Breakfast at Julie's - Maverick Pulled Pork

By Chris Black

Here it is, our second recipe with Julie from Breakfast at Julie’s. This week Julie has used Maverick with some pork shoulder to make the juiciest pulled pork bun ever! Remeber and share your photos tagging Fyne Ales on Facebook, Twitter and Instagram. Over to Julie with this weeks mouth watering…

Pulled pork has become one of those things that has taken a craze over the UK recently. It’s slow barbeque and juicy flavours are so moreish that you could find yourself happily with a large bowl and a fork picking away at it for hours. This pulled pork has been elevated by the use of Fyne Ales Maverick Beer, it goes perfectly as the marinade and sauce, it's slightly citrusy notes give the pork real depth of flavour and teamed up with some sweet BBQ glaze, you can't really go wrong. The beer is really the star of the show here, it's what elevates it from all of the other pulled pork offerings we're seeing on the high street. I like to put enough so you can still taste a little bit of maltyness through the pork bun. 

Use a good brioche bun here to hold all of those beautiful juices and glaze inside with the moreish meat. This is a slow cooked meal so there is minimal effort involved, the only task you face is to resist the smell during those cooking hours!

 

Ingredients: 

Pulled Pork

500ml Fyne Maverick Ale

1kg Shoulder of Pork 

2 tablespoons Smoked Paprika 

1 Tablespoon Rosemary

2 tablespoons Mustard Seeds

1 Tablespoon Salt 

2 tablespoons Cracked Black Pepper

1 teaspoon Cinnamon 

1 Tablespoon Soft Brown Sugar

2 Tablespoons BBQ Sauce

4 Cloves Garlic

3 Large Onions

Brioche Buns

 

Pork and Ale Glaze

(Juices from the Pork, there will be ample!)

200ml Maverick Ale 

2 Tablespoons BBQ Sauce

1 teaspoon Salt 

Sprinkle of Soft Brown Sugar

 

1. Begin by combining the paprika, mustard seeds, salt, pepper, cinnamon, rosemary and brown sugar in a bowl and mixing well. Place the pork in a large bowl and rub the dry ingredients all over both sides of the pork. Now smear a little bit of the BBQ sauce on top. This won't disturb the dry crust. Try and use your hands for this bit in order to get into all of the little corners! Leave the pork like this to marinade for about 2 hours in the fridge. 

2. Heat an oven to 220 Degrees (Gas Mark 7). Prepare a large roasting tin by lining it with tin foil. Quarter the onions and scatter around the tin and throw the garlic in too without removing the skin. Put the pork on top. Add a little drop of the ale at this point just to create a tiny bit of steam. Add a bit more BBQ sauce if you prefer your pulled pork to be quite sweet.

3. Put this into the oven for about 45-50 minutes until the top has begun to bronze and blacken through charring. Remove this from the oven and turn down the heat to 150 Degrees (Gas Mark 2). Now add the rest of the ale and about 1 tablespoon of BBQ marinade on top of the meat. Cover with two layers of tin foil and ensure this is tightly wrapped.

4. Put this back in the oven on the low heat for around 3 and a half hours. Check 2.5 hours into the cooking time and baste with the juices from the pork. 

5. Once the pork is cooked, you should easily be able to pull it apart with two teaspoons. Remove the foil and remove the meat into a large serving dish. Pull apart all of the meat. 

6. In a small saucepan add all of the juices from cooking the pork, the ale, BBQ sauce salt and brown sugar. Allow this to come to a boil for about 3-4 minutes until sticky and glaze-like. 

7. Toast the undersides of the buns and liberally fill with the juicy pork and spoon over the ale and pork glaze. Enjoy with some peppery rocket and of course, another bottle of Fyne Ale's Maverick! 

Enjoy your weekend! Fyne Ales & Julie x

You can check out more of Julie’s delicious recipes on her blog.

Follow Breakfast at Julie’s on FacebookTwitter and Instagram and remember to tag both Fyne Ales and Julie in your photos.

Breakfast at Julie's - Sublime Stout Chocolate Cake

By Chris Black

Over the month of July we have teamed up with Julie Macleod from the great blog Breakfast at Julie’s to create a series of amazing recipes that use our beers. Julie is a 22 year old food writer and cook whose aim is to get more people to love their kitchens and enjoy eating their own homemade food.  Julie’s experience on MasterChef 2014 inspired her to begin her blog Breakfast at Julie's and continue to do cooking demonstrations around Scotland. Julie is currently researching recipes for a book with all these experiences and in turn inspire more people to love their own homemade food. 

