beer mini dego 2nd course Graeme (that’s me)

Beer mini dego 2nd course

I find a lot of flaws in your opening statement Pauly… a lot of flaws.

…….. hmmmm…….


………nope. Looks fairly bang on actually.

I’ve got to admit I’m not that impressed with this dish. Only because it has used the stout that I was clearly using in my recipe. Fuck it. I’m using it anyway.

This is a time to have extra beer on hand for yourself to enjoy, unless you like cider, in which case drink cider… we’re all adults here. (Well, I know an adult and that’s close enough for me) And drink a lot of beer and really get to know your product so as to obtain the best result for your guests.

And if they don’t like it tell them to take their cider lovin’ asses home… but leave the cider cos you’re runnin’ low on beer.

That’s right. You got to know your product plenty good. I like that kind of dedication…

Let’s cook something.

This is inspired by my nan’s lamb and pearl barley soup.


Lamb, pearl barley, stout and taleggio arancini – Japanese mayonnaise

2 lamb shanks (700-800g)

1 cup pearl barley

2 leeks, fine dice

750ml stout


200g taleggio, chopped, at room temp

1 egg

bread crumbs to coat, oil to fry

Japanese mayonnaise, to serve

  • Sweat off leek in a pot big enough to fit everything. Yeah, everything in the world you smart fucker.
  • When leek is soft have a good skull on the stout, then add lamb and remaining beer to the pot. Cover and simmer for 45 minutes.
  • Add pearl barley and a cup or two of water if it’s looking a bit dry.
  • Now cook out on a low heat for another hour or until the lamb is falling from the bone and the pearl barley is very soft (if it appears that only one of these things is happening wait for the other one to catch up). Make sure you cook this almost dry.
  • Set aside to cool.
  • Pick lamb, shred and stir back through mix.
  • Stir through taleggio and egg until well combined. The mix should be sticky but firm enough to hold it’s shape.
  • Check seasoning.
  • Shape into balls or something similar. Roll through bread crumbs and put in fridge to firm up for 30 minutes.
  • Deep or shallow fry, put on a pretty plate and serve with Japanese mayonnaise and pretty little herbs.

This recipe was proudly brought to you by beer.

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