In recent years the craft beer industry has really exploded, and there are some incredible Scottish craft ales being produced. It’s no longer seen as simply a drink, but also something to be enjoyed with a good meal.
When we opened our gastro pub, The Scran & Scallie, I had a great opportunity to learn more about the wonderful ales being produced right here in Scotland. Many of our guests enjoy beer with their meal so it was important for our whole team to seek out the very best producers and the very finest ales.
I already knew a bit about quality ales thanks to my grandfather Ben Robinson who was a true connoisseur of beer. He loved Scotland, almost as much as beer, particularly the Highlands and Islands, where he spent many happy times. I remember him at his happiest with his family around him and a quality cold ale in his hand, reflecting on life.
When I got the opportunity to create my very own premium craft ale in collaboration with Isle of Skye Brewing Co, I jumped at the chance. It’s been an incredible journey and after visits to the Brewery in Skye, and many tastings (which I can’t complain about!) we recently launched Yer Ben, named after my grandfather. It’s an ale I’m incredibly proud of and find it is perfect served cold after a long day’s service, or with a lovely Sunday supper at home.
We set out to create a beer that would perfectly match good food. It’s a smooth, golden, full bodied and delicately hopped craft beer with a hint of fruit. The flavour and the fresh, citrus notes work well to cut through rich foods, yet the taste is balanced and won’t overpower more delicate seafood dishes. It makes a match for classic dishes such as oysters, fish and chips and pork terrine.
I’m sharing some recipes which perfectly match fine ale this week, in the hope you have a chance to try both at home, and enjoy them just as much as I do.
BEER BATTERED FISH WITH TARTARE SAUCE
SERVES 2
2 fillets haddock
20g fresh or powdered yeast
450g flour
250ml milk
50ml milk
300ml Yer Ben
Pinch of salt
Pinch of sugar
Warm 50ml of milk and add the yeast to dissolve. In a separate bowl, whisk together the beer, flour, 250ml of milk, sugar and salt. Then add the yeast and milk mixture. If it’s a little too thick add some more flour or if it’s too thin add more milk until you get a nice batter consistency. Leave to prove or rest for one hour in a warm place.
Pre-heat the fryer to 180°. Dry your haddock well on kitchen paper and then lightly dust your haddock fillet with flour. Dip the haddock into the batter, covering it completely. Add the haddock to the fryer, cook for 3-4 mins until golden all over. Serve with potato wedges, fresh green salad and tartare sauce.
TARTARE SAUCE
1 egg (at room temperature)
1 tsp Dijon mustard
2 tsp white wine vinegar
125ml sunflower oil
50ml olive oil, or to taste
1 tbsp capers, diced finely
1 tbsp cornichons, diced finely
1 tbsp diced shallots
1 clove garlic, peeled and crushed
Black pepper
Firstly make a mayonnaise by placing the egg, mustard, vinegar, garlic and some salt and freshly ground pepper in a food processor or jug blender and blend until smooth. Add the sunflower oil, very slowly at first, then in a thin stream until the mixture thickens. With the food processor still running, pour in the olive oil in a thin stream, stopping once the mayonnaise has reached the desired consistency. Add the chopped capers, shallots and cornichons and mix well before serving.
PORK TERRINE
SERVES AROUND 8
125g butter
400g onions, peeled and chopped
2 garlic cloves, finely chopped
salt
100ml brandy
1 tsp dried thyme
Pinch ground cloves
1 tsp juniper berries
1 tsp ground mace
800g pork fat
1kg pigs’ liver
2 eggs
450g streaky bacon
Heat a frying pan and add the butter. Sweat the onions and garlic gently over a medium heat until very soft. Season with salt. Add the brandy, thyme and spices and cook for a further five minutes. Leave to cool on a plate. Mince the pork fat, then the liver and combine with the onion mixture. Add the eggs and stir in well.
Preheat the oven to 150C/gas mark 2. Line the terrine dish with clingfilm and lay the streaky bacon over the clingfilm in overlapping layers. Leave enough bacon hanging over the edges so it can be folded over the top of the terrine. Pour the pork mixture into the terrine dish. Fold the bacon over the top, then cover with the clingfilm. Gently pierce a few holes in the top and cover with a piece of aluminium foil. Place the terrine dish in a roasting pan and pour in enough boiling water to come halfway up the sides. Place in the oven and cook for an hour and 20 minutes.
SHARING OYSTERS
SERVES 2
These oysters go particularly well with a glass of chilled Yer Ben as it’s light, golden and creamy enough to balance out the taste of the sea you get from the very freshest oysters. You should chill the ale in the fridge, and remove it 10-15 minutes before you serve it so it’s just the right temperature – ideally it should be 8-10°. However, if you’re like my Popa Ben and like to enjoy a more traditional style ale, then you might prefer to leave it out slightly longer.
6 oysters
Quarter of a cucumber
2 tsp crème fraîche
1 tsp dill, chopped
2 slices pancetta
1 prune, cut in half
50g baby spinach
2 tsp salmon roe caviar
Firstly, using an oyster knife, open the 6 oysters and keeping the jus from each.
Two oysters au naturel: Ensuring that there are no small pieces of broken shell at the bottom, place two of the oysters back in their shells and spoon over some of the jus before setting.
Two oysters with cucumber and crème fraiche: Take the cucumber and cut in to thin slices. Season lightly with salt before mixing with the crème fraîche and chopped dill. Place two of the oysters back in their shells and place a spoon of the crème fraîche mix on top. Before serving, place a teaspoon of salmon roe caviar on top.
Oyster with pancetta and prune: Heat a frying pan with a dash of oil. Add the spinach and season with salt then sweat until the spinach is soft. In a colander, squeeze any excess liquid from the spinach. Place an oyster on each slice of pancetta. Then place half a prune on each and wrap the pancetta around to make a small parcel. When ready to serve, pan fry on each side for 5-6 seconds until the bacon is crispy. Place the spinach in the bottom of each shell with an oyster on top of each.
