Buy Pohjala Sticks & Stones at ’t Bockje Bathmen

33 cl · 13,5%

€ 7,39

Pohjala Sticks & Stones
This bottle

Pohjala Sticks & Stones

Recommendation for this bottle

At the table with Pohjala Sticks & Stones

Stout and porter · Estonia · 13.5%

Why this works together

Gekozen op de bierstijl (stout en porter) en het alcoholpercentage (13,5%).

Serve at 8 to 12 °C.

What is needed

For 4 people

Pie van rundvlees en bierHoofdgerechtPie van rundvlees en bier

Ingredients

  • 800 gram runderstoofvlees
  • 2 onions
  • 330 milliliter donker bier
  • 500 milliliter runderbouillon
  • 2 tablespoons of flour
  • 1 roll of puff pastry
  • 1 egg

Method

  1. Season the meat with salt and pepper and brown it all over in batches in hot oil.
  2. Fruit de gesnipperde uien 5 minuten, strooi de bloem erover en bak 1 minuut mee.
  3. Schenk al roerend het bier en de bouillon erbij, voeg het vlees toe en laat afgedekt 2 tot 2,5 uur stoven.
  4. Verwarm de oven voor op 200 °C en schep de iets afgekoelde vulling in een ovenschaal.
  5. Dek de schaal af met het bladerdeeg, druk de randen goed aan en bestrijk het deeg met losgeklopt ei.
  6. Bak de pie in 25 tot 30 minuten goudbruin en laat 5 minuten rusten.
RoquefortWith the cheeseRoquefort

Ingredients

  • 160 grams Roquefort

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Sticky toffee puddingAs a dessertSticky toffee pudding

Ingredients

  • 200 grams pitted dates
  • 175 grams self-raising flour
  • 150 grams dark soft brown sugar
  • 2 eggs
  • 75 grams butter
  • 200 millilitres whipping cream for the sauce
  • 100 grams brown sugar for the sauce

Method

  1. Preheat the oven to 180 °C and grease an ovenproof dish with butter.
  2. Chop the dates, pour boiling water over them, leave to soak for 10 minutes and mash them.
  3. Beat the butter with the brown sugar until creamy, beat in the eggs and fold in the self-raising flour and the dates.
  4. Pour the batter into the dish and bake for 30 to 35 minutes until a skewer comes out clean.
  5. For the sauce, heat the cream with the brown sugar and simmer gently for 5 minutes, stirring, until it thickens.
  6. Serve the pudding warm with the sauce poured over.

To serve one bottle or glass per person

  • 4 flesjes Pohjala Sticks & Stones

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every beer

Foto’s: Pie van rundvlees en bier: kadluba, CC BY-SA 2.0 · Roquefort: Smabs Sputzer (1956-2017), CC BY 2.0 · Sticky toffee pudding: thefoodplace.co.uk, CC BY 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.