Warming Winter Goulash – Chicken and bean

Winter is closing in and that means the yearly escape to Wales is nearly here. I’ve written on here before about the warming beef stew they serve and there are a few other items on the menu that I’ve been dying to try out.

Chicken goulash with chips is one such item on the menu. Succulent chunks of chicken in a rich tomato sauce with lashings of paprika; what’s not to love. Traditional Hungarian versions of the stew are made with beef, but variations exist which are made from chicken, lamb or even beans.

In my version of Goulash I’ve gone for chicken but added in some beans and used three different types of paprika for added warmth. With lots of added veg you could even argue this is a healthy dinner option. The addition of hassleback potatoes and homemade wraps to soak up the sauce make a lovely winter feast.

 

Goulash

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Ingredients

  • 6 Large Chicken thighs
  • 2 Tins chopped tomatoes
  • 3 Large peppers
  • Onions, Carrots, Celery and Garlic
  • Paprika (Smoked, Sweet and Hungarian)
  • Haricot and Cannellini beans
  • Coriander
  • Chilli, Caraway seeds and bay leaves

 

As per usual start by taking a photo of all the ingredients together. I still maintain this is an important part of life, not just for blogging.  I have to move loads of stuff around each time to take it.

Once the photo has been taken you can put all the kitchen back together and start browning the chicken. It’s best to leave the skin on and bone in place, it adds to the flavour and can be removed later.

Once browned, remove from the pan and add in the chopped carrots, onion and celery. This time I have to confess I cheated slightly and used a pack of frozen veg. They come in handy after a long shift.

After the onions have softened, add in the peppers. Again you could use frozen but fresh are better. Once cooked, add in the chopped garlic. Adding it in early risks it burning which creates bitterness, so be careful.

With all the veg cooked out, add in the chopped tomatoes, spices and beans. Bring up to the boil and add back in the chicken. Place the lid back on the Le Cresuet and simmer for an hour.

With the chicken cooked, remove from the Goulash and strip the meat from the bone. This can then be returned to the pan to soak up the tomatoey goodness until the rest of the dish is ready.

Wraps

Ingredients

  • 1lb Strong bread flour
  • 1oz salt
  • 2oz Caster Sugar
  • 5g Fresh yeast
  • 1oz Butter
  • 320ml Water

Wraps are very easy to make as it turns out. Measure all the ingredients out and transfer to the bowel of a mixer with a dough hook. My favourite is a kitchenaid but I’m biased.

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On a medium speed, mix in the water and knead for 5 mins until a smooth dough has been formed. Once done, proof for 2-3 hours. Perfect time for a coffee

With the dough proved, form into balls and then roll out flat. Try to make them look like wraps, but be creative.

Cook in a hot pan with just a small amount of oil, flipping over after 2mins – this should leave you with a lovely brown mottled pattern.

Lets Eat

Right, that’s about it I think.

I like to serve the goulash with some fresh coriander and also a hassleback potato. These are easy to make, just make some cuts almost completely through a potato and then bake in the oven. You can top with some paprika as well to add to the flavour.

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Well, I hope you’ve enjoyed the blog as much as I enjoyed the goulash. But saying that, what’s not to like about chicken, paprika, wraps and crispy potatoes.

 

Salted Caramel Macaroons

Not only are Macaroons the basis of most Bake Off showstoppers, they are a fantastic way to bond with people. In fact if I can’t have a meaningful conversation with someone over a coffee and a macaroon, I rarely keep in touch.

Believe it or not, I’m very fussy with food. I would say till the age of 18 I had a phobia of Fruit and Veg. It’s one of the reasons I got into baking, to allow me to explore foods on my own terms. A problem arises when I go to dinner parties though. As I don’t eat the food, I get lots of concerned looks, but usually the macaroons come out and the tension dies down.

One such occasion happened a few months ago. I was at a consultants house discussing research when his cousin Jenna noticed I wasn’t eating. After the meal instead of asking if I was ok, she simply placed an espresso and a macaroon next to me. What followed I can’t fully recall, some conversation about paradox of medicine and science fiction perhaps. All I recall was the macaroon, salted caramel with a hint of chocolate for dressing.

