This is the ultimate party food, rich, delicious and pretty easy to make although there is a bit of prep required.
We used our 7% Wilder Spice beer to make this. Its a porter that has Christmas spices running through it, Cinnamon, Nutmeg, Ginger and Cardamom combine with the dark malks making a voluptuous, silky pint with a real Christmas feel.
To accompany and dress the Quesadilla, we made a guacamole and a spicy salsa. We have included instructions for these below. The secret is in the ingrediants. Make sure you use vine ripened tomotoes to get that really fresh tomato flavour and ensure your avacados are ripe. This can be quite tricky when buying from the supermarket so we tend to buy a couple of days ahead, with a couple of bananas. Put them together in a fruit bowl for a couple of days and oila! ripe avacado!
The trouble with this recipe is that I made it for new years eve. Not necessarily a bad thing you might think, however... Making food and drinking tends to go hand in hand in my kitchen... Drinking a little bit more than normal, and drinking 7-9% beers doesn't help my photography so I don't have a very good picture of the finished meal. I will retake and replace the one on here when I make this again...
Ultimate comfort food: Beery Quesadilla
This was the perfect meal to accompany drinks on new years eve. Layered Totillas, brined beef, spicy salsa and cool guacamole are a thing sent from heaven...
Preperation is key... Brine the beef properly and the flavours are immense so take 5 minutes the night before to make your brine and get the steak into the fridge ready for cooking the next evening.
Steak from the butchers
500ml Wilder Spice Porter
3 tbsp Sugar
3 tbsp salt
3 garlic cloves
1 tbsp smoked chilli flakes
1 tbsp smoked paprika
12 black peppercorns
1 tsp cumin
2 ripe avacado
1 small chilli
1 tomato finely chopped
1/2 red onion finely chopped
3 large, ripe tomato finely chopped
1 red chilli
1 red onion finely chopped
Chopped fresh coriander
Brining the beef
Brining the steak
If you can do this the day before you make the meal, it comes out so much better, its well worth the time and effort!!
Combine all the ingredients in a sealable container. Ensure the sugar and salt are dissolved and add the same amount of water as beer. Add the whole steaks and sit in the fridge until needed.
Make the Guacamole
Scoop out the avacado and smash with a fork until smooth (or less if you like chunky!)
Chop the onion and tomato as finely as you can, slice the chilli and add to the avacado. Mix together well and squeeze in some lime juice to taste. Season and put in the fridge.
Create the salsa
Dice the tomatos and onions, place in a bowl and add sliced chillis, chopped coriander leaf and a splash of lime juice (left from your guacamole).
Take a quarter of the mix and put into a blitzer, blitz until smooth, add back to your original ingredients. Stir to create a juicy but chunky salsa.
Cooking the steak and making the Quesadilla
Remove the meat from the brine and dry with some kitchen roll. Rub some cooking oil of your choice over the steaks. Place a good, heavy bottomed frying pan on a high heat and allow it to get smoking hot. At this point add the steaks, one at a time and cook until rare or medium rare, remembering they are going to cook for an extra 10 mins in the oven.
Place 1 tortilla in a pre heated oven, set at 200c (gas 6) for 2 mins, just enough to crisp it up and stop it going soggy while cooking.
On the pre cooked tortilla, add the steak until you run out of space. Dot salsa and guacamole around the steak and finally, top with cheese, lots of cheese! Put the uncooked tortilla on top and put into the over for 10 mins.
To finish, allow to cool for a couple of minutes before sprinkling some coriander over the top and slicing into triangles to serve.