As a marinade for meat or poultry, beer penetrates, flavours and tenderizes. Good beer is less acidic than wine so your food can be left in your marinade longer increasing the flavour. When you are roasting or braising and beer is used to baste the food or in the basting sauce, it imparts a rich, dark colour as the sugars caramelise. So, cooking with beer is great for adding flavour to BBQ’s and slow cooked casseroles and stews.
However you pronounce the word everyone loves a scone, we are eating our way through North Devon and the Devonshire Cream Tea is a big favourite. To my mind, at least a large pot of freshly brewed tea and a plate of warm scones ready to be smothered in clotted cream ( never whipped and just don’t even bother with a tin of squirty cream ) and strawberry jam is one of civilisations greatest treats.
It is British Sandwich Week and while my tastes have not changed that much, my favourite is still an unctuous melting ham and cheese sandwich and I have found the most incredible way to prepare one.
So, you have successfully shucked the oysters, the steak was cooked to perfection and you matched your meal with a perfect bottle of wine, Valentine’s Day is going according to plan now you need something simply stunning to finish the meal. I have chosen something stunningly simple to make, that can be kept in the fridge and will wow your dinner companion. And the bonus, there will be a couple left over for the morning.
Tartiflette is a truly indulgent dish, a hearty, rich, starchy treat for your taste buds, traditionally served after a strenuous morning on the ski slopes — or at least a brisk winter’s morning walk.
My Cranachan recipe is entirely my own twist which I first used in a restaurant in Jersey with fresh raspberries folded into cream flavoured with honey, whisky and the crunch of delicious homemade Granola.