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Cookbook 2013
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Recipes Inside
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eer & Brewer magazine is proud to bring you the third cookbook in our collection, complete with seasonal beer and food matches, as well as recipes for any time of year. The recipes enclosed have been provided by some of the best beer brands and beer venues across Australia and New Zealand, truly reflecting the depth and diversity of the beer culture here in the antipodes. As always, we hope that this collection of recipes, tips and suggestions will arm you with the knowledge to get out there and start creating your own beer and food combos. Turn to page four to get started with tips and tricks from the experts before turning to page 34 to check out the full index of recipes in this book. And you'll notice that the recipes have been grouped by ingredient, making them easier to navigate. If you’re a member of a beer club or club that holds beer events, we would love to promote it. Keep us informed at editor@beerandbrewer.com. Thanks to our advertisers for making this cookbook possible, and we hope you have a happy, healthy and beerlicious summer season! Enjoy! The Beer & Brewer Team
n To see all the recipes go to page 34 Credits: Published by Beer & Brewer Media Pty Ltd ABN 90 155 638 494, 41 Bridge Road (PO Box 55), Glebe NSW 2037, Tel: +61 2 9660 2113, david@beerandbrewer.com. Publisher: David Lipman, Design: Jenny Cowan, Editor: Stefanie Collins, Printer: Webstar, Sydney. Cover image: The Curious Squire's Butter Chicken with James Squire The Chancer Golden Ale. Disclaimer: Beer & Brewer Media Pty Ltd takes no responsibility for the accuracy of the recipes in this cookbook. Recipes may not be reproduced in anyway without the prior written permission of the beer supplier or venue that provided them to Beer & Brewer Media Pty Ltd. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means (electronic, mechanical, photocopying, recording or otherwise) without the prior permission of Beer & Brewer Media Pty Ltd. The opinions expressed in this booklet do not necessarily reflect those of the publisher. Although all material is checked for accuracy, no liability is assumed by the publisher for any losses due to the use of material in this booklet. © Beer & Brewer Media Pty Ltd 2013. This annual cookbook is published as part of Beer & Brewer magazine’s spring 2013 issue for retail copies only. Not for sale separately. All rights reserved.
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BEER & fOOD Matching Guide
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A Guide to Beer Matching guide
Too long beer has lingered in the shadows, banished from its rightful spot on the fine dining tables of Australia. With the increasing popularity of beer in gourmet circles, Stefanie Collins takes a look at the mechanics of beer and food matching.
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Image Credit: Richard Mortimer. Opposite Page: Redoak, Sydney.
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estaurants and foodies are dark coloured foods – there is certainly cottoning on to what beer fanatics a lot more nuance to beer and food have known for years: beer and pairings, thanks to the fact that the flavour food make excellent bedfellows, in some spectrum in beer is far more varied than cases better than food and that of its grapy relative. wine. Just ask James Squire ‘as simple as Master Brewer Chuck Hahn. The Three Cs “Many people say beer is drinking a beer too gassy, and therefore wine When it comes to pairing of flavour profile anything – beer/cheese, beer/ is better with a meal,” he says. “However, when beer that you enjoy dessert, or beer/barbeque is consumed in moderation – – there are three general with a food of and not so fast – it goes well rules to follow. Unlike the with foods. Taste rather than a flavour profile light-with-light or dark-withjust drink.” dark rules, the Three Cs you enjoy’ While some pairings provide much more room for follow much the same creativity: compare, contrast, path as wine pairings – i.e. and cleanse. light coloured wines with light coloured The first two concepts are easy foods, and dark coloured wines with enough to understand. With comparative
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BEER & fOOD Matching Guide
Food Matching flavours, you pair a beer and a dish that have similar flavour profiles – a classic example would be a rich, chocolate pudding with a Porter or Stout. With contrasting matches, the flavours of the brew and the meal are juxtaposed in such a way as to complement each other. A great example from a recent Bistrode CBD menu was James Squire’s Four Wives Pilsener with a fig and almond cake and honey ice cream. The bitterness of the hops contrasted perfectly with the slightly too sweet combination of the figs and honey to enhance the dessert and make the combination more delicious than the sum of its parts. The final concept is not one traditionally found in wine matches – unless one is holding a champagne matching, an entirely different beast. Beer, being carbonated, has the wonderful ability to strip the palate of the residue left behind by richly fatty foods – like the got-to-be-tried combination of French brie and Kölsch (but more on that later). According to Bill Taylor, Chief Brewer at Lion and prolific author on the topic of beer and food, believes that it is important to consider what food you are serving and whether you want to compare, contrast or cleanse with your beer choice. “Each experience is worthy of considered thought. Did it work? Was the combination
Tips from the Experts: • There are no hard and fast rules, it is all about personal tastes. • Balance the flavours in the dish and the beer. • Take into account that the flavour of a beer will change when it comes into contact with food on the palate. • Don’t boil beer, it drastically increases the bitterness. • Strong beers require strong foods to match up to the flavour. • It is often trial and error, so enjoy the trialling – and trial a lot. • Taste a lot of beer and then taste some more. The more aware you are of what is out there, the better your matches can become. • Start simple when it comes to cooking with beer the first time – choose a recipe that requires a fair amount of liquid and replace half that liquid with beer. • Play with flavour combinations and try things that are outside the box like Raspberry Wheat Beer batter on scallops, or Sweet Stout with stinky French blue cheese. • Finally, always keep the Three Cs in mind: Compare, Contrast and Cleanse (even if you ignore them).
