Taquito, Melbourne

RECIPE BY: Chef/Owner Paul Clarke

Prawn Aguachile

10 large tiger prawns cutlets, de shelled. 

2 lebanese cucumbers, peeled and deseeded

3 jalapeños

180 mls lime juice

1 bunch of coriander, washed and roots removed. 

As this is a dish traditionally served cold by the beach in summer time, start by poaching the prawns. Bring 2 liters of water to the boil with a table spoon of salt. Once boiling add the prawns and immediately switch off the heat. Allow to stay in the water for 5 or 6 minutes until cooked through. Remove from the liquid and allow to cool in the fridge. 

Char the outside of 2 of the jalapeños with a blow torch or on the flame of the stove top. Carefully peel and reseed under running water. 

Optional to deseed the last jalapeño if you like it Spicy leave them in. Place all remaining ingredients in a blender and blend until smooth. Arrange cooled prawns in your favourite dish and coat with the dressing. Add chopped raw onion, cucumber and coriander to garnish serve with simple crackers like savoy 

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BEER AVAILABLE HERE: XPA

WATCH HERE: IGTV

RECIPE BY: David Christopher

INGREDIENTS

1 x free range chicken

1 x can Wolf of the Willows XPA

1 x tablespoon brown sugar

1 x tablespoon white sugar

1 x tablespoon  smoked paprika

1 x tablespoon cumin

1 x tablespoon dried oregano

1 x tablespoon chilli flakes

1 x teaspoon ghost chilli powder (optional)

1 x table spoon garlic powder

Garlic

Salt

1 cup Pineapple

1 x Coriander bunch

1 x fresh oregano bunch

Handful Parmesan cheese

Bacon

METHOD

Step one:

Combine brown sugar, smoked paprika, cumin, dried oregano, ghost chilli powder, chilli flakes, garlic powder.

Step two:

Rub spice mix all over chicken until thoroughly covered.

Step three:

Stuff chicken with fresh coriander and oregano.

Step four:

Take one can of Wolf of the Willows XPA and pour half out into a measuring cup and leave aside for dressing. Then place can upright on your cutting board and lower chicken onto the can.

Step five:

Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C).

Step six:

Carefully place the chicken onto the barbecue and roast over indirect medium heat for 1-1 ¼ hours. Rotate at the 30-40min mark.

Step seven:

While chicken is cooking grill pineapple and bacon.

Step eight:

While chicken is cooking take grilled pineapple, garlic, XPA that was put aside, chilli , coriander leaves and stalks, white sugar, salt, and put it in a food processor or blender. Season to taste.

Step nine:

Once the chicken has cooked through or reached an internal temperature of 71°C, remove your chicken from the barbecue and allow to rest for 10 minutes before carving (the temperature will continue to rise 3 to 6°C while it’s resting).

Grill the baby cos just before you remove the chicken.

Step ten:

In a bowl combine chopped bacon, chopped baby cos, shaved Parmesan, and Wolf of the Willows XPA pineapple dressing.  Mix Then serve beside your XPA beer can chicken. Crack open a fresh brew and dig in!!

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BEER AVAILABLE HERE: Wolf of the Willows XPA

WATCH HERE: IGTV

RECIPE BY: Telina Menzies

INGREDIENTS

385 grams bread flour, more for dusting (Wallaby flour is great from Woollies, has to be good bread flour, organic / unbleached)

Teaspoon instant yeast or 60gm 100% hydration sourdough starter

1 teaspoons salt

198-220ml of Wolf of the Willows XPA

Cornmeal, rye flour or wheat bran for dusting loaf (This isn’t needed, only if you wish to add more spunk / personality to the top)

METHOD

Day 1

Between 1pm – 5pm follow the below:

In a large bowl combine flour, yeast and salt. Add Wolf of the willows XPA, and stir until blended and dough formed; dough will be shaggy and sticky.

Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 21 degrees.

Day 2

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Shape

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

The bake

At least a half-hour before dough is ready, heat oven to 250c. Put a heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Enjoy with a cold one, Cheers.

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Braising in beer is common in beer-drinking nations such as Belgium. The flavour permeates the ingredients, whilst tenderising. An Aussie pale ale is best for chicken and pork.

Ingredients

50 gm butter, coarsely chopped

1 free-range chicken (about 1.8kg), cut into 12 pieces

1 onion, thinly sliced

3 garlic cloves, thinly sliced

3 large field mushrooms, quartered

250 ml Wolf PUP pale ale

125 ml (½ cup) pouring cream

80 gm silverbeet leaves, coarsely chopped

¼ cup (loosely packed) tarragon

Method

1. Heat butter in a large saucepan over medium-high heat until beginning to foam. Add chicken pieces and cook in batches, turning often, until golden brown (4-5 minutes). Remove chicken and set aside. Add onion and garlic to pan and sauté over medium heat until soft (3-4 minutes). Add mushrooms and sauté until just starting to soften (2-3 minutes). Return chicken to pan, season to taste, add beer, bring to the simmer, cover, reduce heat to low and simmer until chicken is just cooked through (30-35 minutes).
2. Transfer chicken to a plate and set aside. Add cream and silverbeet to pan, increase heat to medium-high and cook until liquid is reduced by half (8-10 minutes). Return chicken to pan, add tarragon and cook until warmed through (1-2 minutes). Serve immediately.

