Windswept Beef & Wolf Pie
• 1 tbsp vegetable oil
• 3 rashers of smoked bacon
• 1kg cubed beef e.g. stewing steak or shin
• 2 medium onions, roughly chopped
• 1 large carrot, peeled and chopped into chunks
• 150g Chestnut Mushrooms, halved
• 3 tbsp plain flour
• 1tsp red wine vinegar
• 1tsp miso paste
• 330ml Windswept Wolf
• 200ml rich beef stock
• A few sprigs of fresh thyme, stalks removed
• 1 pack of each short crust pastry
• 1 beaten egg
Pre heat the oven to 160C (150C fan assisted)
• Heat the oil in a casserole dish. Add the beef in batches and brown to caramelise adding flavour. Set aside.
• Put the carrots, onions and mushrooms to the pan (with a splash more oil if required) and gently cook for 5 minutes until soft.
• Return the beef to the pan and add the vinegar, miso and the flour and coat all ingredients. Then add the Wolf, stock and the thyme and season well. Bring up to a simmer.
• Transfer to the oven and slow cook for approximately 2 hours until the meat is tender. Leave to cool completely. (The mixture can be kept chilled for up to 2 days).
• Heat the oven to 220C (200 fan assisted)
• Generously butter and flour a deep pie dish. Cut 1/3 from the pastry block and set aside. Roll the larger piece until it is big enough to line the dish with an overhang. Pour in the beef mixture into the dish and the brush the visible pastry edge with the egg.
• Roll out the remaining pastry into a circle and place over to cover. Trim the excess pastry and crimp the edges together to seal. Decorate with pastry leaves and pierce a hole in the centre to release the steam.
• Bake for 20 minutes, remove from the oven and brush with the beaten egg and sprinkle with sea salt and return to the oven for a further 15-20 minutes.
Serve piping hot with roast potatoes and vegetables and wash it down with a chilled Windswept beer!!
Windswept Coffee Porter Brownies
• 185g Unsalted Butter
• 185g 70% Dark Chocolate
• 85g Plain flour
• 40g Cocoa Powder
• 50g White chocolate chopped • 50g milk chocolate chopped
• 2 Large eggs
• 50ml Windswept Coffee Porter
• 275g Golden Caster sugar
• Break the chocolate into small pieces and add into a heat proof bowl, along with the cubed butter.
• Quarter fill a small pan with hot water and sit the bowl over the pan but ensure it is not touching the water. Simmer on a low heat, stir occasionally until completely melted.
• Cool the mixture to room temperature.
• Pre heat your oven to 180C / 160C Fan.
• Line the base of a 20cm square tin with parchment paper
• In a separate bowl, sieve the flour and cocoa powder together to remove any lumps.
• Chop the white and milk chocolate into small chunks and set aside.
• Crack the eggs into a large bowl and tip in the caster sugar. Whisk together until the mixture looks thick and creamy and pale in colour. Add the beer and mix again.
• Pour the chocolate mixture into the egg mixture and gently fold together. Mix gently so the air doesn’t get knocked out.
• Hold the sieve over the mixture resift the flour evenly cover the top.
• Gently fold in the flour using a figure of eight action. Once gently incorporated, fold in the chocolate chunks until evenly distributed but try not to over mix as you will lose the air.
• Pour the mixture into the prepared tin and ease into the corners, levelling as much as possible.
• Place on the middle shelf of the oven for 25 minutes. Open the oven and shake the tray to see if the middle wobbles. If so, return to the oven for another 5 minutes until the top has a shiny papery crust and the sides are beginning to come away from the tin.
• Remove from the oven and allow to cool completely. Lift out from the tin and cut into 16 equal slices.
• Keep in an air tight container for up to two weeks