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BEER & fOOD
pleasurable? Build on your experience,” says Taylor. “Remember the dishes and the beers you enjoyed. Ask the waiter about a dish so you can be sure you know what ingredient characterised the dish. Over time you will gain skill and confidence.” While it is perfectly fine to march to the beat of your own beery drum in terms of the Three Cs, it is important to note that big beers generally match better with dishes that have a big profile – after all there is a very good reason why IPAs work well with curries. Beers with a more delicate flavour can be overwhelmed by dishes with big flavours, so pair your delicate Pilsners and lagers with seafoods and lighter dishes that will enhance the flavour and not wipe it out. That said, renowned beer lover, and author of Cooking with Beer, Paul Mercurio reckons that simply matching the colour of the beer to the type of dish isn’t the way to go either.
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“I say be creative,” he says. “Don’t go for a light beer with a piece of fish or a dark beer with red meat, because that’s not always the best match you can find. A really nice hoppy, American-style Amber Ale would go really well with a nice piece of barramundi.” Mercurio reinforces that the important factor is that flavour strength is factored in – barramundi is a flavoursome and robust fish that can match up to the hoppy, malty flavours of the Amber Ale. The experts all agree that, while there are tried and true combinations, there is a certain level of trial and error required when investigating beer and food matching. Chuck Hahn is a well-known advocate of beer and food pairing in all walks of life, and he resoundingly recommends experimentation for one very good reason. “The end result and the pathway to that result are both very enjoyable,” he says.
Image Credit: Chris Badenoch, Josie Bones. Opposite Page: Chris Badenoch, Josie Bones.
Matching Guide
BEER & fOOD Matching Guide
It is a sentiment that is echoed by Chris Badenoch, the MasterChef alumni and co-owner of Josie Bones, the famed beercentric Melbourne restaurant. Badenoch recommends plenty of experimentation to ensure all facets of a dish work with the chosen brew. “Sometimes one tiny element on a dish will clash horribly with one minor flavour profile in a beer and you never would have guessed it before tasting them together,” he says. “The key is to always keep tasting and refining.”
he says. “I mean, I love beer scrambled eggs. That’s a really simple dish and it’s so good. So if you, for example, make it with Stone & Wood Pacific Ale, you’re going to get a really distinct character. If you make it with Coopers Stout, you’ll get a different distinct character. And if you make it with light beer you should throw it out and not eat it.”
Cooking With Beer There is also plenty of scope for putting beer into a recipe – even one that doesn’t actually have beer written into it. Mercurio loves adding beer to recipes and reckons it is a great place to start, even for those that aren’t terribly experienced in the kitchen. “Take a dish that you like, take a dish that you make quite often and – hopefully it’s got some liquid in it – and replace half the liquid with your favourite beer and see how it changes the dish – and see how it changes your enjoyment of the dish,” he says. “And if you don’t like it, and if you think it’s wrecked your favourite dish think about the beer you put in and consider whether or not you used the right beer.” Mercurio is adamant that even though light beers have their place in society – try living in the tropics without them – they have no business finding their way into your cooking. “Light beer shouldn’t be used in cooking. So just try some different beers,”
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Matching Guide
Badenoch is famous for using beer and recommends a bake or braise as a great place to start. “In baking you can pretty much replace your liquid component (milk etc) with beer,” he says. “And using beer in braises instead of wine creates a beautiful depth of flavour. Keep in mind though that as a sauce reduces, flavour intensifies so it’s better to use a maltier beer unless you want a ridiculously bitter dinner.” As for Hahn, he suggests starting with a classic combo like pippis cooked in Pilsner or even an Amber Ale added to a rich cheese soup.
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Beer For Dessert – How to Convert Someone
The best way to convert someone to the cause is with shock value. Seriously. Do something completely unexpected and watch the wonderment dawn on their faces. Unfortunately the majority of women still fall into this category, despite the inroads being made into the market by dedicated craft beer brands. So how to make your significant other like beer? Take a leaf out of the Barley’s Angels book and pair some cracking brews with dessert. And we’re not just talking Stout with chocolate cake either. While the Angels worked with cupcakes, the same flavour ideas can be converted to just about any style of dessert. So try some of these flavour combos on for size: Hefeweizen & Lemon Butter – Wheat Beers are often served with citrus spiked foods – seafoods especially – to cut the sweetness so lemon butter/curd is perfect. Belgian Tripel & Salted Caramel – the sweetness in the beer and the caramel is tempered by the saltiness creating a fantastic contrast. Dark Coffee Lager & Maple/Bacon Cake – yeah, we just suggested bacon in a dessert. The strong coffee flavours in the Dark Lager against the hotcakesand-maple-syrup scent of the dessert flavour equals breakfast. Win. Oatmeal Stout & Red Velvet (Vanilla & Chocolate) – with a smooth creamy mouthfeel to match the creamy chocolate/vanilla goodness of this traditional American dessert flavour, this combo should not be missed. Belgian Trappist Ale & Rum/Raisin – this can only be described as all-yourChristmas-dreams-in-dessert-form. The spices in the dessert and the spiciness of the beer combine perfectly.
