Cooking with Old Tom

Braised black beef in Ginger Tom

By Mrs Louise Heal chef at The Caledonia

Ingredients

• 4 slices of quality braising steak
• 1 fresh Bury black pudding
• 1 medium onion (sliced)
• 1 medium leek
• sliced 3 stalks celery (sliced)
• 4 bay leaves
• 2 cloves garlic
• 1 inch of fresh root ginger
• 1 tablespoon tomato puree
• 1 tablespoon Worcester sauce
• black pepper
• 2 tablespoons fresh chopped parsley
• 1 bottle of Ginger Tom

Method

Seal the braising steak in butter and olive oil, in a heavy based roasting tin. Add the onions, leeks and celery. Add 1 tablespoon of plain flour to coat. Add all the seasoning and spice ingredients, except the parsley, cook for 1 minute.

Then add the Ginger Tom & break open the black pudding, crumble it and stir in.

Put into a pre-warmed oven, gas 3, cover and cook for 2 hours.

Check the seasoning, add a little water if necessary, and finally add the fresh chopped parsley.

Prepare the side dishes

Make Champ by mashing the potatoes with butter and a little milk, 1⁄2 teaspoon horseradish and 2 finely chopped spring onions, a little salt and pepper.

Prepare Pak Choi by steaming it for a couple of minutes until just wilted.

Create Glazed Carrots by melting a little butter and 1 teaspoon of brown sugar in a pan, stir in the cooked carrots until coated.

Derbyshire pork & black pudding stack with Ginger Tom

By Mr Stephen Phillips chef at the Wanted Inn

Ingredients

• Derbyshire Pork & Black Pudding
• 1.2kg pork loin (8 slices)
• black pudding (8 slices)

Jus

• 200mls pork stock
• 200mls Ginger Tom
• 1 tablespoon of ginger puree
• 1 tablespoon of muscavado sugar

Method

Combine all the ingredient for the sauce in a saucepan bring to the boil and boil rapidly for about 5 mins, then simmer till reduced by half.

Griddle pork and black pudding for 3 mins each side.

Plate the pork & black pudding and cover with a little Jus

Serve with mustard mash, fresh vegetables and a side serving of the remaining Jus.

Ginger Tom seafood chowder with unicorn crusted bread

By Mr Lee Cowell chef at the Derby Arms

Ingredients

Seafood Chowder

• 4 Slices Pancetta (diced)
• 2 Large carrots (diced)
• 1 Large white onion (diced)
• 1 Leek (diced)
• 1⁄2 Fennel (diced)
• 1 Large potato (diced)
• 100g Brown Shrimps
• 100g Smoked Salmon
• 50g Prawns
• 100g Mussels
• 100g Clams
• 10 Razor Clams
• 1 Pint of Ginger Tom Ale
• 1 Pint Fish Stock

Unicorn Bread

• 1lb 9oz Strong white Bread Flour
• 1 tablespoon of salt
• 2oz butter
• 16 fl oz Unicorn Bitter
• 2 tablespoons sugar
• 2oz fresh yeast

Method

Seafood Chowder

Sweat off Pancetta in heavy based saucepan, add diced carrots, onion, leek, & fennel cook for 5 minutes stirring to avoid colouring.

Add Old Tom and fish stock and allow to boil for 2 minutes, add potato and all the seafood and simmer for 3 minutes until clams and mussels are cooked.

Unicorn Bread

Mix flour butter & salt together, warm half of the bitter then add to cold bitter mix with yeast & sugar & add to dry ingredients, mix to form a smooth dough.

Allow to double in size, then knock back and divide into 15 pieces and mould, roll to form sausage shape & knot to form shape.

Brush with bitter and flour paste & sprinkle with flour, allow to rise then bake at 180 degrees for 18 minutes.