Here is my version of that macaroon – To my knowledge Dr Coleman bought them so I can’t steal his recipe for a direct comparison.

Macaroons

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Ingredients

  • 7oz Icing sugar
  • 4oz ground almonds
  • 3 egg separated – Whites (with no yolk)
  • 2oz Caster Sugar
  • Pinch of salt

Start by taking a pretty picture of the ingredients (including the caramel ingredients) with a set of vintage scales. These were my Grans – except they’ve been repainted.

Now, combine the icing sugar and ground almonds in a bowl and mix well. Then sieve to remove any large bits of almonds, these will cause the tops of the finished macaroons to split.

In a spotless, dry bowl add the egg whites with a pinch of salt. Whisk on high-speed, as if making meringues. When they have reached firm peaks (tested by holding over your head), add the caster sugar a spoon at a time.

Fold in the almond/sugar mix to the egg whites using a large metal spoon till completely incorporated. The end result will be a light but glossy mixture which runs slowly off the spoon.

Transfer to a piping bag with approx 1cm opening and pipe the size of macaroons you want to make onto baking paper. I always thing about the size of an old penny is correct.

The next bit is important, leave them for between 15mins to 1hr to form a crust. When the outside is firm, not sticky/tacky/soft, transfer to a preheated oven at 170C and bake for 10mins.

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Remove from the oven when the tops are crisp and the bottoms dry. Leave to cool completely on the baking tray.

 

Salted Caramel Buttercream

Ingredients

  • 2oz Butter
  • 2oz  Sugar
  • 100ml Double cream
  • 2 tablespoons water
  • 1 pinch of sea salt
  • 2oz unsalted Butter
  • 4oz Icing sugar

After weighing all the ingredients, start by heating the sugar and water till it has reduced down to produce a thick syrup with a light brown colour. Don’t stir during this period, it will act as a point of crystallisation and mean you have to start again.

Once the syrup is ready, add in the butter and cream. This bit is the part you don’t want to be stood with your face over the pan…….. it causes a lot of steam.

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After this, it’s simply a case of cooking the caramel down until a temperature of 118C is reached. At this point, it’s ready; you can add in the salt now or even a kick of vanilla, lavender or just leave it deliciously plain. Obviously I’ve added a bit of French sea salt…

Cream the unsalted butter together with the icing sugar till no lumps remain. Then add a healthy spoon of the salted caramel and a dash of double cream.

Right, all that remains is to combine 2 shells of the macaroons with a generous helping of the caramel buttercream and put the coffee on. Whilst it brews, pipe a few decorative lines of chocolate onto the top shell.

Let’s eat

So there you have it, delicious salted caramel Macaroons. Crunchy on the outside with a chewy core, the sweet filling partly offset by the bitter edge of the sea salt.

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All you need now is someone to share them with – a friendly actress usually helps.

Sloe Gin and Honey Roasted Ham

It’s nearly Christmas and that means that a very large amount of food is currently resting in my fridge…….. Beef, Turkey, a small chicken, but the one I’m most excited about is the “Gammon Joint”. Not because I like Gammon, but because it’s the makings of my Boxing Day Ham.

It’s a tradition to have jacket potatoes on Boxing day with the left overs, and the Cox household is no exception. Along with the cold turkey, we always have a homemade ham. I perfected the recipe a few years ago and it’s a festive mix of sloes, honey and clovers.

Boxing Day Ham

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Ingredients

  • 3Kg Unsmoked Gammon Joint
  • Apple Juice
  • Cloves and Sloes
  • Thyme, Coriander, Sage
  • Salt and Pepper
  • Carrots, Celery and Onion
  • Brown Sugar
  • Honey
  • Sloe Gin

It’s best to make the Ham a couple of days before Christmas, then it can rest in the fridge and carved when needed.

Start by roughly chopping the celery, onions and carrots. They add flavour to the boiling stock and also stop the meat sticking to the pan. Add to the pan and then place the Gammon joint on top.

To the pan add the herbs and spices. The Sloes are ones I have left over from a recently finished batch of sloe gin. It’s kind of like recycling, same excuse I use when drinking the gin……..

