People, it’s time to get St Andrew’s Day-ready with an epic recipe using Fierce Beer!
I was invited to create some Fierce recipes with a couple of brews from the core range of ten, brewed by Aberdeen’s only microbrewery. It’s been a busy time for Fierce folks Dave Grant and David McHardy who took voluntary redudancy from the currently volatile oil and gas industry, and threw themselves into months of intense work in order to make their dream of Fierce Beer a reality. After starting with just a home brew kit, Fierce now has six fermenting tanks in their own building just outside of Aberdeen. In the space of six short months, Fierce have produced over 80,000 litres of beer and collaborated with numerour breweries around the world on bespoke limited edition brews. They’ve had also had high praise from James Watt, Co-Founder of perhaps Aberdeen’s most famous export – Brewdog which surely gives an idea of just how good their beers are!
Fierce Beers are unpastuerised, and are absolutely bursting with natural flavours, locally sourced wherever possible. Instead of going strong on IPAs (other local breweries have this base substantially covered) Fierce focus on Porters, Fruit Beers and Pale Ales which have been infused with spices and other goodies.
I was invited to choose a couple of brews to trial recipes, (I initially chose Day Shift, and Cafe Racer which you will read about tomorrow) and the kind folks also put in a bonus bottle of Ginja Ninja in the box. In fact when we got our parcel and read the description of Ginja Ninja Pale Ale, we had a complete change of mind and decided to create a savoury recipe around this instead of Day Shift!
Ginja Ninja is “an explosion of Far-Eastern flavours and spices. A Pale Ale packed with the warmth of fresh Ginger, the floral aroma of Lemongrass, and just enough Habanero kick to remind you that it is not only Ginja, it is also Ninja!”
We thought this would be absolutely perfect to create a quick midweek stirfry! You can read our recipe below. If you’re in the mood for cake – no fear, come back tomorrow as I’ll have some tasty Cafer Racer Mocha Cupcakes for you to drool over! In the meantime check out Fierce’s online shop which is launching this week or, if you’re more local to Aberdeenshire, this list of markets and events taking place in December 2016!
- 300g prawns
- 3 cloves garlic, finely chopped
- 3 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- Half a large onion
- 3 medium carrots
- Half a small white cabbage
- 2 teaspoons of coconut oil
- a pinch (or two) of dried chilli flakes
- A pack of beansprouts
- A pack of mange tout (150g)
- Your choice of noodles for 4 people (we used medium egg noodles)
- 1 bottle of Fierce Ginja Ninga Pale Ale
- In a bowl, put the garlic and prawns, then coat with the fish and soy sauces. Leave to marinade for 20 minutes.
- Whilst the prawns are marinading, with a food processor with a fine grater setting (or by hand using a box grater), grate the onion, carrots and carrot.
- Once the marinading time for the prawns has finished, heat your wok until it is hot, then add the coconut oil and melt it. Add in a pinch or two of dried chilli flakes. Bring a kettle of water to the boil.
- Keep your pan at a high heat, and add the prawns in their sauce, and the grated vegetables. Coat in the coconut oil. Then add in the beansprouts and mange tout, cook for 3 minutes, stirring often. Whilst this is bubbling away, put your noodles onto cook as per the packet instructions.
- Measure out half of the Ginja Ninja (165ml) and add to the pan. The other can be drunk (cook’s perks) while you are finishing the cooking process. Continue to stir occasionally on a high heat for a couple of minutes until the contents of the pan are hot throughout.
- Serve your noodles and add your prawn and veg mix on top of each plate, adding a spoonful or two of sauce to soak into the prawns again.
Thanks to Fierce Beer for the samples, and Julia Bryce for providing the Fierce bottle images. All recipe photography is my own.