Greetings fellow BeerMasons

Summer Members Packs are arriving across the country this week. A bounty of festive ales, old favourites, new creations and refreshing summer brews are heading out to you!To get you in a festive, celebratory mood - check out these delicious recipes below.If you are a relatively new BeerMason and not technically due for your next pack until Autumn 2010  - you can order a Summer pack hereIf you are a BeerMason and you haven't kept your payment details up to date, you don't want to miss out -  update your payment method 

EAT WELL, DRINK WELL BE FESTIVE, BE HAPPYEnjoy Your Summer Pack alongside these tasty treats

Hot paprika calamari & lime aioli. Serves 4  Beer match: Epic Pale Ale

      Ingredients

4 medium calamari tubes, cleaned

2 tbsp rice flour

2 tbsp hot paprika

Vegetable oil for frying

Sea salt and freshly ground black pepper

3 free range egg yolks

A squeeze of lemon juice

1 clove garlic, minced

1 tsp Dijon mustard

300 ml olive oil

Zest of 1 Lime

Method

To make aioli – whisk egg yolks with garlic, mustard, a pinch of salt and a squeeze of lemon for about one minute. Gradually add the olive oil, whisking continuously, until the mixture is completely emulsified and aioli-like. Stir through lime zest and adjust seasoning to taste.Cut the calamari tube from top to bottom to open it up. Cut the squid into long strips approx 1cm wide. Do not cut across as you would calamari ring, cut lengthways, this goes across the grain of the flesh and makes for a much more tender bite.Combine flour and paprika, you can add more paprika if desired for more of a bite.Roll calamari strips in the flour mixture making sure to coat well.

Heat vegetable oil in a deep saucepan or a deep fryer to 180°C. Fry the calamari in batches until golden and crispy. Drain on paper towel and sprinkle with salt and pepper immediately.Serve warm with aioli and a cold Epic Pale Ale.

Chickpea battered oysters with yogurt dip. Serves 4

Beer match: Gonzo Imperial Porter.

Ingredients

2 dozen oysters

1½ cups chickpea flour [besan flour]

1 tbsp ground cumin

Pinch sea salt

¾ to 1 cup Porter

Vegetable oil for frying

Sea salt and freshly ground black pepper

1 cup Greek style yogurt

1 clove garlic, minced

1 tsp ground cumin

1 tsp ground fennel seeds

Squeeze of lemon

Sea salt and freshly ground black pepper

Method

To make the dip – combine the yogurt, garlic, cumin and fennel seeds. Mix thoroughly to combine. Stir through lemon juice and adjust seasoning to taste. Cover and refrigerate until ready to serve. Mix flour and dry ingredients together in a large bowl. Add 3/4 cup of Porter and mix to combine. Gradually add more beer until mixture is thick enough to coat your finger. Roll oysters in the batter making sure to coat well. Heat vegetable oil in a deep saucepan or a deep fryer to 180°C. Fry the oysters in batches until golden and crispy. Drain on paper towel and sprinkle with salt and pepper immediately.

Serve warm with yogurt dip and a cold Gonzo Imperial Porter.

Crumbed fried vine leaf sardines & lemon aioli. Serves 4

Beer match: 3 Ravens USB

Ingredients

8 large tinned sardines (approx 10cm), bones removed

Sea salt and freshly ground black pepper

Zest of 1 lemon

8 preserved vine leaves

1 cup seasoned flour

2 eggs, whisked

2 cups Japanese Panko breadcrumbs*

Vegetable oil for frying

3 free range egg yolks

1 clove garlic, minced

1 tsp Dijon mustard

300 ml olive oil

Juice of 1 lemon

Method

To make aioli – whisk egg yolks with garlic, mustard and pinch of salt for about one minute. Gradually add the olive oil, whisking continuously, until the mixture is completely emulsified and aioli-like. Stir through lemon juice and adjust seasoning to taste. Open up each sardine and sprinkle with salt and pepper and a little of the lemon zest. Wrap each sardine tightly in a vine leaf. Prepare a crumbing station. Three dishes in a row, flour, eggs and crumbs.Roll the sardines in the flour, then eggs and finally the Panko crumbs making sure to coat well.Heat vegetable oil in a deep saucepan or a deep fryer to 180°C. Fry the sardines in batches until golden and crispy. Drain on paper towel and sprinkle with salt and pepper immediately. Serve warm with lemon aioli and a 3 Ravens USB.* It’s worth finding these fantastic crunchy breadcrumbs, it really makes a huge difference to the final texture of the dish. They are available in most supermarkets. The vines leaves you will find in most good supermarkets or delis.

