Thanks to Dan Murphy's and BWS we are sharing some great recipes to enjoy with either an ale or cider over the summer months. Here are three of our favourites, and scroll down to the bottom to download more.
John Boston Pale Ale with Beer Battered Flathead,Chips and Mushy Peas
2 lts rice bran oil, for deep-frying
4 red potatoes, peeled
2 heaped tbsp plain flour
1 heaped tbsp rice flour
100ml cold John Boston Pale Ale
4 flathead fillets, skin and bones removed
Lemon wedges, to serve
1/2 French shallot, finely chopped
1/2 red bird’s eye chilli, seeded and finely chopped
1 tbsp capers
1/3 bunch dill sprigs, picked and finely chopped
Zest of 1 lemon
6 heaped tbsp whole egg mayonnaise
1 1/2 tsp Tabasco sauce
Salt and freshly ground black pepper
To make the tartare sauce, combine all the ingredients in a bowl, then refrigerate
Heat the rice bran oil in a deep-fryer or large saucepan until it reaches 180°C.
Meanwhile, slice the potatoes into medium-sized wedges or chips and pat
with paper towel to dry up any excess moisture.
When the oil has reached its temperature, carefully cook the chips, in batches if
necessary, for 5 minutes or until golden and crisp. Drain on paper towel and keep warm.
Place the flours in a bowl and whisk to combine. Whisk in the beer until just
combined. Dip the fillets in the batter and slowly place in the oil, one at a time. Cook
for 3 minutes or until golden and crisp. If necessary, drop the chips in the hot oil
and cook again for 1 minute to reheat and crispen up.Drain on paper towel. Serve the
fish and chips with tartare sauce, mushy peas, and lemon wedges.
Chang Beer with Pineapple Fried Rice
550g prawns, peeled and deveined
2 tbsp oil or butter
3 cloves garlic, minced
1 red chilli finely sliced
1 red capsicum
1/2 small onion, chopped
1/2 tsp turmeric
1 tsp curry powder
1 tbsp sugar to taste
4 cups of cooked white rice
1 fresh pineapple whole, cored and chopped
2 tbsp fish sauce
2 tbsp soy sauce
/2 cup cashew nuts- coriander
Heat 1 tablespoon of oil in wok until hot. Fry the garlic and red chilli until fragrant. Add the prawns and fry them until cooked. Remove from heat and set aside. Be careful not to overcook the prawns!
Add 1 tablespoon of oil to wok. Fry the onion, turmeric, curry powder and red pepper for about 2 minutes.
Add the cooked rice and pineapple and stir together. Then add the fish sauce and soy sauce. Stir fry for another minute. Taste and adjust if necessary.
Add the cashews and coriander. Serve in a hollowed pineapple boat, garnish with coriander and pork floss and serve immediately.
Spring Cider Co Apple and Soda with Smoked Salmon, Goats Cheese and Leek Tartlets
225g or 2 sheets shortcrust pastry
2 x 95g tins smoked salmon, drained and flaked
50g butter- 600g leeks, washed and finely sliced
1 tbsp fresh thyme leaves
200ml thick cream
100g goats cheese, crumbled
Sea salt and freshly ground black pepper
Pre heat oven to 200c
On a lightly floured surface, roll out the pastry to line four 12cm tart cases. Line the pastry tart cases with greaseproof baking paper and fill with baking beans or uncooked rice. Bake blind in the oven for 10-15 minutes. Remove the baking beans or rice and paper and return the tart case to the oven to bake for a further 5-6 minutes, or until just cooked and becoming golden-brown.
Reduce the oven temperature to 180°C.
Meanwhile, melt the butter in a large frying pan over a low heat. Add the leeks and fry until just softened. Remove from the heat and leave to cool.
Place the cream and eggs into a bowl and whisk to combine. Add the egg and cream mixture to the cold leeks and mix together well.
Stir in the salmon and season with salt and freshly ground black pepper.
Pour the leek mixture into the cooked pastry cases. Top each tart with crumbled feta. Bake in the oven for 15-20 minutes or until the filling is just set and the top is golden brown.
For more great recipes and beer and cider facts download Summer Sippers - The Quintessential Guide
Beers and Ciders available at Dan Murphy's and BWS