Our Favourite Recipes

The hops must be very finely chopped. Avoid exceeding the amount of hops in the recipe. Otherwise you will get a “grassy” tasting ice cream. 

Items Needed:

- 150 ml Milk

- 85 g sugar

- 300 ml cream

- A pinch of hops (2-3 cones) finely chopped.

Instructions:

1. Warm the milk, with the sugar, without boiling, until the sugar is dissolved. 

2. Add in the cream, and continue to warm gently over low heat, stirring until all the cream has mixed in well, and there are no lumps. 

3. Once the mixture is smooth and warm, remove from heat and add the chopped hops to the mixture. Stir in for five to ten minutes to allow the flavour to spread through the mixture. 

4. Transfer mixture to a tub for freezing, cover, and allow to cool, then place in the freezer.

5. About every half hour, remove from the freezer, stir with a fork to ensure everything is well mixed, and no ice crystals form. 

6. When the ice cream is frozen through to the middle, it is ready to eat!

In this recipe, we prefer to use our aroma hops over our bittering hops to give the salt a nice taste and smell. It is suggested that one or two hops cones over used for each tablespoon of salt. This recipe has the best flavour when it is used within 3 months of making!

Items Needed:

- Coarse Sea Salt

- Hops Pellets or Dried Cones as needed

Hops Pellet Method:

1. Using a mortar and pestle, grind hops pellets into a fine powder.

2. Mix in a teaspoon of powder to 1 tablespoon of sea salt. 

3. Put mixture in a sealed jar and let infuse for 24 hours before using.

Hops Cones Method:

1. Take an airtight container, and put in a layer of sea salt. Then add one or two cones.

2. Repeat until the container is filled, ending with a layer of sea salt on top. 

3. Close the lid and give it a gentle shake to let the salt settle into the cracks. 

4. Let infuse in a dark place for 48 hours before using.

This recipe is a classic that can be used at any function as is sure to be loved!

Items Needed:

- 1/2 Small Garlic Clove

- 1 Large Tomato Chopped

- 3 Tbs Extra Virgin Olive Oil

- 1/4 Tsp Freshly Ground Pepper

- Kosher Salt

- 1 Shallot, Sliced

- 3 Fresh Hops Cones (not pellets)

- 6-8 French Toast

Instructions:

1. Mince and mash the garlic to a paste with a pinch of salt

2. Combine the garlic with the tomato, shallot, olive oil, hops cones, and freshly grated pepper.

3. Top the hot toasts with the mixture, and serve.

The first shoots appearing in the spring are called bull shoots, and are not as productive as later appearing shoots. They are usually culled, and are a sought after delicacy in many parts of Europe. 

They resemble asparagus shoots, though with the distinctive hops taste. If you are interested in poor man's asparagus, come contact us as we love to talk about them! 

Poor man's asparagus can be used in many ways:

Appetiser:

1. Gently stem the shoots, then wrap them in a slice of prosciutto ham. 

2. Serve fresh, very lightly salted strawberries, and slices of Baguettes.

3. Watch your new favourite appetiser get enjoyed by everyone!

Salads:

1. Add diced shoots to a country salad, ensuring the taste does not overpower the other ingredients. The best dressing is olive oil with a hint of white wine vinegar. Yum!

Omelettes:

1. In an omelette pan, gently melt 1 tablespoon of butter. 

2. Add one teaspoon of shopped shoots, 1 teaspoon of diced shallot, and 2 teaspoons of sliced mushrooms. 

3. When they are all soft and translucent, pour over a beaten egg mixture, consisting of 2 eggs, seasoned to taste with sale and pepper.

4. Proceed to cook as any omelette. 

5. Grated gruyere cheese may be added near the end of cooking if desired. 

Preheat oven to 375 - 400 ˚F. Cooking time is approximately 20 minutes per lb or until juices run clear.

Items Needed:

- 6 Culinary Lavender Buds

- 2 hops cones

- 2 oz unsalted butter

- 1 tsp Honey

- 1/4 cup Boiling Chicken Broth

- 1/4 cup Hops Tea

- Whole Chicken with Skin

Method:

Butter Mixture:

1. Using a mortar and pestle, grind 6 culinary lavender buds and 2 hops cones to a fine powder.

2. Mix thoroughly with 2 oz of unsalted butter.

3. Set aside.

Liquid Mixture:

4. In a jug, add 1 tsp of honey,  1/4 cup of boiling chicken broth, and 1/4 cup of hops tea.

5. Set aside.

Cooking:

6. Pat the chicken dry and with a finger, loosen all the skin from the breast and sides of the chicken. Do not tear or remove the skin.

7. Take 3/4 of the butter mixture and rub it on the chicken meat under the skin.

8. Rub the rest of the butter mix over the skin of the breast and down the legs and thighs.

9. Put the chicken in the roasting pan and add the liquid mixture to the pan. 

10. Cover loosely with foil.

11. Baste the chicken frequently with the liquid.

12. Remove the foil about 30 minutes before chicken is fully cooked and baste 2 or 3 more times. 

13. When removed from oven, cover the chicken with foil and let it rest for 15-20 minutes. 

14. Carve and enjoy!