Watch this space, we will soon have a recipe list to match the full list of our handcrafted beer. Like our Beer these recipes are original in design and done by a chefs of distinction. Have you got any ideas of some great home favorite recipes using Billabong Beer? We would love to hear from you.
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Billabong Porter and Beef Pie
Preparation Time: 20 minutes
Cooking Time: 135 minutes
Ingredients (Serves 8):
- 2 kg diced chuck steak
- 3 sliced onions
- 4 crushed cloves garlic
- 1 tbs oil
- 2/3 cup plain flour
- 400ml Billabong Porter
- 2 cups beef stock
- Ready-rolled puff pastry
- 1 beaten egg
- 2 tbs Wostershire Sauce
- 1 tbs Soy Sauce
- Salt and pepper to taste
- Brown 2kg diced chuck steak in hot oil. Set aside. Cook 3 sliced onions and 4 crushed cloves garlic in 1 tbs oil until golden. Sprinkle in 2/3 cup plain flour and cook for 1 min.
- Return meant and juices to pan, add 400ml Billabong Porter and 2 cups beef stock (or the new Cambels consume). Bring to the boil. Reduce heat, simmer for 2 hours until tender and sauce has thickened.
- Preheat oven to 200°C. Spoon beef mixture into eight 250ml ovenproof ramekins (OR one large pie dish). Cut out eight circles of ready-rolled puff pastry to cover. Press firmly onto dishes and seal. Brush with 1 beaten egg, place on a tray and bake for 25 minutes until golden. Freeze uncooked pies, wrapped in plastic then foil. Defrost before cooking.
Gluten Free Beer Bread
Most gluten free breads out there are really crumbly and break apart, whilst this bread holds together well and can be sliced thinly and frozen.
- 2 cups gluten free plain flour (sifted)
- 1 cup soy flour (sifted)
- ½ tsp salt
- 1 ½ tsp cracked black pepper
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1 Tbsp linseed meal
- 1 Tbsp sesame seeds
- 355ml Billabong Australia’s Pale Ale (@ room temp)
- Pre-heat fan forced oven to 220°C. Grease a 9 x 5 inch loaf tin.
- In a large mixing bowl combine all the dry ingredients together.
- Make a well in the centre of the mix then add the beer in stages, working the mixture with a butter knife between each addition, (do not use flat beer as the carbonation is a key element).
- Towards the end the dough may need a little assistance coming together with your hands, but do not overwork it.
- Spoon the mix into the loaf tin and bake for 50-60 minutes on a tray in the middle of the oven. It is option at this stage to brush with milk if you like a darker finish on your bread.
- Remove from the oven, insert a skewer into the centre to assess if dough in middle is fully cooked, it should be crumbly. If it is doughy, it will need approx 10 more minutes. Allow to cool on a wire rack.
Beer Poached Eggs
Team this up with the gluten free bread from the previous recipe to create the Great Beery Breakfast.
About as easy as it gets when cooking with beer! You can get as extreme as you like with your flavours. We erred on the side of caution and went with a lighter style of beer, using Billabong’s Blonde. There is no need to add any vinegar to the poaching liquor – as the beer holds the egg together nicely.
- 375 ml Billabong Blonde beer
- 8 eggs
- Pinch of salt
- Heat beer and salt to a simmer in a small pan.
- Crack egg into bowl and check freshness.
- Slide eggs gently into simmering beer – 2 at a time. Gently spoon the beer over the top of the egg to assist in cooking the yolk.
- Remove from pan, drain excess liquid and serve.
Dynamite Beer Beans
Create Dynamite Beer Beans to go along nicely with the rest of your Great Beery Breakfast
The second component is your own homemade baked beans with a twist or this makes a great pasta sauce. Simply add 2 x 400g tins of cooked cannellini beans (or soak some of the bagged variety overnight and cook until tender).
- 500g ripe tomatoes (washed & cut in ½)
- 1 med red onion (finely chopped)
- 1 cup Billabong Australia’s Pale Ale (@ room temp)
- ¼ cup red wine vinegar
- ¼ cup balsamic vinegar
- ½ cup freshly squeezed orange juice
- ¼ cup extra virgin olive oil
- 4 large garlic cloves (finely chopped)
- 2 Tbsp brown sugar
- 1 Tbsp yellow mustard seeds
- 1 Tbsp honey
- 1 Tbsp hot English mustard
- 1 tsp cayenne powder or paprika (if milder preferred)
- ¼ tsp salt & cracked black pepper
- Pre-heat grill to 220°C. Place tomatoes on a baking tray, cut side up and roast under grill until caramelized (not burnt), leave to one side.
- On a medium heat, sweat onions in a heavy based pan until translucent. Add mustard seeds and garlic – cook on a low heat until seeds start to pop.
- Add the remaining ingredients and cook for 15 minutes on a low heat.
