Germany’s leading premium beer brand Krombacher has teamed up with food writer Jonathan Hatchman to ignite some beer and barbecue food matching this summer with a quintet of delectable dishes guaranteed to make your alfresco occasions the talk of the town.
In the same way that Krombacher only uses the finest water, hops, summer barley and yeast in it’s widely-acclaimed brews, Jonathan has also only used the best ingredients with each dish either incorporating a different Krombacher beer or perfectly pairing with one.
The dishes include:
- Krombacher Dark BBQ Ribs
- Krombacher Dark Pulled Pork
- Krombacher Pils Beer Can Poussin
- Fish Tacos paired with a Krombacher Weizen
- BBQ Halloumi paired with a Krombacher Pils 0.0%
Krombacher Brewery
Fiercely independent, family-run and with a deep respect for nature, Krombacher has been producing its high-class beers exclusively in the small town of Krombach, nestling in the beautiful Siegerland Hills of Westfalia, central Germany, since 1803.
Adhering to the German Beer Purity Law of 1516 (Reinheitsgebot) but relying on artistry, experience and above all passion, Krombacher’s 55 Master Brewers ensure no corners are cut in their pursuit of perfection.
Combining time-consuming methods of the traditional German brewers with state-of-the art technology, the brewery only uses the best, 100% natural and wholesome ingredients. This includes the finest two-row summer barley, Siegel hops from Hallertau and the brewery’s own specially cultivated Krombacher Pilsner Superioris yeast, which is used in one brew only.
For the precious water, Krombacher beers benefit from the local Felsquellwasser® found in 48 wells within 3km of the brewery. The special water is naturally soft and low in mineral content and is the only water ever used to brew Krombacher beer, providing the beer with its unique, recognisably refreshing, pure and crisp taste.
The Krombacher beers are now available through Co-op, Booths, Bargain Booze, Filshill Keystore, Majestic, Morrisons, Ocado, Oddbins, Spar (north of England) and Tesco.
BBQ Fish Tacos with Mango Salsa
Ingredients (Makes 8 – 10 tacos)
- 500g white fish fillets, skinless and pin-boned (such as cod, sea bass, tilapia, halibut)
- 1 lime, juice only
- 2 cloves of garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp ancho chilli flakes
- 2 tbsp neutral cooking oil, such as vegetable or rapeseed oil
- 8-10 small flour tortillas
- Sea salt
- Fresh coriander, finely chopped (to garnish)
For the mango salsa
- 2 ripe mangos
- 1 red bell pepper
- ½ red onion
- 1 green chilli
- Handful of fresh coriander
- 4 tbsp lime juice
Method
- To make the mango salsa, peel and finely dice the mango and red onion; de-seed and dice the red pepper and green chilli, then finely chop the coriander. Add all to a mixing bowl and season with a pinch of sea salt. Pour over the lime juice. Mix to combine.
- To prepare the fish, add the minced garlic, smoked paprika, ground cumin, cayenne pepper and ancho chilli flakes to a bowl, followed by the juice of two limes and 3 tbsp oil. Mix to combine.
- Place the fish fillets on a large plate, then pour over the spice mix. Rub all over both sides of the fish and leave to marinate for 15-20 minutes.
- Oil the barbecue grates or a fish rack and place the marinated fish fillets on the barbecue. Cook over a medium-high heat for 3-4 minutes on each side, making sure they don’t break.
- Once cooked, remove the fish from the barbecue and quickly warm the tortillas on the grill.
- Flake the fish into bite-sized pieces and assemble on the warmed tortillas with a spoonful of mango salsa and a handful of chopped coriander.
Enjoy with a bottle of Krombacher Weizen.
Krombacher Pils Beer Can Poussin
Ingredients (Serves 1-2 people as a BBQ main)
- 1 x 330ml can Krombacher Pils
- 1 poussin, weighing at least 500g
- 2 tbsp neutral cooking oil, such as vegetable or rapeseed oil
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp ground fennel seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp soft dark brown sugar
- 1 tsp freshly ground black pepper
- ½ tsp flaky sea salt
Method
- Begin by preparing your poussin. Remove any string from the bird, then make two small incisions at the base of the bird’s spine, on either side of the backbone. This will help to make the cavity wider, helping it to fit onto the Krombacher Pils can more easily. Also position the wings so they’re tucked behind the breasts (in a lounging position) so they don’t burn.