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All that remains is to add enough apple juice to cover the meat. If you have any cider lying around add that to the pot as well.

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Simmer on the slow hob of the Aga (mid heat on an electric/gas) for an hour per pound. During the 3 hours you might need to skim the top of the pan or add a bit more water to keep the Ham covered.

After the Ham has boiled, take out of the cooking liquor and transfer to a roasting pan. Then channel your inner engineer and use a handful of bamboo skewers to support the Ham standing vertically.

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Using a sharp knife, strip the skin off the meat leaving the fat below. Cut this into diamonds and then stud with cloves.

Mix the 2 heaped tablespoons of the sugar, a shot of sloe gin and a good squeeze of he honey in a mug and warm till melted together. I find leaving it on the top of the age for 5 mins works, but a minute in the microwave would work just as well. Paint the glaze onto the ham, concentrating on the top.

Cook in the oven for 45mins at 180C or the middle of the Aga. Remember to keep a close eye on it though, the sugar can burn if it gets too hot.

Let’s Eat

Once cooked, allow the ham to cool before transferring onto a board. All that remains is get a sharp knife and carve a few slices – as thick as you like them. If you can’t wait for Boxing day; french bread, pickle and a few silver skins make a good accompaniment.

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Otherwise a simple Ham and mustard on white would be perfect in my eyes.

Homemade Mince Pies

Merry Christmas everyone.

I love Christmas, not because of the presents or the fact my birthday is close, but because it brings the family together. The hall is decorated with holly, a massive 9ft tree covered in vintage glass baubles stands in the corner and the house is filled with the smells of delicious food. Of course in the weeks before christmas, the hall is used to host friends for a glass of mulled wine and one of Grans famous mince pies. One year it even hosted a choir, but thats a different tale………

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The key to a good mince-pie is thin crisp pastry, lots of filling and a generous amount of brandy butter. I don’t think its worth making your own mincemeat. Robertsons makes probably the best, but adding more fruit, spices and lots of alcohol take it to the next level.

 

Grandma Reynold’s Mince Pies

Ingredients

  • 9oz Plain Flour
  • 6oz Butter
  • 2oz Caster Sugar
  • 2 Egg Yolks
  • Whole Milk
  • 1 Large Jar Robertsons Mincemeat
  • 6oz Sultanas
  • Christmas Spirits
  • Cinnamon, Nutmeg and ground ginger

Start by making the pastry. You can use a mixer with a K beater or just use your hands.

Start by weighting out the flour, butter and sugar and rubbing together. If you have cold hands then fantastic, aim to keep the butter as cold as possible. Overworking the butter will cause it to melt and leave you with chewy, not flaky pastry.

When the mix resembles breadcrumbs, add the egg yolks and milk a tablespoon at a time  until the pastry comes together.

Then wrap in cling film and chill for an hour.

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Whilst the pastry chills, make the mincemeat filling. Combine the jar, fruit, spices and alcohol . Don’t add too much, the fruit will soak up some alcohol but not a whole bottle. Again, leave to steep for an hour whilst the pastry chills. It’s about the perfect length of time to put the lights up on the tree.

Once the pastry as rested, roll out to the thickness of a £1 coin on a well floured board. Remember to roll away from yourself and turn the pastry a 1/4 turn each time.

Using 2 cutters, stamp out the base and lid to each mince-pie. The pastry will make around 30 in total. I sometimes make a double batch and give them away as gifts. However as the tea room is open, they will be sold this time. Cheers Mum.

Grease a mince pie tin liberally with butter or Stork. The one I’m using is a vintage tray I bought Gran for Christmas when I was 8 from a long closed Antique shop. Its got a patterned base which makes a pretty mice pie.

Press the base pastry disc into the tin and add a healthy dessertspoonful of mincemeat into the case. Then add the lid, I tend to paint the edge of the pastry with a little water to help it stick. Press the lid into the base to produce a good seal and then glaze with egg wash.

Cook in a hot Aga (or conventional oven at 200) for 15mins, turning half way through the bake time.

