A ‘Reekin Fat Hen’ and ‘Mackerel Two Ways’ are just a flavour of things to come in a series of innovative ‘try at home’ recipes designed specifically to pair with beer.
Created by celebrated chef, Mark Greenaway, the recipes will be a reimagining of Scotland’s food heritage; crafted entirely from native ingredients that would have been eaten by Scots as far back as 1500.
Forged through collaboration with Scotland’s oldest brewer – Tennent Caledonian – Greenaway hopes the series of original recipes will encourage more people to cook with beer and try traditional Scottish ingredients interpreted for the modern palate.
Complex yet versatile, Tennent’s Beer aged with Whisky Oak will underpin all of the recipes in the series, alongside a variety of other ingredients such as wild flowers, oatmeal, forgotten herbs and venison.
Due for release throughout 2015 and early 2016, the recipes will be accompanied by step-by-step guide and video demonstration, while coinciding with special times of year including Burn’s Night and Christmas.
Greenaway spoke more about the collaboration:
“As a Scottish chef, I love being challenged to find new and innovative ways to work with our nation’s larder; it’s not about reinventing the wheel, it’s about reinterpreting it.
“Beer and Tennent Caledonian play a huge part in Scotland’s heritage, which this collaboration seeks to celebrate via experimental and exciting recipes that everyone can try.
“Food and beer matching is growing in popularity but, up until now, no one has sought to delve so deeply into Scotland’s past to rediscover the kind of flavours that would have originally been enjoyed with beer.”
Keith Lugton, Tennent’s Master Brewer, commented:
“As Scotland’s oldest brewer, Tennent’s is in a unique position to be able to create beers that perfectly pair with Scottish cuisine.
“Mark’s recipes seek to blend the past with the present to create the future; an ethos not dissimilar to our approach when creating Tennent’s Whisky Beer.
The first of Mark’s recipes will be designed in celebration of whisky month as part of Scotland’s Year of Food & Drink.