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This dish is a real crowd pleaser, and so simple! Paired with the Pacific Sour it goes down a treat. This dish is a great starter, or just fry up some chips and you make an instant meal out of it.

Ingredients

1 kg Cloudy Bay Diamond Shell clams

355ml Wolf of the Willows Pacific Sour

1 small fennel bulb, sliced

100 gm cold butter, diced

1/2 b parsley, washed & coarsely chopped

Method

1. Heat a small amount of olive oil in a large wide based saucepan over a high heat.
2. Add the clams and stir with a wooden spoon. Sauté for 30 seconds then add the fennel & beer then cover.
3. Bring to the boil & check frequently to see if they are opening. Once they are all just open add the butter, parsley & a little black pepper.
4. Serve immediately with a glass of Wolf of the Willows Pacific Sour!

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Another fave recipe from chef Daniel Wilson of Huxtaburger. This guy can cook! It was awesome seeing him in action during the demo at our Cooking with Craft Beer masterclass too. If you like pork and IPA, this winter warmer is one dish you need to try out.

Ingredients (serves 4)

2 pigs cheeks, trimmed of sinew & hair

2 x 330 ml bottles Wolf of the Willows 'Homage' IPA

6 garlic cloves

sea salt and freshly ground black pepper

1 large celeriac, peeled & diced into small dice

1 lt ml milk

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This recipe is one of three dishes created by chef Daniel Wilson of Huxtaburger, for the 'Cooking with Craft Beer masterclass' we did during Good Beer Week 2016. Take note and enjoy!

Ingredients (makes 4 burgers)

4 x 125gm boneless beef short ribs, trimmed of sinew

sea salt and freshly ground black pepper

2 tbsp olive oil

1 bottle Wolf of the Willows JSP - Johnny Smoke Porter

2 brown onion, sliced 3mm thick

1 carrot, chopped

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Brining is one of the simplest tricks to adding great subtle flavour to meats whilst tenderising at the same time. Not only do you get the benefits of ‘seasoning’ (ie salt, pepper, etc), the beer allows these to permeate through the meats and by using JSP you get a lovely subtle, smoky flavour that is to die for. You can use any meat you would like but personal favourites are beef brisket, pork loins, chicken chops and Atlantic salmon tails.

Ingredients:

1 litre of water, cold
¾ cup ground rock salt
¼ cup brown sugar
2 tbsp. honey, local variety
2 tbsp. mixed peppercorns, ground
1 large yellow onions, peeled and chopped
½ garlic head, peeled and chopped
6 fresh or 10 dried bay leaves
1 each orange, halved, and squeezed (can use 200ml juice)
500ml bottle of JSP
Up to 1.5kg of chosen meat

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If you like beer, smoke and chilli..and who doesn’t, then this one is for you. This is a great sauce for all those foods that go down well with a beer – hamburgers, kranskies, steak, and many more. It’s particularly great for those ‘post beer session’ bacon and eggs and vegetarians who want to add a little kick to a dish. The hoppy fruitiness of the XPA compliments the acidity of the tomatoes and heat of the chillies.

7-10 Chipotle Chillies, depending on what heat you want (Cans of chipotle in adobo sauce are available from American food stores. Add in the adobo sauce as well. For best results grow and smoke your own Jalapenos, see note below)

400g can diced tomatoes

4 cloves of garlic, finely chopped

1 small onion, finely chopped

1 medium red capsicum, finely chopped

½  cup of brown sugar*

½ tablespoon of sea salt*

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Our XPA was born out of our love of hoppy beers that you can enjoy with mates at a BBQ in the Aussie sunshine. It is only fitting that one of our favourite XPA food recipes is something that is perfect for a typical Aussie BBQ but beats snags and rissole any day. The best thing is you can prepare it the day before and have ready to go when you want to BBQ.

For best results, cook over a coal or charcoal BBQ. It’s worth the effort and the flavour is so much better.

Chicken: Any ‘bone on’ chicken will do, i.e. drumsticks, Maryland, chicken chops, etc. Accommodate approx. 300g to 350g per person. We always get more as the meat inexpensive and you never know who might turn up.

Marinade:

For up to 2.5kg of chicken

2 medium white onions, coarsely chopped

5 cloves garlic, coarsely chopped

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