Image Credit: Richard Mortimer.
BEER & fOOD
Beer & Cheese Matching Matching beer with cheese has been a ‘thing’ for some time now and it’s a dangerous hobby. However, knowing what to get stuck into at home can be difficult and while we encourage you to experiment, sometimes ‘having a crack’ can lead to some rather nasty combos. Also, don't forget to supply palate cleaners for your guests and have a few jugs of water. This allows people to extend their tasting session – plus adding a few carbs and maybe a bit of fruit makes your cheese platter into a legitimate meal, meaning no guilt. Ideal palate cleansers: • Fresh crusty French bread • Prune and walnut log • Quince paste If you’re having a select few over to taste some exceptional brews, divvy the cheese up between individual plates so that guests can mix and match beer and cheese at their own pace – and eat off their knives. Pro tip: don’t taste the cheese on/with the bread as it can interfere with the beer match. Indulge your inner rebel and eat right off the knife. If you’re having too many people to make that possible, establish early on that guests should cut off a hunk of each cheese (several small servings worth) to put on their plates so that they can double dip their way through their tasting session. Now to the fun part, try these tasty combos on for size: Hefeweizen & Goats Cheese – This is the perfect match with its tangy citrus notes nicely contrasting the creamy brew. A sheep milk cheese is also great, as the saltiness contrasts the sweetness of the beer. Kölsch & French Brie – The real French stuff has much stronger, mouthcoating flavour than the cheese you get in the supermarket fridge, so a Kölsch
is the perfect palate cleanser. Brie can also work nicely with an Australianstyle Pale Ale for the same reason. Pilsner & Castelrosso – This semi-hard Italian cheese has a fruitiness and slight saltiness to it that works perfectly with the light bitterness of the Pilsner. If you can’t find it, try a mild English Cheddar instead. Irish Red Ale & Washed Rind – Go for a middle of the range washed rind as some can be very intense. The carbonation strips the fat off the palate and the maltiness of the beer is a nice foil for the creamy texture. American Pale Ale & Cheddar – The flavour and saltiness of a strong, bitey English Cheddar stands up to and contrasts with the high hop bitterness of this style. Milder Cheddar would also work well with slightly milder IPAs or Pale Ales. Belgian Strong Ale & French Blue – The strength of the darker brew and the sweet, mouldy goodness of the French Blue works a treat. Tip: try this beer with every cheese – pretty much an all-round winner – as well as with the prune log. Imperial Stout & French Blue – Look for a Stout with chocolate and vanilla notes, which contrast perfectly with the savoury nature of the cheese. Also get stuck into the prune log with this brew. You won’t regret it. Some ‘rules of thumb’: Creamy cheeses like brie work well with higher carbonation to help clear the palate. Dark beers and blue cheeses make a great alternative for those who have no interest in pairing beer with dessert – lots of hops, need lots of flavour to balance them. Lastly, ignore all of these ideas and do whatever the hell you want. You won’t know if it works until you have a crack at it.
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BREAD Chocolate Porter
Beer match
Holgate Temptress Chocolate Porter
Holgate Temptress Beer Bread Serves 20
Ingredients Dry
1.2kg self-raising flour 700g shredded cheese 25g salt 25g black pepper 150g sugar Wet 1140g Holgate Temptress Chocolate Porter 4 eggs 250g wholegrain mustard 250g butter Method Holgate Brewhouse 79 High Street Woodend Vic 3442 Tel: (03) 5427 2510 www.holgatebrewhouse.com
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1. Dry: Mix and make well in a large bowl. 2. Wet: Mix and pour into dry mixture. 3. Bake 180째C for approx one hour in greased large muffin trays until cooked. 4. Top with spent grain (optional).
