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CHEF PAIRFECTION

10 mouthwatering recipes from the professionals


Welcome to the Krombacher #Pairfection Recipe Book 2.0! In 2018, we launched our first Pairfection Recipe Book showcasing a selection of recipes sent in from fans and bloggers around the UK. This time, we wanted to shine a light on the pubs, bars, restaurants and hotels who have been raising the bar when it comes to dining out over the last decade. With the hospitality sector feeling the full force of the pandemic and the economic downsides, we hope this recipe book will act as a reminder to all of the skill, dedication and passion that chefs put in, and will give people confidence to eat out again and show their support. We believe beer and food matching can be a very subjective thing and the only way to really find out if something works for you is to try it yourself. So, get out there and experiment. Be bold, be imaginative and you will quickly see why beer is the greatest drink of them all, especially with food. That said, in today’s foodie-forward world, the choice on offer can be quite daunting so it’s always good to get some tips from people who specialise in palate pleasing. We asked a selection of incredible chefs from around the UK & Ireland to give us a recipe that they think best matches with a Krombacher beer. Without further ado, here are their creations.


Contents 1. Krombacher Chicken Curry

Ananta Thai Food Pub

2. Bacon & Cabbage

The Lord Strange

3. Scorched Miso Mackerel, Kohlrabi Slaw, Black Lime & Beetroot Emulsion

The Pen Factory

4. Fish & Chips

The Corner House

5. Pan-Fried Scallops, Crispy Pork Belly, Bacon & Cider Broth

The Selkirk Arms Hotel

6. Korean BBQ Short Rib, Sriracha Coleslaw, Chips and Baby Leaf Salad

The Yarrow Hotel

7. Jerk Chicken with Rice & Peas

The Theydon Oak

8. Braised Pork & Black Pudding Terrine, Parisienne Purple Potato and Vegetable Garden with Krombacher Sauce Harry’s Bar

9. TriBeCa’s Indian Butter Chicken

TriBeCa

10. Chocolate & Apricot Brûlée with Horlicks Anglaise

Paul Kitching at 21212

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Ananta Thai Food Pub

The Coach & Horses, Wicken Bonhunt, Saffron Walden, Essex, CB11 3UG | 01799 543519 www.anantathaifood.com Ananta is based in the picturesque Coach & Horses pub. Inside, mouthwatering, fragrant smells and eclectic wooden Thai carvings mix beautifully with the charming interior of the rural thatched building. Owners Sergio and Ananta have created a welcoming fusion of cultures in which to enjoy authentic Thai dining in a cosy pub environment. Originally from Bangkok, Ananta was taught to cook by her Father who had learnt from his Grandmother, a cook in the Siam royal household. Ananta uses delicious combinations to create the five fundamental flavours of Thai cooking; spicy, sour, sweet, salty and bitter. The result is great tasting food with delicate undertones and lots of personality, all freshly cooked to order.

Krombacher Chicken Curry Paired with a Krombacher Pils Serves 4 For the grilled chicken 1.5 kg corn fed chicken pieces (thighs, breast and legs) 1 tsp of cumin 2 tbsp of soy sauce 500 ml of Krombacher Pils 1 tsp of pepper 2 tsp of garlic 2 roots of coriander 2 tsp of sugar 2 sticks of lemongrass

Marinating and Cooking the Chicken Put all the ingredients for the grilled chicken in a bowl. Mix it well and leave overnight in the fridge.

For the curry paste and sauce 10 garlic cloves 10 shallots 10 dried chillies 5 krachai 2 tsp of cumin 2 tbsp of lemongrass 2 tbsp of palm sugar 1 tbsp of curry powder 2 tsp of fish sauce 1 tsp of caster sugar 400 ml of coconut milk

Noodles Boil egg noodles for 5 to 6 minutes. Drain the water and put half in a bowl ready to use. Take the other half and shallow fry in oil for the crispy noodles.

For the sides Limes Chilli oil Pickled cabbage Coriander Spring onions Crispy noodles 2 eggs (hard boiled) 4 | Krombacher Chef #Pairfection

Drain all the liquid from the bowl and grill in a preheated oven at 250C for 45 minutes. Curry Paste and Sauce To make the curry paste, combine the garlic, shallots, chillis, krachai, cumin, lemongrass, palm sugar and curry powder in a food processor until you have a smooth paste. Next, pour the coconut milk into a wok/pan and heat until it begins to boil. Add the curry paste to the wok/pan and fry with the coconut milk until it develops a nice smell. Then add the fish sauce and caster sugar and turn the heat down to a simmer. Stir the sauce until it is thick.

To Plate Serve the chicken on some of the boiled noodles, covered with the sauce and then decorate with a squeeze of lime, chillies, a boiled egg, pickled cabbage and crispy noodles.