All recipes will be posted on a Friday via Breakfast at Julie's. They'll be easy and most of all, delicious so we encourage all of you to try them out over the weekend.

Send in your photos tagging Fyne Ales and Breakfast at Julie’s on Facebook, Twitter, and Instagram. Over to Julie with her amazing recipe for Sublime Stout Chocolate Cake.

When I'm looking for cake, I'm looking for something rich that goes hand in hand with a cup of tea. Putting chocolate and stout together might not seem like a conventional match but the flavours are delicious, take sweet cocoa and match it with some bitter earthy stout with a light sweet cream cheese frosting and you've got a match made in heaven. This is a beautifully moist cake to be consumed after a long day with a large cup of tea, light and fluffy is not what we're going for here. It's to be flavourful, rich and have the ability to ease you into the comfort of your couch.

Here I've used Fyne Ales 'Sublime Stout, the dark deep malty flavours go perfectly with the chocolate. I recommend using Fyne Ales stout rather than any other brand for the fact that 'Sublime' holds a really unique malty fruitiness which you don't get in other stouts and it goes perfectly with the sweet cocoa.

You'll need: 2 x 20cm diameter Cake Tin

Ingredients for the Cake

330ml Fyne Ales Sublime Stout

100g Good Quality Cocoa

75g Softened Butter

200g Plain Flour 

250g Soft Light Brown Sugar

80g Caster Sugar

1 tablespoon Soured Cream

1 tsp Bicarbonate of Soda

1 tsp Baking Powder

3 Eggs Beaten

 

Cream Cheese Icing 

300g Cream Cheese

50g Icing Sugar

1 Tablespoon Water

150g Unsalted Butter

Handful of Walnuts or Pecans

1. Heat oven to 180 degrees. Begin by creaming all of the butter and sugar together, get a whisk or electric whisk and in a large bowl. This is a really important stage so spend at least 4 minutes whisking the sugar and butter together until pale and fluffy.

2. Now slowly and lightly beat the eggs into the mixture using a wooden spoon. Do this in about 3-4 stages until there is no egg left. Beat slowly until all fully incorporated into the creamed butter & sugar. Sift the flour, cocoa, bicarbonate or soda and baking powder into the mix. Now using a hand whisk, whisk into the mixture until you have a thick dense consistency. 

3. Now begin to add the stout in stages, using an electric or hand whisk begin to bring this into a smooth texture and lump free. Whisk this for about 3 minutes. 

4. Now line two baking tins with some baking parchment on the bottom and grease the outsides of the tin. Split the mixture evenly into the two tins and create a slight well in the middle of both the mixtures. 

5. Now allow this to bake in a preheated oven at about 180 degrees or gas mark 6 for about 25-30 minutes. If you're unsure simply test with a knife, put the knife into the cake and if it comes out clean then it's ready. Make the frosting whilst making the cake however allow the cake to cool before putting the cream cheese frosting on. 

6. In order to make the frosting, add all ingredients into a bowl and sift the icing sugar. Using a whisk make sure this is lump free and add more water where needs be. 

7. Once the cake has cooled spread a thin layer of the cream cheese frosting on one cake. Then spoon a heaver amount onto the top layer and sprinkle with any nuts of your choice. For me, pecans work really well here for their earthiness. Enjoy!

Enjoy your weekend, from Fyne Ales & Julie x

You can check out more of Julie’s delicious recipes on her blog.

Follow Breakfast at Julie’s on Facebook, Twitter and Instagram and remember to tag both Fyne Ales and Julie in your photos.

Breakfast at Julie's - Sublime Stout Chocolate Cake

By Chris Black

Over the month of July we have teamed up with Julie Macleod from the great blog Breakfast at Julie’s to create a series of amazing recipes that use our beers. Julie is a 22 year old food writer and cook whose aim is to get more people to love their kitchens and enjoy eating their own homemade food.  Julie’s experience on MasterChef 2014 inspired her to begin her blog Breakfast at Julie's and continue to do cooking demonstrations around Scotland. Julie is currently researching recipes for a book with all these experiences and in turn inspire more people to love their own homemade food. 

All recipes will be posted on a Friday via Breakfast at Julie's. They'll be easy and most of all, delicious so we encourage all of you to try them out over the weekend.