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holgate temptress Beer Bread
GOURMET xxxxxxxxx
Beer match Xx
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SALMON Pilsener
Crispy skinned salmon on Jerusalem artichoke puree, With chorizo & corn croquette, & chipotle aioli Serves 4
Beer match
James Squire Four ‘Wives’ Pilsener
The Squire's Maiden 11 Honeysuckle Dr Newcastle NSW 2230 Tel: (02) 4929 7790 info@thesquiresmaiden.com www.thesquiresmaiden.com
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Ingredients 4 x 180g salmon Micro herbs
300mL milk Plain flour Panko bread crumbs
Jerusalem Artichoke Puree 750g Jerusalem artichoke, peeled 50g butter Salt and pepper
Chipotle Aioli 1 cup whole egg mayonnaise 2 tablespoons finely chopped chives 2 garlic cloves, minced 2 teaspoons fresh lime juice 1 teaspoon chipotle chilli powder or chipotle hot sauce Salt and pepper
Chorizo & Corn Croquette 600g potato, peeled 1 cob of corn, char grilled 150g chorizo, char grilled and finely diced Salt and pepper 1 egg
METHOD 1. Chipotle aioli: Whisk mayonnaise with chives, garlic, lime juice, and chipotle chilli powder (or chipotle hot sauce), to taste. Season with salt and pepper; chill until ready to serve. 2. Chorizo and corn croquette: Cook potato and mash into a firm puree. Fold in chorizo and corn kernels, add salt and pepper to taste. 3. Mold the mixture into eight patties. 4. Set up a crumbing station – in one tray have the whisked egg and milk; in another the plain flour; and in another the panko crumbs. 5. Roll each pattie in the flour, then the milk mix, then the crumbs. Coat in milk mix again, before re-crumbing. 6. To cook, place the croquette patties in a warm frying pan with a little oil. Cook both sides until golden brown. 7. Keep warm in the oven before serving. 8. Jerusalem artichoke puree: Boil artichoke and drain well. While still hot, puree into a smooth paste before folding in the butter. Season well.
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9. Salmon: Skin salmon and reserve the skin. Roll each piece of salmon in cling wrap nice and tightly, tying each end, and refrigerate for a few hours – this should give you nice even round-shaped pieces. Remove the cling wrap and season. Warm oil in a frypan and cook the salmon to about medium rare – leaving a nice colour – then allow to rest. 10. Salt the salmon skin and roast in a moderate oven until crisp. Slice finely – it will be used as a garnish. 11. To plate: On four long plates, place a thick stroke of warm Jerusalem artichoke puree. At each end place a single croquette – two per plate. 12. Slice the salmon evenly and lay on the puree. Garnish with salmon skin, micro herbs and a drizzle of the aioli.
SALMON
Crispy skinned salmon on Jerusalem artichoke puree, Pilsner with chorizo & corn croquette, & chipotle aioli
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SNAPPER Traditional Ale
Coopers Celebration Ale Steamed Snapper Serves 2-4
Beer match Coopers Celebration Ale
Coopers Brewery 461 South Road Regency Park SA 5010 Tel: (08) 8440 1800 www.coopers.com.au
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INGREDIENTS 1-2, 355mL bottles Coopers Celebration Ale 1 whole snapper, around 1kg 1 tomato, sliced 1 lemon, sliced 1 bunch of basil, plus extra to garnish 2 garlic cloves, sliced 2 spring onions, sliced Salt Pepper Olive oil Handful of pinenuts, toasted 50g baby capers METHOD 1. Score the snapper three times on each side through to the bones. Season generously with salt and pepper. Inside the cavity in the fish’s belly place salt, pepper, tomato, lemon and basil. 2. In a wok or steamer pan pour the beer, a cup of water, a pinch of salt, the garlic and spring onions. Bring the mixture to a simmer. Place a rack or steam basket above the level of the simmering liquid. 3. Place the fish on the rack or in the basket, add the lid and cook until the flesh has changed to a white colour the whole way through. 4. Once cooked, serve on large plate with some of the steaming liquid poured over the fish. Then top with the pinenuts, baby capers, some shredded basil leaves, a pinch of salt, a pinch of pepper and a drizzle of olive oil. Serve with a salad of bitter leaves.
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SNAPPER Ale
Beer match Xx
Coopers Celebration Ale Steamed Snapper
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chicken Golden Ale
Beer match
James Squire The Chancer Golden Ale
The Curious Squire’s Butter chicken Serves 4
Ingredients Marinade 500g chicken thighs, skinless, cut in half 5g ginger paste 10g garlic paste 20mL lemon juice 15g tandoori paste 5g turmeric powder 2g chilli powder 5g coriander powder 2g cardamom powder 1 tablespoon fenugreek leaves 40g sour cream Salt 50mL oil
Gravy 1 bay leaf 2 cloves 2 cardamom pods 1, 2 inch piece cassia bark 100g onion 10g garlic paste 10g ginger paste 200g tomato puree Salt 5g degi mirch 2g chilli powder 10g coriander powder 5g cardamom powder To finish 50mL cream 100g butter, cold 1 tablespoon fenugreek leaves 4g sugar
Recipe courtesy of head chef Praveen Pall.
