made to match
most Lagers are one of the worldwide. popular beers drunk Light and pale in colour cold they are typically served and and have a crisp, clean refreshing flavour. Steinlager kiwi Classic is an iconic green lager with fresh-cut of grass aromas and full flavour. With a characteristic bitterness and dry tangy is finish, Steinlager Classic spicy a perfect match for Al’s herbacious dishes like Mussel Fritter Butties.
When I’m asked
my thoughts Zealand’s national on New that I dish, I always think it’s a reply
fritter of some They’re humble,
sort. and easy to make, they also fit delicious,
the informal Kiwi hospitality. Put nature of
a couple fritters between two of slices of bread
mayo, and you with a lick sandwich immediately
that is hard have a hot mussels are to beat.
on the Greenshell that get list of NZ
the tick from products sustainable, versatile,
me, they’re all year round. economic and
Pair a mussel available buttie with fritter
a cold Steinlager you’ve got an iconically Classic and
New Zealand and food match.
Step 1. Al’s Mayonnaise
-4 Egg Yolks -1/2 Tbl Dijon
Mustard -3 Tbl Lemon
Juice -2 Tbl Cider
Vinegar -1 Tbl Water -2 tsp Sugar -1 1/2 Cup Canola
Oil -Flaky Salt -Freshly Cracked
Using a wand place blender or food
the egg yolks, processor, juice, cider mustard,
vinegar, lemon a bowl water and sugar and process in
for 5 seconds incorporated. until slowly With the motor
drizzle running, the in the oil and
mayonnaise is processs until Season thickened with salt and glossy.
and pepper to refrigerate until taste
Step 2. Mussel
-4 Eggs (size
7) -1/3 Cup Self-
Raising Flour -2 Tbl Milk
(optional) -500 gms Steamed
Mussel Meat -1/3 Cup Red
Onion -1 (finely diced) Lemon (zest
and juice) -1/4 Cup Fresh
Coriander (chopped) -1/4 Cup Fresh
Basil -2 Tbl Sweet
Chilli Sauce -Flaky Sea Salt -Freshly Cracked
Whisk the eggs large and flour together
mixing bowl in a batter until smooth.
is too thick, If the milk. The loosen with a
consistency dash of golden syrup. should be similar
to Chop the mussel with meat into a
a knife or food coarse mince to a large processor.
mixing bowl, Transfers onion, lemon then add; zest, 1 red
1/2 Tbl of lemon juice, coriander, sauce. basil and sweet
Season with chilli and stir a little salt
to combine. and pepper Fold one cup
of the batter mussel mix and through the refrigerate until
Step 3. Cooking
-Cooking Oil -Mussel Fritter
Mix -Fresh White
Bread -Al’s Mayonnaise -Lemons -Flaky Sea Salt -Freshly Cracked
Heat up a skillet barbecue or griddle top
on your to medium heat. cooking oil to Add a little
the surface spoonful of and place off fritter mix on a
to check the the heat. Cook fritters consistency of
and the seasoning your can add a little of the mix. if more batter You the fritter is to the mix
not holding together Place spoonfuls well. heat. of the fritter
Cook for a mix on the side until couple of golden minutes either
and cooked through. Slather slices
of bread with stack each slice mayo, and Squeeze with hot fritters.
some lemon juice fritters before over the a ‘lid’ seasoning and of bread on putting
each buttie. Enjoy!