Friday, 12 August 2011

Delirium Tremens, the slightly bitter blonde

A while ago I spoke about the fantastic pub in Brugge called t' Brugs Beertje. I mentioned that one of the super beers availabe was the Delirium Nocturnum. I've been in touch with Delirium and they've given me what they feel is a great beer recipe. Preferably done with a blonde beer, but any good quality ale will do.

Turkey fillet with mushrooms, Gorgonzola and blonde beer


- 500g turkey fillet, cut into cubes
- 125g oyster mushrooms
- 1 small leek, cut into small rings
- 75g Gorgonzola
- 200ml chicken stock
- 8 Tbsp heavy blonde beer
- 4 Tbsp olive oil
- salt and pepper


- rinse the leek and allow to drain in a colander
- remove the hard bits from the mushrooms, cut into pieces
- season the turkey with salt and let it rest
- heat some oil in a pan and sear the turkey
- lower the temperature and add some stock
- keep stirring and let it simmer gently for about 15 mins
- add the leek and the mushrooms and simmer for another 10 mins
- add the gorgonzola and beer and stir well
- turn up the heat and season with pepper and salt
- cook for 2 mins more
- serve with pasta or saffron rice

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