These recipes were created by celebrity chef, Valentine Warner who recently teamed up with Chicago brewer, Goose Island to celebrate their annual London Migration Week Tour* to create a menu of beer-inspired recipes. 

Each hand-crafted recipe uses a different Goose Island beer, for example anIndia Pale Ale, an English Style Bitter and Halia, a very unusual beer, which is brewed with peaches in a wine barrel.

• Honkers Ale Black Bread
• Crispy Goose IPA Battered Cod Cheeks with Smoked Cod’s Roe Mayonnaise
• Confit Duck legs with pickled peaches and Goose Halia 

Honkers Ale Black Bread

Accompanied by Goose Honkers Ale | 4.3% ABV Makes 1 loaf

Ingredients:

Butter


Handful of oats


225g Wholemeal flour

225g Plain flour


1 tbsp caraway seeds


1⁄2 tsp salt


1 × 7g sachet of dried yeast

125ml Black treacle

200ml Warm water


125ml Goose Honkers Ale

Method:

• Butter loaf tin lightly and throw in a handful of oats. Shake tin so oats stick to the butter inside the tin  

• In a large mixing bowl combine both flours, seeds, salt and dried yeast 

• Pour black treacle into a measuring jug, add warm water and Goose Honkers Ale, stirring until treacle has totally dissolved 

• Add treacle mixture to the dry ingredients, stir until well combined

• Put bread mixture into loaf tin, cover loosely with cling film and leave to rise in a warm place. Let bread rise for an hour, or until doubled in size. Make sure you remove the cling film before the bread sticks to it

• Preheat the oven to 200°C/fan 180°C/ gas

• Using a sharp knife, score the surface of the bread lengthways and scatter oats on top

• Place an oven tray on the bottom shelf containing 5mm of boiling water and add loaf tin. Cook for 50 minutes

• When the bread is ready the water should have boiled away, allowing the loaf to develop a crispy crust, the loaf should be quite dark in colour


Turn it out of the baking tin and give it a final 5 minutes in the oven

Confit Duck Legs with Pickled Peaches

Accompanied by Halia | 7.5% ABV Serves 6

Ingredients:

6 level tbsp Maldon sea salt


1 tbsp juniper berries, lightly bashed


2 good handfuls of thyme sprigs


1 garlic bulb, skins left on the cloves, cloves roughly chopped


4 good handfuls of rosemary sprigs, broken


20 black peppercorns


2 broken up cinnamon sticks


6kg large duck legs from free-range farms

Extra virgin olive oil to cover duck legs


150ml white Burgundy, or other dry white wine – optional


A circle of baking paper, the circumference of the pan (Cartouche)


A robust kitchen plate

Method:

• In a large bowl, combine salt and juniper berries, thyme, garlic, rosemary, cinnamon and peppercorns 

• Add the duck legs into the mixture and rub salt into them 

• Take any left-over salt mixture and scatter into the bottom of a large lidded container 

• Add first 3 duck legs into the container, skin- side up

• Continue to scatter the remaining salt mixture onto the duck legs, close the container and wrap the whole box in cling lm
• Leave duck legs in a fridge for 12 hours, turn the box upside down halfway through

To cook:

• Take each duck leg and dust off any visible salt and put into the pan, repeat with all legs 

• Add in any berries, peppercorns, all the garlic,
rosemary and thyme to the pan from the container 

• Add the glass of wine 

• Cover duck legs with olive oil 

• Cut out a circle of baking paper that fits into the pan, place over the cooking duck legs and add a robust kitchen plate to prevent spitting and to keep duck legs under the hot oil 

• Bring hob heat up to a bubbling simmer and cook for 2-2 1⁄2 hours 

• Test duck with a fork, if cooked, meat should come away easily from the bone. 

• Preheat the oven to 180°C fan/220°C/Gas 7 half an hour before you plan to use the duck legs 

• Roast the duck legs for approximately 20 minutes, or until the skin is very crispy 


For the peaches: makes 12 peach halves in syrup

Ingredients:

6 large firm ripe peaches


2 medium bananas (long) shallots, peeled halved lengthways and thinly sliced


2 long red chillies, thinly sliced


500g caster sugar


200ml good-quality red wine vinegar


300ml Halia
3 dried bay leaves


10 black peppercorns


2 tsp black mustard seeds


2 tsp coriander seeds

Method:

• Cut the peaches in half and remove stones 

• Put shallots and chillies into a large saucepan 

• Add Halia, sugar, vinegar, bay leaves, seeds and peppercorns to the pan 

• Heat gently stirring until sugar dissolves 

• Add the peaches to the pan and increase the heat 

• Simmer mixture for 3 – 4 minutes, turn peaches once or twice, so they cook evenly 

• Remove the peaches from the pan and add them to a bowl or a sterilised jar 

• Bring the pickling liquor left in the pan to the boil 

• Slowly reduce the liquid until it has thickened to a syrupy consistency 

• Pour pickling liquor over the peaches 

• Leave to cool for 30 minutes (top up with more syrup if necessary), then seal the jars and let the
peaches sit in syrup 

• For best results leave for 24 – 48 hours before 
 eating