The Welbeck Selection

Food & Drink The Welbeck Selection

In this issue we have some tasty seasonal recipes from the Welbeck Selection. The recipes have been created by The Harley Cafe chef, Ricky Stephenson inspired by the Welbeck Abbey Brewery range of beers.

Pumpkin & Red Feather Ale Bread

Ingredients 820g plain flour For the glaze 720g caster sugar 230g butter 230ml red feather 270g caster sugar 85g honey 2 tbsp of water 340ml vegetable oil 1 tsp of vanilla extract 4 eggs Pumpkin puree* 1tsp salt 2 tsp bicarbonate of soda 2 tsp baking powder 1 tsp ground cinnamon 1 tsp of mixed spice 1/2 tsp of ground nutmeg *Pumpkin puree 500g of pumpkin or butternut squash

Method for pumpkin puree 1. Preheat oven to 180ºC 2. Cut your pumpkin or squash into large wedges leaving the skin on. Remove the seeds and rub with some vegetable oil. 3. Place on a lined oven tray and roast for 45 minutes at 180ºC, until the flesh is nice and soft. 4. Allow the pumpkin to cool, then scoop the flesh away from the skin. Blend in a food processor until smooth and then set aside. Method 1. Leave oven at 180ºC. Line a 9×13 (20 x 30cm) baking dish with baking parchment and set aside. 2. Using your food processor mix the caster sugar, Red Feather ale, honey and oil together on a medium speed until combined. 3. Add in the eggs, pumpkin puree, salt, bicarbonate of soda, baking powder, cinnamon, mixed spice and nutmeg and continue mixing until smooth. Turn mixer to low, add in the flour and mix until just combined. Try not to over-mix. 4. Pour the batter into the prepared baking dish and bake for 50-55 minutes, or until set in the middle. If the cake starts to brown on top or around the edges, cover with aluminum foil. 5. When the cake is done its time to make the glaze, and why not enjoy the rest of the

Welbeck Abbey Red Feather whilst you do!

Combine the butter, caster sugar, water, and vanilla extract into a small saucepan. Stir continuously over a low heat until the butter is melted and the sugar is dissolved. Be careful not to bring to the boil. 6. Poke small holes all over the warm cake using a knife and pour on the glaze evenly whilst still in the baking dish. 7. Allow the cake to cool completely before serving. Enjoy!

Mussels With Henrietta Ale, Smoked Bacon & Savoy Cabbage

Ingredients 500g fresh live mussels 1 shallot, finely sliced 1/2 a savoy cabbage, finely sliced 100g of Welbeck’s own cured smoked bacon lardons 250ml of Henrietta Ale 100ml double cream a large pinch of chopped parsley salt and fresh ground black pepper to taste

Method 1. The first step is to check and clean your mussels. Rinse them under cold water and remove any beards or barnacles. If any of your mussels are open tap them firmly on the side and if they do not close, discard them. Set aside your clean mussels. 2. Place a medium size saucepan on high and add the bacon lardons. Cook for 2 mins until coloured and starting to crisp. 3. Add the sliced shallot and cook for 30 seconds. Add the shredded cabbage and cook for a further 2 mins, stirring regularly until the cabbage starts to wilt. 4. Pour in the Henrietta ale and cook for a further 1 min. Add the mussels and cream and give the pan a gentle stir. Cover with the saucepan lid for 2/3 mins until the mussels start to open. Add the parsley, salt and pepper for seasoning and serve immediately. 5. If any mussels are still closed, discard them. 6. The perfect winter warmer, served with a chunk of crusty Welbeck Bakehouse bread and a pint of our delicate golden ale,

Henrietta.

Serves 2.

Baby Back Pork Ribs With Tamarind & Portland Black

Ingredients 2 racks of baby back pork ribs 300ml of Portland Black 1 large onion peeled and cut into quarters Marinade 200ml of Portland Black 6 tsps of tamarind paste 6 cloves of garlic crushed 2 tablespoons of dark brown sugar 1 tsps of chilli flakes (this will make your dish medium hot, you can add more or less to suit your taste) 1 tsp turmeric 2 tsp yellow mustard seeds 2 tsp cracked black pepper 2 tsp salt

Method 1. Preheat your oven to 180ºC. 2. Combine all the marinade ingredients into a bowl and mix well. 3. Add the ribs to the bowl and rub in the marinade. Leave to sit for at least 2 hours, they will be even more delicious if you can leave overnight in the fridge. 4. Place the onion quarters in the base of a roasting tin and sit the ribs on top so they are not touching the bottom of the tin. 5. Pour over the marinade and add a further 300ml of the rich, velvety Portland Black. 6. Place in your preheated oven and cook for 20 mins. 7. Baste the pork ribs with the aromatic pan juices. 8. Reduce the heat to 150ºC and cook for a further 1hr 30 mins, basting every 20 mins until the ribs are tender. 9. Remove from the oven and baste with any pan juices. We recommend serving with a crisp dressed salad and bottle of smoky

Portland Black.

Serves 2 people as a main meal but would be great as a starter for 4.