cream, egg white and gelatin. Gently fold over a few times, then add the chocolate. Fold everything together quite quickly, as the chocolate will stiffen as it comes in to contact with the colder ingredients. Pour into a cake tin with detachable sides that has grease proof paper on the bottom. Set in the fridge for 6-8 hours then, with a small hot wet knife, cut carefully around the edge of the tin, re-wetting the knife so it moves smoothly, and remove the outer.

Vanilla Cream:

Ingredients

150gm Double Cream

150gm Mascarpone Cheese

Seeds from 1 Vanilla Pod

A Little Icing Sugar

Method

Whip all the ingredients until they form soft peaks

Orange Garnish:

Ingredients

4 Oranges

300gm Caster Sugar

Seeds from 1 Vanilla Pod

150ml Water

Method

With a peeler, peel the orange in long strips from top to bottom. Take only the zest and not the pith, as it is bitter to taste. Cut the strips into matchsticks, then cut all the remaining skin from the oranges and cut segments out of them by cutting just after and just before each segment division. Squeeze the juice from what is left of the oranges into a small pan; add the sugar, zest and the water. Bring to the boil and cook the zest until it becomes slightly clear and the liquid is thickening.
Pour this over the segments.

To Serve:

With a hot wet knife cut the required number of slices from the cake.
Spoon some of the orange garnish around the plate and, with a hot wet spoon, make a spoon shaped scoop of the vanilla ice cream on top and dust with cocoa powder.