When the mince-pies are golden brown, take out the oven and rest on a cooling rack till completely cooled. Don’t be tempted to remove before they have cooled though, they will just break apart.

 

Lets Eat

Grab a glass of mulled wine or a spiced Latte, open the brandy butter and slightly warm a mince-pie in the Aga. Then all that’s left to do is get the family together and enjoy the festive spirit. It seems like a good occasion to use some Emma Bridgewater pottery as well – Thats if the Polar Bear will give up any mince pies at all though……….

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A night at Searcys- Harissa mayo, chips and champagne

I like to think our tea room is a bit unique. Although it’s only open two days a week, the food doesn’t get rolled over. If it doesn’t sell, it gets eaten by us or given to the wildlife (foxy and badger do well). Now some argue this isn’t good for the accounts, but it’s better for the costumers and gives me loads of stuff to use for blogs. This week we had about 4 jackets left over on Sunday, so I decided to make some wedges.  The only tricky bit was what to have with them.

Well, I’m a bit of a superstitious person. If I’m test flying I give the ground team my mobile and if I’m in London I always have champagne and chips with spicy mayo at Searcys at St Pancras Station. This started when I took and passed my first surgical exam!! With results of the second exam out and a pass achieved, I thought I might give making the spicy mayo a go. It’s flavoured with harissa and amazing with chips and a glass of Verve.

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Harissa mayo

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Ingredients

  • 1 egg yolk
  • 125ml olive oil
  • 1/2 teaspoon White wine vinegar
  • Salt & pepper
  • 1 teaspoon each of caraway, cumin and coriander seeds
  • 2 teaspoons chilli flakes
  • 2 cloves fresh garlic
  • Jacket potatoes – for the wedges

 

Start by checking you have all the ingredients ready and also a friend on hand to help. Luckily dad’s around.

Start by separating the egg, you only need the yolk so you can either throw away the white or use it in something else. Transfer this to a bowl and gently whisk to break up.  Now the fun begins, add the oil a drop at a time and whisk till fully mixed.

 

Mayo at this point will split if you add the oil too fast and it doesn’t get incorporated. You can save it by adding another egg yolk if it does split.

Continue adding the oil a drop at a time (hence the need for dad) until the mix starts to thicken up. Then add the vinegar – it helps to stabilise the mayo.

 

Now, using your assistant again add the remaining oil in a continuous slow stream whilst frantically whisking. What results is homemade mayo – you can add some mustard, salt and pepper to make lively normal mayo or……..add harissa paste to make something special.

 

Harissa is sort of like a spicy North African ketchup alternative. It’s made by combining Caraway, Cumin and coriander seeds and gently toasting in a dry pan for a couple of minutes. These are then added to the chilli and ground up in a pestle and mortar.

 

Then add the finely chopped garlic and grind again in the trusty pestle and mortar. You can add a bit of oil to form a paste at the end.

 

All that remains is to combine the mayo with the Harissa paste and fold together.

 

Let’s eat

Make a few wedges with the left over jacket potatoes by chopping into 8 and cooking on the Aga in a bit of oil. Season with some salt and pepper.

 

Serve the wedges with a little ramekin of the mayo, a few olives and some perfectly chilled champagne (Jennie gets Verve, Alice-Moet, Holly edged towards Rothschild but when it’s just me – Pommery)

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Bonfire Toffee

I have a soft place in my heart for bonfires; I find the soft glow, the wood smoke and the occasional crackle of the fire romantic. Now, the foods of bonfire nights are rather varied, each year I vary what I make for my party. In FY1 it was pulled pork and mini Mac & Cheese, for CT1 it was hotdogs. This year I’ve been making corndogs, just because………but each year there is always one item on the menu, bonfire toffee.

Bonfire toffee is a bit of a Halloween and bonfire night tradition. It’s a hard candy made with black treacle, golden syrup and sugar. Usually served in small grease proof bags, it needs to be eaten on the day. If you can’t be bothered to make it, shame on you………… shop bought bonfire toffee tends to bitter, homemade is far better. Plus, unlike my normal blog posts, this only takes about an hour to make.

