There are probably a lot of recipes already posted among the food threads that would qualify as pub grub, but I thought I would create a new thread to highlight the food we love to eat with a pint. Here’s a nice pub recipe I’ve been making lately: Steak & Guinness Pie. I serve it with a side of peas. The brew in the first photo is an Oatmeal Stout. Pictured in the second photo is my American Rye Pale Ale.
where da kidneys at?
That looks great. Do you have a recipe?
Ya need to mush those peas up with a nob of butter! Yum.
Sure…here ya go.
http://www.jamieoliver.com/recipes/beef-recipes/steak-guinness-and-cheese-pie-with-a-puf
Mmm…I love mushy peas. Maybe I’ll make them next time.
Dang weaze my arteries are quailing but high-five for the scotch egg!
Meat pies are terrifically underrated. I do some fully savory (cornish pasties) and one that is pork and apples, flavored with brown sugar, sage, butter, and calvados. I say “I do” but that’s more “I did”, since I haven’t made them in a while. About time…
Funny, I just hopped on to the pubgrub thread to see if anyone had a Scotch egg recipe that they stand by. Do you have one Weaz?
Well I’m sure this reply is long overdue. But here goes. It’s very simple. Bout 8-10 hard boiled eggs, a tube of sweet sausage, flour, a couple eggs for an egg wash, and some Italian bread crumbs.
Roll you hard boiled egg in flour, cover it in a thing layer of sausage, drag it in the egg wash, then a roll in bread crumbs.
Drop the bad boy in hot oil for a few minutes, it does not take long, since the sausage layer is pretty thin. And there ya go. I prefer to eat them cold, with an IPA. ;D
Many thanks! Tho’ I may try it with an 80/- or Wee Heavy first.
I always like the pickled egg as a beer snack in the pub (all of my locals serve them)
Hard boiled eggs, de-shelled and put in vinegar (brown for preference) for at least six weeks.
They’re great on their own, and make a realy good egg-mayo sandwich, and you can even go the extra mile of shaking your egg in your bag of chips to salt it as well…
Made individually portioned Shepherd’s Pie last night (garnished with a little fresh thyme from the garden). They were really tasty, especially with a pint of my 80/-!
They look good…indeed… Said with my best cockney accent.
Hey patriot, you ever make malt vinegar? I have a five gallon batch that happened accidentally. Its wonderful. So the fact is that hopped beer makes delicious malt vinegar or beer vinegar, as Im told hopped = beer vinegar. Not hopped - malt vinegar.
Really brings together a platter of fish and chips. Ive been working on away to make my beer batter crispier after fried. So far have had some good luck with adding corn starch. Still though not always successful.
So far my batter recipe is, Flour, beer, eggs, corn starch, baking powder, salt. Sometimes I add old bay or some celery seeds.
I would love to see more info on making the godfather of all pub grub; Fish and Chips, and how to make both the fish and the chips crispier.
goota put some kidneys in that pie!!!
Capp,
I haven’t made malt vinegar, but now you’ve got my gears turning! Actually, a hopped vinegar sounds pretty interesting. I may give that a go.
I’ve found pub-quality fish and chips to be quite a challenge. There’s a great chip shop in NE Mpls called the Anchor and they make the best fish n chips I’ve had on both sides of the pond (seriously!). A place like that being only a few miles away, I’ve sort of thrown in the towel on making my own. :-[
Kidneys y’say? Part of me wants to be bold and go for it. The other part wants to barf. 
;D
The best Fish and Chips hands down are to be had in Australia and Britain. I’ve never had anything come close in the US. Maybe because the best places use beef tallow.
Some of the worst Fish and Chips I’ve had were in England and Ireland though . . . truly terrible greasy food. But I’ve had great samples there too . . .
The next time I go to Boston I want to try The Squealing Pig’s Fish and Chips. Supposedly the best of the best.
Are fish and chips traditional pub grub? This is a genuine question, I sort of gathered that traditionally fish and chips were mostly a specialty of dedicated takeaway fish and chip shops…street food basically. Did the traditional English pubs of yesteryear do a lot of fish frying as well?
Granted today they are ubiquitous in brewpubs (every brewpub seems to feel they must trumpet that their pale ale is in the batter), so they are at the very least modern pub grub.
I think it’s “quick” food. Perfect for people who have been drinking. I haven’t been over “there” in… 25 years? So maybe things have changed. Not even sure they use newspaper to wrap your order in anymore.
And weaz I like those scotch-eggs. I think they’re done down here at some place.
Well I hear over there Indian takeaway is all the rage. There’s talk of making chicken tikka masala “Britain’s national dish”, which sort of hurts my brain. I guess no worse than America’s infatuation with pizza and tacos, in that its a domestic adaptation of a foreign dish that becomes wildly popular, but still…I guess the days of the Sunday joint of roast beef are long past.