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They say food is the way to a man’s heart so surely food flavoured with beer equals double the love – an ideal way of saying thanks to the main man in your life.
We’ve worked with Tesco Northern Ireland on some mouthwatering recipes made with quality, local ingredients and infused with the best of Northern Ireland craft beer.
Serve up some Mexican-Northern Irish fusion this Father’s Day with these tacos featuring succulent shredded pork, braised in Northern Irish beer
15 mins to prepare and 2.75 to 3.25 hrs to cook / 597 calories per serving
• 1 ancho chilli
• 1.8kg (3 1/2lb) Tesco Northern Irish boneless pork shoulder
• 2 tsp smoked sweet paprika
• 2 tsp dried oregano
• 30ml (2 tbsp) vegetable oil
• 3 garlic cloves, peeled and bruised with the side of a knife
• 1 white onion, thickly sliced
• 200ml (7fl oz) Hilden Belfast Blonde Beer
• 100ml (3 1/2fl oz) fresh orange juice
• 1 red onion, finely sliced
• 3 limes, 2 juiced, 1 cut into wedges
• 12 mini tortilla wraps, warmed
• small bunch coriander, leaves picked
• 100g (3 1/2oz) radishes, finely sliced
• sliced jalapeños, to serve
• soured cream, to serve
Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, rehydrate the chili by covering with
boiled water. Set aside for 10 minutes, then roughly chop.
Remove the string from the pork and unroll. Mix the paprika, oregano and 1
tsp salt, then rub over the pork thoroughly. Heat the oil in a large frying pan. Add the pork and
brown both sides.
Transfer the pork to a large roasting tin. Add the garlic, chili, white onion, beer and
orange juice. Bring to the boil, cover and cook in the oven for 2.5 – 3 hours, basting every
40 minutes. Uncover for the final 30 minutes. The pork should be very tender.
Meanwhile, in a small bowl, mix the red onion with the lime juice and a pinch of salt and
set aside for 20 minutes. Drain.
Remove the pork, discard the skin, fat and chili, then shred into small pieces. Coat in the
cooking juices, then serve in the warmed tortillas with the onion, coriander, radishes, jalapeños,
soured cream and lime wedges.
15 mins to prepare / 389 calories per serving
Cheese on toast with attitude – this comforting, substantial snack works for a Father’s Day brunch that will pack a punch.
• 350g (12oz) Dromona mature cheddar, grated
• 1 large Cavanagh egg, lightly beaten
• 2 tbsp Horny Bull Stout, Hillstown Brewery
• 1 tsp Worcestershire sauce
• 1 tsp English mustard
• pinch cayenne pepper
• 12 thick slices Hovis white bread
Set aside 1 heaped tablespoon of grated cheese. Mix the rest with the egg, beer
(preferably stout), Worcestershire sauce, mustard and cayenne.
Preheat the grill to high and toast the bread on both sides. Spread the cheese mixture on
top and then sprinkle on the reserved cheese. Grill until the cheese is melted and starting to turn golden brown. Serve immediately.
35 mins to prepare and ten mins to cook / 751 calories per serving
Adding stout to the beef-burger mix gives a deeper flavour, plus it helps to bind the ingredients together.
• 50g (2oz) Irwin’s bread without crusts
• 3 tbsp Guinness
• 1 tsp Dijon mustard
• 1 egg yolk, from Tesco NI large egg
• 600g (1 1/4lb) Tesco Northern Irish beef steak mince
• 1 tbsp sunflower oil
• 1/4 cucumber, thinly sliced
• 6 seeded Sunblest burger buns, halved
• Tesco NI round lettuce, optional
• 2 whole pickled gherkins, sliced, optional
Break the bread into small pieces and put in a large bowl with 3 tbsp Guinness. Leave to soak for 10 minutes, then add the mustard and egg yolk and mash with a fork.
Add the mince and season with salt and pepper. Mix with your hands until just evenly
mixed – don’t mix more than necessary.
Rinse but don’t dry your hands and shape the beef into 6 burgers. Put on a tray lined with clingfilm and cover with more clingfilm. Refrigerate for at least 15 minutes.
Remove the burgers from the fridge 10 minutes before cooking – so that they will cook evenly. Brush the burgers lightly on both sides with oil, then cook in a non-stick griddle pan or frying pan, over a medium heat, for about 5 minutes on each side.
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