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Golden Glory Battered Fish & Chips Interestingly, beer is a long established ingredient in batter making, as it adds body and bubbles to the mix, which in turn creates a light and crispy crunch. Golden Glory also ensures a rich, golden coloured batter. Serves 4 Ingredients 2 x 200g cod, haddock or hoki fillets 50ml Badger Golden Glory ale 50ml water 50g plain flour oil for deep frying sea salt & pepper To serve Oven chips, tartar sauce & lemon wedges Method 1. Make the beer batter by mixing Golden Glory, water and flour until smooth. Dust the fish fillets in seasoned flour and coat in the batter mix. 2. Heat the oil in a deep fat fryer, or heat 6-8 inches of oil in a large saucepan to 150°C. Remember to take extra care if using a saucepan and allow extra room in the pan to allow for the weight of the fish (To test the temperature of the oil, drop in a small amount of batter and if it goes crispy immediately the oil is the correct temperature for frying). Holding the fish fillet edge, carefully lower battered fish into oil and fry until golden in colour. 3. Remove fish from oil and drain on kitchen paper. Sprinkle with sea salt and pepper. 4. Serve with chips, tartare sauce and lemon wedges. AS SERVED in selected Hall & Woodhouse pubs Page 4
Beef Casserole with Fursty Ferret Here’s a fab <strong>recipe</strong> for beef and ale casserole which works fantastically well with Fursty Ferret. We’ve tried other beers but, for some reason, the Ferret makes it sweeter, richer and more rib-sticking. There’s something about Ferret with parsnips. Serves 8 Ingredients 6 tbsp plain flour 1.5kg diced braising steak 5 tbsp vegetable oil salt & pepper 3 onions cut into wedges 750g carrots cut into large chunks 400g parsnips cut into large chunks 2 bottles of Fursty Ferret couple of sprigs of fresh thyme 2-3 bay leaves, torn Method 1. Preheat oven to 170°C, gas mark 4. 2. Place flour on a plate and season generously. In batches, lightly dust the steak pieces in the flour, shaking off any excess. 3. Heat 1-2 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid. Fry the beef in 2-3 batches and cook for 1-2 minutes on each side, until browned all over. Add more oil as needed. Transfer all the meat to a plate and set aside. 4. Heat the remaining oil and add the onions to the casserole dish with the carrots and parsnips. Fry over a low heat for 5-6 minutes, or until they are beginning to colour. 5. Return the beef to the casserole, pour in the ale and stir occasionally until it reaches boiling point. Add fresh thyme and bay leaves. Cover and cook in the oven for 2-2½ hours, or until the meat and carrots are very tender. 6. Serve with leeks and mustard mash. 7. Remember – like all casseroles, it will taste even better on the next day after making. Jonathan Goodall, Beer writer Page 5
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