The Lord Strange

4 Leyland St, Prescot, L34 5QP | 0151 230 873 | @thelordstrange Launched in 2018, The Lord Strange pub has quickly built a reputation for excellence in Liverpool and the wider north west. The name The Lord Strange Bar and Restaurant was inspired by Prescot’s heritage and link to the Earls of Derby, who reside at Knowsley Hall. Lord Strange was the 5th Earl of Derby and maintained a group of actors named ‘Strange’s Men’ who performed around the country. Based in Prescot, a revitalised part of Merseyside which will soon be welcoming the “New Shakespeare North Playhouse,” the pub serves up a stylish selection of beer, wine and cocktails alongside a formidable menu, created by former winner of Head Chef (the Irish Masterchef) Harry Marquart. Here’s Harry’s exquisite Bacon & Cabbage – pig four ways – paired with our Weizen.

Bacon & Cabbage

Paired with a Krombacher Weizen Serves 2 Pork Cheek 1 tbsp vegetable/sunflower oil 2 pork cheeks (silver skin removed; ask your butcher to remove if you are unsure) ½ onion roughly chopped ½ celery stick roughly chopped ½ carrot roughly chopped 1 garlic clove squashed 200 ml Krombacher Dark 200 ml brown chicken or pork stock 1 bay leaf 4 sprigs of thyme Pork Belly 500 g piece of pork belly 750 ml chicken stock Pork Farce 300 g lean pork meat 120 g double cream 1 tbsp olive oil 30 g finely diced apple 30 g finely diced shallot 30 g finely diced smoked bacon 5 g chopped chives

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Pork Cheek Put a small frying pan on a med-high heat, add the oil. Place the pork cheeks in away from you. Brown one side and then turn the cheeks. Add the onion, celery, carrot, garlic and cook for a minute to allow them to sweat. Add the Krombacher Dark and reduce by half. Add the chicken/pork stock, bay leaf and thyme and bring to a simmer. Reduce the heat and put a lid or some greaseproof & tinfoil on the pan and place into an oven at 140C for 2 hours. Allow to cool a bit before removing the cheeks and straining the cooking liquor. Reduce the cooking liquor until it is thick enough to glaze the cheeks. Add the cheeks back in and reserve until ready to plate up. Pork Belly Place the belly into a baking dish skin side up, add the chicken stock until the level of the liquid is just below the skin. Cover with greaseproof paper and then wrap in tin foil. Place into a preheated oven at 140C for 4 hours. Remove from oven and allow to cool slightly before unwrapping. Remove the belly from the cooking liquor and press between 2 flat trays in the fridge overnight. You may need to use a few tins to weight it down. Reserve the cooking liquid for the sauce. Pork Farce In a food processor add the pork meat and blend until smooth. Pass the pork puree through a fine sieve using a bowl scraper to push it through into a clean bowl. You need 100 g of passed puree. Place in the fridge for 30 minutes to chill. Meanwhile in a frying pan on a medium heat, add the oil followed by the bacon, shallot and apple. Sweat for a couple of minutes until some of the moisture has been removed. Place on a plate lined with kitchen paper to drain the fat and put in the fridge to chill. Take the puree from the fridge and add a pinch of salt. Next, using a plastic spatula, slowly add the double cream two tablespoons at a time, mixing after every addition. Add the chilled bacon, shallot and apple mix followed by the chives. Mix together and reserve in the fridge ready to wrap the pork loin.


Pork Loin Lay a piece of cling film onto a work surface, lay the strips of bacon lengthways away from you from right to left overlapping each one slightly. Spoon a little bit of the farce in the middle of the bacon to make a bed for the pork loin to sit on. Using a spoon add more of the farce around the pork loin so it is encased in it. Use the cling film to help you slowly wrap the bacon around the loin and farce and roll it into a Christmas cracker shape. Twist each side so that it becomes a tight cylinder. Tie the cling film on each end and chill in the fridge for 30 minutes. Heat up a pan of water until it’s simmering. Add the cylinder to it and poach it for 15 minutes until the middle has reached 62C – you can check this with a kitchen thermometer. Using scissors, cut open the cling film and sear the cylinder in a pan to crisp up the bacon. Allow to rest. Cabbage Cannelloni Add the cabbage leaves to a saucepan of boiling water and cook for 1 minute until tender. Remove and place into a bowl of ice cold water to stop the cooking. Dry the leaves thoroughly between two layers of kitchen paper. Cut out the stems and reserve as garnish. Lay out a sheet of cling film and lay the cabbage leaves down lengthways away from you overlapping slightly. Spoon the farce into them and use the cling film to roll into a long tight cylinder. Tie each end of the cling film and poach for 12 mins in the same pot as the above pork loin until it has reached a temperature of 62C. Cut the cling film open with scissors and slice in cylinder shapes in to four pieces (two per portion). Charred Onions & Cabbage Stems Place the onion flat side down in a pan and start to char over a high heat for a few minutes. Remove the pan from the heat and place in the oven for 10 minutes until tender. Remove and separate the onion petals ready for serving. Heat up the cabbage stems in some water, butter and salt. Krombacher Dark Sauce Heat up a saucepan and add the calvados and reduce to a syrup. Then add the Krombacher Dark and reduce by half. Then add the apple juice and reduce by half. Finally, add the diced carrot, pork belly stock and pork cheek glaze and reduce until you have a quarter of the liquid left. The more you reduce it the deeper the flavour will become. If you feel it’s too intense, add a tablespoon of water. Plating up You can make all of these elements the day before and have them ready. You can also use these recipes individually and serve a simpler but just as delicious version. If you are feeling adventurous then give the full recipe a go. Once you have all of the elements ready, it’s just a case of heating them all up and putting them on the plate.

