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The Food and Travel Drinks Club
Little Creatures Pale Ale

Little Creatures Pale Ale

Price: £39.99 (Price is per case of 24 x 330ml bottles)
Region: Australia
Location: Fremantle
Vintage: N/A

From Fremantle, Australia, this is about as good as beer gets. Although an “ale”, it delivers as much crisp refreshment as any lager or blonde beer you could name. This is the product of fresh whole hop flowers, painstakingly malted barley and the kind of attention to detail more commonly associated with winemaking. On the palate the beer is crisp citrus, grapefruit and passionfruit while the finish is slightly honeyed, with just the right amount of bitterness.

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Recipe matches

A few delicious dishes to compliment your drink.

Marinated chicken drumsticks with chilli coconut relish, and rice paper rolls with lemongrass syrup

Marinated chicken drumsticks with chilli coconut relish, and rice paper rolls with lemongrass syrup

Ingredients

  • 8 white peppercorns, ground
  • 1tsp coriander seeds, ground
  • 5 garlic cloves, roughly chopped
  • 1 shallot, roughly chopped
  • 1 stem lemongrass, tough outer leaves removed, and roughly chopped
  • 2cm piece of galangal, roughly chopped
  • 2 medium red chillies, chopped
  • 1 kaffir lime leaf, chopped
  • 16 coriander leaves
  • 16 small chicken drumsticks, skin on

For the rice paper rolls

  • 50g mixed mushrooms, finely shredded
  • 1 medium, firm green-skinned mango (with yellow under-ripe flesh), peeled and shredded
  • 8 canned water chestnuts, drained and finely chopped
  • 3 spring onions, finely chopped
  • 1 garlic clove, crushed
  • 150g soaked rice vermicelli noodles, cut into 1cm lengths
  • 2-3tbsp roasted salted cashews, salt rubbed off and roughly crushed
  • 1½tbsp fish sauce
  • ½tsp chilli flakes
  • 25g bunch of coriander, leaves picked, about 48 reserved and the rest chopped
  • 16 x 15cm round rice paper wrappers
  • sunflower oil, for greasing and deep-frying

For the lemongrass syrup

  • 4 lemongrass stalks, halved and bruised with a rolling pin
  • 4 kaffir lime leaves, torn
  • 7tbsp golden caster sugar

For the chilli coconut relish

  • fresh water from 1 coconut
  • ½ fresh coconut, shelled, peeled and grated
  • 2 green chillies, deseeded and chopped
  • zest and juice of 2 limes
  • 12g bunch of coriander, some stalks trimmed off, the rest roughly chopped
  • 2 kaffir lime leaves, chopped
  • 6tbsp coconut cream or cold water
  • ¼-½tsp salt

Method

To make the chicken, put all the ingredients – except the coriander and chicken – in a blender and pulse to a purée. Reserve 1tsp for the lemongrass syrup. Stuff the rest of the marinade under the chicken skin and massage into the flesh. Chill for a few hours or overnight. Preheat the oven to 200°C/400°F/Gas 6. When ready to cook, push a coriander leaf under the skin of each drumstick and secure with a cocktail stick. Wrap the bone ends in tinfoil to prevent burning. Cook for 20-25 minutes.

To make the rice paper rolls, mix together all the ingredients, except the wrappers, and divide into 16 portions. Pour some warm water into a large bowl and soak 1 wrapper at a time for 1 minute, or until it starts to crinkle at the edges. Lift each one out carefully and pat dry with kitchen paper. Put a portion of filling in the bottom centre of each wrapper and add a few of the reserved coriander leaves, top-side down onto the rice paper, so that the leaves will show when rolled up. Roll the wrapper up a couple of times to secure the filling, then bring the sides in to make a roll no more than 6cm long, and continue to roll up. Lay on a lightly oiled tray, seam-side down. Repeat to make 16 rolls. Cover with cling film and leave for up to 2 hours.

Heat 4cm of oil in a wok to 180°C/350°F (or use a deep-fryer) and fry the rolls, 2-3 at a time, for 2 minutes, turning them halfway through. Drain on kitchen paper.

To make the lemongrass syrup, put all the ingredients – except the reserved marinade – into a pan with 300ml water, bring to the boil, then simmer for about 5 minutes until syrupy. Add the reserved marinade and cool until needed.

Finally, make the chilli coconut relish. Put all the ingredients into a blender with the salt and purée until semi-smooth. Chill until needed.

