We're constantly saying that Wild IPA has been desgined to pair with food, so we've put together some of our favourite recipes and pairings!
Our neighbours at Westcombe Dairy have been making more and more charcuterie over the last couple of years. The Sobrasada is particularly moreish! I made a pizza on my Kamado Joe bbq with the Sobrasada and some of Westcombe's Veal Finocchiona, with a nice little bite of fresh chilli and garlic, all topped off with some of the dairy's Cheddar curds.
The Wild IPA flavour and body stands up to the big flavours and refreshes the palate.
This recipe came from our great friend Marcus Bawdon, an absolute King of the BBq, this recipe is based on one from his book Food and Fire. I stuffed the porchetta with some of Westcombe Dairy's Sobrasada, for a rich, spicy character. I cook the porchetta on a rotisserie on the BBQ for the best crackling I've ever eaten.
The porchetta is traditionally a cut that takes in the belly and loin, but in Marcus's recipe he just uses a belly, liberally spreading the sobrasada before rolling, tying and cooking for a couple of hours.
Soften a diced onion, then add garlic, red pepper, chilli, oregano, thyme, smoked paprika, and arborio rice, fry for a couple of minutes. Add a bottle of sleeping lemons and reduce to next to nothing. Then add fish stock (chicken stock if you prefer) a tin of tomatoes and a squeeze of tomato puree. Give it a quick stir, then leave to reduce right down. Don't stir very much at all, or you'll have risotto rather than paella. When the rice is sticking to the base and the consistency is how you like it, add your seafood, give it a couple of minutes, season, and serve.
BBQ Salt Crusted Sea Bream with coconut curry
Stuff the Sea Bream with lemon slices and herbs (parsley, lemon thyme and coriander in my case). Make 200g of salt damp then apply it to the outside of the fish. It doesn't need to be too thick. Cook the Bream over medium heat for around 10 minutes each side. I did on a charcoal BBQ but it doesn't need to be. Normally I would make the curry sauce myself, but a friend has started a new business and gave me some of his Swaadish Coconut Curry sauce to try. It was delicious and worked perfectly with the beautiful moist fish with it's slightly smoky flavour.
The Wild IPA's note of pink grapefruit really came to the fore with this dish, and was a revelation against the curry flavours without overpowering the fish.
Wild Beer at Wapping Wharf's Sea Bass Ceviche
Marinade two good-sized sea bass fillets in the ingredients below for at least 30 minutes. Taste, season further and then serve with a fresh salad and drizzle of olive oil.
Ginger - thumb size, grated
Chilli - diced small
Garlic - 1 clove grated
Lime Zest of 1 lime
Lime Juice of 1 lime
Lemon Juice of 1 lemon
Featured in this post