- Add the smoked paprika, cayenne pepper, ground fennel seeds, coriander, cumin, dark brown sugar, pepper and salt to a bowl and mix to combine. Rub this over your poussin, making sure all of the skin is coated. Also sprinkle a handful of the rub inside the bird.
- Drizzle the oil over the poussin and rub all over.
- Pour around ½ of the Krombacher Pils into a roasting tin, then place the poussin on the can, pushing down so it sits on top of the can as securely as possible. Place in the roasting tray with the poured-out beer – this will help to create steam during cooking.
- Set aside while you light your barbecue and prepare it for indirect cooking. If using a gas grill, heat the barbecue to a sufficiently hot temperature for grilling, then turn off one of the burners. Place the roasting tin containing the upstanding poussin over the burner that’s turned off. If using charcoal, move the charcoal to one side of the barbecue, once hot enough for grilling, and cook the poussin on the side of the grate without any charcoal directly underneath. (NB: the poussin can also be cooked in the oven – ideally not fan assisted, as this may make it fall over – at 180C/Gas 4 for 45-55 minutes.
- Once the poussin is placed on the barbecue, close the lid and cook slowly, trying to maintain a temperature of between 170-190C for 45-55 minutes. Optionally increase the heat or move to a hotter part of the barbecue for the final 10 minutes, to crisp the skin. When cooked, the juices from the thickest part of the thigh should run clear, or an instant-read thermometer should read at least 82C/180F when inserted into the thickest part of the thigh.
Krombacher Dark BBQ Ribs
Ingredients (Serves 1-2 people)
1 rack pork ribs
For the Krombacher Dark BBQ sauce
- 250ml Krombacher Dark
- 425g tomato ketchup
- 1 dried ancho chilli
- 20g dark chocolate
- 85g molasses
- 1 tbsp Dijon mustard
- 60ml apple cider vinegar
- 2 tbsp Worcestershire Sauce
- ½ tsp sea salt
- 1 tsp freshly ground black pepper, to taste
Method
- Preheat the oven to 200C/180C fan/Gas 6.
- Begin by making the BBQ sauce. Add all ingredients to a pan, bring to the boil and gently simmer for 10-15 minutes until thickened. Remove the chilli and discard.
- Place the ribs in a roasting tin and rub some the BBQ sauce all over using a brush (or your hands, if the sauce is cool) until the ribs are completely covered, making sure you reserve some sauce for later. Tightly cover the tin with foil and place in the oven for 30 minutes.
- Remove the foil and baste the ribs. Re-cover and return to the oven for another 40 minutes, removing the foil after 30 minutes has passed.
- By now the ribs should be soft, but not falling from the bones. Brush with the remaining BBQ sauce and transfer to the barbecue. Grill over medium/high heat for 5-10 minutes.
Krombacher Dark Pulled Pork
Ingredients (serves 4-5)
- 1.5kg pork shoulder
- 2 tbsp Maldon smoked salt
- 2 tbsp light brown sugar
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tbsp thyme
- 1 large red onion, thinly sliced
- 350ml Krombacher Dark
Method
- Add the sugar and spices to a bowl and combine together.
- Throw in your pork shoulder, which has been trimmed so any big pieces of fat removed.
- Roll the shoulder and cover with the rub in every crevice.
- Add the sliced onions to the slow cooker and place the shoulder on top. Pour any leftover bits of the rub.
- Pour the Krombacher Dark on top and cook on low for 12 hours.
- Take the shoulder out and shred the meat before returning to the juices to absorb before serving.
Grilled Halloumi with Honey, Oregano & Chilli
Ingredients (Serves 4 as part of a BBQ spread, or 2 as a side dish)
- 500g good-quality halloumi
- 2 tbsp honey
- 1 tbsp oregano leaves, finely chopped (alternatively use 1 tsp dried oregano)
- 2 tbsp neutral cooking oil, such as vegetable or rapeseed oil
- 3-4 tbsp extra virgin olive oil
- Flaky sea salt, to taste
- Freshly ground black pepper
- ½ – 1 tsp chilli flakes
Method
- Cut the halloumi into 1cm- ½-inch slices and brush both sides with the neutral cooking oil.
- Place the halloumi slices on a pre-heated barbecue and grill for 2-3 minutes on each side until lightly browned, with deep char lines.
- Remove from the barbecue before seasoning with salt and pepper. Drizzle over the honey and extra virgin olive oil, then sprinkle with the oregano leaves and chilli flakes.
- Enjoy with a Krombacher 0.0% Pils.
