FOOD WITH MIGUEL MAESTRE

Transcription

1 FOOD WITH MIGUEL MAESTRE Along with the Bon Scott monument and the Freo Doctor, the Little Creatures Brewery is an iconic part of Perth s port city. Miguel visits Fremantle s iconic Little Creatures Brewery. After a tour of the factory Miguel grabs a bottle of brew to add a special twist to his breakfast of champions. He cooks up the ultimate fry up for his brewery host to sample.

2 FREMANTLE Unlike many other port cities, Freo has charm. Located at the mouth of the Swan River 20km south of Perth CBD, Fremantle was declared a city in Named after Captain Charles Fremantle, an English naval officer who established camp at the site. It contains wellpreserved 19th century buildings and other heritage features. The Fremantle Arts Centre and the Fremantle Markets are must visits for Fremantle visitors, as are Fishing Boat Harbour and Bon Scott s monument. Another spot iconic to Fremantle is the Little Creatures Brewery. Allowing visitors to take in the real sights, sounds and tastes of a brewery the brewery s Great Hall is located right in the middle of the operation, visitors being surrounded by tanks, brewers in high vis and the aroma of beer as they down an icy cold one.

3 LITTLE CREATURES BREWERY Inspired by a song lyric from Talking Head s Little Creatures album, the brewery s name refers to the live yeast that turns sugars into alcohol. The brewery was started by a group of friends hungry to brew a hop-driver American Pale Ale with a distinct aroma and flavour. A huge shed, and former crocodile farm, on the Fremantle water s edge became the home of Little Creatures work began in 1999, with the doors opening in late 2000, when its Pale Ale was released. The brewery is built on Pale Ale, and designed specifically to brew it correctly, using hops imported form the US the process takes nearly six weeks to complete.

4 BEER BREAD Beer bread is a simple recipe thanks to both bread and beer containing a common creation process with yeast turning sugars into CO2 and alcohol. In bread the remaining alcohol is negligible, evaporating during the cooking process. Adding beer to bread is done in place of yeast, and adds a distinct flavour to the bread, dependent on what type of beer you choose to use. It is a simple recipe that can be made at its most basic, with flour, beer and sugar. Depending on the live yeast content of the beer used it may be best to add a leavening agent to ensure the bread is not too dense. Some mass market beers have live yeast filtered out it is usually visible as a sediment at the bottom of the bottle. Using a stout or dark beer will produce darker bread with more flavour. Using a beer with spice will also impact its final flavour. Herbs, cheese and other flavours can be added to beer bread depending on its final use.

5 BEER BREAKY BAGEL Prep time 10 minutes plus freezing time Cooking time 1 ¾ hours Makes - 4 Ingredients Beer bread 300g self-raising flour 250mL beer 2 tsp caster sugar Leaves picked from 5 sprigs of thyme 100g unsalted butter

6 50mL olive oil 50mL milk Salt and pepper Filling 4 truss tomatoes, roasted/blistered 4 thinly sliced rashers of bacon, diced and cooked until crispy 4 pork chipolatas, diced and cooked through ½ punnet chives, finely chopped 1 medium washed potato, cut into small dice and sautéed until cooked through and crispy 2 tbsp butter 4 eggs Olive oil 2 sprigs thyme, leaves picked Salt and pepper BBQ sauce to serve Method 1. Preheat oven to 180 fan forced. 2. Place 250g of the flour into a large bowl. Add the beer a little at a time, mixing to combine before adding more. 3. Once you have a smooth batter, add the sugar and stir to combine. 4. Add half of the thyme, a splash of olive oil and 50g of the melted butter and mix. Add the remaining flour, until the dough starts to come away from the bowl.

7 5. Separate into 4 x 175g portions. Gently roll each into a sausage shape and meet tail to end to form bagel shapes. Place on a baking try lined with floured baking paper. 6. In a small bowl combine the remaining 50g butter with 50mL beer and 50mL milk. Whisk to combine. 7. Brush the top of the bagels with the butter mixture, season with salt, pepper and sprinkle with remaining thyme leaves. 8. Bake in the preheated oven for 1.5 hours or until a skewer comes out clean. 9. Once the bread is cooked, remove from the oven and cut the bagel in half. 10. In the centre of a frying pan make a pile using ¼ of the potato, sausage and bacon. Sprinkle with chives, ½ tbsp. butter and ¼ of the thyme leaves. 11. Once the butter has melted add the top half of the bagel, cut side down, to cover the mixture. Break one egg into the bagel hole, allowing it to drizzle down so as to hold the mixture together. Top with a lid and cook until the egg is cooked through. Transfer to a plate and keep warm. Repeat with other 7 bagel halves. Serve either one or two per portion. 12. Serve hot with BBQ sauce.