Cooking Cooking - Matso`s Broome Brewery

Our Head Chef has prepared
these special recipes for you
to try with your Matso’s beers!
Smokey Bishop Tiramisu
Makes 6 serves
• 3 Eggs
• 100g icing sugar
• 500g Mascarpone
Mango or Ginger Beer Teriyaki
sauce for Salmon or Chicken
• 250ml Smokey Bishop
Makes enough for 12 serves
Separate the egg whites from the egg yolks. Place yolks in large
bowl and add mascarpone and sugar mix well until combined.
Beat the separated egg whites until hard peaks form. Use a
wooden spatula and gently mix it under the mascarpone.
• 100ml Kikkoman soy sauce
• 165ml Mango beer or Ginger beer
• 165ml Beef stock
• 20g fresh ginger
• 125g brown sugar
• 30ml Honey
• 40ml quality BBQ sauce
• 1 red onion
• 1 tablespoon crushed garlic
• 2 tablespoons spoons of cornflour to thicken up the sauce
• 250g sponge fingers
• 2 tablespoons cocoa powder
Now dip your sponge fingers quickly into your beer and place
them facing their sugar side down into to your ceramic dish
(30cm x 20cm baking dish). This way your sponge fingers won’t
lose any liquid and the bottom of the dish stays dry. Poor half
of your Mascarpone mix onto your sponge fingers and repeat
the whole procedure once again. Cover with plastic wrap and
refrigerate for at least 2 hours.
Dust generously with cocoa and serve.
Roughly dice the peeled onion and garlic. Mixed all ingredients
together and bring to boil. Reduce heat and let reduce for about
30 min. Strain the sauce into another pot and put it back on
the stove. Mix a little bit of corn flour with cold water and if your
sauce boils stir it into the sauce to thicken it up. Season to taste
with salt and pepper.
The sauce is good for pork, fresh salmon or even chicken. Just
finish your meat or fish with the sauce and enjoy.
60 Hamersley Street, Broome. Western Australia
www.matsos.com.au
Be sure to share your awesome food photos with us at @MatsosBeer
Cooking
atso
with M atso’s Beer
Chilli Mussels with Matso’s
Mango beer
Smokey Bishop or Pearlers
Pale Ale Beef cheeks
Serves 2 Hungry People
Makes 4-5 serves
• 2 tablespoons olive oil
• 1 kg beef cheeks
• 3 cloves finely chopped garlic
• 100g carrots
• 2 tablespoons thyme
• 100g brown peeled onion
• 2 red chillies chopped
• 75g celery
• 1 large ripe tomato cut into chunks
• 1 tablespoon crushed garlic
• 1 x 330ml bottle Mango Beer
• 100g tomato paste
• 1kg Mussels drained and rinsed in cold water
• 400ml whole tomatoes (small can from the supermarket)
• 1/3 cup cream
• 1 x 375ml bottle Pearler’s Pale Ale or,
• 1 lemon zested
• 1 x 375ml bottle Smokey Bishop (add a little sugar to your
dish to equal the bitterness of the beer)
• 2 tablespoons chopped continental parsley
• 4 Fresh Mango Cheeks diced (do not use tinned Mangos)
• Some fresh herbs such as rosemary and thyme
Ginger Beer Pork belly
Makes 4-6 serves
For the Pork belly
• 2kg piece boneless pork belly (skin on)
• 2 garlic cloves
• Pinch of ground cloves
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon dried chilli flakes
• 2 tablespoons thyme leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 onions, sliced
Using a sharp knife, score the pork belly skin and fat in a
criss-cross pattern, without cutting into the meat. Set aside.
Heat a large wok or pot. Add oil and sweat the garlic with the
thyme & chilli until the garlic turns brown without burning.
Roughly dice the vegetables and cook them in a frying pan until
Add the tomato and mango cheeks, open the beer and take a
swig from the bottle, then pour the rest into the pot or wok.
and dry your beef cheeks from all blood. To avoid losing any taste
Place garlic, ground cloves, caraway seeds, chilli, thyme and
some sea salt in a mortar and pestle and crush to a paste. Stir in
the olive oil and lemon juice. Rub the marinade over the pork and
stand at room temperature for 30 minutes.
of the cheeks while you slow cook them, seal the outside which
Preheat the oven to 220C.
prevents the meat from getting dry and bland. Give them a good
Cook rapidly for a few minutes then add the mussels. Put a
lid on and cook over a high heat for about 5 minutes until the
mussels open. Add the cream, lemon zest and parsley and serve
immediately with crusty bread & a cold Mango Beer.
crispy. While you wait for your vegetables to be ready, unpack
Ginger or Lychee Beer Damper
4-5 hours. To check if the cheeks are cooked, insert a skewer
Arrange the onion slices in a roasting pan and sit the pork on top.
Roast for 30 minutes. Reduce oven temperature to 170°C, then
roast for a further 3 hours or until the pork is tender and cooked
through, and the skin is crisp. Rest the pork belly, uncovered, for
20 minutes and slice or dice into pieces.
into the meat. If the skewer goes through the meat without
For the Sauce
Makes 1 loaF
resistance, they are cooked. The ideal cooking temperature is
• 2 red seeded chillies
• 600g self raising flour
120-150 degrees depending on the size. Smaller cheeks should
be cooked at a lower temperature.
• 100g peeled ginger
• 1 tablespoon baking powder
• 1.5 tablespoons salt
Once the cheeks are cooked take them out of the liquid. Strain
• 1 tablespoon caster sugar
your sauce into a pot and let it reduce over heat to become
• 3 tablespoons butter, room temperature
thicker (and more tasty!)
• 375ml Ginger Beer or Lychee Beer (1 bottle = 330ml)
Chef’s tip: If I do it for my friends at home I usually start in the
Preheat your oven to 180 degrees. Sift the flour and baking
powder into a large bowl, add salt. Add the butter and slightly rub
in with your fingertips until just combined. Pour your beer into
the bowl and mix until combined. Form the mix into a loaf and
place with a little bit of flour on a baking tray. Bake for around 30
minutes. You can also put some olives or sundried tomatoes into
the mix. Always brush butter on the top which makes it nice and
golden.
morning to have it ready for dinner. It gives you more time with
Chef’s tip: Very easy and great bread for camping too. If you have
a camp oven follow the recipe and just swap your commercial
oven at home for the moderate coals of your campfire..
seasoning with salt and pepper before you put them in the pan.
Place in the oven and cook. The cheeks should be ready after
your guests and save dishes. Also cooking it on the BBQ instead
of a pan makes it easier and gives the same result and you can
enjoy one of our other Smokey Bishops too. ☺
Enjoy a nice cauliflower puree or parsnip puree with it.
• 2 tablespoons crushed garlic
• 150g coriander roots
• 200g palm sugar
• 3 tablespoons fish sauce
• 4 limes zested and juiced
• 2 bottles of Matso’s Ginger beer
Julienne chillies, ginger and coriander roots. Melt palm sugar in
a pot and caramelize your juliennes. Add the Ginger Beer, fish
sauce and lime juice. Let reduce till it becomes slightly syrupy.
Place your Pork belly slices or dices into the sauce and add the
lime zests. Marinate for around 30 minutes and serve.