sam chalmersLiquid to soothe the thirsty soul...
April 16th 2008 04:08
Wine, Beer, Spirits and Cider
Kangaroo Island producers are moving into new markets while continuing to nurture the traditional as well.
Australia's newest wine region, the island has built a formidable reputation for the production of fine wines during the past 15 years or so. The island supports 28 vineyards totalling 300 acres of vines and is home to 13 labels.
While we recommend you savour these wines by the glass at every opportunity, good wine will also add to the flavour of your cooking, as will some of the island's other beverage products.
Added to the list of locally produced drinks during the past 12 months are beer, liqueurs and most recently a sparkling cider.
Kellie and Brenton Lovering have worked hard to bring Island Brew Pale Ale to market and this single malt beer has been well received.
Of course, it's great for drinking, but how about the recipe below for another way to experience Island Brew...
Island Brewed Prawns
Ingredients
1/3 cup olive oil
2 cups julienned green capsicum
2 cups julienned red capsicum
1/3 cup minced Naturally KI garlic
1/3 cup minced shallots
1 kg large, uncooked, peeled and deveined prawns
1 bottle Island Brew Pale Ale
1/2 cup Worcestershire sauce
1/4 cup Thai chili sauce
500g cubed and softened unsalted butter
1/2 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped curly parsley
Method:
Heat oil in a large sauté pan over medium-high heat. Add the capsicums, garlic and shallots. Sauté 1 to 2 minutes.
Add the prawns and sauté 3 to 5 minutes or until they begin to cook.
Add the beer, Worcestershire and chili sauce. Simmer for 5 to 8 minutes or until the liquid is reduced by one-third. The capsicums should be tender and the prawns should be fully cooked before you proceed.
Reduce heat to low and whisk in the butter, a little at a time, until a sauce forms. The more liquid that remains in the pan, the more butter it will hold.
Season to taste with salt, pepper and parsley.
Serve immediately over rice or angel hair pasta. Mmmm..!
Just added to the Island Brew Range is Pink Lady Sparkling Cider and the next post will explore some delicious ways to combine this wonderful new product with the island's famous Island Pure Sheep Milk Cheeses
Kangaroo Island producers are moving into new markets while continuing to nurture the traditional as well.
Australia's newest wine region, the island has built a formidable reputation for the production of fine wines during the past 15 years or so. The island supports 28 vineyards totalling 300 acres of vines and is home to 13 labels.
While we recommend you savour these wines by the glass at every opportunity, good wine will also add to the flavour of your cooking, as will some of the island's other beverage products.
Added to the list of locally produced drinks during the past 12 months are beer, liqueurs and most recently a sparkling cider.
Kellie and Brenton Lovering have worked hard to bring Island Brew Pale Ale to market and this single malt beer has been well received.
Island Brew Pale Ale
Of course, it's great for drinking, but how about the recipe below for another way to experience Island Brew...
Island Brewed Prawns
Ingredients
1/3 cup olive oil
2 cups julienned green capsicum
2 cups julienned red capsicum
1/3 cup minced Naturally KI garlic
1/3 cup minced shallots
1 kg large, uncooked, peeled and deveined prawns
1 bottle Island Brew Pale Ale
1/4 cup Thai chili sauce
500g cubed and softened unsalted butter
1/2 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped curly parsley
Method:
Heat oil in a large sauté pan over medium-high heat. Add the capsicums, garlic and shallots. Sauté 1 to 2 minutes.
Add the prawns and sauté 3 to 5 minutes or until they begin to cook.
Add the beer, Worcestershire and chili sauce. Simmer for 5 to 8 minutes or until the liquid is reduced by one-third. The capsicums should be tender and the prawns should be fully cooked before you proceed.
Reduce heat to low and whisk in the butter, a little at a time, until a sauce forms. The more liquid that remains in the pan, the more butter it will hold.
Season to taste with salt, pepper and parsley.
Serve immediately over rice or angel hair pasta. Mmmm..!
Just added to the Island Brew Range is Pink Lady Sparkling Cider and the next post will explore some delicious ways to combine this wonderful new product with the island's famous Island Pure Sheep Milk Cheeses
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