It’s time to shake off the winter blues and spring into summer. Preparing for summer doesn’t necessarily require an elaborate guide, however it is important to plan and prioritize your routine early. These recipes will elucidate upon simple things you can do to make the most out of this summer season.
You might crack open a cold one while you’re grilling but you can start cooking with beer, too! These beer recipes will have your guests wondering what the secret ingredient is Mahou Maestra Wheat Beer …Interestingly, Mahou Maestra Wheat is the first Spanish wheat beer to be ‘Made in India’. It is a Belgian style (Witbier) beer that has been brewed under the highest standards of the European brewing process that Mahou follows in all its breweries since 1890..
Mahou Maestra Wheat comes with a golden color and thick and creamy foam. Its principal character is a fruity aroma and a slight hint of hops along with a refreshing feeling and a touch of sweetness that creates a well-balanced sensation in the palate. It´s is the perfect fusion of Spain and India Ethos because of the mixture of its tangy hints and fruity feeling of Sevillian (Spanish) orange peel variety and the herbal spicy notes nutty and citrus flavour with lemony notes of Himalayan organic coriander that makes it refreshing, delectable and easy to drink. For the basic characteristics of a wheat beer (fruity flavours, a certain citrus touch, spicy clove, light acidity in the mouth, light bitterness, somewhat low alcohol and sparkling carbonation) the pairings should be oriented towards:
- Seafood and light fish, as the citrus notes of beer enhance the flavors
- Dishes that combined sausages, bacon and egg
- Chicken,/pork , in stews with vegetables and grilled with lime/ lemon
- Sushis and Sashimis
- Salads and vinaigrettes
- Mahou Maestra Wheat goes well with a variety of authentic tapas of Spain like patatas bravas, olives and croquettes or with Indian tapas such as seafood/chicken tandoori, corn bhel, paneer tikka and pakoras. Both Spanish and Indian tapas are an awesome combination with the orange aroma and the spicy hints of coriander.
AUBERGINES WITH CANE SYRUP
- 2 medium – sized aubergines
- 300ml of milk
- 300ml of water
- 120gm flour
- Cane syrup
- 1 bottle of Mahou Maestra Wheat beer
- Cut the aubergines into small batons, discarding the center as it contains a lot of liquid. Soak the batons in a mixture of milk, water and flour to remove any bitterness in the aubergine.
- Mix the flour and beer in a bowl to create a sticky paste. Heat the oil in a frying pan.
- Roll the batons in the mixture of flour and beer and fry them a few at a time, so the oil doesn´t cool down. Set aside on absorbent kitchen paper to remove excess oil.
- Presentation: place the batons in a basket plate or small tray and drizzle with syrup. Serve warm.
- 12 Chicken Wings
- Olive Oil
- 2 Cloves of Garlic
- 1 tbsp. Dijon Mustard
- 50ml Light Soy Sauce
- The juice of 1 Lemon
- 1 bottle of Mahou Maestra Wheat Beer
- 2 springs of Rosemary
- Salt & Pepper
- Trim the chicken wings. Heat a frying pan over a high heat and add a good splash of olive oil.
- Add condiments, fry the chicken with the whole crushed garlic cloves.
- Once golden, add the mustard, soy sauce, lemon juice, one sprig of rosemary cut into three pieces, and mix well.
- Add the beer and cook over a medium heat for 10 minutes until the liquid has evaporate.
MUSSELS STEAMED IN BEER AND THYME
- 8 pounds mussels, scrubbed and debearded
- 4 tsp olive oil
- 4 shallots, chopped
- 2 garlic cloves, crushed
- 2 thyme springs
- 3 bay leaves
- 1 cup of Mahou Maestra Wheat beer
- 3 tablespoons finely chopped flat-leaf parsley
- 2 1/2 ounces butter, cubed
- Heat a large saucepan over high heat until very hot. Add the mussels, oil, shallots, garlic, thyme, and bay leaves and toss to combine.
- Add the beer. Cover the pan with a lid and cook for 2 to 3 minutes, or until the mussels open. Add the parsley and toss to combine.
- Strain the mussels through a colander and place the liquid into a small saucepan. Return the strained mussels to the large saucepan and cover with a lid to keep warm.
- Bring the mussel liquid to a boil and cook for 1 minute. Add the butter and whisk until the butter has melted and the mixture is evenly combined.
- Transfer the mussels to a large serving bowl and pour the butter mixture over. Serve immediately
CRISPY BEER BUTTERED FISH
- 1/2 cup cornstarch
- 1-1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp Creole seasoning
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1 cup all-purpose flour, divided
- 1/2 cup 2% milk
- 1/3 cup of Mahou Maestra Wheat beer
- 2 cups crushed unsalted top saltines (about 40)
- 4 cod fillets (6 ounces each)
- Oil for deep-fat frying
- In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour.
- Stir in milk and beer until smooth.
- Place crackers and remaining flour in separate shallow bowls.
- Coat fillets with flour, then dip in batter and coat with crackers.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown.
- Drain on paper towels.
- 2 packages (8 ounces each) cream cheese, softened
- 1 envelope ranch salad dressing mix
- 2 cups shredded cheddar cheese
- 1/3 cup of Mahou Maestra Wheat beer
- In a large bowl, beat the cream cheese, beer and dressing
- Mix until smooth.
- Stir in cheddar cheese.
- Serve with pretzels.