Send in your photos tagging Fyne Ales and Breakfast at Julie’s on Facebook, Twitter, and Instagram. Over to Julie with her amazing recipe for Sublime Stout Chocolate Cake.

When I'm looking for cake, I'm looking for something rich that goes hand in hand with a cup of tea. Putting chocolate and stout together might not seem like a conventional match but the flavours are delicious, take sweet cocoa and match it with some bitter earthy stout with a light sweet cream cheese frosting and you've got a match made in heaven. This is a beautifully moist cake to be consumed after a long day with a large cup of tea, light and fluffy is not what we're going for here. It's to be flavourful, rich and have the ability to ease you into the comfort of your couch.

Here I've used Fyne Ales 'Sublime' Stout, the dark deep malty flavours go perfectly with the chocolate. I recommend using Fyne Ales stout rather than any other brand for the fact that 'Sublime' holds a really unique malty fruitiness which you don't get in other stouts and it goes perfectly with the sweet cocoa.

You'll need: 2 x 20cm diameter Cake Tin

 

Ingredients for the Cake

330ml Fyne Ales Sublime Stout

100g Good Quality Cocoa

75g Softened Butter

200g Plain Flour 

250g Soft Light Brown Sugar

80g Caster Sugar

1 tablespoon Soured Cream

1 tsp Bicarbonate of Soda

1 tsp Baking Powder

3 Eggs Beaten

 

Cream Cheese Icing 

300g Cream Cheese

50g Icing Sugar

1 Tablespoon Water

150g Unsalted Butter

Handful of Walnuts or Pecans

1. Heat oven to 180 degrees. Begin by creaming all of the butter and sugar together, get a whisk or electric whisk and in a large bowl. This is a really important stage so spend at least 4 minutes whisking the sugar and butter together until pale and fluffy.

2. Now slowly and lightly beat the eggs into the mixture using a wooden spoon. Do this in about 3-4 stages until there is no egg left. Beat slowly until all fully incorporated into the creamed butter & sugar. Sift the flour, cocoa, bicarbonate or soda and baking powder into the mix. Now using a hand whisk, whisk into the mixture until you have a thick dense consistency. 

3. Now begin to add the stout in stages, using an electric or hand whisk begin to bring this into a smooth texture and lump free. Whisk this for about 3 minutes. 

4. Now line two baking tins with some baking parchment on the bottom and grease the outsides of the tin. Split the mixture evenly into the two tins and create a slight well in the middle of both the mixtures. 

5. Now allow this to bake in a preheated oven at about 180 degrees or gas mark 6 for about 25-30 minutes. If you're unsure simply test with a knife, put the knife into the cake and if it comes out clean then it's ready. Make the frosting whilst making the cake however allow the cake to cool before putting the cream cheese frosting on. 

6. In order to make the frosting, add all ingredients into a bowl and sift the icing sugar. Using a whisk make sure this is lump free and add more water where needs be. 

7. Once the cake has cooled spread a thin layer of the cream cheese frosting on one cake. Then spoon a heaver amount onto the top layer and sprinkle with any nuts of your choice. For me, pecans work really well here for their earthiness. Enjoy!

Enjoy your weekend, from Fyne Ales & Julie x

You can check out more of Julie’s delicious recipes on her blog.

Follow Breakfast at Julie’s on Facebook, Twitter and Instagram and remember to tag both Fyne Ales and Julie in your photos.

Breakfast at Julie's - Sublime Stout Chocolate Cake

By Chris Black

Over the month of July we have teamed up with Julie Macleod from the great blog Breakfast at Julie’s to create a series of amazing recipes that use our beers. Julie is a 22 year old food writer and cook whose aim is to get more people to love their kitchens and enjoy eating their own homemade food.  Julie’s experience on MasterChef 2014 inspired her to begin her blog Breakfast at Julie's and continue to do cooking demonstrations around Scotland. Julie is currently researching recipes for a book with all these experiences and in turn inspire more people to love their own homemade food. 

All recipes will be posted on a Friday via Breakfast at Julie's. They'll be easy and most of all, delicious so we encourage all of you to try them out over the weekend.

Send in your photos tagging Fyne Ales and Breakfast at Julie’s on Facebook, Twitter, and Instagram. Over to Julie with her amazing recipe for Sublime Stout Chocolate Cake.

