Beer can be the mag­i­cal in­gre­di­ent

Food­ies were keen on clever slid­ers

Central Otago Mirror - - FEATURES -

Christchurch is a hugely re­silient city on the path of a ma­jor trans­for­ma­tion. They have taken a ma­jor dis­as­ter and are us­ing it as a pow­er­ful op­por­tu­nity to re­vi­talise and remodel this once beau­ti­ful gar­den city.

I have much ad­mi­ra­tion and re­spect for the peo­ple of Christchurch and was thrilled to be in­vited up there re­cently to per­form a cooking demon­stra­tion at the New Zealand Beer Fes­ti­val. I was a lit­tle du­bi­ous at first, con­cerned that the 11,000 strong crowd may not be too in­ter­ested in watch­ing cooking demon­stra­tions. I as­sumed they might pre­fer to be sampling the vast num­bers of ‘‘god’s golden nec­tar’’ on of­fer, but thank­fully I was wrong!

The crowd was full of ea­ger par­tic­i­pants, many of them keen food­ies.

Cooking with beer can el­e­vate a dish from some­thing great, to some­thing truly spe­cial. It is a hugely ver­sa­tile in­gre­di­ent . . . from the fizz in a bat­ter, the tang in a bread, to an in­gra­ti­at­ing flavour in ice­cream. With its com­plex chem­istry and dif­fer­ent lev­els of hops, malts, yeasts and flavours, beer be­comes even more com­plex when cooked.

Be care­ful, how­ever, as cooking and re­duc­ing beer for too long can cause the hops to leave a bit­ter taste through­out your dish.

To avoid this, ei­ther choose a beer lower in hops, add a con­trast­ing sweeter flavour to your dish or add the beer nearer to the end of cooking. This will re­tain fresh­ness of flavour and min­imise bit­ter­ness.

The Bound­ary Road ‘lemon and lime’ lager I have used here is a per­fect match for this Mex­i­can in­spired dish.


Mex­i­can Cardrona Lamb Shank Slid­ers with Chipo­tle Mayo and Slaw Prep Time: Cook time: In­gre­di­ents


15 mins 3 hours 2 tea­spoons pa­prika 2 tea­spoons smoked pa­prika 2 tea­spoons ground cumin 1 tea­spoon ground co­rian­der 2 cloves gar­lic crushed 1 tea­spoon sea salt 1 ta­ble­spoon brown sugar 3 ta­ble­spoons olive oil 1 brown onion sliced 1 bot­tle Bound­ary Road Lemon Lime Lager 1 cup of beef stock 2-3 lamb shanks 16 soup buns or slider buns

Chipo­tle May­on­aise

1 whole egg 2 egg yolks 500 ml canola oil or a vege-based oil 1 clove gar­lic crushed 3-4 Chipo­tle pep­pers in adobo sauce (I use La Morena brand from New World) 1 ta­ble­spoon lime juice

tea­spoon salt

white cab­bage thinly sliced 1 car­rot grated

red onion thinly sliced 1 good hand­ful fresh co­rian­der sliced

Pre heat oven to 150 de­grees Cel­sius. Place the paprikas , cumin, co­rian­der, salt, 2 cloves crushed gar­lic, brown sugar and oil into a bowl and mix into a paste. Smear thor­oughly over the lamb shanks.

Take an oven­proof dish with a lid, heat on a medium high on the stove. Pour in 1 ta­ble­spoon of olive oil and brown the shanks on all sides. Re­move shanks and set aside.

Place onions into same dish and fry for 3-4 mins un­til soft­ened. Pour in stock to deglaze pan and stir to lift the de­li­cious flavours off bot­tom of pan. Place lamb shanks back in and pop in the oven for 2 hours turn­ing the shanks once or twice. Now pour in the beer and re­place in oven for a fur­ther hour.

Mean­while, place all the eggs, gar­lic and lime into blen­der and blend well on medium speed.

Keep­ing the blen­der on, slowly pour in oil to cre­ate the may­on­naise. Next pop in your chipo­tle pep­pers and blend.

Add salt and pep­per to taste. If it is a lit­tle thick, add a dash of warm wa­ter to get de­sired con­sis­tency.

Com­bine all in­gre­di­ents for the slaw in a bowl. Mix through de­sired amount of chipo­tle may­on­naise.

Re­move shanks from the oven. Gen­tly lift from the dish. Shred the shanks with two forks. Place a lit­tle mayo on the slider bun, put in meat then slaw and they are ready to serve im­me­di­ately.









Mex­i­can Cardrona Lamb Shank Slid­ers with Chipo­tle Mayo and Slaw.

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