Am cooking Nigel's beef, beer and onion stew. When I made this before the taste was more bitter than ideal, which we blamed on the beer. (In way or another the beer is blamed for quite a few of the mistakes made in our household, but in this instance I think the blame was correctly placed.) So tonight I used Fuller's London Porter, which is labelled "Rich, dark & complex". Whilst musing on the WLTM potential, I actually drank some rather than pour the whole bottle in with the beef - and it was surprisingly nice. In with the beef went homegrown thyme and bay and I could not resist adding half a small chilli.
Rich, dark, complex, hot and beefy - any takers?
Yesterday, as part of Xmas preparations made Nigel's Lemon ice-cream in ginger nut crust, result was light and creamy, a small amount went a long way. This was after fish pie (Jamie's recipe which is consistently good.)
The culinary challenge for next weekend will be children!
