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Posts filed under: Savoury

 2021 Winning Recipe By Cheryl Mishio

Congratulations to Cheryl for winning the 2021 Cooking Competition with this delicious recipe. 

Cheryl entered an incredible 15 recipes and while it was difficult to pick just one, we decided on her ‘East Coast IPA battered Barramundi tacos with Spiced IPA Mayo’. Congratulations Cheryl, amazing work!

TACOS

Ingredients

16 small pieces of skinless, boneless barramundi fillet (approx. the size of your index finger)

1/2 cup corn flour

12 small flour tortillas or wraps – lightly warmed/grilled on BBQ

Batter:

1 cup chilled Sydney Brewery East Coast IPA 

1 cup flour 

1 tsp baking powder

1 tsp paprika

Salt & pepper 

 

Method

  1. Whisk all batter ingredients together until a smooth – lump free batter achieved…keep in refrigerator until ready to use.
  2. Heat vegetable oil in a heavy bottomed pot on stove top until approximately 170 degrees
  3. Dust each piece of barramundi with corn flour then dip into beer batter – cook in hot oil until golden brown (approx. 3 mins) careful not to overcrowd pot (cook 4 pieces at a time)

  4. Place a grilled tortilla on plate, top with Vegetable Salsa & crispy Beer Battered Barramundi, drizzle with Spiced IPA Mayo

Serve with coleslaw, lemon wedges & extra IPA Mayo on the side

My ratio for the Sydney brewery East Coast IPA Beer Batter is 1:1… one for the beer batter – one for me.

SPICED IPA MAYO

Ingredients

1 cup homemade or good quality store bought mayonnaise (nice & thick)

3 Tbsp East Coast IPA Beer

1/2 tsp chilli powder

2 Tbsp chipotle sauce (smoked chilli sauce)

Method

Whisk together and place in fridge until ready to serve.

VEGETABLE SALSA

Ingredients

1 cob of sweet corn – char grilled on BBQ than kernels cut off the cob 

1/2 cup diced cucumber

1/4 cup diced yellow capsicum

1/4 cup diced red capsicum

1/2 cup shredded lettuce (cos or iceberg)

Salt & pepper to taste 

Chopped coriander

2 Tbsp olive oil

Method

Mix all ingredients together until combined – place in fridge until ready to use.

East Coast IPA beer battered Barramundi tacos with Spiced IPA Beer mayo.
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 By Cheryl Mishio 2021

RIBS

Ingredients

3 racks pork ribs (approx 2 kg)

Season with crushed pepper, sea salt, crushed coriander, garlic powder

Sear over hot BBQ grill.

 

Method

Place ribs in large roasting pan 

MARINADE

Ingredients

1tbsp sesame oil 

2 tbsp chopped fresh ginger

1tsp crushed garlic

2 tbsp sesame seeds 

1/2 cup dark sweet soy sauce

1/4 cup sweet chilli sauce

Method

  1. Whisk this together then pour over seared ribs in roasting pan.
  2. Add sliced more ginger & scatter over a few kaffir lime leaves.
  3. Cover roasting tray tightly with aluminium foil & bake in oven for 3 hours at 150 degrees.
  4. Arrange ribs on serving tray ….remove sauce from cooking tray & reduce liquid in the stove until a sticky / syrupy consistency …. drizzle sauce over ribs
  5. Top ribs with Sesame seeds, sliced spring onion, coriander & fresh chilli ( if you like spice 🌶️🔥).
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 By Cheryl Mishio 2021

Ingredients

10 prawns 

6 scallops

2tbsp olive oil

1tsp minced garlic

1/4 cup finely chopped onion

1/4 cup finely diced red capsicum

2 lemons

1/2 can Agave Ginger Cider

250ml heavy cream

3 cups cooked pappardelle pasta

1 cup fresh rocket

1 tbsp chopped parsley

1tsp chopped thyme 

 

Method

  1. Heat olive oil in large pan add garlic, onion, prawns & scallops and quickly sear on high heat. Remove seafood from pan & set aside.
  2. Add cider to pan & reduce by ¾, meanwhile zest & juice from one lemon.
  3. Add Lemon juice to reduced cider before adding the heavy cream, simmer for approx. 5 minutes until the sauce is thick enough to coat the back of a spoon.
  4. Add seafood, pappardelle pasta, diced capsicum, chopped herbs & rocket to the sauce & toss together. Divide into 2 plates.
  5. Cut the remaining whole lemon in half & dip cut side in sugar before placing on a hot pan sugar side down until sugar caramelized.
  6. Place lemon zest on top of pasta & serve caramelized lemon on the side.
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 By Cheryl Mishio 2021