Bonfire Toffee

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Ingredients

  • 8oz Dark brown Sugar
  • 65ml Water
  • 2oz Black treacle
  • 2oz Golden Syrup 
  • Sprinkle of cream of tartar

As usual, start by collecting all the ingredients together and taking a pretty picture – add a kitten into the background if required.

Weigh out the sugar and add to a large pan, combine with the water and melt together on a gentle heat. Try to resist the urge to stir the sugar, it will cause it to precipitate out and you will have a horrible grainy mess.

Whilst the sugar melts, measure out the Golden syrup and Black treacle. This will produce a wonderfully sticky mess which then needs pouring into the sugar mix. Then, the temperature needs turning up……

Add the cream of tartar and heat. You can occasionally swirl the pan to get an even heating, the temperature that you are aiming for is 140C. This takes around 30mins to achieve.

When 140C has been reached you want to hold the toffee mix at the temperature for a few minutes. Whilst the toffee boils, quickly oil a large tin, this will allow the toffee to be  turned out easily when cold.

Pour the boiling toffee mix into the prepared tin and leave to cool completely.

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Lets eat

All that remains is to turn the toffee out of the tin. Hit the base a few times to break it up.

Then retire to the bonfire with a few pieces, a pretty girl and enjoy the fireworks.

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Cuban Burgers, D-types and the Mille

“She held my hand and told me to be kind and gentle”

These sadly weren’t the words of a lover to me, but a close friends advice in my final year at Medschool. You see, during that year I had become a bit of a dictator; I had rewrote the curriculum, won a major Wellcome trust grant, deposed the head of the Academic Society. This was alongside becoming a favourite of the Urology team, getting a job offer and a myth about a Jag.

I love myths, this one related to a crashed D-type somewhere in Cuba. Well, I say myth, it’s currently on its way to my workshop. During my trip to rescue her, I stumbled upon a little bar by the beach. Here I had my first Cuban burger. These are a heady mix of lean beef, spicy chorizo, chillis and served in a soft Cuban roll with a side of skinny fries and topped with pulled pork if you’re feeling hungry

Now, I’m just finishing another long run of night shifts on the assessment unit, so fancy a treat. Time to make a few Cubanos and get some food.

Fennel Pulled Pork

As you can tell from the previous blogs, I like pulled pork. Whilst on the trail of my mythical Jag I kind of fell in love with an aromatically flavored Fennel Pork. It again is cooked overnight in a low oven, so those with Agas are at a distinct advantage.

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Ingredients

  • Pork Shoulder
  • Fennel seeds
  • Mustard seeds
  • Coriander Seads
  • Onions, Celery and Carrots
  • Course sea salt and pepper
  • Caster Sugar
  • Thornbrudge Jaipur IPA (or a good pale ale)

 

Start by making your dry rub. Combine the fennel, mustard, coriander, salt, sugar and celery salt in a pestle and motor and grind to a coarse powder. This relieves some of the pent up stress of finding parts of a Jag race engine.

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Next it’s time for a bit of chopping. Layer the bottom of a large Le Cresuet with onion, carrot, celery and a bit of bay leaf if you have any. On top of this place the shoulder of pork.

Massage the dry rub into the Pork and then add a hearty glug of Worcester sauce and a pint of a good quality beer.
As you can tell I’ve been drinking a lot of Juipur recently and it made sense finish the Keg off.

Cook in the bottom Aga (approx 100) for around 12-18hrs depending on the Pork – if you stick a fork in and it falls apart it’s done.

Cuban bread

Having first had this in a little bakery in Havana and falling in love, I persuaded the owner to teach me how to bake them. She used an old enamel cup to weigh the flour out so I’m being true to this. They are sort of an enriched dough, but lack the eggs of a brioche style. Soft and slightly buttery, you can see why they make a fantastic sandwich.

Ingredients 

  • 2cups strong white flour
  • 2 teaspoons sugar
  • 1 tea spoon salt
  • 2 tablespoons soft butter
  • 1 teaspoon dried yeast
  • 1/2 cup warm water

Start by weighing out the ingredients and then combine in the bowl of the mixer.
Using the doughook slowly add the water till a soft dough has formed. Then keep kneading at a medium pace for around 5mins.