When I'm looking for cake, I'm looking for something rich that goes hand in hand with a cup of tea. Putting chocolate and stout together might not seem like a conventional match but the flavours are delicious, take sweet cocoa and match it with some bitter earthy stout with a light sweet cream cheese frosting and you've got a match made in heaven. This is a beautifully moist cake to be consumed after a long day with a large cup of tea, light and fluffy is not what we're going for here. It's to be flavourful, rich and have the ability to ease you into the comfort of your couch.

Here I've used Fyne Ales 'Sublime' Stout, the dark deep malty flavours go perfectly with the chocolate. I recommend using Fyne Ales stout rather than any other brand for the fact that 'Sublime' holds a really unique malty fruitiness which you don't get in other stouts and it goes perfectly with the sweet cocoa.

You'll need: 2 x 20cm diameter Cake Tin

 

Ingredients for the Cake

330ml Fyne Ales Sublime Stout

100g Good Quality Cocoa

75g Softened Butter

200g Plain Flour 

250g Soft Light Brown Sugar

80g Caster Sugar

1 tablespoon Soured Cream

1 tsp Bicarbonate of Soda

1 tsp Baking Powder

3 Eggs Beaten

 

Cream Cheese Icing 

300g Cream Cheese

50g Icing Sugar

1 Tablespoon Water

150g Unsalted Butter

Handful of Walnuts or Pecans

1. Heat oven to 180 degrees. Begin by creaming all of the butter and sugar together, get a whisk or electric whisk and in a large bowl. This is a really important stage so spend at least 4 minutes whisking the sugar and butter together until pale and fluffy.

2. Now slowly and lightly beat the eggs into the mixture using a wooden spoon. Do this in about 3-4 stages until there is no egg left. Beat slowly until all fully incorporated into the creamed butter & sugar. Sift the flour, cocoa, bicarbonate or soda and baking powder into the mix. Now using a hand whisk, whisk into the mixture until you have a thick dense consistency. 

3. Now begin to add the stout in stages, using an electric or hand whisk begin to bring this into a smooth texture and lump free. Whisk this for about 3 minutes. 

4. Now line two baking tins with some baking parchment on the bottom and grease the outsides of the tin. Split the mixture evenly into the two tins and create a slight well in the middle of both the mixtures. 

5. Now allow this to bake in a preheated oven at about 180 degrees or gas mark 6 for about 25-30 minutes. If you're unsure simply test with a knife, put the knife into the cake and if it comes out clean then it's ready. Make the frosting whilst making the cake however allow the cake to cool before putting the cream cheese frosting on. 

6. In order to make the frosting, add all ingredients into a bowl and sift the icing sugar. Using a whisk make sure this is lump free and add more water where needs be. 

7. Once the cake has cooled spread a thin layer of the cream cheese frosting on one cake. Then spoon a heaver amount onto the top layer and sprinkle with any nuts of your choice. For me, pecans work really well here for their earthiness. Enjoy!

Enjoy your weekend, from Fyne Ales & Julie x

You can check out more of Julie’s delicious recipes on her blog.

Follow Breakfast at Julie’s on Facebook, Twitter and Instagram and remember to tag both Fyne Ales and Julie in your photos.

Wild Beer Co Beer list for Fyne Fest 2014

By Chris Black

Our friends at Wild Beer Co have quickly developed a name for being amongst the best in the business when it comes to experimenting with different yeasts and barrel ageing.  This year’s beer list from Wild for Fyne Fest is an absolute cracker and we can’t wait to sample these beers. If you haven’t tried sour or barrel aged beers before these will be a great introduction and well worth a taste.

Fresh – 5.5% Pale Ale

Fresh is an on running, constantly changing experiment with hops. Every six months Wild pick out the most interesting hops they can find and cram them into this pale ale, resulting in a beer that changes considerably in flavour twice a year. The results however are always packed full of punchy hop character.

Scarlet Fever – 4.8% Hoppy Red Ale

Citrus and floral notes from the aromatic New World hops perform a spectacular balancing act against the rich and robust smooth caramel and bready sweetness of the traditional English malts, before a long, moreish and crisp citrus finish leaves you gasping for more.

Epic Saison – 5% Saison

Epic by name, epic by nature. This Farmhouse Ale brings together classic Belgian brewing culture with the bold North American hops Sorachi Ace. All brought to life with West Country artisan brewing wizardry. 

