Cauliflower Red Thai Curry by Sainsbury's

Aromatic and creamy. Red Thai curries are a great match for our Hazy IPA. The lemongrass and coconut at the centre of this dish compliments the fresh pine notes in our IPA.

Ingredients:

• 1 Cauliflower, florets broken into bitesize pieces, stalk chopped, leaves torn
• 2 tbsp olive oil
• 180 g Thai Red Curry Spice Paste
• 400 ml Light Coconut Milk
• 220 g Fresh Green Beans
• 300 g White Rice

Step 1
Preheat the oven to 180c. Place the cauliflower florets and chopped stalk on a tray and drizzle in 1tbsp oil. Place the cauliflower leaves on another tray and drizzle in the remaining 1tbsp oil.

Step 2
Roast the cauliflower florets and stalk for 20 minutes and the leaves for 10. While the cauliflower is roasting bring a large pan of water to the boil and add the rice. Cook according to pack instructions.

Step 3
Once the cauliflower is cooked and brown in places add the curry paste to a large saucepan and cook out for a couple of minutes until aromatic. Add the coconut milk and stir, then add the roasted cauliflower florets and stalk and cook until the sauce has thickened slightly. In a separate pan stir fry the green beans until caramelised. Then add into the curry.

Step 4
To assemble the dish split the rice between four bowls and top with the curry. Top with the crunchy cauliflower leaves.

 

Vietnamese Chicken Noodle Salad by Tesco

Fresh and fragrant. Our Hazy IPA pairs beautifully with zingy Vietnamese salads. Picking up on base flavours of lime, the bitterness of our beer adds contrast to light rice noodle dishes.

Ingredients:

For the salad

• 125g (4oz) rice noodles
• ½ cucumber
• 150g (5oz) leftover cooked chicken, shredded
• 1 medium carrot, cut into thin matchsticks
• 3 sprigs mint, leaves chopped, plus a few more for garnish
• large handful beansprouts
• 50g (2oz) salted peanuts, roughly chopped, to serve

 For the dressing

• ½ lime, zested and juiced
• 2tbsp soft brown sugar
• 2tbsp rice vinegar
• 2tbsp fish sauce
• 1 long red chilli, deseeded, finely chopped (plus sliced extra thin for garnish)

Step 1
Cook the noodles according to pack instructions, then refresh under cold water and tip into a large bowl.

Step 2
Halve the cucumber lengthways, scoop out the seeds with a teaspoon and cut into thin ribbons using a peeler. Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Add the ribbons to the noodles and then add the chicken, carrot, mint and beansprouts and mix.

Step 3
For the dressing, mix all the ingredients together and then pour over the salad and toss. To serve, tip onto a serving platter and top with the peanuts, extra mint and chilli.

Chermoula Cod Tacos by Waitrose

Zesty and herbaceous. These soft flour tacos are dressed in fresh mango, coriander and lime juice. A perfect match to the tropical fruit flavours of our IPA. 

Ingredients:

• 2 x 240g cod fillets, each cut into 6 pieces
• 2 tbsp Chermoula
• 1 large mango, chopped into 1cm dice
• 1 small red onion, finely chopped
• 28g pack coriander, finely chopped
• 2 limes, zest and juice of 1, 1 cut into wedges
• 12 soft flour tacos
• 100ml soured cream
• Sriracha chilli sauce, to serve (optional)

Step 1
Preheat the oven to 200ºC, gas mark 6. Toss the cod with the chermoula paste in a bowl and leave to marinate while you make the salsa. Combine the mango, onion, most of the coriander and lime zest and juice in a small bowl. Season.

Step 2
Spread the cod out in a tin lined with baking parchment. Season with salt, then bake for 10-12 minutes until cooked through and flaking apart. Warm the tacos in the oven for the final 2 minutes.

Step 3
Divide the cod between the tacos, scatter over the remaining coriander and serve with the lime wedges, soured cream and chilli sauce (if using) on the side for spooning over.

Praise the haze. Our Hazy IPA is now back in stock. Shop our Alcohol-Free Superior Hazy IPA now and prepare these dishes at home for the perfect pairing. Free delivery on orders over £25.