Guinness Open Gate Brewery Evening

I,a few other bloggers and then some, attended this splendid evening event at the amazing Golden Thread Gallery. Firstly the gallery is a hidden gem, a great space for exhibitions and makeshift pop up launches. 


This was a launch of kinds. It was Guinness showcasing some of their brands before launching in upto 25 pubs around Belfast. These included Original Guinness, Hop House, Rye Pale Ale and Botanical Ale. We were presented with tokens for food and drinks to be “spent” on the night.


To accompany these tipples, local artisan food producers had samples of their wares on offer for us to try. Some produce was made with the tipples whilst the majority were paired with them.


Above was a selection of cheese from the Sperrins (my favourite being the tangy blue cheese). The Donuts were tasty (my face was the pistachio) and the Draynes Ice creamy was creamy and amazing. Below was the brilliant Broughgammon Goat stand serving up goat tacos-extremely moorish but a tad messy!!

For the adventurous/amorous there was wonderful oysters from Mourne Seafood with a choice of Tabasco, shallot in vinegar or plain lemon juice paired with Guinness Draft of course. The sour dough bread and chocolate bread was superb with Abernethy butter. 


Now to go burn it off on the cross trainer!!

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Recipe for Assam Pork

This dish is a North East Indian inspired dish using Northern Ireland Assured Origin Pork. It is called Assam Pork. Assam is a region in the North East of India
more commonly associated with tea. I bought the pork from TESCO and other ingredients from an Asian store.

Ingredients: 
660g Pork loin steaks (6) 

1 red onion

1 tablespoon of coconut oil

1 can (400ml) coconut milk

-paste
10 red chillies

5 cloves garlic

1 inch ginger

1 Tsp salt

1 Tsp paprika

1 Tsp cardamom powder

1 star anise

6 cloves

1 inch cinnamon stick

1 tablespoon tamarind paste

Method:
1. Trim the pork loins and slice loins

2. Slice onions longitudinally

3. Blend the paste ingredients to a coarse consistency and pour over the pork, mix and chill


4. Heat coconut oil in heavy based pan, then add the pork trimmings and brown for 10 minutes. 
5. Add the onions and brown for 10 minutes.

6. Add the pork and cook for 10 minutes.

7. Add the coconut milk, bring to boil and then summer for 30 minutes.


Garnish with freshly sliced spring onions and serve with boiled basmati rice or chapatis.


Preparation time 15 min
Cooking time 60 min

Serves 2-4

Enjoy!!