FOOD AND BEER. Miķeļi

FOOD AND BEER.

Miķeļi

Miķeļi is the celebration of the fertile part of the year. Cereals should be cut, but potatoes and other roots should be kept in the cellar. The table of prosperity and satiety must flow with the embrace, and the beer must flow like a mighty river that has broken its dam. This time, Andris Ūpis is serving bean pudding, lamb chop and a special dessert.

Bean pudding with smoked pork breast

For the bean pudding

180 g of flour
6 eggs
300 ml of milk
200 ml of water
200 g smoked pork breast
400 g cooked/canned beans
20 g mustard
4 g salt
2 g pepper
Rapeseed oil

Horseradish and mint pesto

40 g horseradish from the jar
10 g mint
10 g parsley
20 g apple cider vinegar
10 g sugar
100 ml rapeseed oil
2 g salt

For cabbage

1/2 head of cabbage
100 ml apple cider vinegar
20 g sugar
4 g salt

For roast beetroot spread

300 g roasted peeled beetroot
3 cloves of garlic
50 g hazelnuts
4 g ground cumin
2 g salt
4 g sugar

For pickled rutabaga

1 rocket
100 g honey
100 ml apple cider vinegar
2 g salt

Preparation

Bean pudding Preheat the oven to 190 degrees. Beat the eggs in a bowl with a mixer. Add the flour, water and milk to the beaten eggs and continue beating. Place the finished mixture in the fridge for half an hour, remove from the fridge when chilled Radziņu, enjoy it without hurrying, you have time. While you sip your beer, cut the smoked brisket into small pieces. Heat a frying pan and fry the meat, add the beans and mustard. Brush heatproof dishes with oil. Divide the beans among the dishes and place in the oven. When the dishes are hot, pour the pudding mixture halfway into them. Continue baking for 15 minutes.

Horseradish and mint pesto

Blend all the ingredients into a homogeneous mass.

Cabbage Use a peeler to shave the cabbage into long strips. Squeeze the cabbage with your hands to release the juice. Add the rest of the ingredients and toss well.

Roasted beetroot spread Each beetroot is wrapped in a fillet and roasted at 180 degrees until soft. Cut into smaller pieces. Blend all the ingredients into a homogeneous mass.

Pickled rutabaga Wash the rutabaga thoroughly and cut into long slices with a peeler. Add the remaining ingredients to the ball and mix well.

Which beer to choose? Bean pie is a hearty snack that is rightly suited to the celebration of Michaelmas or the feast of the bounty. All the farm work is done, the harvest is in – it’s time to get fed. Nutritious pie with fresh Three Indian sip or spicy Pepper will be just in time.

Lamb chop with bone in quince and caraway glaze

Lamb chop

1 kg lamb chops, bone in, uncut
10 g ground cumin
100 ml quince syrup
5 g salt

Baked scalloped potatoes

5 garlic cloves
1 kg potatoes
50 g butter
Rapeseed oil

Preparation

Remove the lamb chops from the fridge in good time so that the meat is at room temperature. Rub the meat with salt and roll in ground cumin. Heat a frying pan with oil very hot. Place the lamb on the pan and brown on all sides. Pour the quince syrup on the pan and leave to caramelise for 5 minutes. Spoon the hot syrup over the lamb. Preheat the oven to 180 degrees. Spread baking paper on a baking tray. Place the lamb on top and roast in the oven for 20 minutes. If you want a medium degree of doneness, the temperature inside the meat should reach 55 degrees. Let the meat rest for 10 minutes before cutting into smaller pieces, and don’t forget yourself and enjoy it chilled Ancestor.

Wash the potatoes thoroughly and place them in light salt water (about as salty as the water in the Baltic Sea). Boil until soft and almost falling apart. Let cool. Place the potatoes on a board and press them flat with your hand. Add plenty of oil to a frying pan and heat. Fry the potatoes until golden and crispy on both sides. Add the butter shortly before the end of frying. Add salt to taste.