METHOD 1. Marinate chicken with salt, ginger paste, garlic paste and lemon juice. Leave in fridge for half an hour. 2. Mix oil, powdered spices, tandoori paste and sour cream together. 3. Add mixture to the chicken. Rub well, so it is marinated evenly. Cover and keep in the fridge overnight. 4. For the gravy: heat oil in pot. 5. Add whole spices and let them crackle. 6. Add onions, fry for five minutes or just slighty golden. Add ginger and garlic pastes. Sauté for three minutes. 7. Add tomato puree, degi mirch and salt. Simmer for 15 minutes. Blend the gravy to a smooth consistency. 8. Add coriander powder, cream and cardamom powder. The Curious Squire Simmer for 15 minutes. Add water if gravy is too thick. The Curious Squire’s Butter (serves 4) half way in hot oven (200oC) 10 O'Connell St 9. chicken Cook the chicken Recipe of head chef Praveen Pall. North Adelaide SA 5006 10. Add the chicken to gravy. Add sugar and fenugreek. Tel: (08) 8267 11. Start to add cold butter little by little, until all added. Marination for6835 chicken (overnight) www.thecurioussquire.com.au 12.in Serve with steamed Basmati rice and pappadums. 500g - Chicken thigh, skin less, cut half
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5g - Ginger paste 10g -www.beerandbrewer.com Garlic paste 20ml - Lemon juice 15g - Tandoori paste 5g - Turmeric powder
The Curious Squire's butter chicken
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Amber Ale
Beer match
James Squire Nine Tales Amber Ale
Chorizo, crispy pork belly & garlic breadcrumbs Serves 4
INGREDIENTS 200g pork belly Salt 500g crusty bread 5 raw Spanish chorizo 125mL olive oil 6 garlic cloves, unpeeled 1 tablespoon smoked Spanish paprika 2 oranges, peeled, sliced into rings Chive flowers and
chopped parsley, to serve Chilli Vinegar 100mL Suka Iloko (sugar cane vinegar) 6 red whole bird's eye chillies, finely chopped 1 small onion, finely chopped 1 garlic clove, thinly sliced
METHOD 1. Pork belly: Steam in a bamboo steamer, covered, over a wok of boiling water for 30 minutes. Remove the pork. While still hot, lightly score the skin at one centimetre intervals using a sharp knife. Rub salt into the score marks. Place the pork on foil, folding the sides up to meet the skin, leaving the skin uncovered. Place into a deep tray; add water until the belly is half submerged. Roast for 30 minutes at 240°C (fan-forced) or until the skin is crisp and crackling. Once cooked, cut the crackling away from the belly and scrape off any remaining fat. Cut into strips and set aside. Slice the belly into one centimetre slices and keep warm. 2. Tear the bread into chunks and place in a sealable container. Add a pinch of salt and 125mL water and pour over the bread. Cover and shake, then refrigerate overnight. 3. Remove the crackling from the pork and reserve. Cut the meat into one centimetre thick pieces. 4. Place the chorizo and 250mL water into a heavybased saucepan. Cook over high heat until the water has evaporated and the sausages start to cook in their own oil. Reduce the heat to low and continue cooking until the chorizo is golden. Remove from the pan with a slotted spoon, reserving the remaining oil. Malt Shovel Brewery 5. Add the pork to the pan, and cook over high heat for The Curious Squire’s chicken (serves 4) hot. Remove from the pan and set 99 Pyrmont Bridge Road Butter two minutes or until Recipe of head chef Praveen Pall. Add the olive oil and unpeeled garlic cloves to the Camperdown NSW 2050 aside. Tel: (02) 8594 pan. Cook over medium heat until the cloves are soft Marination for0200 chicken (overnight) www.james-squire.com.au inside 500g - Chicken thigh, skin less, cut in halfand the skin is golden. Remove and set aside.
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5g - Ginger paste 10g -www.beerandbrewer.com Garlic paste 20ml - Lemon juice 15g - Tandoori paste 5g - Turmeric powder
Recipe courtesy of Peter Kuruvita.
PORK BELLY
beef Porter
6. To prepare the chilli vinegar, combine the ingredients in a small bowl and set aside. 7. Add the squeezed bread to the pan and cook until golden and crunchy. Add the paprika, pork, chorizo and garlic, and stir until heated through. 8. Serve with a slice of orange, a piece of crushed crackling, chive flowers and chopped parsley. Serve the chilli vinegar on the side.
Beer match Xx
Chorizo, crispy pork belly & garlic breadcrumbs
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Pork Belly Pale Ale
Beer match Beard and Brau Golden Paw
Maple Beer Braised Pork Belly SERVES 6
Ingredients 2kg pork belly Âź cup pure maple syrup 750mL Beard and Brau Golden Paw 6 whole black peppercorns Fried wontons Seared scallops Cauliflower puree
The Earl of Leicester Hotel 85 Leicester St Parkside SA 5063 Tel: (08) 8271 5700 www.earl.com.au
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Method 1. Slice the pork belly into 1 inch by 4 inch pieces. 2. Place pork in an oven tray with the maple syrup, beer and peppercorns, and enough water to cover the meat. 3. Cover and place in a 160°C oven for one-two hours. 4. Remove pork pieces and reduce braising liquid by half. 5. Remove the fat from liquid and taste. 6. To serve: Sear the braised pork belly in a cast iron skillet. Serve with cauliflower puree, seared scallops, braising liquid and fried wontons.
