We are delighted to announce that the sweet, luxurious liquid which is
Young’s Double Chocolate Stout is now available nationwide in the UK!
Double Chocolate Stout, which is brewed with REAL chocolate, is now on Tesco shelves up and down the country.
And if you do get your hands on one or two of this great beer, why not have a go at baking these mouthwatering Double Chocolate Stout brownies?
Spatchcocked Poussin with Beer and Ginger Marinade Recipe
Can you believe it? The 1 July already – the year is whizzing by, but it does
mean that the BBQ season is well and truly upon us!
Why not invite some friends round this weekend and try this fantastic beer and ginger marinade using Young’s Bitter.
Serves 4
Marinade:
Sauce:
To prepare the poussin, place a poussin breast side down, on a board for raw meat use. Using poultry shears or strong kitchen scissors, cut along each side of the backbone and remove it. Either snip the wishbone with the shears, or push down on the wishbone to snap it. Snip of any excess bits of skin, the wing tips and any other ragged bits.
To keep them in shape insert wooden or short metal skewers through the bird, diagonally in a criss-cross shape. Place in a large glass or china dish.
For the marinade, pour the Young’s beer into a large jug, once it has settled, add the rest of the ingredients and whisk together. Pour half of the marinade over the poussin reserving the rest for the sauce. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Bring the poussin out of the fridge 1 hour before cooking. Pour the marinade into a pan, boil rapidly until reduced to about 100ml, this will be used to baste the poussin while cooking.
To finish the sauce, strain the reserved marinade into a clean pan, add the tomato ketchup and sugar, bring to the boil. Blend the cornflour with a little water, stir into the sauce and simmer to thicken.
Prepare the barbecue, lightly oil the rack and place the poussin bone side down first. Grill for 5 minutes, turning every 3-4 minutes and brushing with the baste. Time to cook through will depend on size of the birds and intensity of the heat from the barbecue, should be approximately 15-20 minutes. Test by inserting the point of a small knife. Transfer to a serving platter.
Reheat the sauce before serving.
A winning recipe for a Sunday lunch or impromptu dinner party, these lamb shanks are so tender, you can cut them with a spoon.
Lamb shanks need slow and long cooking to tenderise the meat. The flavour of the Young’s London Gold beer and its natural ingredients combined with gentle and warming spices makes this an exceptionally tasty dish with a tang.
Serves 4
Heat the oven to 170C/150Cfan/gas 3 Heat the oil in a large non-stick frying pan, add the lamb shanks to the pan and turn and cook them over a medium heat for 10 minutes until browned. Transfer them to a large casserole.
Put the onion into the frying pan and cook gently for 5 minutes to soften. Add the garlic and carrots and cook 2 minutes, then add the ginger and spices, stir together for 1 minute. Stir in the tomato puree, the London Gold beer and the canned tomatoes. Bring to simmer and season with salt and pepper.
Pour over the lamb shanks and adjust so the meat part is mainly covered with the sauce. Cover and place in the oven, cook for 2 hours. Turn the lamb shanks over and add and add the chickpeas. Cover and return to the oven for a further 45 minutes- 1 hour, or until the lamb is very tender.
Lift each lamb portion onto a plate, skim off any fat from the surface of the sauce, then season if needed, and stir before spooning over the lamb.
Serve with rice or boiled or mashed potatoes.
© WELLS & YOUNG'S LTD 2012
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