Rubus Maximus – 5.7% Beavertown Collab

This beer is a collaboration with London’s epic Beavertown Brewery. This beer has been brewed with raspberries, long pepper, and nine different types of malt. A truly special beer, delightfully tart and fruity, a creation that only comes about through the spirit of collaboration.

Comus –Full details of this new special beer are yet to be released. Follow Wild Beer co on Facebook for details about this beer when they become available.

Madness IPA – 6.7% IPA

Madness IPA is Wild’s nod to the mighty west coast IPA. This beer is all about the hops and has a tropical punchbowl of aromas. There are masses and masses of late hops and dry hops to maximise the beautiful flavours and aromas, so you can experience wave after wave of tropical and citrus fruits.  

Evolver IPA – 5.8% Brett Fermented IPA

This is an IPA with a bit of a difference, fully fermented with 100% brettanomyces. This strain of yeast gives the beer a unique flavour which develops over several months and really brings out the hop profile in the beer.

Cool as a Cucumber – 2.9% Cucumber and Mint Saison

Cool as a Cucumber is a collaboration we did with Wild Beer Co last year for Fyne Fest 2013. Each batch contains 92 cucumbers and loads of mint. The result is pretty much the most refreshing beer conceived. This year you will have the chance to add a shot of Botanist Gin to your Cool as a Cumber, the ultimate drink on a hot summer’s afternoon.

Sourdough – 3.6% Oak Fermented with Sourdough Yeast

Loosely based on a Berliner Weisse style this beer has been a year in the making. Brewed in conjunction with Hobbs House Bakery, this beer uses a 58 year old sourdough yeast and is fermented in oak barrels along with a little brettanomyces. A perfect beer for the early afternoon.

This year’s Fyne Fest will see close to 150 beers from over 35 breweries from around the world, covering every style from lager to Berliner Weisse and Russian Imperial Stout. Tickets are still available but are selling out fast.

Full details about Fyne Fest can be found at www.fynefest.com

From The Ashes

Blooming Brew

Chai.P.A

Loch Fyne Food Fair

By Chris Black

Every year our friends and neighbours at Loch Fyne Oysters put on the fantastic Loch Fyne Food Fair in the fields next to their restaurant in Cairndow. Fyne Ales will be there again this year serving up our own beers and cider from Cornish Orchards.

There will be a great range of local food producers as well as plenty of produce from Loch Fyne Oysters themselves. This year will also see a Whisky Connections tent make an appearance, featuring demonstrations and talks exploring new and traditional links between food and whisky.

Live Music throughout both days will keep you entertained: Saturday starts off with the Dunoon Grammar School Pipe Band, followed by John Renton and friends. The afternoon features Sweet Heart Revue from Glasgow and local favourites Dr. Hip and the Blues Operation.

The Loch Fyne Food Fair runs from 11am – 6pm on Saturday 17th and Sunday 18th May. Admission is free with parking at £3 per vehicle.

Celtic Cook Off 2014

Loch Fyne Oysters are also hosting a unique event in their restaurant between the best chefs in the Celtic Regions, on Saturday 17th of May in the Loch Fyne Oyster Bar from 7pm.

Established in West Cork, this is a fun fast-paced competition between six top chefs from the Celtic Nations. Showcasing the finest produce, chefs compete in front of a live audience and judging panel. This is the first time the event has been held outside of Ireland.

Each chef prepares three plates of their chosen dish, within a half hour time limit, using food from local artisan producers plus one wild card ingredient from their own territory.

Judging panels comprise two tables of two judges, each chosen from chefs, bloggers, journalists and food producers plus two members of the audience.

This year's chefs are:

  • Tom Lewis of the award-winning Monachyle Mhor in the Trossachs for Scotland.
  • Mark Devonshire who lectures at Cornwall College and has run Rick Stein's Padstow School previously.
  • Breton Restauranteur, Eric Theze who runs the Michelin recognised La Boheme in Waterford.
  • Frankie Mallon for Ireland from An Port Mor in Westport.
  • Tony Quirk who runs L'Experience on the Isle of Man.
  • Gareth Johns from the Wynnstay Hotel in Wales, who is a past member of the Welsh National Culinary Team and is a Master Chef of Great Britain.

Tickets are £25.00 per person for Champagne and Light Buffet.
Under 18's, £20 per person for Soft Drink and Light Buffet

To book email info@lochfyne.com or tel: 01499 600487

Find out more info about The Loch Fyne Food Fair and Celtic Cook Off here.

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