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BEEF Dark Lager
Beer match
Australian Brewery Dark Lager
BEEF SHORT RIBS SERVES 5-6
Ingredients 2kg beef short ribs, Korean cut 2L Australian Brewery Dark Lager 100mL soy sauce 100g palm sugar 5 star anise 5 garlic cloves 2 cinnamon quills 5g whole black peppercorns 3 bay leaves 1 carrot Method 1. Marinate the ribs in soy sauce. 2. Heat up a pan and seal off ribs until golden brown on all sides. 3. Transfer the ribs to a pot, then combine all other ingredients and add to the pot. 4. Bring the pot to a boil then reduce heat to a simmer and cover. 5. Cook ribs for two hours or until tender and soft. 6. To serve heat a frying pan, add the ribs and 100mL of the poaching liquid, reduce until it looks sticky and caramelised. Serve with rice and fresh coriander.
Australian Brewery 50 Annangrove Rd Rouse Hill NSW 2155 Tel: (02) 9679 4555 www.australianbrewery. com.au
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Porter
Beer match
James Squire Jack of Spades Porter
Beer-braised oxtail tartlet with bitter chocolate SAUCE MAKES 12
INGREDIENTS 12, 3cm savoury tart cases 2 large red radishes 2 tablespoon lemon juice 2 oxtails, trimmed and cut into 4 equal pieces Sea salt Oil, for frying 1 onion, sliced 1 garlic clove, sliced 125mL port 1 orange, juice and zest 500mL beef stock 500mL Jack of Spades Porter
1 tablespoon black pepper 50g butter 60g chocolate, 70% cocoa solids, broken into squares ½ bunch of chives, chopped, to serve Cauliflower puree 10 eshallots 5 garlic cloves 2 heads cauliflower 1L chicken stock
METHOD 1. Cauliflower puree: Sweat eshallot and garlic in a saucepan. Add the cauliflower and stock, and cook until the cauliflower softens and breaks down. 2. Strain and reserve liquid. Puree until smooth. Season with salt and pepper. Add some liquid if necessary. 3. Peel and finely slice the radish. Place in a bowl and cover with the lemon juice (add a little water as needed). 4. Preheat the oven to 180°C. 5. Season the oxtails with salt. Heat oil in a large ovenproof pan. Add the oxtails and brown on all sides. Remove the meat from the pan and set aside. 6. In the same pan, fry the onion and garlic until brown. Return the meat to the pan. Deglaze the pan with the port and orange juice. Reduce heat to low and reduce the liquid until thick. Add the stock, beer, pepper and orange zest. 7. Cover with greaseproof paper and cook, in preheated oven, for about three hours or until the meat is tender. 8. When the beef is cooked, remove from the pan. Place a sieve over a bowl and strain the cooking liquid. Pour the liquid into a clean pan and reduce to a syrupy consistency. Whisk in the remaining butter, and chocolate. Malt Shovel Brewery 9. While hot, remove the meat from the bone. Place into The Curious Squire’s (serves 4) 99 Pyrmont Bridge Road Butter thechicken chocolate mixture. Recipe of head chef Praveen Pall. Camperdown NSW 2050 10. To serve, place a teaspoon of cauliflower puree into Tel: (02) 8594 the tart cases, followed by some oxtail meat. Garnish Marination for0200 chicken (overnight) www.james-squire.com.au with the radish and chives. 500g - Chicken thigh, skin less, cut in half
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5g - Ginger paste 10g -www.beerandbrewer.com Garlic paste 20ml - Lemon juice 15g - Tandoori paste 5g - Turmeric powder
Recipe courtesy of Peter Kuruvita.
oxtail
Beer-braised oxtail tartlet with bitter chocolate sauce
beef Porter
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CAMEL Porter
James Squire Jack of Spades porter & apricot braised Camel Osso Bucco, with harissa mash, fine French beans, & a honey & mint jus Serves 4
Beer match
James Squire Jack of Spades Porter
INGREDIENTS Osso Bucco 4 tablespoons olive oil 100g seasoned flour 1kg Camel rump in four portions 1kg white onions, diced 500g celery, diced 500g carrot, diced 3 garlic cloves, crushed 400mL James Squire Jack of Spades Porter 500g tin crushed tomatoes 4 sprigs of thyme 4 sprigs of oregano 2 bay leaves
250g sliced dried apricots 10 mint leaves, finely sliced 100mL clear honey Mash 4 potatoes, peeled and diced 50mL cream 50g butter 20g harissa paste 300g French beans, topped and tailed
METHOD 1. Preheat oven to 180°C. 2. Heat a large ovenproof pot over medium high heat and add 2 tablespoons of oil. 3. Dust the camel rump pieces in the seasoned flour. 4. Seal each of the camel rump pieces until browned on each side. You may have to do this two at a time, adding oil after each batch, make sure not to overcrowd the pot, ensuring browning evenly on both sides. Remove camel from pan and set aside. 5. Reduce heat to medium then add onion, celery, carrot, garlic and apricots, sautéing until onions are translucent, about five minutes, then add the beer, tomatoes, thyme, oregano and bay leaves. 6. Add camel rump pieces back into pot, ensuring they are covered with liquid (add water if needed). Bring to a The Portland Hotel simmer, cover, then place pot in oven. Cook for three to 127 Russell Street three and (serves a half hours, until the camel is tender. The Curious Squire’s Butter chicken 4) Melbourne 7.Pall. While the camel is cooking, peel and roughly dice Recipe of VIC head3000 chef Praveen Tel: (03) 9810 0064 the potatoes and bring to a simmer in salted water. Cook Marination for chicken (overnight) theportlandhotel@odpc. until tender. 500g -com.au Chicken thigh, skin less, cut half the potatoes well and then add the cream, 8. inDrain 5g - Ginger paste www.portlandhotel.com.au harissa, butter and seasoning, then mash until smooth. 10g - Garlic paste
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20ml - Lemon juice 15g - www.beerandbrewer.com Tandoori paste 5g - Turmeric powder 2g - Chilli powder
9. Once the camel is cooked, remove from the liquid and set aside. 10. Return the pot to the stove on a medium heat. 11. Add mint and honey, and reduce liquid by two thirds. 12. Bring 500mL seasoned water to a boil and cook the French beans for two minutes, do this just before you are going to serve the meal.
