Tuesday, November 29, 2011

DTWC Meeting Wash-up*


The evenings official dram

I’d like to thank you all for attending the DTWC event at my home over the weekend. I think it fair to say a good time was had by all. I should probably start by apologising for the mosquitoes. This seemed to cause some members serious grief. In future, I’ll make sure I have some insect repellent, but by the next time you visit, I hope to have some serious bug killing equipment hardwired into the building.

I thought I might briefly mention the beer consumed on the night since there was such high praise for the homebrew. It was my attempt at North West Pale Ale; I highly hopped North American beer. Some of you left beer behind when you left which I did intend to return**. Converted, it shames me to inform you that I tried, and did not enjoy the Tiger Beer you brought. Unfortunately it took me all three remaining beers to come to this conclusion. El Capitan, your residual XXXX is untouched and will be here waiting for you next time. By my count, Baron, Dog & the Diplomat all still owe me some beer which they have to ‘forget’ when they next visit.

I must admit, I thought the quiz would pose more problems than it did. I suppose that is a good thing. If you’re paying $188 for the bottle of JW Blue, you want to be able to tell the difference between it and JW Black. Yay for us and our whisky expertise. More about that in a follow-up post which will include tasting notes for the Blue.

As usual I would like to thank the ladies, without whom the evening would not have been possible since the children would spoil all the fun. Converted, this is but another reason to be grateful for your present marital circumstances.

I thought perhaps I could start a new tradition, by adding the recipe evenings meal to the post meeting blog. This is the traditional Colonel family recipe.

Beef & Guinness Pie recipe

Ingredients (serves 4):

1 kg diced steak
2 sliced onions
2 large teaspoons crushed garlic
1 tbs oil
1/3 cup plain flour
440ml Guinness
1 cups beef stock
Generous squeeze of Smokey BBQ sauce
Squeeze of tomato paste.
Ready-rolled puff pastry
1 beaten egg

Method:

1) Brown diced chuck steak in oil. Set aside. Cook 2 sliced onions and 4 crushed cloves garlic in 1 tbs oil until golden. Sprinkle in 1/3 cup plain flour and cook for 1 min.

2) Return meat and juices to pan, add 440ml Guinness and 1 cup beef stock generous squeeze of smoky BBQ sauce and a squeeze of tomato paste.

3) Bring to the boil. Reduce heat, simmer for 8 hours in slow cooker until tender and sauce has thickened.

4) Preheat oven to 200°C. Spoon beef mixture into four pie dishes. Cut out eight circles of ready-rolled puff pastry to cover. Press firmly onto dishes and seal. Brush with 1 beaten egg, place on a tray and bake for 25 minutes until golden. Freeze uncooked pies, wrapped in plastic then foil. Defrost before cooking.

Enjoy,
The Colonel

* Thanks Baron for the photo
** Not True 

3 comments:

  1. I would like to say I had my beer, I drank my beer, and then I drank your beer. From what I recall there was only a couple of takers for my beer anyway.

    I have a neat but simple recipe for my Beef and Stout pie slowly perfected over time. I should post this up as it went really well at the St Patrick's Day celebrations we had this year. I think I had promised then to post it up too.

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  2. Thanks Colonel for the great evening. The homebrew and whisky were both excellent.

    Pleased to hear it took all three of the beers I left in your fridge to decide that you didn't like Tiger.

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  3. Yeah,
    If you've got any more I'd be happy to double check...

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