Pork Loin 200 g piece of pork loin 6 slices of thin streaky bacon ½ the pork farce Cabbage Cannelloni 3 large spring cabbage leaves ½ the pork farce Charred onions and cabbage stems 1 onion cut in half Reserved cabbage stems Krombacher Dark Sauce 30 ml Calvados 200 ml Krombacher Dark 100 ml apple juice Pork belly stock 2 tbsp of the pork cheek glaze 30g diced carrot




The Pen Factory

13 Hope Street, Liverpool, L1 9BQ | 0151 709 7887 | www.pen-factory.co.uk Tucked away below the hustle and bustle of Hope Street, The Pen Factory is the reincarnation of the original Everyman Bistro. Culinary entrepreneur Paddy Byrne has recreated the same relaxed atmosphere in this new home just next door, and customers can expect the same friendly welcome and quality food and drink. With a wide selection of spirits, wines and beers on the menu and small plates perfect for sharing, customers can enjoy a drink or a bite to eat in the buzz of their subterranean home or in the quiet oasis of their garden. Always pushing boundaries and utilising the best seasonal and international ingredients, The Pen Factory team continues to be recognised for its supreme quality. Here, our chef Will Shuttleworth has matched our Pils to a Scorched Miso Mackerel.

Scorched Miso Mackerel, Kohlrabi Slaw, Black Lime & Beetroot Emulsion Paired with a Krombacher Pils Serves 2 2 large fresh mackerel fillets (200 g each) 250 ml white wine vinegar 350 ml water 1/4 red onion roughly chopped 2 bay leaves 4 lime leaves 1 tsp coriander seeds 2 lemons 2 limes 3 tbsp miso paste 1 kohlrabi 2 kiwis 250 ml sunflower oil 350 g sugar 2 garlic cloves (blitzed into paste) 2 egg yolks 50 ml beetroot vinegar (from Jar of pickled beetroot) 1 black lime 3 sea fennel leaves (or fennel flowers) for garnish Salt and pepper for seasoning

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Miso Stock In a saucepan, add the white wine vinegar, 175 ml of water, red onion, 175 g sugar, bay leaves, coriander seeds, lime leaves, the zest and juice from two lemons and two limes, and bring to the boil. Add in the miso paste and gently whisk until the miso stock mixture becomes smooth, then remove from heat to cool. Mackerel Fillets While your stock is cooling to the side, lay your two fillets lengthways and cut in half at an angle so you have your dinner guest’s four separate mackerel fillets. Place these flat in a sealable tub or cooking dish with enough depth to hold the stock. Once your miso stock has cooled to room temperature pour into the dish on top of your fresh mackerel fillets. Cover and put this into the fridge to chill. You will notice the fish has started to cook after 6 hours but will be at its best after 12 hours. Kohlrabi Slaw In the meantime you can make your kohlrabi slaw by combining 175 ml water with the remaining 175 g sugar. Stir and bring to the boil in a saucepan until it forms a sugar syrup then let it cool. Peel two kiwis and slowly pulse in a blender until the green flesh becomes a liquid but the seeds do not break down. If they are over blended and the seeds begin to break down you will find the slaw will turn brown. Finely slice your kohlrabi. Drop this into a bowl and gently combine with the sugar syrup and kiwi paste to create your slaw. Season to taste and chill in the fridge. Beetroot Emulsion On a medium setting, blend the egg yolks, beetroot vinegar and garlic paste. Once these are combined slowly add in the sunflower oil while continuously mixing and you should see a beautiful deep purple emulsion forming, but don’t get too excited yet! Continue to add the whole volume of oil slowly so the mixture does not split. Once all of the oil is combined check for seasoning and chill in the fridge.