Which beer to choose? After a hearty snack, it’s time to continue the feast. If you have any leftover cabbage or pickled rutabaga, that’s fine, because the freshness of the vegetables goes well with the firm lamb and roast potatoes. If you’re a gose lover, this is the time to open a tear. But if you still have mint and horseradish pesto left, don’t think too much and spread it on the roast potatoes, accompanied by a complimentary Dawn.

Apple and pumpkin marshmallow with applesauce and rosehips

To make marshmallows, you will need a sugar thermometer. If you don’t have one handy and can’t borrow one from a neighbour, I recommend ordering one from an online shop.

For Zephyr

1 kg sour apples
300 g butternut squash
300 g sugar
200 g sugar syrup
200 ml of water
20 g gelatin
1 olu

Caramelised oat flakes and pumpkin seeds

100 g oatmeal
100 g shelled pumpkin seeds
100 g sugar

Caramelised rosehips in quince syrup

20 rose hips
100 ml quince syrup

For fried apple sauce

200 g roasted apple and pumpkin left over from the marshmallow recipe
20 g apple cider vinegar
50 g sugar

Preparation

Zephyr The work will not be difficult, but it will take time. So put a few cans of Labietis beer in the fridge in advance. Cut the apples in half and cut out the core. Also remove the seeds from the pumpkin and cut it into apple halves. Preheat the oven to 175 degrees. Arrange the apples on a baking sheet lined with baking paper, skin side up. Place the pumpkin on the pan and roast until very soft. The time depends on the variety and size of the apples. When the apples are cooked through, remove the skin from the apple with a spoon. Do the same for the pumpkin. For the marshmallow you will need 175 g of baked apples and 175 g of baked pumpkin, the rest is used for the baked apple sauce.

Make a puree from the weighed apples and pumpkin. Rub the purée through a strainer and allow to drain. Bring 100 ml of water to the boil. Place the gelatine in a deep bowl and pour over the hot water. Add the sugar, sugar syrup and the remaining 100 ml of water to a saucepan. Do not stir! This is important! Attach a sugar thermometer to the saucepan and heat the syrup to 115 degrees over a medium heat. When the temperature is reached, remove the saucepan from the heat. Let it cool down a little. Meanwhile, whip the warm purée with a mixer together with the gelatine and egg white.

When the mixture is light and the foam firm, gradually add the warm syrup. This is where you need help, as the foaming must not be interrupted. Ideally you should have a stand mixer at home, if not, call in a friend or neighbour. Continue whisking until the mixture is glossy, firm and airy.

In terms of time, it will take about 15 minutes. Spread baking paper on the surface. Spoon the finished mixture onto the paper in small piles and leave to dry overnight. The next day, roll the marshmallows in oatmeal and pumpkin seed crumbs and serve with applesauce.

Caramelised oatmeal and pumpkin seeds Rub the oatmeal into a dry, warm pan and toast over a medium heat until golden. Add the sugar and heat until a golden caramel forms. Spread baking paper on the surface. Spread the finished mixture evenly on the baking paper. When the mixture has cooled completely, crush it into fine crumbs.

Baked apple sauce Chop the remaining apples and the pumpkin with a knife into rough pieces. Put the pot on the stove. Pour in the apple vinegar and add the sugar. When the sugar has melted and the liquid is bubbling, add the apples and pumpkin. Simmer for 5 minutes. Remove from the stove and allow to cool.

Caramelised rosehips in quince syrup Cut the rosehips in half and remove the seeds. I recommend using gloves. On a hot, dry frying pan, rub the rosehips on top. Stir. Lower the heat. Add the quince syrup and leave to caramelise for 5 minutes. If rose hips are not available, you can use autumn cranberries or raspberries.

Which beer to choose? Hopefully you haven’t given up after the lamb and potatoes, but you’re still keeping awake, because it’s so nice to be able to end a hearty meal with dessert. This autumnal marshmallow, which itself resembles a piece of cloud edge, is a perfect match for our experimental cherry braggot E024.But if you have to get behind the wheel of a car later Cherry might be the right choice.