Archive for the ‘Beer’ Category

We didn’t brush the grill of our barbecue well enough to prevent the skin sticking to it. If you’re cooking fish on a barbecue learn from our mistakes and brush the grill down well and rub with a bit of oil to stop it sticking. You can also season the fish with salt and set it aside for 15 minutes or so before cooking which will draw the moisture out of the skin. Alternatively you can take the extra safe precaution of cooking the fish on some tinfoil. This is a delicious way to cook fish and you get the flavours of the garlic, ginger and Tikka flavours with the added barbecue smokiness which works a treat and can be served with a fresh cucumber, tomato and coriander salad.

BBQ Tikka Sea Bream – to serve 2

  • 2 tbsp finely grated fresh ginger
  • 4 garlic cloves, finely grated
  • 2 small sea bream, approx. 450g each
  • 6 tbsp natural yoghurt
  • 2 tbsp olive oil
  • 2 tsp turmeric
  • 2 tsp chilli powder
  • 3 tsp cumin seeds

Get the barbecue hot.

Slash the skin of the fish on either side and place in a shallow dish. Mix the ginger and garlic, season with salt, then rub all over the fish.

Mix the yoghurt with the oil, spices and seasoning. Pour this over the fish and rub it all over the fish with your hands, inside and out.

Cook for about 6 minutes on each side and serve with an Indian-style salad.

Drink with: a chilled bottle of Singha beer, preferably outside in the sunshine.

(Original recipe from BBC Good Food)

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Delicious and speedy after-work dinner.

Moroccan Chicken Wings with Herby Couscous – to serve 4

  • 1kg chicken wings
  • 3 tbsp maple syrup
  • 1 tsp harissa paste, plus extra to serve
  • 1 tsp cumin seeds, lightly crushed
  • 1 medium orange, zested and juiced (you need about 6 tbsp)
  • 1 lemon, zested and juiced
  • 150g couscous
  • large bunch mint
  • large bunch coriander
  • preserved lemon, enough to give 2 tbsp when finely chopped
  • 0% fat Greek yoghurt to serve

Heat the grill to high. Put the wings into a large roasting tin and grill for 15 minutes, turning once, until golden.

Mix the maple syrup, harissa and cumin with the zests, half of the orange and lemon juices and some seasoning. Pour this over the wings and give the tray a good shake to coat everything, then return to the grill for another 15 minutes until browned and stick, turning once.

Add the rest of the citrus juices to the dry couscous, then add enough boiling water to cover. Clingfilm the bowl and leave for 10 minutes. Roughly chop the herbs.

Stir the couscous with a fork to separate the grains, then add the herbs, preserved lemon, 1 tbsp extra virgin olive oil and some seasoning. Serve with the wings and a spoonful of yogurt mixed with a bit more harissa.

Beer Suggestion: Choose once of the fuller-flavoured lagers such as Kirin from Japan, it’ll work a treat.

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Another fantastic recipe from the master of vegetarian cooking, Denis Cotter, of Café Paradiso in Cork. I (Jules) went there last week and got all inspired by tofu, having never been particular excited by it before. To avoid any confusion, tofu is bean curd and not “a meat substitute that tastes and looks just like meat” as the bewildered person at the table beside  me thought! There is quite a lot to do at the end of the recipe but it’s well worth the effort.

Maple-glazed tofu with rice noodles & kai-lan in a miso broth – to serve 4

  • 200g flat rice noodles
  • 1 tbsp vegetable oil
  • 300g kai-lan (Chinese kale) or sprouting broccoli
  • 3 scallions, thinly sliced at an angle
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 60g fresh ginger, thinly sliced
  • 1 whole fresh red chilli
  • 4 garlic cloves, peeled
  • 1 bunch of fresh coriander, including stalks
  • 2 tbsp soy sauce
  • 3 tbsp red miso
  • 3 tbsp maple syrup
  • 4 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1 tbsp chillis sauce
  • 250g firm tofu
  • vegetable oil, for brushing
First make the broth: in a large saucepan, bring 1 litre of water to the boil. Add the onion, carrot, celery, ginger, chilli, garlic and coriander. Simmer gently, uncovered, for 30 minutes. Leave to stand for a further 30 minutes.

While the broth is standing, prepare the tofu; mix together the maple syrup, soy sauce, vinegar and chilli sauce.

Slice the tofu into 16 slices about 1cm thick. Place in the liquid and leave to marinade for 20 minutes.

Heat a heavy frying pan over medium heat brush the pan with vegetable oil. Add the tofu and fry for 2-3 minutes per side, until lightly coloured. Pour in most of the marinade and continue to fry, swirling to make sure the tofu is coated, the marinade will stick to the tofu as a glaze. Add more marinade if necessary.

At the same time, bring a saucepan of water to the boil and cook the noodles according to the pack. Drain in a colander.

Finish the broth: strain out the vegetables and return the broth to the pan. Add the soy sauce.

Put the miso in a bowl and stir in a few tablespoons of the broth to get a smooth pouring consistency. Bring the broth back to the boil, whisk in the miso and hold at a low simmer.

Heat 1 tbsp of vegetable oil in a wide pan over high heat. Add the kai-lan and sauté for 4-5 minutes, adding an occasional splash of broth.

To serve, put some noodles in warm bowls. Place the kai-lan on top of the noodles. Ladle over some broth, top with slices of tofu and sprinkle with scallions.

Wine Suggestion: This is a dish which has a lot of competing flavours and components so a wine match isn’t easy. A yeasty beer or ale would work a treat like a Hobgoblin or a Leffe Brun to compliment the yeasty flavours provided by the miso.

(Original recipe from Denis Cotter for the love of food, Collins, 2011.)

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