Blackening the Mackerel By now your fish will have cooked in the fridge for 12 hours and you will see the flesh of the mackerel has turned white. Remove the 4 pieces of fish from the bowl and pat dry with a clean cloth or kitchen paper. Place them skin side up onto a baking tray and torch the skin until black, using a blow torch. You don’t want to cook the fish any further, only to blacken the skin for colour and extra flavour. Don’t worry, it should look burnt! To Plate Place the fish skin side up in a bowl. Add a generous swipe or circle of beetroot emulsion then finely grate a touch of the black lime over the top. Drain any excess juice from the kohlrabi slaw and place between the fish and the emulsion. Top the fish with a sprinkling of rock salt and garnish the dish with sea fennel or fennel flowers.


The Corner House Hotel

Park St, Taunton, TA1 4DQ | 01823 284683 | www.corner-house.co.uk Whether visiting Somerset for business or a leisure break, The Corner House Hotel offers the perfect base. Located just a short stroll from Taunton Town Centre, the hotel has 45 beautifully presented bedrooms, a selection of meeting and function rooms and a great pub & restaurant - The Retreat. The Retreat’s menus are fast-changing to make the most of the latest seasonal produce and showcase the best local suppliers from Somerset and Devon. With head chef Baz Comley in charge in the kitchen, the menu offers fabulous flavours, textures and real flair. A classic since the dawn of time in the great British pub, here’s Baz’s famous Krombattered Fish & Chips.

Krombattered Fish & Chips Paired with a Krombacher Pils Serves 4 4 large Maris Piper potatoes 115 g seasoned self-raising flour 150 ml Krombacher Pils 4 x 180 g fresh cod fillets, lightly coated in seasoned flour Vegetable oil for frying Salt and pepper for seasoning Serve with peas and a wedge of lemon

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Peel and cut potatoes into chips and then wash in cold water before draining. Add into hot deep fryer but turn off the heat straight away allowing the chips to cook slowly. Once the oil stops bubbling the chips will be part cooked. Drain and set aside to cool. When close to serving, add chips to hot oil for 2-3 minutes to finish until golden brown. Mix the Krombacher Pils with the self-raising flour until you get a smooth batter and add seasoning. Coat fish in seasoned flour then dip in your batter. Place into hot oil and deep fry for 3-4 minutes until golden brown. Serve on a plate with the chips, peas and a wedge of lemon.



Selkirk Arms Hotel

Kirkcudbright, Dumfries and Galloway, DG6 4JG | 01557 330402 | www.selkirkarmshotel.co.uk The Selkirk Arms Hotel, based in Kirkcudbright on the west coast of Scotland and dating back to 1777, is known to have had Robert Burns as a lodger on several occasions around 1794. Although there are conflicting stories as to the origin of The Selkirk Grace, many believe that it was at this very hotel that Burns penned the famous grace, prior to attending a dinner hosted by the Earl of Selkirk at his home on St Mary’s Isle. The Hotel has had 14 landlords including the current owners Chris and Sue Walker who feel extremely passionately about the hotel’s place in history. Chris and Sue have been at The Selkirk Arms Hotel for 12 years now and have lived in Dumfries and Galloway for 30 years after first meeting while working in the Lake District. Blessed with an array of unbeatable fresh produce from the turf and surf, the Selkirk’s kitchen continues to showcase the best of the area with Head Chef Ryan Miller creating a menu that excites and intrigues. Here is a classic recipe highlighting the incredible scallops from the west coast of Scotland served alongside some crispy pork belly with a bacon and cider broth.

Pan-Fried Scallops, Crispy Pork Belly, Bacon & Cider Broth Paired with a Krombacher 0.0% Pils Serves 4 12 scallops, cut in half 2 tbsp butter Salt 400 g pork belly, deboned Maldon salt 100 g plain flour, seasoned with salt & pepper 1 egg, beaten 100 g panko breadcrumbs 1 onion, sliced 2 sticks of celery, chopped 3 carrots, peeled and chopped 4 garlic cloves, chopped 1 tbsp fennel seeds 4 whole cloves 3 sprigs of thyme 250 g bacon, diced 1 pint cider 1.5 litres water Salt & pepper to taste ½ stick celery, diced ½ carrot, peeled and diced ½ courgette, diced ½ yellow pepper, diced 1 tomato, concasse 14 | Krombacher Chef #Pairfection

