DARK ISLAND A 135371 8 x 500 ml
ISLAND LIFE A 135372 8 x 500 ml
4.6% ABV
3.7% ABV
£2.09 /btl
£2.05 /btl
£16.69/ pk (net)
£16.39/ pk (net)
The tranquil Orkney Islands, with their fertile farming lands and fishing grounds, have been inhabited for over 5000 years. In fact, Orkney Brewery is just one mile away from one of the most famous Neolithic settlements in Northern Europe – Skara Brae. The brewhouse was born from history and traditions offering award winning beer to the people of Scotland.
Dark Island offers ripe fruity and roast coffee aromas with flavours of dark chocolate, dates and nuts, from the combination of roasted malts and robust hops.
Island life is a pale golden ale with citrus fruit aromas. Mouth-watering flavours of grapefruit and peach, lead to a crisp bitter zesty finish, to be enjoyed time and time again.
DARK ISLAND
NORTHERN LIGHTS A 135373 8 x 500 ml 4.0% ABV £16.39/ pk (net) £2.05 /btl Citrus flavours combine with hints of fresh bread: giving way to spice, citrus and apricot hoppiness. It has a delicious crisp hop character without being overly aggressive. Perfectly refreshing.
RED M AC GREGOR A 135374 8 x 500 ml
INGREDIENTS 1.2kg Highland Game Diced Venison Neck and Shoulder F 127423 400g Carrots C 450693 500g Swede C 10477 400g Large Onions C 10291 250g Celery C 10228 200g Veraneo Olive Oil A 33889 25g Fresh Garlic C 10439 120g Brakes Plain Flour A 350091 50g Brakes Tomato Paste A 28326 500ml Dark Island A 135371 15g Knorr Professional Beef Jelly Bouillon A 111839
4.0% ABV
£2.05 /btl
100g Herb Bunched Thyme C 113874
£16.39/ pk (net)
Red MacGregor has a wonderfully complex aroma of fruity hop zest, spiciness and rich malts. The beer offers initial toasted caramel malt aromas and flavours then mouth watering citrus hop fruits giving way to clean, fruity, refreshing hop bitterness.
2g Brakes Bay Leaves A 33588 80g Brakes Redcurrant Jelly A 100311 4g Maldon Sea Salt Flakes A 132644 3g Brakes Cracked Black Pepper A 134293 280g La Boulangerie 10” Fully Baked White Baguettes F 56999 50g Herb Bunched Flat Leaf Parsley C 113881
METHOD 1. Defrost venison in controlled environment.
20 CASES OVER 3 MONTHS: (Orkney are happy to visit customers to discuss the range and provide staff training.)
2. Prepare the vegetables and herbs. Peel and roughly chop the carrots, swede, and celery. Peel and crush garlic. Wash sprigs of thyme. Pick, wash and chop flat leaf parsley. 3. Prepare beef stock as per manufacturer’s instructions. 4. Slice batons into 10 slices. Brush with olive oil and grill until toasted. 5. Pre heat oven to 160c. 6. In heavy bottomed pan fry the vegetables for 4 - 5 minutes in 50ml olive oil, add the garlic and fry for a further minute. Remove vegetables and set aside. 7. Toss venison with seasoned plain flour until well coated. 8. Add a further 50ml olive oil to the pan and fry the venison over a high heat till well browned. Set aside with the vegetable mix. 9. Add half the redcurrant jelly to the pan along with the Dark Island and tomato paste. Bring to the boil scraping all the residue from the bottom of the pan. Add the beef stock, thyme, bay leaves, venison and vegetables. 10. Bring to the boil and cover with tightly with parchment and tin foil. Place in the oven for 90 - 120 minutes. 11. When venison is cooked remove from oven and check the seasoning and add remaining redcurrant jelly. Remove sprigs of thyme and bay leaves. 12. Serve with char grilled croutons and sprinkle with chopped flat leaf parsley.
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