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Champion BBQ Ribs Here’s a real excuse to get stuck-in – literally! These sweet and sticky ribs are best enjoyed with some chunky chips, a side salad and a glass or two of Golden Champion Ale. Serves 2 Ingredients 600g BBQ ribs ½ tsp salt 100ml BBQ sauce 15ml Champion Beer 10ml pineapple juice 1 clove of garlic, crushed 1 tsp Chinese five spice powder 1 tsp whole black peppercorns To serve Flat leaf parsley & orange wedges Method 1. Mix the five spice powder, salt, pepper, pineapple juice, peppercorns, garlic and Champion Beer together and marinate the ribs in the mixture for 24 hours in the refrigerator before use. 2. Preheat oven to 150°C, gas mark 2. 3. Cover marinated ribs in BBQ sauce and slowly cook for 2 hours in a covered roasting tray. After 2 hours cooking time, remove foil/lid cover and continue to cook the ribs for a further hour, until the sauce has reduced to a sticky sauce. 4. Serve garnished with parsley and wedges of orange; chips make a great accompaniment. AS SERVED in selected Hall & Woodhouse pubs Page 2
Badger’s Muscles a.k.a. Mussels cooked in Tanglefoot Ale This <strong>recipe</strong> is a twist on the French way of cooking mussels – aka moules mariniere. In our version, the crisp, dry finish of Tanglefoot lends a decidedly delicious and different twist to the final dish. Serves 4 Ingredients 1 bottle Tanglefoot 1 kilo mussels 4 rashers smoked streaky bacon cut into strips 1 onion, chopped 2 garlic cloves, crushed 2 tbsp olive oil parsley, chopped chunks of granary bread Method 1. Scrub and clean the mussels, discarding any that remain open when tapped. 2. In a frying pan, fry the bacon in oil until crisp. Remove to a warm plate. Add the onions and garlic to oil in pan and fry gently until translucent. Pour on beer and bubble for a few minutes. 3. Pour contents of frying pan into a very large deep pan, add mussels, cover with a lid and shake over high heat until all mussels have opened (about 5 – 10 mins). Discard any that have not opened. 4. Ladle into individual bowls and scatter bacon pieces and parsley over mussels. 5. Serve with plenty of chunky bread and, of course, lots of beer to drink! Ed Hall, Bristol Page 3
Page 1 and 2: The Badger Ale Recipe Book Over 25
Page 3: Badger’s Boots a.k.a. Beer Wellin
Page 7 and 8: Beef Casserole with Fursty Ferret H
Page 9 and 10: Serves 8 Ingredients 8 pork sausage
Page 11 and 12: English Beer Tanglefoot and Onion S
Page 13 and 14: Macaroni Cheese with Tanglefoot Tan
Page 15 and 16: Slow cooked shin of beef with Tangl
Page 17 and 18: Badger Original Chilli With its fru
Page 19 and 20: Serves 4 Ingredients For the Lamb S
Page 21 and 22: Chicken Tagine with Lemon & Olives
Page 23 and 24: Tempura battered prawns with Blandf
Page 25 and 26: Golden Glory Sticky Toffee Pudding
Page 27 and 28: Hot Date Cake The way to your lover
Page 29 and 30: Beer & Buttermilk Pancakes Beer isn
Page 31: You can take many ordinary recipes

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