This may seem a little weird at first... I mean, fruit beers, they're just for dessert right? Well I'm here to say nope, nuh-uh and getouttahere to that!
The inspiration for this dish was the thought that we don't see enough redcurrant jelly served with lamb any more, and it was just a short leap for my weird brain from there to using a sour cherry beer! My instinct is that this would also work well with pork fillet and, personally, I'd serve whichever version of the dish you choose with curly kale & sauté new potatoes. Lamb in Kriek - with roasted tomatoes & crispy shallot Serves 2 Time: Four-eight hours marinating 15 minutes active Equipment needed: Kitchen towel Wide shallow non metallic dish that fits the chops snugly in one layer (or split marinade across two) Baking dish Frying pan Small deep pan Tongs Slotted spoon Wooden spoon Chef’s knife Chopping board Large oven proof plate Small plate Foil Oven Hob Ingredients 2 Barnsley chops 4 sprigs of thyme - lightly bruised with the back of a knife 4 sprigs of rosemary - lightly bruised with the back of a knife One large red chilli - roughly chopped 2 cloves of garlic, smashed Palm full of fine sea salt (I'm a very technical recipe writer) Two bottles of cold Liefmans kriek 300ml lamb, chicken or veg stock 25g butter Punnet of vine cherry tomatoes 1/2 a banana shallot - sliced medium fine into rings (about the width of a pound coin max) Groundnut or veg oil Seasoning Method:
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