Season pork belly all over with Maldon salts and roast at 175C for 2 to 3 hours or until tender. Cool and press. Cut into desired portions and crumb by dusting in flour, then dipping in egg and coating with breadcrumbs. Refrigerate until needed. Heat some oil in a medium-sized pot and sauté onions, bacon, celery and carrots. Cook for 10 minutes, stirring regularly then add the garlic and fennel seeds and cook gently for 2-5 minutes while stirring. Add the cider, turn up the heat and reduce the liquid by half. Add remaining ingredients, bring to a boil and then reduce the heat to a simmer and then allow to cook for 1 hour. Pass through a fine sieve and reserve the stock. Season to taste with salt and pepper. Add the diced vegetables to the stock, bring to the boil and cook until the vegetables are just cooked. Preheat a fryer to 180C. Fry pork belly for 3 mins or until golden brown and hot in the centre. Drain on some kitchen towel and season with salt. Season the scallops with salt. Heat some oil in a large frying pan and add scallops. Fry for 1-2 mins on either side and finish by basting with the butter. Drain on kitchen towel. Place scallops on the bottom of a serving dish and top with the pork. Pour the hot broth around the scallops and finish with some bitter leaves.



The Yarrow Hotel

Ramsgate Rd, Broadstairs, CT10 1PN | 01843 460 100 | www.yarrowhotel.co.uk | enquiries@yarrowhotel.co.uk Built in 1894 by Sir Alfred Yarrow, The Yarrow has recently been extensively refurbished to create The Yarrow Hotel within the grounds of EKC Group’s Broadstairs College. Head Chef Ben Williams has years of experience at some of the country’s top restaurants and has received a number of awards, winning the Good Food Guide’s UK Pub Newcomer 2009, National Chef of the Year semi-finalist in 2012 and 2013 and gaining an entry into the Michelin Rouge Guide.

Korean BBQ Short Rib, Sriracha Coleslaw, Chips and Baby Leaf Salad Paired with a Krombacher Pils Serves 4 Korean Short Rib 1 short rib of beef (4 portions) 2 cloves of garlic 1 tbsp grated ginger 1 tbsp ground coriander 1 tbsp fennel 2 tbsp smoked salt 300 ml rapeseed oil Korean BBQ sauce 200 ml dark soy sauce 100 ml water 80 g demerara sugar 120 ml mirin 2 tbsp sesame oil 60 ml rice wine vinegar ¼ tsp black pepper ½ tsp chilli flakes 1 tbsp grated ginger 5 cloves of grated garlic 4 shallots sliced 1 lime 2 tbsp cornflour slurry (combine 2 tbsp water and 2 tbsp cornflour) Coleslaw 1 cabbage thinly sliced 3 carrots julienned 1 shallot 1 kohlrabi 2 tbsp siracha sauce 2 tbsp mayonnaise

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In a pestle and mortar, combine the garlic, ginger, ground coriander and fennel to form a paste. Add the rapeseed oil and pound again until well combined. Take a large sheet of tin foil and place the short ribs on it and rub the mix all over the beef, then wrap the tinfoil so it forms a tight parcel. Cook at 100C for 9 hours then set aside to cool and set. Sweat the shallots, ginger and garlic until soft, then add the dry ingredients and cook for 1 minute. Add the liquids and bring to boil then liquidise and sieve. Thicken sauce by adding cornflour slurry and bring to a boil. Finish with freshly squeezed lime juice. Thinly slice all the coleslaw ingredients and sprinkle with salt and mix. Leave to stand for 20 minutes until they have softened. Wash and drain well. Add mayonnaise and sriracha sauce until you have a punchy flavour then fold through the washed vegetables. To serve, take your chilled short rib and cut into four pieces. In a frying pan add the BBQ sauce and a good knob of butter and baste the ribs until covered. Place the frying pan in the oven and cook at 150C until tender, basting every few minutes (the more you baste the better the glaze). When hot, bring out of the oven and pick out the ribs on a separate plate. Sprinkle with toasted sesame seeds, thinly sliced red chilli and coriander. Place the garnished ribs on your plate, add a big spoonful of coleslaw, dressed salad and chips plus a jug of the warm BBQ sauce on the side.



The Theydon Oak

9 Coopersale Street, Epping, Essex, CM16 7QJ | 01992 572618 | www.thetheydonoak.co.uk Nestled in the heart of picturesque Epping Forest beside the ancient village of Coopersale, The Theydon Oak is a prestigious pub set in a Grade II listed building that has been standing for over four centuries. Renowned far and wide for fine beers and for an atmosphere which has to be experienced to be fully appreciated, the pub is in the Good Beer Guide and home to a multi award-winning kitchen and dining room. Delicious home-cooked food is served seven days a week using fresh, locally sourced ingredients wherever possible. Under the leadership of Iain Moran, the kitchen continues to innovate and attract foodies from around London and the wider south east. For the Pairfection special dish, Iain focused on a dish that has been a favourite at the pub for many years - his special Jerk Chicken with the Caribbean classic Rice & Peas.

