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 Steinlager
Steinlager, made from New Zealand's finest ingredients, is the ideal partner for spicy cuisines and ethnic foods as it enhances and compliments the exotic flavours.
It is also great to bring out the taste in any seafood meal, especially mussels. During summer, you can accompany any grilled meat with the taste of Steinlager.
For sweet and sour dishes, lemon chicken and highly spiced stir fries there is no better choice than Steinlager. Here are a few recipes we thought you might enjoy.
Ingredients:
1½ cups of Steinlager
Pinch of salt
1 Tbsp of dry mustard
1 tspn ground ginger
3 Tbsp soy sauce
Dash of tobasco sauce
2 Tbsp white sugar
2 tspn of crushed garlic
Directions:
Mix until well combined. Place meat in an air tight container and pour over the mixture.
Cover and refridgerate for up to three hours. Cook as desired.
Perfect for steaks cooked on the BBQ, served with baked potatoes and a fresh green salad. Accompany with a cold Steinlager.
Ingredients:
Mussels
3 cups of Steinlager
1 medium diced onion
Peppercorns
1 tspn lemon juice
Bay leaves
Directions:
Wash the mussels in a colander under cold running water. Trim the beard and discard any barnacles or open mussels.
In a large saucepan heat the Steinlager, the diced onion, the peppercorns, the lemon juice and the bay leaves.
When it begins to boil, add the mussels and cook over a lively heat until most of the shells have opened.
Remove the mussels and throw out the ones that have not opened. Strain the broth through a cheesecloth into a saucepan,
add two tablespoons of butter and simmer uncovered for a few minutes to reduce. Then pour over the mussels in their serving bowls.
Serve on a large platter with crusty bread and a few cold Steinlagers for your guests.
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