Christmas means eating. Lots and lots of eating. And nothing goes better with your festive feast than an icy cold Prickly Moses. We’ve put together a smashing Christmas menu that’s a little different to the one your mum makes. Think local scallops, American ribs from the grill (with a summery Mango twist) and a decadent birramisu to finish. Plus beers to match, of course.
As chef Paul Mercurio says in his Cooking with Beer cookbook:
“If there’s liquid in a recipe, it might as well be beer!”
The recipes below are inspired on the recipes in Paul Mercurio’s book.
Caramelised scallops, crisp prosciutto and hollandaise de la beer
3 tbs white wine vinegar
60 ml Prickly Moses Otway Pale Ale
ground white pepper, for seasoning
4 thin prosciutto slices
3 free-range egg yolks
200 g unsalted butter, melted
2 tbs olive oil
12 large scallops, white meat only
1 radicchio, either oval like a baby cos (romaine) lettuce, or round like a small iceberg lettuce, leaves separated
Preheat the oven to 200 degrees Celsius. In a small saucepan, bring the vinegar, beer and a pinch of ground white pepper to boil. Cook until the liquid has reduced by two-thirds, then remove from the heat and allow to cool.
Place prosciutto slices on a baking tray lined with baking paper and bake for 10 minutes, or until crisp. Remove from the oven and set aside. When cool enough to handle, cut or tear each slice into three long strips.
Fill a medium-sized saucepan one-quarter full of water. Put the egg yolks and the vinegar/beer reduction in the glass bowl and beat them together using a whisk.continue to beat for 4 minutes or so – the mixture will double in size and thicken into a pale, foamy sauce. Continue to whisk as you gradually add the melted butter. Once all the butter has been added you should have a thick, creamy and buttery hollandaise sauce. Taste for seasoning and ass a little sea salt if you want.
Put a non-stick frying pan over high heat and add the olive oil. Season the scallops well coloured. Turn and cook the other side until caramelised, then remove from the pan and keep warm.
Put two or three radicchio leaves on each plate, then arrange three scallops on or around them. Spoon the hollandaise over or around the scallops, rest a crisp spear of prosciutto on each scallop and serve.
Barbecued American-style pork ribs
3 spring onions (scallions), white part only, finely sliced
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp dijon or wholegrain mustard
1 tsp chilli paste
3 tbs hoisin sauce
3 tbs (hot) mango chutney
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
125 ml Prickly Moses Red Ale
2 racks of American-style pork ribs, 600-700 g each
Please note: For this recipe, your barbecue must have a lid, as the first part of the cooking process involves slow-roasting by indirect heat. The second stage will be direct-heat grilling.
Combine all the ingredients except the ribs in a bowl and mix well. Pop it into the microwave for about 30 seconds to warm the ingredients up, allowing them to combine thoroughly. This also encourages all the flavours to come out and mingle.
Place the pork racks in a deep baking tin or roasting tin. Pour the marinade over the ribs and turn them, making sure that every part is well coated. Cover and marinate for an hour or two.
Preheat the barbecue to moderate, about 170 degrees Celsius. Put the tin of ribs in the barbecue, with the heat on either side of the tin, but not under it. Close the lid and cook for 1 1/2 – 2 hours, checking and turning every 30 minutes. Every barbecue is going to hold heat and cook differently, so just keep an eye on it. When the ribs pull away from the bone easily and the meat is juicy and tender, they are done.
Now take the ribs out of the tin and grill them directly over medium-high heat for about 10 minutes, turning and basting the ribs with the marinade from the tin. This will caramelise the outside of the ribs and give them a little char or “bark”, and keep the inside fork-tender. Remove from the heat, pile on a plate and eat. Best served with a salad!
3 free-range eggs, separated
90 g caster sugar
250 ml whipping cream
250 g mascarpone cheese
60 ml Kahlua or the coffee-flavoured liqueur
500 ml Prickly Moses Otway Stout
60 ml espresso coffee
500 g savoiardi (lady finger) biscuits (about 24)
100 g dark chocolate, grated
Put the egg yolks and sugar in a bowl and beat using a cake mixer or electric beaters on moderate speed for about 10 minutes, or until pale and thick. Meanwhile, whip the cream in a separate bowl, being careful not to overbeat it. In another bowl, whisk the egg whites until stiff peaks form.
When the egg yolk and sugar are done, add the mascarpone and beat gently with electric beaters until well combined. Remove the bowl from the mixer and, using a spatula, gently fold the whipped cream through and add the Kahlua, mixing well. Now fold the beaten egg white through. Pour the stout and espresso into a flat dish.
You can make this birramisu in individual portions, or as one big dessert in a large rectangular baking dish. Spread a thin layer of the mascarpone mixture on the bottom of the dish. Dip a savoiardi biscuit in the stout and coffee mixture for about 4 seconds per side – you don’t want the biscuit to become soggy. Place it on top of the mascarpone mixture at one end of the dish. Repeat the process, laying the biscuits side by side until you have a layer covering the bottom of the dish.
Spoon a thick layer of the mascarpone mixture over the biscuits, then sprinkle half the grated chocolate over the top. Repeat the savoiardi layer, gently pressing them onto the mixture underneath. Spread the remaining mascarpone mixture over the top and finish by sprinkling the last of the grated chocolate over.
Cover with plastic wrap and refrigerate for several hours before serving.