Brewers Coop Degustation Menu - with beer and wine matches

1st course

                                    3 tastes of Potato                                 

Baked Potato Consommé, potato, parmesan tuile and truffle Potato mousse

                    Served with prosciutto powder

        Matsons Pilsner and a 2012Tenutadelle terra nere bianco

                    

2nd Course

                                       Tequila Blanco Ceviche,

              Fresh snapper, octopus and scallop, cooked in lime and

                        Served with avocado mousse, chili, finger lime caviar

                                          and blue corn chips

Halo Pilsner from Liberty Brewing co. and a 2012 Chateau du Cleary dry muscadet

                                                                                        

3^rd Course

                                                               Bath Chaps

        Braised pork cheek, rolled and pan fried with fine nut bread crumbs

 Wild mushroom farro risotto, a puree of black garlic, pickled mustard seeds

                                    And pig ear scratching

         Yeastie boy golden perch and a 2010 Pegasus bay chardonnay

4^TH Course

                               Sticky Asian duck breast

                   With a crab cannelloni dumpling, Wong Bok cabbage leaf,

                       marinated pineapple and parsley garlic oil

          Courage Directors Ale and a 2011 Domaine des nugues fleurie

5^th Course

                            Palate cleanser of Lemon and lime Granita

6^th Course

                                                            Fillet Mignon

                   Chicken liver mousse, pancetta, Dauphinoise potatoes,

    red currant and port sauce. Baby yellow Carrots and long stem broccoli

          

        Scottish ale renaissance and a 2010 Chateau haut Cloquet Pomerol

7^th Course

                                             Golden syrup steam pudding

                                                           Vanilla custard

              Youngs Double Chocolate Stout and a sweet muscadet

8^th Course

                                        Cheese board

Delice de argental, Saint Vernier, Kikorangi blue, Geraldine 5 yr old cheddar

                                    French baguette, dates, quince paste, grapes

                                               and mixed cheese crackers

                  Churchill’s Port selection Reserve, Tawny and white

3 tastes potato

Bath chaps

Ceviche

ceviche

Lemonchello sorbet

Fillet of beef

guests enjoying dessert

cheese board

      

                                          Master Coke Chef 2014

The Rocketeer himself Glen - head of Rocket events

Unitec Corporate Communications Team Masterchef

                  3 Teams to compete in a masterchef competition held at Onehunga bowling club
                           Create 3 different type of burgers from the larder ingredients

                                                                4 portions of each burger

40 minutes to prepare, cook, clean and serve

Let the competition begin !!!!

Judges- Free Range Chef and Trudi Caffell ( event organiser)

Teams are judged on -

Burger originality

Timekeeping

Presentation

Cleanliness and cleaning

Overall taste

Great afternoon the teams did really well everything tasted great but there could be only one winner !!!!!!

Nice one girls

• 1 x 330 ml Dark beer of Choice beer
• 6% salt
• Thyme
• Rumpsteaks (130 grams each)

• 2 racks pork spareribs, up to 1.35kg each

• 5 tbsp kosher salt
• 5 tbsp freshly cracked black pepper
• 4 tbsp soft dark brown sugar
• 2 tbsp paprika
• 2 tbsp chilli powder (optional)
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 2 tbsp cayenne pepper (optional)
• 1 tbsp ground ginger

• 1 cup/240 ml molasses
• 1 cup/240 ml tomato ketchup
• 1 cup/240 ml maple syrup
• 2 chipotle chillies in adobo sauce
• 2 scallions/spring onions, roughly chopped
• 2 roasted red bell peppers
• 1 onion, roughly chopped
• 4 garlic cloves, peeled and bashed
• 3-inch/7-cm piece fresh ginger, peeled and roughly chopped
• freshly squeezed juice of 1 lemon
• a large bunch of fresh cilantro/ coriander leaves, roughly chopped
• sea salt and cracked black pepper

1. Put all the ingredients in a blender or food processor and process till you have a smooth sauce.
2. Can store in air tight jar for about 2 weeks
3. To use, either brush sauce on ribs and cook on a medium heat bbq, being careful not to burn. Once they have a nice crust and ready to serve,brush again with bbq sauce and serve.
4. OR put the meat in a ceramic dish, pour over the sauce, and to marinate for 8—24 hours in the fridge. Let the meat come to room temperature, then cook on a medium oven or BBQ.
5.   This sauce also works well with beef and poultry.

• 1 tbsp active dry yeast
• 350g (12oz) plain flour, divided
• 120ml (4fl oz) tepid water
• 2 tbsp olive oil, plus more for brushing
• 120ml (4fl oz) beer of your choice, at room temperature
• 1 tsp salt, plus more for sprinkling

1. Stir together the yeast and . And the tepid water and mix until just blended. 

3. Place flour in a bowl add 1 tsp salt,  Make a well in the center of the flour and add the oil. then the beer and finally the yeast and water mix well until a dough forms.

4. Turn the dough out onto a floured board and knead, adding as much of the remaining flour as necessary to prevent the dough from sticking, until the dough is satiny and just slightly sticky (about 8 minutes).

5. Place the dough in an oiled bowl, turning once to coat. Cover loosely and let rise in a warm place until it has doubled in bulk (1-11/2 hours).

6. Divide the dough into quarters and form each piece into a ball. Sprinkle a baking tray with flour and put the balls of dough on the tray, then cover loosely and let rise again for 30 minutes.
7. (At this point, you can cover the dough with cling film and refrigerate it until about an hour before you want to grill the bread.)

8. Turn on your BBQ grill. When temperature is medium you're ready to cook.

9. Stretch each ball of dough into a rough circle or rectangle about 3mm thick and 25cm wide.

10. Brush with additional olive oil and sprinkle with salt, then place it directly on the grill and cook until black spots form on the bottom and bubbles form on the top (about 4 minutes). Flip the bread over and grill the other side until gold' and crusty (3-4 minutes more). Remove from the grill and serve immediately.