Jerk Chicken with Rice & Peas Paired with a Krombacher Pils Serves 4 12 chicken thighs bone in 1 lime, halved Hot sauce, to serve (optional) For the marinade 1 big bunch of spring onions, roughly chopped 1 thumb-sized piece of ginger 3 garlic cloves ½ a small onion 3 scotch bonnet chillies, deseeded if you want less heat ½ tsp dried thyme, or 1 tbsp thyme leaves 1 lime, juiced 2 tbsp soy sauce 2 tbsp vegetable oil 3 tbsp brown sugar 1 tbsp ground allspice For the rice and peas 200 g basmati rice 400 g can coconut milk 1 bunch of spring onions, roughly chopped 2 large thyme sprigs 2 garlic cloves, finely chopped 1 tsp ground allspice 2 x 400 g kidney beans, drained

To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a puree. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste. Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced. Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge. If you want to barbecue your chicken, get the coals burning 1 hour or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over a slow, indirect heat for 30 minutes. To cook in the oven, heat to 180 C/160 C/Fan/Gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 minutes until tender and cooked through. While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice. Season with salt, add 300 ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 minutes. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 minutes until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice and peas, and some hot sauce if you like it really spicy.

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Harry’s Bar

2 Westgate, Cowbridge CF71 7AQ | 01446 771450 | www.harryscowbridge.co.uk Harry’s Bar was established in July 2019 to provide the finest drinks alongside high quality, freshly prepared food in a stylish Cowbridge environment. Whether it’s for a quick coffee, world lager, craft ale, gin, a quick bite to eat with friends or an evening meal, Harry’s has the drinks and dishes to delight. Using the best locally-sourced produce such as Celtic Pride Steaks, Welsh lamb and sensational seafood, head chef Gethin Rees exudes passion into every creation, big or small. Bringing a dash of seren (star) dust to Harry’s, Gethin is a self-taught, multi award-winning chef who was previously the proprietor of the Seren Diemwnt in Cardiff. Gethin also helps train the next generation of young chefs in his work for colleges.

Braised Pork & Black Pudding Terrine, Parisienne Purple Potato & Vegetable Garden with Krombacher Sauce Paired with a Krombacher Pils Braising the pork & pulling 1.25 kg pork belly 1 white onion, chopped 3 star anise Vegetable stock to cover meat 2 tbsp English mustard Seasoning Black pudding filling 650 g Black pudding (leave out of the fridge for 30 mins before use) 3 stalks of tarragon, picked and chopped 1 banana shallot, finely chopped 3 cloves of garlic, chopped

Remove the fat from your pork belly and place in to a deep cooking tray along with the white onion and thyme. Add the veg stock so it is about 4cm high. Cook in the oven at 160C for 4 -5 hours. Once the pork is cooked, pass the liquid into a pan discarding the other ingredients and remove any fat before adding the English mustard and seasoning, before giving it a good mix and then setting aside. Crumble the black pudding in a mixing bowl and add the garlic, tarragon, shallot and seasoning. Mix all the ingredients and shape the black pudding into a large sausage, then roll tightly in cling film and refrigerate for 20 minutes to hold its shape. Warm the pork liquid up and then drizzle over with a small ladle over the pork meat mix together. Then lay out the pork meat on cling film (18inch is best). Place the pork meat onto the cling film so it is around 2cm thick. Get your chilled black pudding roll and place in the centre of the pork meat and slowly roll the cling film and pressing together to cover the black pudding. Keep rolling tightly and then place in the fridge to hold its shape. Cut to portion size when needed. Celeriac Puree Warm a medium-sized saucepan and place the white onion, celeriac and garlic in the pan to gently cook. Once the onions have softened but not coloured, add the white wine and then the milk and cream. On a low boil, cook until the celeriac is soft, then drain off the liquid and blend adding a little of the liquid until you have a smooth puree. Then season to taste. Discard the liquid and keep the puree until needed to use cold.

