MEAD Recipes – Mains

Meaty MEAD pie

Ingredients:

  • 600g Braising steak
  • 200g Quartered chestnut mushrooms
  • 150g Bacon lardons smoked
  • 2 Large white onions diced
  • 2 Large carrots diced
  • 2 Cloves of garlic finely chopped
  • 1 Large bouquet of thyme
  • 400ml MEAD WINE
  • 500ml Dark beef stock or chicken stock
  • 3 Tablespoons of corn flour
  • Splash of vegetable oil
  • 1/2 Tube of tomato paste
  • 1 Egg
  • 1 Pack all butter puff pastry

Step 1

Dry the diced beef on a bit of kitchen towel. Season well, lightly dust with flour. Colour them off in a hot frying pan with a little oil. Put the steak to one side and using the same pan, crisp the lardons. Add the white onions, carrots, garlic and mushrooms with a knob of butter. Sauté lightly and increase heat. Use 400ml of MEAD WINE to de-glaze the pan this should be done quickly to burn off any excess alcohol.

Step 2

Stir in 3 tablespoons of corn flour into cold beef stock until all lumps have gone. Add this slowly to the pan of vegetables stirring continuously to avoid lumps.

Step 3

Add the thyme, tomato puree and the steak together with the vegetables into a large casserole dish. Pour over the stock and bake for 4 hours at 140 degrees. Alternatively, this can be done overnight in a slow cooker.

Step 4

Remove from the oven and top with puff pastry.  Separate the egg and using only the yolk, generously brush the pastry sealing the edges.

Step 5

Pre-hat the oven to 180 degrees. Bake for 20 minutes or until golden brown. Serve with herby mash and your favourite glass of MEAD.

Pan seared duck breast with MEAD LIQUEUR teriyaki sauce

Ingredients:

  • 2 Skin on duck breasts
  • 1 Red chilli
  • 1/2 Bunch of spring onions
  • 2 Large carrots
  • 1 Red onion
  • 1 Head of pak choi
  • 500g Udon noodles

For the teriyaki sauce

  • 1 Table spoon of grated fresh ginger
  • 2 Cloves of garlic
  • 120ml Dark soya
  • 90ml MEAD LIQUEUR/ORIGINAL MEAD
  • 40g Demerara sugar
  • 5 Tablespoons of honey
  • Splash of sesame oil

Step 1

In a lightly oiled wok fry the ginger and garlic. Add the MEAD LIQUEUR/ORIGINAL MEAD along with the rest of the ingredients. Simmer until the sauce thickens.

Step 2

Lightly score the duck breasts and season. Add them to the pan skin side down and cook until golden brown for about 4-5 minutes.  Turn over and fry for 3-4 minutes depending on how pink you like the duck. Rest on a cooling rack for 2-3 minutes. Slice with a sharp knife and fan. Put these aside.

Step 3

Blanch the udon noodles in boiling water for 2 minutes (dried noodles will take longer 5-6 minutes)

Step 4

In a smoking hot wok, flash fry your vegetables with a splash of sesame oil. Add your noodles and sauce, bringing to a gentle simmer.

Step 5

Serve in a deep bowl with the sliced duck fanned on top. Pour your favourite glass of MEAD and enjoy.

Pan fried hake with wilted chard and mushroom MEAD sauce

Ingredients:

  • 1.2kg Boneless hake fillet
  • 350g Chard leaves and stems
  • 200g Chestnut mushrooms
  • 100ml Double cream
  • 50ml MEAD WINE
  • 50ml Strong chicken stock
  • 1 Clove of garlic
  • 1 Knob of butter
  • Vegetable oil
  • Salt and pepper
  • Flour for dusting

Step 1

Portion out the hake and set aside on to kitchen towel to dry before pan frying.

Step 2

Prepare your chard, roughly cut it into strips, wash well and set aside.

Step 3

To make your sauce, finely slice your mushrooms and fry off in a little butter, season well. After the mushrooms have coloured de-glaze the pan with the MEAD WINE and burn off any extra alcohol. Add the chicken stock and reduce down. Once reduced to a small amount of liquid, return to a gentle simmer for a few minutes.

Step 4

Using a heavy based frying pan, add a generous splash of oil and heat to medium. Gently dust your fish with seasoned flour. Test the pan with a tiny flick of water. If it snaps and crackles, you’re ready to fry. Add the hake skin side down and gently fry for about 4 minutes.

Step 5

Wilt chard with a little salt and butter.

Step 6

Serve on hot plates. Position the hake on top of the chard, pouring the delicious MEAD WINE sauce over. Serve with your favourite glass of MEAD and enjoy.

Pear and gorgonzola MEAD tart

Ingredients:

  • 3 Firm conference pears
  • 100g Gorgonzola cheese
  • 1 Pack of pre-rolled puff pastry
  • 100ml MEAD WINE
  • 1 Teaspoon lemon juice
  • 100ml Water
  • 2 Eggs
  • 20g Chopped walnuts
  • Rocket to garnish

Step 1

Cut the puff pastry into rounds for the tarts. Score 1cm all the way round the border. Using only the egg yoke, wash your tart bases at least twice allowing 20 minutes between coats in the fridge.

Step 2

Peel, and slice the pears. In a tall sided pan combine the MEAD WINE, water and lemon juice. Poach the pears until you can just get a knife through them. Keeping the liquid, reduce down by 2/3.

Step 3

Place the sliced pears onto the tart and crumble the gorgonzola over the pears. Do this carefully so you do not cover the border. Drizzle a splash of the liquor reduction over the tarts and bake for 18 minutes at 180 degrees.

Step 4

Serve on a bed of rocket and accompanied with BLACKBERRY MEAD Jam. Pour your favourite tipple of MEAD and enjoy.

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