Cajun blackened chicken. Serves 4

Beer match: Brew Dog Zeitgeist.

Ingredients

1 tbsp paprika

1 tsp salt

1 tsp garlic powder

1 tsp black pepper

1 tsp white pepper

1 tsp thyme, ground

1 tsp cayenne

1 tsp oregano, ground

4 chicken wings

4 chicken thighs

¼ cup Olive oil

30g unsalted butter

Method

In a bowl combine all the ingredients and mix to combine. Add the chicken and coat, make sure the spice mix is even all over. Pre-heat oven to 160°C

Over a medium heat melt the butter and oil in a frying pan. Add the chicken pieces and cook until blackened. Place chicken in the oven for 15 minutes to cook through.

Enjoy with a few Zeitgeists and a green salad.

BBQ Bugs or prawns with lemon and pernod butter. Serves 4

Beer match: Belgian Real Pils

Ingredients

60g unsalted butter, room temperature

30ml Pernod or other aniseed tipple

Zest of 1 lemon

1 tbsp chopped fresh thyme leaves

Sea salt and freshly ground black pepper

6 Green Balmain bugs or 12 large green prawns

Method

Combine all the butter ingredients in a bowl and mix thoroughly to combine. Cover and refrigerate until ready for use.Cut the bug or prawns in half length ways. Lay on a tray shell side down, spoon over the butter liberally, making sure you get it right into the head and between the shell and meat.On a medium BBQ cook the bug or prawns shell side down for a few minutes, don’t over cook as the meat will go tough. Use your best judgement here, the meat should be just white and the butter oozing with goodness.Remove from the grill and season well. Serve with and nice herby green salad and lashings of cold Real Pils.

Chicken maryland stuffed with goat’s cheese and herbs. Serves 4

Beer match: Flying Dog Kerberos Tripel

Ingredients

1 clove garlic, minced

Zest of 1 lemon

1 tsp fresh thyme leaves

1 good tbsp pine nuts, toasted

100g goats cheese

2 tbsp fresh breadcrumbs

½ beaten egg

Sea salt and freshly ground black pepper

4 chicken marylands, thigh bones removed

4 strips of Prosciutto or bacon

Kitchen string or tootpicks

¼ cup Olive oil

30g unsalted butter

Method

In a bowl combine all the stuffing ingredients and mix to combine.Divide the mixture into 4 and stuff the marylands. Wrap a piece of Prosciutto around each thigh section and secure with either kitchen string or a toothpick. Pre-heat oven to 160°C. Over a medium heat, melt the butter in the olive oil. Brown the marylands all over until golden. Transfer the chicken to the oven to finish cooking for a further 15mins.When done remove from oven and cover with foil, rest in a warm place for 10 minutes.

Serve with Salsa Verde, finelt diced tomatoes, a green salad and a nice cold glass of Kerberos Tripel.

White Pepper and Coriander seed crusted tuna Carpaccio with olive oil and fresh coriander. Serves 4

Beer match: Holgate White Ale.

Ingredients

2 tbsp white pepper corns

2 tbsp coriander seeds

Olive oil

500g top quality tuna loin

1 tbsp fresh coriander leaves, torn

Sea salt

Method

In a mortar and pestle, grind the pepper and coriander seeds until roughly crushed, you don’t want a powder. Rub the tuna loin lightly with olive oil.

Roll the tuna in the pepper and coriander making sure you get an even coating. Over a medium-high heat, in a dry non-stick frying pan, sear the tuna for 2 minutes on each side. Cover and refrigerate for at least 1 hour. When ready to serve, slice the tuna very thinly, arrange on a serving platter and drizzle with olive oil, coriander leaves and sea salt. Serve immediately with a refreshing glass of Holgate White Ale.

Quail stuffed with organic sour cherries. Serves 4 as a starter

Beer match: Chimay Red

Ingredients

1/3 cup organic sour cherries

Zest of ½ lemon

1/3 cup shredded savoy cabbage

100g pork mince

2 slices fresh bread soaked in a little milk

½ beaten egg

Sea salt and freshly ground black pepper

4 quails, de-boned

¼ cup Olive oil

30g unsalted butter

Method

In a bowl combine all the stuffing ingredients and mix to combine. Divide the mixture into 4 and stuff the quails. Pre-heat oven to 160°C.Over a medium heat, melt the butter in the olive oil. Brown the quails all over until golden. Transfer to the oven to finish cooking for a further 15mins. When done remove from oven and cover with foil, rest in a warm place for 10 minutes. Serve with braised red cabbage and a Goblet full of Chimay Red.

  "A fine beer may be judged with only one sip, but it is best to be thoroughly sure." www.beermasons.com