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Red Cabbage Crisp Place the red cabbage in a medium-sized pan and cover with chicken stock, red wine, the caster sugar, five spice and nutmeg. Cook until the cabbage is tender, around 30mins. Then drain the liquid from the cabbage and blend the cabbage into a smooth puree. You can add some of the liquid back to help the process. Once complete, weigh out 290g of red cabbage and keep to one side. While the red cabbage is cooking, place the corn in a small pan and add just enough water to cover it. Cook on a medium heat until the corn is soft, then drain and blend to a puree. Whisk your egg whites until foamy and in a small pan heat the water and sugar to 120C. Then slowly pour over the egg whites continually whisking fast until the mixture cools to room temp. Then fold in the red cabbage and corn puree in slowly. Once done spread onto a baking mat or parchment paper about 1cm thick and dehydrate at 53C in a dehydrator or an oven for around 5hrs until it firms up. Allow to cool and break into shards and store in an airtight container. Parisienne potato Wash the potatoes and make sure no dirt is present. Using an apple corer press through the potatoes to get a barrel shape- you should get around 4-5 out of each potato. Square off both ends of each potato barrel. Add red wine vinegar, red wine and veg stock to a pan and place the potatoes in the liquid. Cook on a medium heat for around 10-15 mins until softened. Remove from heat and cool under cold water before coating with seasoning, garlic and thyme. To finish, roast in the oven with a little butter for 8 mins. Vegetables Heat a small pan of oil to 170C and then drop the kale into the oil submerging for around 1 min until it crisps. Take out of the oil, dry on a towel and add salt. Clean the carrots and then blanch in hot water until tender before removing and allowing to cool down. Sauce In a medium-sized pan on a low heat, sweat off the shallots, thyme, tarragon and five spice. Add the Krombacher Pils and reduce until a quarter is left and then add the chicken stock. Reduce for a few minutes and then add the double cream. Cook for 5 mins and then pass through a sieve and season. Keep to one side until serving. To serve Cut the pork ballotine into 2cm wide discs and then in a hot pan with a dash of oil, sear both sides of the pork until lightly golden. Then cook in the oven for a few minutes until hot. Roast the blanched carrots that have been tossed with honey along with the purple potatoes in butter and seasoning. Once all is warm, heat the sauce in a pan and then with a pastry brush, lightly brush the plate with celeriac puree. Then place the pork on the plate and build your warm vegetables around it. Pour a small amount of sauce over and then add your red cabbage crisps.

Red cabbage crisps ¼ red cabbage, sliced 100 ml red wine 200 ml chicken stock 2 tbsp five spice 1 tbsp nutmeg 100 g caster sugar 60 g sweetcorn 50 g egg whites 50 ml water Parisienne potato 1 kg purple potatoes 100 ml red wine vinegar 100 ml vegetable stock 100 ml red wine 3 sprigs of thyme 3 garlic cloves, chopped Salt and pepper Celeriac Puree ½ celeriac, chopped 1 white onion, chopped 2 cloves of garlic, chopped 1 dash of white wine ½ pint milk ½ pint double cream Vegetables 1 pack of rainbow baby carrots 1 bunch of kale 2 tbsp honey 10 g butter Sauce 2 shallots, chopped 8 sprigs of thyme 4 roots of tarragon 2 tbsp five spice 50 ml chicken stock 1 pint of Krombacher Pils 100 ml double cream




TriBeCa

65 Ranelagh, Dublin 6, (01) 4974174 | www.tribeca.ie Since opening in 2001, Tribeca has become one of Dublin’s most popular restaurants. Offering New York style ‘casual group up food’, the restaurant also boasts an exquisite drinks list with expertly made cocktails, wonderful wines and a varied selection of beers including Krombacher Pils. Tribeca and its sister restaurant Canal Bank Café have been providing takeaway during the pandemic and have continued to support the local community and their valued team. A favourite dish from the restaurant’s menu, this Indian Butter Chicken was created by chef/owner Gerard Foote.

TriBeCa’s Indian Butter Chicken Paired with a Krombacher Pils Serves 4 For the chicken marinade 4 x 200g skinless chicken breasts 125 ml plain yoghurt ½ tsp sea salt 1 tbsp garlic puree 1 tbsp ginger puree ½ tsp garam masala powder 1 tbsp lemon juice 1 tsp Kashmiri (Deggi) chilli powder 1 tbsp vegetable oil For the Indian butter chicken sauce 75ml clarified butter 25ml vegetable oil 2 tbsp minced garlic 2 tbsp minced ginger 1 chopped green chilli 1 tbsp Kashmiri (deggi) chilli powder 1 tsp fine sea salt 4 large black cardamom pods 1.5 cinnamon sticks 500ml tomato sauce (or 1 tin chopped tomatoes) 100ml water 1 tsp garam masala powder 2 tsp caster sugar 2 tsp dried fenugreek leaves 250ml cream To finish the dish 1 tbsp clarified butter 1 tbsp vegetable oil 50g chopped coriander 24 | Krombacher Chef #Pairfection

