BY SALLY CINELLO 2021 Best served warm straight out the oven with your choice of jam & some whipped cream INGREDIENTS 525gm self-raising flour , plus extra for dusting 250ml thickened cream 250ml The Original Sydney Cider METHOD Preheat the oven to 200°c. Line some baking trays with silicone baking sheets or baking paper. Hand mix the […]
SYDNEY CIDER SCONES Read More »
BY SALLY CINELLO 2021 INGREDIENTS 2 Tablespoons oil 500gm Diced beef 1 Medium Brown Onion, diced thickly 3 Tablespoons plain flour 1 Can chopped tomatoes 200ml Beef stock 200ml Smooth Talker Porter 2 Large carrots, sliced into 1/2 cm discs 3 Large Potatoes, peeled & cut into 2cm cubes 3 Bay leaves Salt & Pepper METHOD
BY CHERYL MISHIO MEATBALLS INGREDIENTS 250 gr ground veal mince 250 gr ground pork mince 500 gr lean ground beef mince 1 egg 1/4 cup breadcrumbs 1 tbsp dried Italian herbs (basil, marjoram, thyme) 1 tsp paprika 2 tbsp sweet chilli sauce 2 tbsp BBQ sauce Salt & Pepper METHOD Mix all ingredients together…when well
CHEESY DARK LAGER BRAISED MEATBALLS Read More »
BY SALLY CINELLO 2021 PALE ALE PRETZELS INGREDIENTS 1 Can of Sydney Brewery Pale Ale ( Need 355ml so a sip for the baker 😉 1 Tablespoon Sugar 2 teaspoons salt 1 x 7gm packet of active dry yeast 60gm Unsalted butter, melted & cooled 610gm Plain Flour 4 Litres of water to par boil pretzels 85gm
PALE ALE PRETZELS WITH CIDER SAUTEED RED CABBAGE Read More »
BY CHERYL MISHIO 2021 INGREDIENTS I whole chicken – skin on, boneless, cut into 8 pieces 2 whole lemons – sliced 3 Cloves garlic – crushed 3 Tbsp Olive oil 1/4 cup Sydney Brewery Pilsner Beer 500 grams baby potatoes – parboil (until 1/2 cooked) 4 large carrots peeled & sliced into large chunks. 5 sprigs
PILSNER PAN ROASTED LEMON GARLIC CHICKEN Read More »
BY CHERYL MISHIO 2021 BROWNIES INGREDIENTS 1cup flour 1/2 cup coconut flour 1/2 Cocoa 1tbsp powdered instant coffee (good quality) 3 eggs 1 cup caster sugar 1/2 cup brown sugar 1 tbsp vanilla paste 1/2 cup oil 3 Tbsp melted butter 1/2 cup Sydney Brewery Dark Lager METHOD Combine dry ingredients together in large mixing bowl.
SYDNEY BREWERY DARK LAGER CHOCOLATE BROWNIES WITH DARK LAGER CARAMEL SAUCE Read More »
BY SALLY CINELLO Use The Original Sydney Cider to create this delicious sweet recipe of apple cider tarts. Perfect served with an Apple Cider Hot Toddy! CIDER APPLE & PEAR RICOTTA TARTS INGREDIENTS 60ml The Original Sydney Cider 230gm smooth ricotta cheese 1 teaspoon ground cinnamon 1 Tablespoon sugar 3 teaspoons honey 1 apple 1 pear 1 sheet
CIDER APPLE & PEAR RICOTTA TARTS Read More »
BY SALLY CINELLO Sydney Brewery Pale Ale is the hero of this Beery Cheesy Pale Ale Lasagne INGREDIENTS 1 Tablespoon olive oil 1 medium brown onion, diced 2 garlic cloves, finely sliced 500gm beef mince 1 Tablespoon tomato purée 400gm tin chopped tomatoes 200ml beef stock 1 Tablespoon of Italian dried herbs Salt & Pepper to
BEERY CHEESY PALE ALE LASAGNE Read More »
BY SALLY CINELLO PALE ALE CHICKEN GRAVY INGREDIENTS 2 Tablespoons plain flour 4 Tablespoons of reserved roast chicken cooking juices/fat 300ml chicken stock 300ml Sydney Brewery Pale Ale Salt, to taste METHOD Whisk the flour with the reserved cooking juices in a saucepan until combined & cook for a few minutes. Gradually pour in the stock, whisking
ROAST CHICKEN & PALE ALE PIES Read More »
BY SALLY CINELLO INGREDIENTS 6 Italian pork sausages, cut into bite size pieces 1 small brown onion, diced 2 garlic cloves, diced up small 100ml Sydney Original Cider 1 can diced tomatoes 2 Tablespoons tomato paste 2 teaspoons Italian dried herbs Salt & Pepper 200gm cauliflower, cut into small florets 500gm packet of pasta shapes METHOD Fry
CIDER, CAULI, PORK SAUSAGE PASTA Read More »