The same principle can be used to hand knead the dough, it will help with any bingo wings which are starting to form as well. 
Let the dough rest in an oiled bowl for around 1hr or until doubled in size. In the mean time I would suggest fixing yourself a rum based drink or working out where to get more Jag parts from.


After an hour, your dough should be nicely proved. Knock the dough back and turn out onto a well floured surface.
Divide the dough into 4 and shape into balls, taking care to tuck the bottoms under to aid in the rise.


Prove again for around an hour until doubled in size -more Rum would be my suggestion here.


Cut a cross into the top of the rolls and bake at 190C till brown and delicious -around 15mins. In the last 5 mins you can sprinkle with flour for effect.

Cuban Burger

Basically a burger, but so so much more

Ingredients

  • 1lb. 70/30 lean beef coarsely ground
  • 1 small onion
  • 4oz Chorizo
  • 1 small chilli
  • Parsley, sage and a sprig of thyme

 

I’m not going to lie, I don’t know if the Cuban burger is one which originated in Cuba, or was a bit of an American import during the roaring 30’s. Either way it’s delicious. A mix of smokey chorizo, good quality beef and a kick of chilli.

You can either mince the beef yourself, using something like chuck/brisket or get your butcher to grind it for you as I have. Start by dicing the chorizo into small pieces, approximately the size of a pea.

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After this, finely chop the chilli, onion and herbs. You can leave this coarse, if you prefer a chunkier nature to your burger.

Combine all the ingredients in a large bowl and, using your hands, mix together and divide into 4 balls. This gives you burgers somewhere a smudge over 1/4lb………….

Although I have a burger press, the rustic nature of the burgers at the bar on the beach would be disrespected if I were to use it. Therefore using the palm of your hand, flatten into discs.

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All that’s left to do is cook them in a hot pan with a dash of oil. Flip over after around 5mins when a good char has been achieved.

Lets Eat

All that remains is to assemble the burger. I find that it’s best to toast the rolls to give them some structural integrity. Then just add a good smear of mayo, the burger, some cheese, the Pulled Pork and the bbq sauce. Serve with a side of crispy potatoes, coleslaw and obviously a token salad leaf…………….

 

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Oh, I nearly forgot. The car, well I promised the friend who gave me the advice that I would run the Mille Miglia with her when we both became consultants. Should have the D’ restored by then……..

Infinity Project 861: Time to make beer

In the depths of winter I sat in the snug, the heavy smell of paraffin mixed with that of pie and Bass. We sat opposite a hero, talking about what we had just flown, the roar of 27L of British thunder still buzzing in our ears

My friends have accused me of being old fashioned throughout the years, however I just insist that some things can’t be improved upon. There is a pub which exemplifies this point. Located deep in Lincolnshire approx. 5miles from a ‘disused’ airfield, it was once the haunt of brave young men who fought to keep us free. A few miles have been added to the clocks of these old boys, but the pub remains the same. Lit only by oil lamps, pies kept warm in an oil fired cabinet and no lager to be seen on the taps, it became a favourite of the MMDS during my final years at school and beyond. Its mystery, unlike so much else, never faded………………..

During one of those hazy evenings, after adding a few more hours to my log book, I sat with my two closest friends, Ginger (sadly no longer with us) and Morley, and said no matter what happened we must not let these echoes of the past slip away. Afterall

“Memory is the storeroom of the mind. A dusty attic of experience filled with knowledge; sometimes useless; sometimes priceless.But once in a while we must cast aside the shades, and with our dustily relics try to recapture the past. For in there lies reason for the present and hope for the future”

Let’s face it, most men have wanted to brew their own beer. A few will have tried with homebrew kits and got varying results. So, in memory of Ginger I thought it was finally time I gave brewing a go and keep the memory of those MMDS trips alive.

Here is to hope for the future: Oil Lamps, homemade pies and beer………..

Micro Brewery

There is one undisputed king of beers, Bass! It is a very drinkable, lightly hopped English pale ale and in reality should only be drunk in half so you can keep going back for more. It’s also got the worlds first trademark, a red triangle which I learnt on a trip to the Bass museum a few weeks ago.

