Give the gift of beer and food this Christmas

December 4, 2017

Five beers. Five presents. Five potential ways to blow the socks off someone who you really, desperately want to impress this Christmas. Oh buddy, do we have some gift ideas for you.

Make it a two-step spectacular and give your loved one the gift of a six-pack of beer and a meal specifically paired with said-beer. You dig?

Here are some ideas:

Present: Kirin Megumi
Meal: Crispy skin Australian salmon

Kirin Megumi’s unique First Press method of brewing produces extremely smooth flavours. Its hops create a nice floral aroma which enhances the delicate taste of salmon. Yum.

INGREDIENTS

4 salmon fillets, skin on
250g green beans, trimmed
1/2 Spanish onion, thinly sliced
2 pomegranates, seeds and juice separated
1 cup walnuts
1/4 cup olive oil
Sea salt
1 lemon, quartered

METHOD

1. Boil water in a large saucepan, add green beans and boil for 4 minutes or until tender-crisp. Drain.
2. Rub salmon steaks with olive oil and season with salt.
3. Heat a non-stick frying pan over medium-high heat and place salmon skin side down. Cook for about 4 minutes until skin is crispy, turn and cook for another 3-4 minutes. Salmon should be served with a lightly pink centre.
4. Mix pomegranate juice and olive oil in a small bowl. Toss beans and sliced Spanish onion. Top with pomegranate seeds and walnuts. Dress with pomegranate juice and olive oil mix.
5. Place salmon skin side up over salad and finish with a wedge of lemon and a sprinkle of pepper.

Present: Kirin Megumi
Meal: Whole roasted snapper

Roasted light white fish with a fresh salad, complements the smooth flavours of Kirin perfectly. Oooh, yeah.

INGREDIENTS

2 600g plate-size snapper, cleaned
1 lemon, sliced into disks
1 sprig of mint
60mL olive oil
Salt and pepper
1 fennel bulb, sliced finely
1 cup of torn mint leaves
½ cup broad beans, podded and shelled
10 zucchini flower petals
2 x zucchinis, sliced lengthways
½ cup fennel fronds
Pinch of fennel pollen
Juice of a lemon
100ml extra virgin olive oil

METHOD

1. Preheat oven to 220°C.
2. Score snapper with a sharp knife and season liberally, inside and out, with olive oil and salt and pepper. Place lemon slices and mint sprig in the snapper’s cavity and rest in a roasting tray. Place in the oven to cook for 10-14 minutes.
3. Finely slice fennel and zucchini (use a Japanese mandolin for best results) and place in a bowl large enough to hold the salad. Add mint, broad beans, zucchini petals and fennel fronds to the bowl.
4. When the flesh of the fish gives with light pressure, remove from the oven and place on a serving plate.
5. Mix lemon juice and extra virgin olive oil together and dress the salad, season with salt and pepper and place by the side of the fish.
6. Dress the entire plate with a few lugs of olive oil and sprinkle with the fennel pollen.

Present: Heineken
Meal: Crispy pork belly and sweet potato

If you haven’t experienced the sheer euphoria that only a mouthful of crisp yet tender pork belly can give, you haven’t lived. Pair this with Heineken and deliver the best dang Christmas present anyone has ever received.

INGREDIENTS

2kg pork belly, bone in
330mL bottle Heineken
25g butter
1.5kg sweet potato
1 onion, finely sliced
2 garlic cloves, very thinly sliced
1 teaspoon plain flour
300ml cream, heated

METHOD

1. Use a small sharp knife to score the skin on the pork belly at 1cm intervals. Pour the beer into a shallow ceramic or glass dish. Add the pork belly, skin side up. Cover and marinate overnight in the fridge.
2. Preheat the oven to 180ºC (160°C fan-forced). Line a shallow baking dish with baking paper or foil and sit a wire rack in it. Remove the pork belly from the marinade and pat dry with paper towels. Place skin side down on the rack. Roast for 1½ hours, then turn the pork belly over and roast for a further 30 minutes or until the skin has crackled completely.
3. Meanwhile grease an ovenproof dish with the butter. Peel the sweet potato and thinly slice. Arrange the slices in overlapping rows in the prepared dish, adding onion and garlic, and seasoning with salt and freshly ground black pepper between the layers.
4. Mix the flour into the cream and pour over the sweet potato. Bake for 1 hour, until tender and golden brown on top. Serve with the pork belly and apple and pear chutney.

Present: James Boag’s
Meal: Garlic prawn skewers

A smooth and sophisticated lager that complements delicate flavours found in seafood. Prawns are the unofficial mascots of an Australian Christmas, after all.

INGREDIENTS

500g fresh Green King prawns
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 teaspoon garlic, crushed
2 teaspoons lemon pepper seasoning
2 tablespoons olive oil
2 teaspoons fresh parsley
Ready-made aioli or mayonnaise, to serve

METHOD

1. If you are using bamboo skewers, soak them in water prior to use to ensure they do not burn when on the BBQ.
2. Combine all the ingredients in a large non-metallic bowl and whisk until well combined. Add the prawns and toss to coat evenly. Cover and refrigerate for 15 minutes.
3. Heat a barbecue grill plate to high. Remove prawns from marinade and thread onto metal or bamboo skewers.
4. Grill prawn skewers for 2 minutes each side or until prawns are cooked through and golden. Serve skewers with lime wedges and ready-made aioli or mayonnaise, if desired.

Present: James Squire 150 Lashes
Meal: Spicy beef Thai salad

The citrus and herbs in this salad bring a freshness which is complemented perfectly with James Squire 150 Lashes; with its distinctive passionfruit and citrus aromas and bitter hoppiness. Merry Christmas!

INGREDIENTS

1kg beef rump, trimmed of fat and sinew
2 teaspoon cracked pepper
1 teaspoon sea salt
1 teaspoon chilli flakes
2 tablespoons extra virgin olive oil
2 Lebanese cucumbers, thinly sliced lengthways
10 cherry tomatoes, halved
1 cup bean shoots
2 tablespoons fried shallots
3 tablespoons fish sauce
3 tablespoons lime juice
Zest of 1 lime
Zest of 1 lemon
1 teaspoon grated palm sugar or soft brown sugar

For the garnish:

1 small bunch of mint, finely shredded
1 small bunch of coriander, leaves picked
10 Thai basil leaves or alternatively 10 basil leaves, torn
1 large red chilli, deseeded and finely sliced
1 large green chilli, deseeded and finely chopped

METHOD

1. In a bowl, mix together the olive oil, pepper, sea salt and chilli flakes and rub over the beef.
2. Heat a BBQ or frying pan on medium/hot heat and sear the meat on all sides, turn the temperature to low, leave to cook for 10-12 minutes with the lid down (if possible) or until the meat is medium rare. Set aside and let the meat rest for 10 minutes and then slice as thinly as you can.
3. To make the dressing mix together the fish sauce, lime juice, herbs and sugar. Lightly whisk to combine.

For more beer inspiration and recipes head to http://www.beerthebeautifultruth.com