Food Matching

St Peter’s beers are an ideal accompaniment to any meal. Our head brewer has carefully selected a range of St Peter’s beers that we feel are complementary to the dishes below. These are just our suggestions and we are always interested to hear your opinions, so please email us with your thoughts or ideas on: beers@stpetersbrewery.co.uk 
Food Complementary Beers St. Peter’s Suggestions
White meat Light coloured beers / organic Gatekeeper Golden Ale / Organic Pale Ale
Red meat Dark beers / ales / organic / flavoursome ales Cream Stout / Old Style Porter / Organic Best Bitter / Suffolk Gold
Heavy meat e.g game Dark beers / ales Cream Stout / Old Style Porter / Winter Ale
Smoked or cured meats Dark beers / organic Cream Stout / Old Style Porter / Winter Ale / Organic Best Bitter
Traditional stews & casseroles Dark beers / organic Cream Stout / Old Style Porter / Winter Ale / Organic Best Bitter / Ruby Red Ale
Spicy foods eg. curries Fruit beers Citrus Beer
Fish Light coloured beers / organic Gatekeeper Golden Ale / Organic Pale Ale (Stouts & Porter go well with some shell fish)
Cheese Dark beer / ales / flavoursome beers Cream Stout / Old Style Porter / Honey Porter / Suffolk Gold

Recipes

We have also started a list of recipes featuring some of St. Peter’s Brewery beers which are below. If you would like to send in your recipe using our beers please email them to: beers@stpetersbrewery.co.uk.
(Please note: images are Serving Suggestions only and not representative of the exact recipes.)

       Gluten-free Beeramisu

                 Courtesy of the Hinsley Family

                 Serves 4 - 6

Ingredients

For the gluten-free sponge base:

100g Caster sugar

100g Gluten-free self-raising flour

100g Margarine

2 Eggs

1 tbsp Milk

1 tsp Vanilla essence

 

For the mascarpone cream layers:

250g Mascarpone

1 tsp Vanilla

75ml St Peters gluten-free Cream Stout 

150ml Double cream

4 tbsp Icing sugar



Method

1.    Pre-heat an oven to 180ºC

2.    Grease an 8” (20cm x 20cm) square baking dish or tin.

3.    Sift the caster sugar and gluten-free self-raising flour together.

4.    In a separate bowl beat the margarine, eggs, milk, and vanilla essence together and then add the dry ingredients. Mix well.

5.    Pour the mixture into the greased tin and bake on 180 degrees for approximately 25 minutes until a cake tester comes out clean.

6.    Allow to cool and cut into fingers.

7.    To prepare the mascarpone cream layers, whisk the mascarpone, vanilla essence, and St Peter’s GF Ceram Stout together and set aside.

8.    In a separate bowl, whisk the cream with the icing sugar and then gently fold into the mascarpone mixture.

9.    To begin making up the tiramisu, poor more St Peter’s GF Cream Stout into a bowl and sweeten with a little icing sugar if you would like.

10. Dip the cooled sponge cake fingers into the beer and then use them to line serving dishes.

11. Spoon the mascarpone mixture on to the top of the sponge filling in the glass.

12. Ideally leave in the fridge overnight to allow the flavours to infuse.

13. Sprinkle with grated chocolate to serve (optional). Enjoy!


Image: BBC Goodfood

Gluten-free Brownies

Serves: 16 squares

Ingredients

185g unsalted butter
185g gluten-free dark chocolate
85g gluten-free plain flour
40g cocoa powder
50g white chocolate
50g gluten-free milk chocolate
3 large eggs
275g golden caster sugar

