ALE Monthly No. 211 October 1981

Ptomaine Column

This month's recipe I hope won't be interspersed with the ramblings of John Bickerdyke. It's a pot roast which does need quite a long, slow cooking but its worth it.

Orange Pot Roast

For which you need to serve 4-6

2 1/2 lb pot-roasting joint, 4 tablespoons oil, 1/2 pint ale, 2 cloves garlic - crushed, 1 large onion - sliced, 1 bouquet garni, 1 orange - sliced and de-seeded, 1/4 pint stock, salt and pepper, 2 teaspoons cornflour blended with a little cold water.

Brown the joint all over in 2 tbsp. hot oil in a frying pan. Mix the remaining oil with the ale. Place into a large saucepan with the garlic, onion, bouquet garni and a few orange slices. Add to pot roast, stock and seasoning. Bring to the boil, reduce the heat and cover with a close fitting lid. Cook slowly for 3 hours or until tender. Remove the meat and keep warm. Strain the liquid into a clean pan, thicken with the cornflour, bring to the boil and simmer for about five minutes. Serve the pot-roast with the sauce poured over and garnished with the remaining orange slices.

The second recipe this month is about the only one I've ever found in an American cookbook that uses beer. Still when you consider what our colonial cousins produce as beer, it's hardly surprising. Actually it's plain, straightforward Welsh rarebit, or rabbit as the Americans insist on calling it. Serving four people and allowing two slices per person you need:- 8 slices of bread, a generous 1/4 pint ale, 1 - 1 1/4 lb cheddar cheese, cubed or grated, 4 teaspoon salt, freshly ground black pepper, 1/4 teaspoon paprika.

Heat the beer in a heavy saucepan, or a double boiler if you possess such a thing, and add the cheese, stir until it melts, about 10-15 mins. Meanwhile toast the bread. Add the seasoning to the cheese when melted and immediately serve over the toast. It makes a good supper dish with a green salad and some more ale to wash it down.

The Gulping Gourmet

ALE Monthly No. 211 October 1981 : Next section
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