James Squire Jack of Spades porter & apricot braised Camel Osso Bucco, with harissa mash, Porterfine French beans, & a honey & mint jus
beef
Beer match Xx
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VENISON Belgian Pale Ale
Hunters and Gatherers BBQ venison, pale ale pork rillettes, pickles, & raspberry & plum chutney, with wholegrain toast Serves 4
Beer match
Wigram Brewing Co. Limited Edition Belgian Pale Ale
Venison 400g Venison loin 50g coarse salt 25g coarse pepper 50g brown sugar 20g Manuka wood chips Rillettes 250g diced pork belly 100mL water 50g onion, diced 2 garlic cloves, diced Fresh thyme Salt and pepper ¼ teaspoon malt molasses
Cook’n’ With Gas 23 Worcester Boulevard Christchurch Tel: +64 3 377 9166 www.cooknwithgas.co.nz info@cooknwithgas.co.nz
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100mL Wigram Belgian Pale Ale Raspberry & Plum Chutney 150g dark plums 25g raspberries 50g each chopped onion, celery, carrot ¼ cinnamon quill ½ a lemon, zested and juiced ½ star anise ¼ bay leaf 25mL sherry vinegar 25mL tawny port 50mL Wigram Belgian Pale Ale 25g brown sugar 4 crushed peppercorns
Method 1. Venison: Cure venison in salt, pepper and sugar for four hours, under pressure, then wash and dry. 2. Barbeque venison to caramelise, keep rare, then smoke for one-two minutes. Remove from heat and allow to rest. 3. Rillettes: Mix ingredients together, macerate overnight. 4. Cook mixture for two hours in covered oven dish, at 180oC, until tender. 5. Pulse in food processor until a coarse paste forms; adjust seasoning and consistency with cooking liquor. 6. Chill. 7. Raspberry and plum chutney: Sweat vegetables without colouring, add spices, sugar, then liquids. Reduce by half and pour over fruit. 8. Plating (for four): Place two slices of bread on each plate. Layer on gherkin and pickled onions, and oak lettuce. Carve venison, distribute evenly over plates. Shape the rillettes on each plate then add the chutney. Serve.
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Food photography by www.tessaburrowsphotography.com
Ingredients 8 slices wholemeal bread, toasted
Hunters and Gatherers BBQ venison, pale ale pork rillettes, pickles, & raspberry & plum chutney, with wholegrain toast.
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SAUCE Dark Ale
Beer match Coopers Dark Ale
Coopers Dark Ale Steak Sauce Serves 1-2
Ingredients 1, 375mL bottle Coopers Dark Ale 300-350g rib-eye steak 500mL beef stock, reduced to 120mL Salt Pepper Rice bran oil 1 bunch of thyme 30g butter 100g spinach
Coopers Brewery 461 South Road Regency Park SA 5010 Tel: (08) 8440 1800 www.coopers.com.au
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Method 1. Heat a frypan on a high heat until it begins to smoke. Season the steak with a generous amount of salt and rub with oil. 2. Add the steak to the pan and cook by turning the steak every 30 seconds until it is cooked to your liking. Once the steak is cooked remove and rest on a plate in a warm part of the kitchen. 3. Into the frypan pour half a bottle of Dark Ale and reduce, then add the stock, four thyme sprigs and a good pinch of pepper. Remove from heat and allow to steep while the steak rests. When the steak is rested return the sauce to the heat and whisk in the butter. 4. To serve, place the steak on a bed of the spinach and top with the sauce.