Method

1. Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g gluten-free dark chocolate into small pieces and drop into the bowl.
2.Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
3.Remove the bowl from the pan. Leave to cool.
4.While you wait for the chocolate to cool turn the oven on to 180C/160C fan/gas 4.
5.Using a shallow 20cm square tin, cut out a square of kitchen foil (or non-stick baking parchment) to line the base. 
6. Sieve together 85g gluten-free plain flour and 40g cocoa powder.
6.Chop 50g gluten-free white chocolate and 50g gluten-free milk chocolate into chunks on a board.
7.Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. Beat together with an electric mixer on maximum speed until thick and creamy - about 3-8 minutes.
8.Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula until the two mixtures are one and the colour is a mottled dark brown. Be as gentle and slow as you like careful not to knock out the air.
9.Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture to cover the mixture evenly.
10.Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first so keep going very gently it looks fudgy. Stop just before you feel you should.
11.Finally, stir in the gluten-free white and milk chocolate chunks until they’re dotted throughout.
12.Pour the mixture into the prepared tin, gently easing the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
13.Put in the oven for 25 mins. When the buzzer goes, open the oven and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, replace and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
14. Leave in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil (or parchment). Cut into quarters, then cut each quarter into four squares and finally into triangles.
Recipe adapted from Good Food

St. Peter’s Beef and Porter Casserole

Serves: 4 – 6 generously

Ingredients

1kg/2lb stewing steak, cubed
2 garlic cloves, crushed
1 red onion, chopped
1 x 500ml bottle St. Peter’s Old Style Porter
½ pint good beef stock
1 tablespoon brown sugar
Good shake of Worcestershire sauce
Ground black pepper/sea salt

Method

  1. Cube meat and coat lightly in flour.
  2. Seal in hot oil in batches and keep to one side.
  3. Gently fry crushed garlic and finely chopped onion until soft.
  4. Add beef back into pan.
  5. Sprinkle in the sugar.
  6. Splash in the Worcestershire Sauce.
  7. Slowly pour in about half the St. Peter’s Old Style Porter, stir gently and bring to a simmer.
  8. Stir in half the stock, keep simmering.
  9. Season well.
  10. Cover and transfer to a medium oven (150ºC) for an hour OR simmer on the hob, check frequently.
  11. Stir in remainder of Old Style Porter and stock.
  12. Return to oven / hob for another hour.
  13. Turn off oven and leave for another 30 mins.
  14. Serve with mash or French bread or pasta and green veg or salad.

St. Peter’s Veggie Toad in the Hole and Plum Porter Gravy 

Serves: 2 - 4

Ingredients

1 Onion
Mushrooms
The leaves of 2 sprigs of Rosemary 
Olive Oil
250ml St. Peter's Plum Porter 
2 tbsp Red Wine Vinegar 
30 flour 
700ml water 

Method

1. Fry the mushrooms, onion and rosemary in some olive oil for around 15 mins over a medium low heat or until the onions start to caramelise 

2. Add in half a 500ml bottle of St Peters Plum Porter and 2 tablespoons of red wine vinegar and let it reduce by half

3. Stir in 25-30g flour (or more if you prefer it thicker)

4. Gradually add 500ml- 700ml of water, stirring regularly, then simmer to the consistency of your liking and season.

Serve with gravy. Add sausages for a Non-Vegetarian option. 


St. Peter’s Citrus Beer Granita

Ingredients

1 litre of Citrus Beer
400ml fresh lemon juice
600ml water
250g granulated sugar

Method

  1. Heat the sugar and water in a pan and stir until the sugar has dissolved.
  2. Leave to cool, then add the beer and lemon juice.
  3. Divide between 2 x 1 litre plastic containers and freeze for around 3 hours, breaking up the mixture with a fork every 30 minutes or so.
  4. It will never freeze completely because of the alcohol content, and you want a granular texture.
  5. Serve in chilled cocktail glasses.

Gluten Free Shandy Cocktail

Serves: 2 people

Ingredients

1½ cups ginger ale
1 bottle of St. Peter’s Suffolk Gold Gluten Free 
2 tbsp frozen limeade
2 wedges of lemon

Method

  1. Combine the ginger ale, St. Peter’s Suffolk Gold Gluten Free and limeade in a small pitcher, stirring gently.
  2. Divide the liquid between 2 cocktail glasses and garnish each with a lemon wedge.

