Hanlons Steak and Port Stout Pie

Hanlons Steak and Port Stout Family Pie
This is great to prepare ahead for a family feast, after a bracing walk or watching the Rugby. Go Chiefs!
1.5 kg lean braising steak, excess fat trimmed off, cut into fat cubes
2 tbsp plain flour, seasoned with sea salt and freshly milled black pepper
Rapeseed or other flavourless oil
1 large or 2 smaller onions, peeled, halved and sliced
200ml beef stock made from half a cube or homemade
150 ml Hanlons Port Stout – use the rest for the recipe below or Chef’s treat!
2 tbsp tomato ketchup
2 tsp Worcestershire sauce
A 375 or 450 g pack of all butter puff pastry
1 small or medium egg, lightly beaten
Sea salt and freshly milled pepper for seasoning to taste
Preheat the oven to 160 C Gas Mark 3.
Toss the beef cubes in the seasoned flour. Heat a good slug of oil in a large frying pan and brown the meat in batches, adding oil as you go. Do not crowd the pan or the meat will steam and not brown. Transfer the browned meat to a large casserole dish.
Add some more oil to the pan and sweat the onions with generous seasoning until soft. Stir in any leftover flour and cook off for a minute or two, stirring from time to time. Slowly add the stock and the stout, stirring in any caramelised bits, until smooth. Add the ketchup and Worcestershire sauce. Bring to the boil and simmer gently for 3-5 minutes. . Check for seasoning before pouring over the beef, stirring, covering and cooking on the oven for 2 hours. Transfer to a large pie dish and cool completely.
PREHEAT OVEN TO 220 C Gas Mark 7.
Roll your pastry out quite thickly to cover the dish with some overhang and bits for decorating if you wish. Place some dampened strips of pastry brushed with water around the rim of the pie dish. Lower the pie lid over the pie and stick down or crimp the edges to seal. Make a slit in the top for steam to escape and decorate with scraps of pastry if you wish. Just before placing in the hot oven brush on the beaten egg as an egg wash to make the pie shiny and golden. Place in the oven and bake for 20 minutes then lower the oven to 190 C Gas Mark 5. Bake for another 25-30 minutes until golden and bubbling under the pastry. Allow to stand for a few minutes and Enjoy!

Hanlons Port Stout Chocolate Cake Recipe

Hanlons Port Stout Chocolate Cake Recipe


250 ml Hanlons Port Stout

250 g Unsalted Butter

80 g Cocoa Powder – Green & Blacks is best

400 g Caster Sugar – Golden best for flavour

2 large eggs

1 tsp Vanilla Extract – not Essence!

140 ml buttermilk – use the rest to make scones or tenderise chicken pieces

275 g Plain Flour

2 tsp Bicarbonate of Soda

½ tsp Baking Powder


50 g Unsalted Butter

250 g Icing Sugar, sifted

125 g Philadelphia Cream Cheese – Full fat

Preheat oven to 160 C Gas Mark 3.

Grease with butter and dust with flour a 9 inch / 23 cm spring-form cake tin and cut a circle to line the bottom with baking parchment.

Melt together the stout and the butter in a saucepan. Remove from the heat and add the cocoa powder and sugar, stirring well until dissolved. In a jug, mix together the eggs, vanilla and buttermilk. Mix thoroughly with the above mixture.

Sift together the remaining dry ingredients and add to the mixture. Mix thoroughly so that everything is well amalgamated. Pour the batter into the prepared tin and bake for about 50 minutes or until the cake starts to pull from the sides of the tin and a skewer emerges with just a little stickiness from the centre of the cake. Set aside to cool and remove from the tin to your serving plate.

To make the icing, mix together the butter, sugar and cream cheese until light and smooth. Top the cake with the icing and Enjoy!

Braised Beef

Recipe: Slow Braised Beef Shin Bourguignon with Yellow Hammer

Slow Braised Beef Shin Bourguignon with Yellow Hammer

Tim Ware our in house chef has put together a delicious Braised Beef Bourguignon dish served with Yellow Hammer that you can cook at home

Serves 6

1kg Beef Shin

1 Spanish Onion
2 sticks of Celery
1 Carrot
1 Star Anise
2 Bay Leaf
3 sprigs of Thyme
2 pints Yellow Hammer
15g Salt

Cooking Instructions

Place beef and other ingredients all in a deep tray or sauce pan add water to cover and place in the oven at 150c for 3.5 hours until meat is tender and gives when pressed with fork. Take meat out of liquid and leave to cool to one side. Put liquid in to a pan and bring to the boil, reduce by half then strain off the vegetables. You can serve meat as is but to refine the dish and show off to friends pick all the meat in to flakes raking out the gristle and fat then place on a roll of cling film shape meat in to a cylinders and wrap in cling film a couple of times then break of the cling film and twist the ends until tight then wrap once more in cling film to stop ends untwisting. Place in the fridge for a couple of hours to firm up then take out and cut through cling film to portioning to cylinders. leave in cling film to receive heat through oven.

For the Sauce

200g Pancetta
1 pack Chestnut Mushroom or Button Mushrooms
2 Banana Shallots
Dash of oil
20g butter

Cut pancetta in to small quads (lardons) and cook in a pan with oil and butter till browned
Cut mushrooms in to quarters and peel and slice shallots add to pancetta then add cooking liquid and bring back to boil then set aside until it is ready to serve.

To serve I like this dish with mash, wilted kale and a glass of Yellow Hammer.

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