Marinating the chicken Dice the chicken into 2.5cm pieces. Whisk all the remaining ingredients to combine and pour over the diced chicken. Mix very well cover and place in the fridge to marinate for 2 to 3 hours. Making the sauce Heat the butter and oil in a saucepan over a medium to high heat. Add the cardamom and cinnamon sticks. Allow to cook for 2 to 3 minutes until the spices become aromatic. Next add the ginger, garlic and chopped green chilis. Cook for a further 2 minutes. Add the garam masala, Kashmiri chilli powder, and salt. Cook another minute or so. Now add the tomato sauce and water. Bring to a boil, reduce heat immediately and simmer for 10 to 15 minutes. The liquid should reduce and you should be left with a nice sauce consistency. If not continue to cook for a couple of minutes more. Add the sugar and the fenugreek and simmer for a further 2 - 3 minutes. Finally add the cream and simmer for 2 minutes more. Finishing the dish Heat up the clarified butter and oil in a large pan until hot. Shake off the excess marinade from the chicken pieces and place in the hot pan. Do not overcrowd the pan (this can be done in 2 batches if necessary). Cook over high heat until the chicken has taken on a very nice colour. Transfer to the simmering sauce and continue to cook in the sauce for about 4 or 5 minutes. Sprinkle over the chopped coriander and serve with pilau rice and naan breads.



Paul Kitching at 21212

3 Royal Terrace, Edinburgh, EH7 5AB, 0345 22 21212 | www.21212restaurant.co.uk Paul Kitching and his partner, Katie O’Brien, have over 60 years of combined restaurant experience. The duo moved to Scotland’s capital city in 2009 where they opened 21212, a five star restaurant with rooms. The restaurant has received numerous awards since opening, including best new restaurant in the UK, a Michelin star between 2009 and 2019, four AA rosettes and been named Catering in Scotland’s Restaurant of the Year. Paul was also awarded the Prince Philip medal for services to the catering industry. Prior to their move north, Paul and Katie ran Juniper in Greater Manchester. Juniper received accolades and praise from chefs and reviewers alike. It became the North West’s only 4AA rosette restaurant and Greater Manchester’s only Michelin-starred restaurant. It also ranked in the top 20 restaurants in The Good Food Guide and was England’s Restaurant of the Year. On the dish and the pairing Paul comments: “Gateshead and my upbringing provided me with a larder filled with an ambrosia of warming flavours of earthy nature. Malts, barley and oaty milkiness in any biscuit form, chocolate and honey in chilled creamy buttery-ness and always a fruity effervescence. In beautiful newly rebranded blue-toned livery to boot, every chilled mouthful of the Krombacher 0.0% Pils, allows me to once again escape to those bright, sunny, youthful times. This memory lane dish is a wonderfully rich but light dessert, which is perfectly complemented with a nostalgic Horlicks like custard and a chilled alcohol free Krombacher Pils!

Chocolate & Apricot Brûlée with Horlicks Anglaise Paired with a Krombacher 0.0% Pils Serves 6 Brûlée 6 egg yolks 3 oz sugar 1 pint cream 3 oz dark chocolate 2 oz apricot jam Horlicks Anglaise ½ pint milk ½ pint cream 1 vanilla pod split 4 tbsp Horlicks 4 oz sugar 6 egg yolks

26 | Krombacher Chef #Pairfection

To make the Brûlée Cream the egg yolks and sugar together. Heat together the cream and dark chocolate until combined and melted. Add to the sugar and egg yolks. Leave mixture to cool. Add 1 tsp of apricot jam to the bottom of each of 6 brûlée ramekins. Fill each with the chocolate mix. Cook the brûlée at 130C for 20 minutes. Set aside. To make the Horlicks Anglaise Cream the egg yolks and sugar together. Heat together the milk, cream, Horlicks and vanilla pod until combined and hot. Add to the combined egg yolks and sugar. Mix well. Return to the heat and keep stirring until the mixture thickens to a custard like consistency. Assembling the Dish Dust the brûlée with icing sugar and caramelise under the grill or with a blow torch. Serve with a cup of Horlicks anglaise, some sorbet or ice cream of your choosing and a bottle of Krombacher beer.



Krombacher beers have been produced exclusively in the small town of Krombach, nestling in the beautiful Siegerland Hills of Westfalia, central Germany since 1803, adhering to the German Beer Purity Law of 1516 (Reinheitsgebot).

The Krombacher beers are widely available around the UK via the following quality retailers:

The proudly independent, family-run brewery relies on artistry, experience and above all passion with Krombacher’s 55 Master Brewers ensuring no corners are cut in their pursuit of perfection. Combining time-consuming methods of the traditional German brewers with state-of-the art technology, the brewery only uses the best, 100% natural and wholesome ingredients including the finest two-row summer barley, Siegel hops from Hallertau and its own specially cultivated yeast, that is used in one brew only. For the precious water, Krombacher beers benefit from the local Felsquellwasser® found in 48 rock springs within 3km of the brewery. The special gift from nature is especially soft and low in mineral content making it perfect for brewing.

For further information: info@krombacher.co.uk www.krombacher.co.uk @krombacherUK

KrombacherUK


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