Tara’s Beer Bread Recipe

Ingredients

3 cups all purpose flour
2 tbsp sugar
1 tsp salt
1 tbsp baking powder
12 oz St. Peter’s Beer (Tara used Organic English Ale)

Method

  1. Preheat the oven to 375ºF/190ºC.
  2. Mix the flour, sugar, salt and baking powder in a bowl.
  3. Add the beer to the dry ingredients and mix, but do not over stir.
  4. Optional: Drizzle butter over the top of the dough once in the pan, (making the top a bit more crunchy) and add seeds of your choice, (Tara used raw pumpkin seeds). You can also add seeds or any kind of herbs in the bread if you wish to experiment.
  5. Place the dough into a greased pan and cook for about an hour.
  6. Take the bread out of the oven and leave to stand for a while before enjoying a slice or two!
  7. Serve fresh with some butter.

St. Peter’s Ruby Red Ale Bread 

Makes: Medium size 750g loaf

Ingredients

350ml St. Peter’s Ruby Red Ale
Optional – If you want it to keep longer than a day, you need 2 tablespoons oil
1 tbsp clear runny honey
500grams Flour (can be a mixture of Strong white bread flour, wholemeal flour, or spelt.)
1 tsp sea salt
1 tsp easy bake yeast

Method (using a bread machine)

  1. Pour out the beer, let it stand for 10 minutes. Then pour into bread pan.
  2. Add the oil, then the honey. Gently add flour on top.
  3. One side of bread pan, add salt. Add the yeast to the other side.
  4. Time for 3 hours and 15 minutes.

St. Peter's Cream Stout Cake

Ingredients

For the cake:
10 fl oz Cream Stout (Use Gluten-Free Cream Stout for Gluten-Free cake) (half a 500ml bottle)
8.5 oz unsalted butter
2.75 oz cocoa powder
14 oz caster sugar
5 fl oz sour cream
2 large eggs
1 tbsp vanilla extract
10 oz plain flour (use Gluten-Free options if you wish to make this cake Gluten-Free)
2½ tsp bicarbonate of soda

For the topping:
10.5 oz cream cheese
5 oz icing sugar
5 fl oz double cream (or whipping cream)

Method

  1. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.
  2. Pour the Cream Stout into a large wide saucepan, add the butter (in spoons or slices) and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
  3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to 1 hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
  4. When the cake’s cold, sit it on a flat platter or cake stand and make the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the un-sieved icing sugar in first and blitz to remove lumps before adding the cheese.
  5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

St. Peter’s Old Style Porter Cake

Ingredients

175g butter
450g mixed dried fruit
Grated zest and juice of 1 orange
175g light muscovado sugar
200ml St. Peter’s Old Style Porter
1 tsp bicarbonate of soda
3 eggs, beaten
300g plain flour
2 tsp mixed spice
2 tbsp flaked almonds
2 tbsp demerara sugar

Method

  1. Preheat the oven to 150C. Grease and line the base of a 20cm deep, round cake tin.
  2. Put the butter, dried fruit, orange zest and juice, sugar and St. Peter’s Old Style Porter in a large pan. Bring slowly to the boil, stirring until the butter has dissolved, then simmer for 15 minutes.
  3. Cool for 10 minutes, then stir in the bicarbonate of soda. The mixture will foam up, but this is just the bicarb doing its work.
  4. Stir the eggs into the mixture, then sift in the flour and spice and mix well.
  5. Pour into the greased tin, smooth the top with the back of a spoon, and sprinkle with the almonds and demerara sugar.
  6. Bake in the middle of the oven for 1¼ – 1½ hours until a skewer inserted in the centre of the cake comes out clean.
  7. Cool in the tin for 15 minutes, then turn out, remove the paper and leave to cool completely on a wire rack.
  8. Store in a cake tin for a couple of days before eating.
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