Ingredients

8 chicken drumsticks

1/2 can Sydney Brewery Pale Ale

1/4 cup soy sauce

1/4 cup Hoisin sauce

1 tsp grated ginger

1tsp minced garlic

2tbsp Sesame oil

2tbsp honey

Method

  1. Place drumsticks in a large oven bag with all ingredients & seal bag. Place in refrigerator overnight to marinate.
  2. Next day place oven bag of Chicken drumsticks on a baking tray & bake at 160 degrees for 45 mins.
  3. Remove chicken drumsticks from bag & place on roasting pan.
  4. Pour all juices from oven bag into a pot & reduce until 3/4 reduced and liquid becoming thick & sticky.
  5. Baste chicken drumsticks with reduced sauce & place under hot broiler – turning chicken drumsticks constantly & basting with Sauce for approx. 8 mins. Chicken drumsticks will caramelize & brown …
  6. Remove from oven & serve with sautéed Asian greens (Bok Choy, Chinese broccoli, choy sum), drizzle additional sauce over top & sprinkle with sesame seeds.
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 By Cheryl Mishio 2021

Ingredients

1 whole boneless lamb shoulder

1tsp paprika

1 tsp salt 

1 tsp pepper

1tsp garlic powder

1 cup Puy Lentils

1 can Sydney Brewery Lumberjack Rye IPA

2 Tbsp Mint Harissa Paste (omit if cannot find)

2 cans diced tomatoes

½ cup beef stock

1 Large eggplant cut into 1/4” thick, long slices

Olive oil

1 Tsp crushed garlic

Salt & Pepper to taste

 

Method

  1. Rub seasoning all over lamb shoulder before searing on high heat (or sear on the BBQ).
  2. Place seared lamb shoulder in slow cooker, add 1 cup Puy Lentils (French lentils), 1 can Sydney Brewery Lumberjack Rye IPA Beer, 2 Tbsp mint Harissa paste ( or if you cannot find mint Harissa omit) , 2 cans diced tomatoes , 1/2 cup beef stock .
  3. Let simmer in slow cooker approx. 5 hours until lamb easy pulls apart. Shred Braised lamb combining with cooking juices & lentils. Set aside.
  4. Drizzle eggplant slices with olive oil & toss with 1 tsp crushed garlic, salt & pepper.
  5. Char grill eggplant slices on the BBQ – both sides. Place a heaping spoonful of Braised Lamb Lentil mixture on eggplant then roll.
  6. Place stuffed eggplant rolls into a casserole dish, top with grated mozzarella cheese & bake in the oven for 25 mins at 160 degrees – until the cheese has browned.
  7. Top with chopped parsley before serving.

 

Use leftover lamb for Lumberjack Rye IPA Braised Lamb, Lentil & Halloumi Empanadas recipe here

Lumberjack Rye IPA Braised Lamb Eggplant Roulade
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 By Cheryl Mishio 2021

Ingredients

2 cups leftover Braised Lamb (get recipe here)

200 grams diced & pan-fried haloumi

½ tsp chili flakes

1 Egg – whisked

Sesame Seeds

 

Method

  1. Using approximately 2 cups leftover Braised Lamb – Lentil mixture add 200 grams of diced/pan fried haloumi cheese & 1/2 tsp chilli flakes. Combine well.
  2. Place a heaping spoonful of lamb mixture on a round piece of shortcrust pastry, brush edges with egg wash before pressing pastry edges together in a half moon shape. Brush outside of pastry with egg wash & sprinkle on sesame seeds, bake for 20 mins at 165 degrees.

Serve warm with a salad on the side.

 

Leftover lamb is from Lumberjack Rye IPA Braised Lamb Eggplant Roulade

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 By Cheryl Mishio 2021

Ingredients

500 grams lean beef mince

1 cup corn kernels

1 red capsicum – diced 

1 yellow capsicum – diced

1/2 cup red onion – diced 

1 tbsp minced garlic

1 cup cooked black beans

1/2 cup chopped tomatoes

1/2 can Sydney Brewery Toucan Session IPA Beer

2 tablespoons Mexican spice blend (or taco seasoning)

Salt & pepper to taste

8 tortillas or wraps 

1 bunch fresh coriander chopped 

1 cup grated cheddar

1/2 cup grated mozzarella

1 jar tomato salsa

Pickled jalapenos

 

Method

  1. Sauté beef mince, drain off excess fat & set aside
  2. Add corn kernels, capsicum, onion, garlic – sauté until slightly browned
  3. Add black beans & cooked beef mince then pour in 1/2 can of Toucan Session IPA Beer & reduce liquid by half.
  4. Add chopped tomatoes & Mexican Spice blend, salt & pepper & chopped coriander.
  5. Roll mixture into tortillas and place in baking dish.
  6. Spoon salsa over top then place pickled jalapenos & grated cheese on top.
  7. Cover & bake for 30 mins at 165 degrees.
  8. Remove cover & bake for an additional 7 mins until cheese is golden brown.
  9. Sprinkle chopped coriander over top before serving.

