About Jamie Shanks

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So far Jamie Shanks has created 20 blog entries.

Make Mine a Beer-Tail!

2019-12-16T12:41:46+00:0016th December 2019|

Officially a cocktail consists of at least three spirits and a mixer.  Beer-tails – mixed drinks using beer as the main ingredient- often only include beer and mixer or one other spirit. If you are having a gathering and you are not keen on buying a lot of hard liquor and mixes for cocktails, beer-tails could be the perfect choice. Served casual style in glass pitchers, beer tails are full bodied, refreshing and impressive The Red-eye is a mix of beer, tomato juice and Bloody Mary spices. It makes for a light drink and is perfect to serve early in the day or with hearty brunches. The Black Velvet, made with champagne and stout, is another brunch favourite. Try mixing the stout with sparkling apple juice for a lighter and fresher taste. A Dark and Stormy cocktail, usually made with dark rum and ginger beer, is gorgeous when made with dark rum, ginger syrup and I.P.A. The classic Greyhound cocktail, made with vodka, grapefruit juice and lime, can be transformed into a refreshing party pitcher by adding a crisp I.P.A to the mix. To Make a Red Eye 4 parts Beer  (Pilsner or Larger works best; I used Free from Read more

A Gluten Free Christmas

2019-12-16T12:41:54+00:0016th December 2019|

If you are a hosting a Christmas do this year, catering for gluten free guests can be easy with a few simple tricks. Instead of using breadcrumbs in the stuffing, substitute brown rice, dried cranberries and crushed gluten free tortillas. Make the Christmas gravy with corn flour instead of wheat- flour. (Once you have added a lug of sherry or wine nobody will notice the difference!) Stock up on gluten-friendly snacks, olives, vegetable crisps, crudities and dips. When it comes to Christmas baking, Florentines, an Italian biscuit made with flaked almonds’ dried fruit and chocolate are a Christmas classic. Instead of fruit cake, a Clementine and almond cake makes a lovely Christmassy centrepiece. Or make a big blousy Pavlova and garnish it with pistachios and pomegranate seeds - Lighter than Christmas pudding but just as impressive! Festive breakfast and brunch dishes combine well with a hearty Bubble and Squeak. For a show-stopping Christmas breakfast, make gluten free pancakes or drop scones with a mince pie filling. Top them with brandy butter or cream, and garnish with a cranberry apple compote.  To serve as a canapé, these can be cut into blini sizes.   Perfect with mulled wine or a gluten free Read more

Beer & Cheese Dip

2019-12-16T12:42:01+00:0023rd October 2019|

Beer Cheese is said to have originated in Kentucky in the early 1930s. Served cold as a dip, it consists of a sharp cheddar cheese, beer, garlic, and sometimes peppers and Cayenne. In Winchester Kentucky there is an annual Beer Cheese Festival where amateurs and professionals compete to win the title of best beer cheese. I wonder what the judges would think of my version, a true Free From Recipe: Plant- based, with Free From Pilsner, cashew nuts, smoked paprika and garlic. Beer Cheese is lovely on its own as a dip, and absolutely show-stopping on a plate of nachos. FOR THE BEER CHEESE 75 g cashew nuts soaked 100 ml beer 100 gr grated orange sweet potato 2 cloves garlic crushed 1 tb-smoked paprika 3 TBS nutritional yeast 2tbs olive oil 3-4 tbS extra beer for blending.   Soak cashews in beer for several hours or overnight Method in a saucepan combine the beer soaked nuts, and sweet potato cook on a low heat until the sweet potato is soft. Add the nutritional yeast, smoked paprika, garlic and olive oil and combine Transfer to a food processor and blend until smooth add extra beer if needed to get the Read more

NOW AVAILABLE IN ASDA

2019-10-23T07:24:38+00:0023rd October 2019|

The Free From Beer Co. Goes Up Against Gluten-Free Bottle Spin Offs Refusing to compromise on taste, original Free From Beer Co. chosen as Asda’s FIRST gluten-free can With ‘free from’ continuing to trend upwards and sales of gluten-free beers growing this year, a new gluten-free beer brand The Free From Beer Co. launches on 23rd Sept in Asda. It is The Free From Beer Co.’s first move into the off trade, having been launched nationally in 2018 on draught through bars and pubs. The NPD will be placed in Asda’s Free From aisle alongside bottled gluten-free versions of established beer brands and will be the first canned gluten-free beer offering chosen by the retailer. Eight x 330ml cans of Session Pilsner and Session IPA will roll out in over 100 Asda stores, with more listings pre-Christmas and in time for Veganuary - both the IPA and pilsner are vegan. The Free From Beer Co. is essentially a craft, gluten-free range with the brews taking longer than industrial beers through the brewing process, which removes gluten by using a completely natural enzyme added into the brewing process, breaking it down during fermentation. These craft beers may take longer to brew Read more

Autumn Harvest

2019-12-16T12:42:09+00:0023rd October 2019|

The nights are drawing in and its jumper weather already. Roasts, cooked either in a slow cooker or the oven, make “for” a cosy choice for the cooler darker evenings. Beer as a marinade imparts a rich deep flavour and a lovely dark colour. Although beer has less acidity than wine, it still works wonderfully to tenderise the meat. The molasses in this recipe will balance out the flavours and create a sticky dark sauce. Serve with seasonal cornbread, made with corn straight from the cob, and add a side of fries for a casual lunch or dinner. For an indulgent Sunday brunch, top the beef and corn bread with an egg. Serve with a glass of IPA SLOW COOKED BEEF INGREDIENTS I kilo beef flat brisket 330ml of I.P.A 2tb Smoked Paprika 1tsp sea salt 2 cloves minced garlic 3tb Cumin. 2 onions sliced 6tbs molasses.   FOR THE CORNBREAD 100g gluten free flour 125g Polenta 1 tsp chilli seeds 1 tsp sea salt 2 tsp baking powder 3 Eggs 400ml Milk 60ml vegetable oil 100g  sweet corn 100g roasted chopped red peppers Preheat oven to 170 degrees Celsius. Rub the Brisket with the spice mix. Slice the onions Read more

Cold Noodle Salads for Hot Summer Days.