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Wandering around the museum, beer in hand, I stumbled upon an elderly gentleman lurking around what appeared to be bunch of barrels and a trough. Trying to work out what it was I finally asked him, he explained it was part of the BurtonUnion system once used to brew beer. These turned out to be needlessly complicated and most were scrapped in the 50s, but as the elderly gentleman told me, beer tastes better brewed in them (I know the science but don’t ask)………….

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One thing the MMDS members realised is don’t get me drunk and let me loose near something mechanical, I can revise engineer it in minutes. So, I did!!!! And thus with the use of meccano, tubing, an old ban Marie and a couple of 5L mini kegs, a Miniature Burton Union was made as well as a mash tun and sparging equipment…………..

Homemade Bass

Beer is made using malt, hops, water and yeast. It’s then left to ferment and after about 2 weeks you transfer into casks to condition for another 2 weeks. You can buy good malt extracts but I wanted to keep mine as close to the original as possible so I am using malt. The yeast is one I managed to propagate from a pint of Bass from my local as well to make it even more authentic.

Ingredience

  •  4oz Crystal malt
  • 3lb Pale malt
  • Water
  • Yeast
  • 7oz Brewers sugar
  • 0.4oz + 0.16oz + 0.1oz Goulding hops
  • 0.8oz Fugggles hops
  • Irish moss
  • Fining

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Start by allowing the malt to mash in approx 7L of water. This should be kept at a steady 66c and the malt being agitated from time to time to allow full exposure to the water. This can be done by sealing the malt in a cloth bag and steeping it like a giant tea bag. Or if you have a lot of spare meccano you can build a system to suspend the malt in to baskets which then pump the water constantly over it. This needs to continue for 1.5hrs to allow full extraction.

After 1.5hrs have passed (and you’ve repaired the pump a few times), you need to drain the liquid into a pan of boiler for the next step. But you haven’t finished with the malt just yet. This is still covered in lots of natural sugar which are removed in a process called sparging. Basically you pass warm water over the malt and collect this for boiling. I again used the recycling system to spare the grain. You need approx 3L in total.

You should have now collected approx 10L of liquid which is known as wort. This contains the sugars which will be converted into alcohol by the yeast. This needs to be flavoured and the bitterness added by hops. This occurs in 2 steps. Firstly the Fuggles hops and the first batch of Golding hops are added  and the wort boiled for 1.5hr along with the Irish moss. The helps keep the beer clear.

 

Then, just at the end more flavouring aromatic  Golding hops are added and the liquid allowed to steep for 10-15mins.

The wort now needs to be cooled rapidly to stop the high temperature degrading the delicate flavour of the hops. This can be done by passing the wort through a length of tubing submersed in a sink of ice cold water. The aim is to reduce it down to 20-25, so it can take a few passes. Sugar can then be added to reach a target specific cavity of 1.045.

 

Once cooled, the yeast can be added and then the mixture transferred to the Union.
The idea of a Burton Union is that as the yeast ferments it produces gas, alcohol, but also a foam on the top. This is forced up the copper swan pipe and into a trough at the top. This trough collects yeast and fermenting beer which is then returned to the Union Barrells. This not only allows you to not waste beer (a sin) but also allows the yeast strains to be uniform throughout all the barrels.

Now it’s just a case of waiting.

After 2 weeks the Unions will slow down their production and the Specific gravity will have fallen to around 1.020. Now you have technically got beer but it’s very young and needs to be conditioned. More barrels to the rescue. Transfer the beer via siphon to the aging casks avoiding transferring all the sediment which will have collected at the base. To the beer, add a priming liquid of water and sugar and more Golding hops (I had some spare pellet type so used them-not a great fan). Also you can add the finings at this point to aid in clearing.

Again wait- 2 weeks till you can drink.

So after 2 weeks,the beer is ready for tapping. Ideally you should keep in a cool room or cupboard and leave a day for it to settle if you move it. Remove the cap and plug the hole with a breathable material, like soft wood. Recap if you finish drinking but not done finishing the barrel.

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The big question is what to drink it with………. Memories oh dearest memories – Steak and Ale pie I think 😉