By Sally Cinello

Sydney Brewery Pale Ale is the hero of this Beery Cheesy Pale Ale Lasagne

Ingredients

1 Tablespoon olive oil

1 medium brown onion, diced

2 garlic cloves, finely sliced

500gm beef mince

1 Tablespoon tomato purée

400gm tin chopped tomatoes

200ml beef stock

1 Tablespoon of Italian dried herbs 

Salt & Pepper to your taste 

Box of dry lasagne sheets 

 

For the Beery Cheesy sauce:

50g butter

50g plain flour

300ml semi-skimmed milk

250ml Sydney Brewery Pale Ale 

1 teaspoon English mustard

50gm grated cheddar cheese 

Salt & Pepper 

 

Method

  1. In a large pan, heat the olive oil over a low heat. Fry the onion and garlic for 5 mins, or until softened. Add the mince and fry on a medium heat until golden brown. 
  2. Turn up the heat & stir in the tomato purée, chopped tomatoes and stock. Simmer for 15 mins, or until the liquid has reduced. Season with salt, pepper & herbs. Continue to simmer to develop flavour. 
  3. Meanwhile, make the beery cheesy pale ale sauce. Melt the butter in a small saucepan over a low heat and then whisk in the flour to make a roux & cook on low for a couple of minutes. Then slowly add the milk & beer, whisking all the time until you have a thick sauce. Season with salt, pepper & mustard, continue to whisk for a few more minutes. Then slowly add 300gm of the grated cheese whilst whisking, if the sauce is too thick add a little more milk or beer to thin it down a little. 
    Preheat the oven to 200°C, fan forced 180°C. 
  4. Layer up the lasagne in a baking dish, starting with a few Tablespoons of the beef sauce, then a few Tablespoons of the beery cheesy sauce, then the lasagne sheet. Repeat this order until all the beef & cheese sauce has been used. Make the top layer finish with the beery cheesy sauce then sprinkle the remaining 50gm of cheddar cheese on top. Make sure that the lasagne sheets are fully covered in the sauces so they cook properly. 
  5. Bake in the oven for 40-45 mins, until the cheesy sauce is bubbling on top and it’s easy to put a sharp knife through the layers. 
  6. Leave to stand for 5 minutes to set a little to make it easier to serve 

PIKELETS

Ingredients

1 Cup Self Raising Flour

 2 tsp Caster Sugar

½ Cup Milk

¼ Cup Sydney Brewery Paddo Pale

1 Egg

 50g Unsalted Butter, melted plus extra for frying

Method

1.     Sift flour into a large bowl. Stir in the sugar.

2.     In a separate bowl whisk together the milk, pale ale, egg & butter. Season to taste.

3.     Make a well in the centre of the flour, whisk in the milk mixture to make a smooth batter.

4.     Heat a large non stick frying pan over a medium heat and brush with the extra butter. Drop heaped tablespoons of batter into pan. Cook for 1-2 minutes on each side until golden.

 

Crème Fraiche

Ingredients

 ½ Cup Sydney Brewery Paddo Pale

1 tbsp Creamed  Horseradish

 2/3 Cup Crème Fraiche

Method

1.     Place the pale ale in a small saucepan over a medium-low heat until reduced to a thick syrup. Remove from heat and allow to cool fully.

2.     Mix together the horseradish, crème fraiche & reduced ale syrup. Season to taste.