Enjoy summer with a
3-course menu

one friend,
two friends,
three friends...

Share a friendly moment with your loved ones around an original meal, tasting exceptional beers.

Prawns in mild curry, coconut cream and lemongrass with Green Killer

For 4 people:
400g large raw prawns, cleaned
4 tablespoons of coconut cream
3 teaspoons of mild curry powder
6 to 8 tablespoons of vegetable or poultry broth
1 small stalk of lemongrass
2 tablespoons of lime or lemon juice
2 tablespoons of small leaves of
fresh mint or fresh cilantro
1 teaspoon of paprika powder
soft red
1 small red pepper (optional)
Salt to taste

Marinate the cleaned prawns for 30 minutes in a dish containing a mixture of oil and lime or fresh lemon juice. Turn over from time to time.

Use the lower, peeled part of the fresh lemongrass and crush it as finely as possible.

Briefly heat the broth in a small pan. Bring to high heat at the last moment and mix while stirring the lemongrass, coconut cream and mild curry powder.

Stir 3 to 5 minutes and reheat. Salt according to your taste. To add a zesty touch, toss a finely chopped small red pepper (without seeds) (optional).

Take the prawns out of their marinade, dab and thread them onto a skewer.

Then roast them briefly on both sides on a grill, grill pan or barbecue.

From time to time, coat them with the rest of the marinade and continue cooking.

Serve as hot as possible with the sauce.

Garnish the plates with the small leaves of fresh mint or cilantro and the paprika powder.

Han Hidalgo recipe – Grand Cru beer.
Serve with a glass of Green Killer.
The fruity notes of this IPA combine well with the creamy and slightly spicy sauce and with the fresh notes of lemongrass.

Lamb fillet with beetroot and vanilla

For 4 people :

2 lamb fillets
2 cooked red beets
Olive oil: 4 tbsp
Vanilla bourbon
Potatoes: 400 gr
Butter: 100 gr
Milk: a dash
6 small onions
Poultry broth
Laurel and Thyme

Season the lamb with salt and pepper. Brown in hot butter. Finish cooking to the desired degree of doneness in an oven preheated to 180 ° C. Remove from the oven and let rest for a few minutes before carving the meat.

Cut 6 thin slices of the beetroot. Cut the rest of the beet into small cubes. Mix the olive oil with the vanilla. Toss the beetroot cubes with a little vanilla oil. Season with salt and pepper.

Boil the unpeeled potatoes in salted water. Remove the skin and mash the potatoes. Incorporate the butter. Pass through a sieve if necessary. Reheat the mash. Add the cold milk and mix until a homogeneous mass is obtained. Season to taste.

Peel the small onions. Let them blanch in a little butter with thyme and bay leaf. Add half the chicken broth. Cook the baby onions until al dente. Let cool. Cut the onions in half and brown the flat side in a little hot butter.

Cut the lamb fillet into 6 pieces and arrange them on two plates. Put a slice of beet on each piece of meat. Place the diced beets between the meat. Put the mashed potatoes on the plates and sprinkle it with a little freshly ground coffee. Place 3 half small onions on each plate.

This recipe was created by “The Foodpairing® Company” based on the taste profile of Scotch.
It goes perfectly with this red ale with a scent of spices, caramel and some light fruity notes. It also offers a fine woody scent reminiscent of hazelnut, and in this way stands out from traditional British scotch beers. The taste is fuller and has a hint of bitterness.
To be served with a Scotch at 6 to 9 ° C.

Sabayon "Divin"

For 4 people :

15 cl of Divine
2 not too ripe pears
3 egg yolks
4 tablespoons of unrefined cane sugar

Peel the pears, divide into quarters, extract the core, dice.

In a sauté pan, heat half the beer, poach the pears over high heat without mixing. Sprinkle with a tablespoon of sugar. The fruits absorb all of the liquid and caramelize slightly.

Divide into cups.

Pour the egg yolks and 3 tablespoons of cane sugar in a fireproof container. Using an electric whisk, beat for a long time. The mixture should foam and rise.

Add the beer and whisk.

Cook in a double boiler, whisking constantly. The mixture continues to foam, rise and triples in volume.

Remove from the double boiler and pour over the caramelized pears.

Serve immediately.

Recipe by Nicole DARCHAMBEAU with Divine de Silly.
To be served with a Divine de Silly at 7 to 10 ° C.

Silly Discovery Box

Discover our pack specially designed for lovers of craft beers.

These 3 recipes have been made with and to accompany some of the Silly craft beers that you can find in our Silly Discovery Box: Green Killer, Silly Scotch and Silly La Divine.

Discover our e-shop silly-beer.com