Congratulations to Matthew Downing - 2010 Taste of the West ‘South West Chef of the Year’
We wanted to do something a little bit different for our October '08 recipe card so decided to celebrate the exceptional beer from our friends at the Otter Brewery. For this recipe Scott adapted one of his French country loaves, made using a Pain de Campagne flour, and incorporated Otter Head which won ‘Best South West Speciality’ at last year's Great Taste Awards.
After a quick phone call to the brewery’s co-founder, Scott soon found himself in Mary Ann’s charming kitchen not just making the bread but also lunch for the team of 25. As a keen cook, gardener, brewer and mother of four, Mary Ann turned out to be the perfect cooking partner as they discussed everything from brewer's yeast to the virtues of different flour types.
To begin, Scott and Mary Ann made a number of individual steamed suet puddings using shin of Devon beef and Otter Head. The second part of the morning was spent making several loaves, again using Otter Head, but with the constant distraction of the beautiful views from Mary Ann’s kitchen window.
; "01). Getting Started")
; "02). Making the cases")
; "03). Filling the cases")
; "04). Checking the puddings")
; "05). Cooking the romanesco & mushrooms")
; "06). Steak and Otter Head Steamed Suet Pudding - Done!")
; "07). The all important tasting")
; "08). A perfect match!")
; "09). Getting ready for the bread")
; "10). Discussing the recipe")
; "11). Kneading the dough")
; "12). Taking turns")
; "13). Shaping the dough")
; "14). Last stage")
; "15). Ready for the oven")
; "16). Sitting down to lunch")