2019-08-12T10:32:58+00:0012th August 2019|

Sun’s up, schools out and temperatures are soaring. It’s time for days out, lounging on the beach and visits with friends and family. Summer heat calls for lighter food, meals that are easier to prep and serve, food that’s easy to pack up and take to a picnic or BBQ and food that doesn’t require hours of cooking in a hot kitchen. Noodle Salads can play a staring role in summer menus. Many of the Asian noodles are naturally gluten free. Instead of wheat flour they are made with ingredients like rice flour, mung beans starch, or sweet potato. Vietnamese rice sticks and vermicelli are perfect for colourful and versatile gluten free salads. Add crisp cucumber, spinach and pickled veggies. To create a more substantial meal, top your salad with a protein source, like steak, tofu or prawns. Or for a lighter lunch combine gluten free Cold Japanese Soba noodles with seasonal British summer vegetables like peas, spinach and radishes. Top with a peanut or tahinni dressing. It’s a good idea to make a stash of Asian inspired dressings and toppings to keep in the fridge -they last well and it will make meal preparation faster and easier. If you Read more

Gluten-Free BBQ

2019-06-24T19:13:33+00:0024th June 2019|

Cooking outside, or cooking with fire should result in so much more than the usual parade of burnt bangers, burgers, and garishly coloured drumsticks. For a gorgeous gluten-friendly BBQ, you can create a muddled-up mezze using food inspired by the Middle East, North Africa, and Korea. Instead of bread-heavy burgers, make a selection of Middle Eastern style koftas, skip the bread and serve with rainbow coloured summer dips and salads. Marinate turkey, or chicken breast in Turkish pepper paste or Korean Gochung paste and cook on skewers. Serve with an Asian Kimchi Slaw. or a nut and  plum Tabbouleh. Summer offers so much in the way of fresh produce. Get on trend and offer more veggie and plant- based foods. Let fruit and vegetables take on a starring role. Chargrilled baby aubergines are delicious drizzled with pomegranate syrup and dusted with Dukkah Spice. Peach and Haloumi kebabs make perfect small bites, a lovely combination of salty and sweet. For a show-stopping crowd pleaser, try this grilled Cauliflower recipe. The cauliflower is marinated in a Turkish pepper paste, dressed with tahini- turmeric dressing, and then garnished with a mix of, nuts, herbs and seeds. Show-stopping- Cauliflower. Ingredients 1 Large Cauliflower or Read more

Baja Fish Tacos Two Ways.

2019-06-24T19:13:28+00:0021st May 2019|

Baja Fish Tacos Two Ways Masa Harina, or dough from corn, was used the by the Aztecs as far back as the 15th century. Corn is finely ground, cooked in water with slaked lime, and then ground and dried again. Mixed with water, or sometimes oil, it forms the dough called "masa" that is used to make corn tortillas. Soft corn tacos can be filled and served with a variety of fillings both traditional and non- traditional. This fish taco hails from the state of Baja California in Mexico. Fill the tortillas with mild white fish such as cod or Tipila, coat in a tempura style gluten-free batter, and top with colourful Latin-inspired slaws and dips. To make a truly eclectic vegan version I have used tinned Banana blossoms, a fibrous banana flower that makes an impressive fish substitute. I serve my tacos with a celeriac and apple slaw, guacamole, and pink onions. Feel free to choose your own toppings. If you can’t find gluten free corn tacos in the supermarket you can purchase them online From Cool Chile company or MX Supermarket Banana Blossom Tacos (You can use this recipe for either the fish or the banana blossom) Ingredients Read more

Polenta Fries with I.P.A

2019-06-24T19:13:22+00:0021st May 2019|

Polenta or cornmeal is naturally gluten free. It is equally impressive in sweet or savoury dishes Inexpensive, and readily available, this versatile ingredient can play a key role in many Free- From recipes. To cook polenta, the grain is added to boiling liquid and stirred until it forms a porridge or mash. The choice of liquid can be stock, water, milk or even beer. The mix is cooked on top of the stove until it forms a custard- like mash. Served fresh from the stove creamy style with butter Parmesan and mixed herbs, a polenta mash pairs beautifully with Italian foods. Or you can add maple syrup, cinnamon and chopped apples to make a warming breakfast porridge. To make a lasagne-like bake, cool and set the savoury polenta mash on a baking tray or a spring form round cake dish. Experiment with a variety of fillings - my favourite is layers of roasted Mediterranean vegetables and feta cheese but a classic meat or vegan Bolognese filling works just as well. To create croutons or fries, cut the set polenta into strips or cubes and fry until crispy. To vary the flavours choose different seasonings, bases and spices. I love garlic, Read more

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