There’s something about Sierra Nevada Torpedo Extra IPA that I just LOVE – those big, fresh hop aromas and bold flavours, bitterness that slaps you in the face and laughs … god it’s good!
Our local independent bottle shop recently had a special on 6 packs – just $21 – and so, recognising a bargain when we see one, my partner and I happily grabbed a 6 pack (resisted the urge to get 2) and headed home.
Armed with one of our all time favourite beers it seemed like the right occasion for a (mini) roast.
Despite very little experience with roasting food of any description (mainly because of the time required going against the grain of my only child impatience) I figured trying my hand at a mini roast would be a good way to go.
I slapped a marinade onto the lamb that consisted of garlic, fresh rosemary from our garden and a generous spoonful of Kick Ass Hot Beer Mustard (a recipe from Cooking with Beer by Paul Mercurio that’s quick, easy and oh-so-tasty).
The result was heaven! Perfect serving for two people matched with a fantastic beer – the mustard marinade got a little on the burnt side but that just made for nice crisp bits. I think with a little more mustard flavour it would have been a spot on match to Torpedo given it’s very assertive flavours. I think mini roast might become a regular favourite since cooking time is less than 45 minutes, much more in tune with my eagerness/impatience …
It has been a number of weeks since I’ve been to Bunnings on a weekend to enjoy one (or even two) of their fantastic sausage sizzles. It must be universally accepted that you can’t have a proper hot dog without mustard and so, since I woke up with strong urge to cook, it seemed like a good time to try my hand at mustard. Paul Mercurio’s Cooking with Beer book came to the rescue with a recipe for “Kick-arse Hot Beer Mustard”.
This mustard is delightfully easy to whip together and makes you wonder whether you’ll bother to purchase mustard from the shops ever again. The use of the words “kick-arse” and “hot” are no exaggeration so if you are a fan of big flavours, heat and bag loads of spice then you’ll love this mustard too. With so much flavour going on here I’m not sure how much impact 1/3 of a cup of Coopers Sparkling has on the finished product. Since it’s so easy to make I think I’ll mess around with different beers and see what difference it makes.
Now that I had made mustard it was time for hot dogs … well, actually it turned out to be more of a sandwich since there was fresh turkish bread on hand. (I’m trying not to giggle as the words “sausage sandwich” come to mind). Anyway …
Mushroom & Onion Sausages from the local Capel Butcher
Shredded Capel Cheddar
Tomato Sauce and KICK ARSE HOT BEER MUSTARD!
It was seriously tasty and I’ll be putting beer mustard on every dish for the next week!