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Coopers Dark Ale Steak Sauce
STEAK Dark Ale
Beer match Xx
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panna cotta Stout
Coopers Best Extra Stout Panna Cotta with Rhubarb & White Chocolate Mousse Serves 4
Beer match Coopers Best Extra Stout
Coopers Brewery 461 South Road Regency Park SA 5010 Tel: (08) 8440 1800 www.coopers.com.au
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Ingredients 100mL Coopers Best Extra Stout 600mL cream, plus 200mL extra 100g honey 8 sheets gold strength leaf gelatin 2 rhubarb stalks, diced 200g white chocolate 1 lemon 50g flaked almonds 50g sugar Method 1. Combine 600mL of the cream and the honey in a saucepan. In a bowl of iced water bloom the gelatin. 2. Once the honey has melted into the cream, remove from the heat and add the Stout, whisking it in until combined. Squeeze the water from the gelatin and add to the stout mixture. Whisk until the gelatin has melted then pour the mixture into serving bowls and place into the fridge to set. 3. In a metal bowl whisk the 200mL of cream to soft peaks. Melt the white chocolate in the microwave or over a double boiler. Once the chocolate has melted allow to cool down slightly before gently folding into the cream. Do not over mix. Place into the fridge to set. 4. In a saucepan, combine the rhubarb with a pinch of sugar and the lemon juice. Cook until just soft, remove and cool before serving. 5. Toast the almonds in a pan with the 50g of sugar until caramelised. Set aside to cool. 6. To serve, place a spoon of the rhubarb onto the panna cotta, top with a spoon of mousse and garnish with some almonds.
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Coopers Best Extra Stout Panna Cotta with Rhubarb & White Chocolate Mousse
panna cotta Extra Stout
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baklava Amber Ale
Danny’s beer syrup baklava Makes 15 Pieces
Beer match
James Squire Nine Tales Amber Ale
INGREDIENTS Filling 1kg dry roasted almonds 2 cups dried apple 2 cups dried apricot ¼ cup caster sugar 2 teaspoons ground cinnamon ⅛ teaspoon ground cloves
Syrup 568mL James Squire Nine Tales Amber Ale 4½ cups sugar 2 cups water 1 stick cinnamon 1 tablespoon lemon juice 1 box frozen filo pastry Melted butter
METHOD 1. Place all the filling ingredients in a food processor. Pulse until well blended. 2. Place all the ingredients for the syrup together in a saucepan and bring to the boil, stirring, until the sugar is dissolved. Simmer until liquid clarifies and thickens into a syrup. Test this with a cold teaspoon, it should coat the back on it thinly. 3. Brush a 15x20 centimetre baking dish with butter. Brush 10 sheets of filo with melted butter. Lay them on the dish one by one. 4. Spread the first layer of filling in the dish about 2-3mm thick. Brush another three to four sheets of filo with melted butter and place over filling. Repeat this until there is only six to seven sheets of filo left. Brush the last sheets and lay them on top of the baklava. Using baking paper as a barrier, use a tray of similar or slightly smaller size to give the whole thing a firm press down. 5. With a sharp knife, score your portion sizes – roughly five by five centimetre pieces – into the top layer of pastry, this means when it's cooked it will be easier to cut. The Generous Squire 6. Cover with foil. Bake in a preheated 160°C oven for 397 Murray St Perth WA 6000 one hour. Remove the foil for the last 20 minutes to Tel: (08) 6311 7071 colour the top golden brown. The Curious Squire’s Butter (serves info@thegeneroussquire. 7. chicken Remove from 4) the oven and slowly pour the syrup over Recipe of head chef Praveen Pall. com.au the top, picking out the cinnamon pieces. Let sit for at www.thegeneroussquire. least 4-5 hours and then refrigerate overnight so the syrup Marination for chicken (overnight) can 500g -com.au Chicken thigh, skin less, cut in be halfabsorbed and thicken.
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5g - Ginger paste 10g -www.beerandbrewer.com Garlic paste 20ml - Lemon juice 15g - Tandoori paste 5g - Turmeric powder
Danny’s beer syrup baklava.
baklava Amber Ale
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INDEX Recipes & Beers
Recipe Beer Match Page Baking Beer Bread
Holgate Temptress Chocolate Porter
10
Beef Short Ribs
Australian Brewery Dark Lager
21
Beer-Braised Oxtail Tartlet with Bitter Chocolate Sauce
James Squire Jack of Spades Porter
22
James Squire The Chancer Golden Ale
16
Danny’s Beer Syrup Baklava
James Squire Nine Tales Amber Ale
32
Panna Cotta with Rhubarb and White Chocolate Mousse
Coopers Best Extra Stout
30
& Corn Croquette & Chipotle Aioli
James Squire Four 'Wives' Pilsener
12
Steamed Snapper
Coopers Celebration Ale
14
Wigram Brewing Co. Belgian Pale Ale
26
James Squire Jack of Spades Porter
24
Chorizo, Crispy Pork Belly & Garlic Breadcrumbs Recipe
James Squire Nine Tales Amber Ale
18
Maple Beer Braised Pork Belly
Beard and Brau Golden Paw
20
Coopers Dark Ale
28
Beef
Chicken Butter Chicken Dessert
Fish Crispy Skinned Salmon on Jerusalem Artichoke Puree, Chorizo
Game Hunters & Gatherers BBQ Venison with Pale Ale Pork Rillettes, Pickles, Raspberry Plum Chutney & Wholegrain Toast Porter & Apricot Braised Camel Osso Bucco with Harissa Mash, Fine French Beans, & a Honey & Mint Jus Pork
SAUCE Steak Sauce
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