 

Serve additional pickled jalapenos & chipotle sour cream on the side (chipotle sauce stirred through sour cream).

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 By Cheryl Mishio 2021

Ingredients

1 large whole chicken (approx. 2.5 kg)

1 tbsp olive oil 

1 can Sydney Brewery Toucan Session IPA

 

Spice rub:

1tbsp smoked paprika

1tbsp chipotle paste

1tsp dried Italian herbs

1tsp cumin powder

1tsp crushed peppercorn

2tsp sea salt

1tsp garlic powder 

 

Method

  1. Combine spice rub ingredients all together.
  2. Drizzle Olive oil over whole chicken then rub spice rub all over chicken.
  3. Pour 1/2 of Toucan IPA Beer into a glass (and enjoy this Delicious drop while cooking!) Keeping remaining beer in can.
  4. Place whole chicken on-top of beer can (inserting up the butt cavity of chicken) place chicken standing up on beer can onto a roasting tray then roast in a covered BBQ (or roast in the oven).
  5. Roast for approximately 75 – 90 mins (until chicken is cooked, when pierced with a fork, juice will run clear) at 190 degrees.
  6. Let chicken rest for 20 minutes before cutting off the bone
 
Beer can chicken
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 By Cheryl Mishio 2021

MAC ‘N’ CHEESE

Ingredients

6 cups cooked elbow macaroni pasta 

1 can Sydney Brewery Lumberjack IPA Beer

150 ml thicken cream 

150 ml milk 

3tbsp butter

4 tbsp flour

1 brown onion finely diced 

3 Cloves garlic crushed 

1 cup grated sharp/vintage cheddar cheese

1/2 parmesan cheese

1/2 finely sliced spring onion

1 1/2 cups diced chorizo (approx. 2 whole chorizo sausage)

Salt, pepper, dried Italian herbs to taste

 

Method

  1. In heavy bottomed pot add butter, garlic & onions – sauté until onions start to soften.
  2. Add flour & stir constantly for 4 minutes, slowly pour in IPA Beer whisking constantly for approx. 5 mins (mixture will be quite thick), slowly add cream & milk. Simmer over low heat for 10 minutes stirring constantly, careful not to burn on the bottom.
  3. Remove from heat then stir in cheddar, parmesan & spring onion – stir until combined.
  4. In separate pan – pan fry chorizo until browned & slightly crisp…drain off the excess fat then add 3/4 of the sauteed chorizo to beer cheese sauce …season to taste with salt, pepper & dried herbs.
  5. Add Macaroni to cheese sauce mixture & stir until combined.
  6. Pour Macaroni and Cheese into a casserole dish.

CRUMB TOPPING

Ingredients

3/4 cup breadcrumbs

3 Tbsp melted butter

1 tbsp chilli flakes

1/2 cup grated Parmesan cheese

Method

  1. Combine breadcrumbs, butter, chilli flakes & parmesan cheese.
  2. Sprinkle bread crumb topping over Macaroni …top with remaining sauteed chorizo.
  3. Bake at 150 for 30 minutes (until crumb topping is golden & crunchy)

 

Top with chopped parsley before serving.

mac and cheese recipe
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 By Cheryl Mishio

MEATBALLS

Ingredients

250 gr ground veal mince

250 gr ground pork mince 

500 gr lean ground beef mince

1 egg

1/4 cup breadcrumbs

1 tbsp dried Italian herbs (basil, marjoram, thyme)

1tsp paprika

2tbsp sweet chilli sauce

2 Tbsp BBQ sauce

Salt & Pepper

 

Method

Mix all ingredients together…when well mixed form into golf ball sized balls. Brown the meatballs in a hot pan until seared but still raw in centre…place meatballs into a large baking dish.

SAUCE

Ingredients

1 onion finely diced

3 Cloves garlic – crushed

1/4 cup finely diced red capsicum

1/4 cup finely diced red capsicum

1 can Sydney Brewery Dark Lager

300 ml chopped tomatoes (fresh or canned) 

300ml good quality tomato paste

2tbsp chopped herbs (basil, thyme, oregano)

2 cups grated cheese (cheddar, mozzarella, parmesan blend)

Method

  1. Sauté onion, garlic, capsicum, deglaze pan with Dark Lager.
  2. Add tomato paste, chopped tomatoes & herbs.
  3. Pour beer- tomato sauce over meatballs…cover with aluminium foil & bake in oven for 1 hour at 160degrees.
  4. Remove foil and top with grated cheese & bake a further 20 mins until golden brown.

Serve with pasta & crusty bread.

Cheesy Dark Lager Braised Meatballs
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