- Blend with a stick blender until desired consistency is achieved. The sauce can be left chunky or blended smooth with the addition of a little hot water. Add beans for season and heat through.
Add your favourite gluten free sausages or crispy bacon & you have an Aussie breaky to remember!
Cherry & Peanut Cookies
Ingredients (Makes 30):
- 125g unsalted butter (cubed and @ room temp)
- 4 ½ Tbsp castor sugar
- 1 large egg
- 2 cups (sifted) gluten free plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 1/3 cup beer Billabong Blonde (@ room temp)
- ¾ cup glace cherries (chopped)
- 1/3 cup unsalted peanuts (chopped)
- ½ tsp nutmeg
- ½ tsp cinnamon
- Pre-heat oven to 180°C. Line two baking trays with greaseproof paper.
- Cream butter and sugar together in a large mixing bowl until light, pale and fluffy.
- Add eggs, beat well.
- Mix sifted ingredients, spices and nuts together in a separate bowl.
- Alternate adding beer, cherries & sifted ingredients to butter mixture. Mix well after each addition to ensure there are no lumps.
- Cover and refrigerate for 30 mins.
- Shape into small balls and arrange on a greased baking tray, flatten lightly with a fork.
- Bake in a moderate oven for 15 mins or until golden. Allow to cool on a wire rack. To be indulgent, finish with drizzled white chocolate.
Polenta Crusted Stuffed Olives
- 12 mammoth green olives (pitted)
- 100g smoked cheese (small pieces)
- 1 cup beer Billabong Australia’s Pale Ale
- ½ cup GF plain flour (sifted)
- 1 cup GF cornflour (sifted)
- ½ tsp cracked black pepper
- 1 cup fine polenta meal
- 500ml olive oil or grape seed oil (for frying)
- Pinch salt
- Pre-heat oil to 160°C in a heavy based deep saucepan or deep fryer.
- In a large bowl make a batter with beer, pepper, plain flour and half of the corn flour. Alternating & whisking well between each addition. Allow to rest. This is a very thick batter that creates a great crust on the olive.
- Insert cheese pieces into cavity of olive. You will need to get your fingers dirty for this one and make sure that the cheese is well stuffed inside the olive.
- Toss olives in remaining corn flour, ensuring they are thoroughly coated.
- Roll olives in thick batter, then roll in the polenta meal. Gently roll each olive between your palms to firmly attach the crust.
- Gently place the prepared olives in hot oil and fry until golden (about 4 mins).
- Remove from oil, drain on a paper towel and sprinkle with a little salt whilst hot.
Beery Mashed Potato
Ingredients (Serves 4):
- 600g new potatoes (washed and cut into small pieces, peeling optional)
- 1 med red onion (finely chopped)
- 50g black olives (drained & finely chopped)
- 2 Tbsp extra virgin olive oil
- 375ml Billabong Australia’s Pale Ale (@ room temperature)
- 1 med red capsicum (finely chopped – if you choose to omit, then replace with sweet substitute, ie a little sugar or sun dried tomato, this is important to offset the bitterness of the beer)
- 2 cloves garlic (finely chopped)
- 1 Tbsp basil (finely chopped)
- 1 Tbsp parmesan (grated)
- 4 spring onions (finely chopped)
- ¼ tsp salt & cracked pepper
- 1 Tbsp melted butter or extra virgin olive oil
- Boil potatoes in the beer in a small saucepan – add a little water to cover if required. Cook with lid on, on a low heat until tender.
- While potatoes are cooking sauté onions and basil with 2 Tbsp e.v.o.o over a low heat until translucent.
- Add garlic and capsicum and continue to cook until aromatic. Add olives and spring onions and continue cooking for another minute.
- Drain (there may not be much liquid left) and mash potatoes with a tablespoon of butter/e.v.o.o and parmesan. Add remaining ingredients.
- The recipe is quite dense , so you have the option to finish the mash to your taste – warmed milk or cream for a fluffier texture.
Beery Apple Fritters
- 4 Granny smith apples
- 1 ¼ cups Billabong Ginger beer – Use cold
- 1 ½ cups GF corn flour (sifted)
- 1 cup GF plain flour (sifted)
- 2 Tbsp Icing sugar
- 1 tsp All spice
- Canola oil for deep frying, approx 1 litre
- Extra icing/castor sugar for dusting (optional)
- Pre-heat oil to 180°C in a deep saucepan.
- Core and peel apples, then cut into 8’s. Toss with half cup of corn flour and stand for 1 minute.
- To make batter, alternate remaining sifted flours with ginger beer, whisking well between each addition. Make sure it is lump free, you can sieve this mix if lumps can not be removed. Add sugar and spice.
- Dip the apple pieces into the thick batter then transfer to the hot oil and fry in batches until they become golden in colour and begin to float.
- Remove from oil, drain on absorbent paper, and if desired, dust with extra sugar whilst still hot. Serve with ice cream or gluten free custard.