Venison steak on spaetzle with cherries in Old Tom

By Mr Bernhard Lanz chef at the Royal Ship

Ingredients

• 1 Bottle of Old Tom
• 4 Venison Steaks (7 – 8oz)
• 200g Dark Pitted Cherries (drained)
• 2 Shallots finely chopped
• 2 Tsp Flour
• 4 Tsp Granulated Sugar Salt, Pepper
• Olive Oil

Spaetzle

• 200g Plain Flour
• 4 Eggs
• 1⁄2 Pint Cold Water
• 2 Tbsp Parsley finely chopped
• 25g Butter

Method

Preparation

Season the Steaks with Salt and Pepper and marinate in Olive Oil whilst preparing the Spaetzle.

Soften the Shallots with half of the sugar, add 2 Tsp of Flour and set aside.

The Spaetzle

To make the Spaetzle beat the Eggs and add to the Flour and Parsley, start combining the ingredients by adding a little Water to make a smooth dough.

Beat the dough with a wooden spoon until it starts to blister.

Meanwhile boil a pan with hot water and Salt. Use a Spaetzle grater or a wooden board and a knife to shape the noodles.

The Spaetzle are cooked as soon they start to float. Cool in cold water and set aside.

The Steak

Heat a frying pan and fry the Steaks for 2 to 3 minutes on both sides. Put the Steaks on a plate and cover with Foil whilst finishing the dish.

Add the Old Tom to the frying pan, bring to boil and add the Cherries, 2 Tsp of Sugar, Salt and Pepper and reduce for 2 minutes.

At the same time melt the Butter in a frying pan and reheat the Spaetzle.

Now add the Shallots to the Beer and bring to the boil.

Put the Spaetzle on the plate, cut the Steaks in four tranches and arrange on the Noodles, spoon the Cherries in Old Tom next to it and garnish with Parsley.

Peanuts & a pint with Old Tom

By Mr Craig Sherrington chef at the General Burgoyne

Ingredients

Parfait

• 100g eggs
• 200g double cream
• 50g caster sugar
• 2 sprigs thyme

Vanilla Pannacotta

• 1⁄4 pint milk
• 1⁄4 pint double cream
• 25g caster sugar
• 1 teaspoon quality vanilla essence
• 1 leaf gelatine

Salted Peanut Caramel

• 200g caster sugar
• 50ml water
• 100g salted peanuts
• 5g crystal sea salt (Maldon)

Old Tom Jelly

• 1 pint Old Tom
• 3 leaves gelatine
• 100g caster sugar

Method

Step 1 – Jelly

Warm the Old Tom in a pan without boiling.

Add the sugar.

Soak gelatine leaves in cold water until soft.

Stir soft gelatine into beer, allow to cool and start setting before pouring into glasses, leaving 10mm for a the pannacotta head.

Place in fridge and allow to set fully.

Step 2 – Pannacotta

Warm milk and cream in a pan with sugar and bring to the boil.

Add vanilla essence.

Soak gelatine in cold water until soft.

Stir in gelatine and allow to cool and start setting.

Place into plastic jug and pour semi set mixture on top of beer jelly, right to the rim of the glass.

Place in fridge and allow to set fully.

Step 3 – Salted Peanut Caramel

Place the sugar and water in a heavy bottomed pan and place on the hob on a high heat, turn into a golden caramel.

Pour caramel onto a baking tray lined with greaseproof paper.

Sprinkle with salted peanuts and crystals of seal salt.

Allow to cool and harden.

Break caramel into smaller pieces with ladle or spoon, then place into a food processor and break up into a rough powder.

Step 4 – Parfait

Place eggs and sugar in a kitchen aid with a whisk and whisk to a sabayon.

Semi whip cream until soft peaks form.

Fold cream into sabayon.

Sprinkle in 1⁄2 the caramel powder and fold in slowly.

Pick leaves from thyme sprigs and fold into parfait mix.

Place some 60mm rings on a baking sheet and pour parfait mix into rings.

Place in the freezer.

Step 5 – Serve

Place glass on a plate on a Robinsons beer mat.

Take a ring of parfait from freezer and allow to soften around the edge.

Melt some chocolate.

Paint a pattern onto the plate with melted chocolate.

Place the parfait in the ring onto the chocolate pattern.

Warm ring with hands and remove ring, and serve immediately.