Lion Red

Lion Red has the preferred taste for the kiwi barbecue. The malty flavour and well balanced bitterness compliments any barbecued meat. Lion Red also goes superbly with white fish and sushi, and of course is the best for the traditional takeaway, fish and chips. Another kiwi favourite is meat with heavy sauces or gravy, once again ideal with a cold glass of Lion Red.

Ingredients:
2 ½ cups flour
1 Tbsp salt
½ tspn pepper
½ tspn tumeric
2 Tbsp onion powder
2 Tbsp melted butter
4 beaten egg yolks
1½ cups Lion Red

Directions:
Mix all the ingredients except the Lion Red in a bowl until well combined. Slowly pour in the Lion Red while constantly stirring until well mixed. Cover and refridgerate 4 -10 hours before use.

Use on your favourite fish and serve with a fresh green salad and fries. Best served with a lemon wedge on the side and a Lion Red.



Ingredients:
2 cups of tomato sauce
1½ cups of Lion Red
¾ cup of brown sugar
8 pork chops
Seasoning to taste

Directions:
Preheat oven to 175 degrees C. In a bowl mix together the sauce, sugar and Lion Red. Spread the pork chops out in a baking dish and pour over sauce mixture. Sprinkle with seasoning for preferred taste. Refridgerate for two hours. Cover with tin foil before baking at 175 degrees C for one hour or until cooked.

Serve with a baked potato and your favourite vegies. Accompany with a crisp cold Lion Red.



Ingredients:
Patties-
1kg lean mince
½ cup of Lion Red
1 egg
½ cup of bread crumbs

Sauce-
½ cup of Lion Red
Worcestershire sauce
tspn thyme
Salt and pepper
1 large onion

Directions:
Mix all pattie ingredients together in a large bowl and make them into patties. Fry or cook on the BBQ until cooked. Meanwhile saute one large onion in butter. Place in a bowl with ½ cup of Lion Red, a splash of worcestershire sauce and a teaspoon of thyme, with a pinch of salt and pepper. Heat through until warm and place spoonfuls on top of the cooked patties.

Serve in a bun and add your favourite burger fillings, finish with a Lion Red on the side.