Spicy chana curry, seekh kebabs, pattices, and mango vodka lassi

Spicy chana curry, seekh kebabs, pattices, and mango vodka lassi

Ingredients

  • 500g chana dal
  • 3tbsp sunflower oil
  • 2 medium onions, finely chopped
  • 8 garlic cloves, finely chopped, then crushed to a paste with a little salt
  • 1tbsp freshly ground coriander
  • 2tsp freshly ground cumin
  • 1tsp hot paprika
  • 1½tsp turmeric
  • 5 tomatoes, skinned, seeds removed and roughly chopped
  • 1tsp roasted cumin seeds
  • 1tsp garam masala
  • juice of ½ lemon
  • 2 green chillies, deseeded and finely chopped
  • 2cm piece of ginger, peeled and grated
  • 15g bunch of coriander, leaves picked and chopped
  • lemon slices, to garnish

For the pattices

  • 1kg King Edward potatoes, peeled and chopped into 2cm pieces
  • 2 green chillies, deseeded and finely chopped
  • large pinch of saffron, soaked in a few tbsp hot milk
  • 1cm piece of ginger, peeled and grated
  • 1tbsp cornflour
  • 1tsp chat masala
  • 10g bunch of coriander, leaves picked and chopped
  • 3tbsp cooked and drained chana dal (taken from curry above)
  • sunflower oil, for frying
  • a few fried curry leaves, to serve

For the 16 seekh kebabs

  • 500g lamb mince
  • 25g finely grated paneer
  • 1tsp ground cumin
  • 2 red chillies, deseeded and finely chopped
  • 1cm piece of ginger, peeled and grated
  • 4 garlic cloves, chopped, then crushed to a paste with 1tsp salt
  • 1tsp garam masala
  • 15g bunch of coriander, leaves picked and finely chopped
  • 16 x 12-15cm bamboo skewers, soaked in just-boiled water until cold

For the mango vodka lassi

  • 600ml organic natural yoghurt
  • ½tsp sugar
  • 250ml mango purée or 1 x 425g canned mango slices in syrup, drained and puréed with a little of the syrup to loosen
  • 75ml mango-flavoured vodka

Method

To make the chana curry, rinse the chana dal, put in a pan and cover with water. Bring to the boil, then turn down to a gentle simmer for 35-40 minutes, cooking until just tender (add more cold water if it looks dry; it should be just covered with liquid throughout). When the chana dal is cooked, reserve 3tbsp (leaving the liquid behind) for the pattices. Set aside the remaining mixture.
Heat the oil in a pan, add the onions and garlic and cook gently for about 8 minutes. When they are soft, add the ground coriander, ground cumin, paprika and turmeric. Cook, stirring, for a few minutes. Add the tomatoes and cook for 3 minutes. Add the
chana dal with the cooking liquid and 150ml of boiling water. Simmer over a low heat for 10 minutes.
Roughly crush the roasted cumin seeds and add to the curry along with the garam masala, lemon juice, chillies and ginger. Cook for a further 5 minutes.
Check the seasoning and add a pinch of salt if necessary, then the chopped coriander. To serve, divide among individual bowls and top with a small lemon piece.
To make the pattices, put the potatoes in a pan with 1tsp of salt and enough boiling water to cover. Boil for about 15 minutes until soft. Drain well, return to pan and mash with the other ingredients except the reserved chana dal. Shape into 24 balls. Make an indentation in each one and place a little of the chana dal inside, then reshape the ball. Flatten each pattice until about 4.5cm across. Heat some oil in a frying pan and fry the pattices in batches until golden on both sides. To serve, top with a few fried curry leaves.
To make the seekh kebabs, put the mince in a bowl, add all the other ingredients and mix with your hands to a paste. Using wet hands, divide the mixture into 16 balls and shape each one into a long sausage around the skewers. Chill until ready to cook. Heat the grill to high and lay the skewers over a wire rack set over a large baking tray lined with tinfoil. Grill, about 14cm from the heat source, for about 4½ minutes on each side. Once cooked, the kebabs can be reheated in a steamer for a few minutes before serving.
To make the mango vodka lassi, mix the yoghurt with the sugar and ½tsp salt in a jug, then whisk in 400ml cold water to make a froth on top. Mix the mango purée and vodka together in a bowl and divide among 8 small glasses. Gently pour the yoghurt mixture over the mango layer in each glass and serve.

Fillet beef pan-fried with soy sauce and garlic butter

Fillet beef pan-fried with soy sauce and garlic butter

Ingredients

  • 400g Aberdeen Angus beef fillet (preferably well hung)
  • 1½tbsp vegetable oil
  • ½tbsp of Japanese soy sauce
  • 1tsp of garlic butter

For the garlic butter

  • 250g butter
  • 2 cloves garlic, grated
  • 2tbsp chopped fresh parsley

Method

To make the garlic butter soften the butter at room temperature, add the grated garlic and chopped parsley and mix together. Keep it in the fridge until needed. This is useful for making quick garlic bread as well.
Slice the fillet into 2cm slices, and bring back to room temperature before cooking. Put a frying pan over a high heat, add some oil and brown both sides of the fillet. While still in the pan, cut the fillet into cubes and sear all sides. Add the soy sauce and garlic butter, quickly stir fry and serve.

This article was published on 1st February 2012 so certain details may not be up to date.