Whiplash

The Beer Lover’s Table: Wild Garlic Pierogi with Caramelised Onions and Left Handed Giant x Whiplash There, There Rye IPA

Wild garlic is one of my favourite signifiers of spring. Prized and elusive, the glossy leaves burst forth at the start of the season in great verdant patches before disappearing for another 11 months. When they arrive, I tend to do the same things with them, year after year: cheese scones, pesto or chimichurri. This year, I craved a change.

Enter the humble pierogi – one of my favourite comfort-food dishes. If you’ve never had pierogi, think of them as ravioli by way of Poland, filled with (in this case) cheesy mashed potato in lieu of ricotta. They’re stuffed, sealed, boiled, and then fried with onions until their skins are bronzed and crisp and their insides piping hot.

They are basically a perfect food. Making them by hand is certainly a weekend project, but it’s an incredibly satisfying one (and, if you opt to freeze them, you have an emergency hangover cure on hand). I like King Arthur Flour’s classic recipe, though I’ve opted to add wild garlic to my pierogi, which are then served with caramelised onions and dollops of sour cream.

Wild garlic tends to work well alongside pale ales and IPAs – particularly those brewed with Citra and Simcoe hops, which often have a savoury, allium character. This Rye IPA, a collaboration between Left Handed Giant and Whiplash, fits the bill, and offers just enough sweetness to match the caramelised onions.

Together, the two are a perfect choice for that transitional stretch between seasons, when the weather changes moment to moment: still warming and hearty, but bright with new possibility.

Wild Garlic Pierogi with Caramelised Onions
Serves 3-4
Adapted from King Arthur Flour

For the dough:
240g all-purpose flour
½ teaspoon fine sea salt
1 large egg
115g sour cream
60g (4 tablespoons) unsalted butter, very soft

For the filling:
225g potatoes
115g sharp white cheddar, grated
Small handful wild garlic, chiffonaded
Fine sea salt and freshly cracked black pepper, to taste

To serve:
3 tablespoons olive oil, divided
45g (3 tablespoons) unsalted butter, divided
1 large onion, finely sliced
Fine sea salt
Small handful wild garlic, finely sliced
Sour cream

1. First, prepare your pierogi dough. Add the flour and sea salt to a large bowl and whisk to combine. Add the egg and mix roughly, using a fork, until the dough is shaggy. Add the sour cream and butter and mix, using the fork, until the dough just comes together.

2. Turn the dough out onto a clean surface (do not use any flour on the surface or your hands, as it will make the dough tough). Knead and fold gently, using your fingertips, for approximately 5 minutes. The dough will start out very sticky – resist the urge to add more flour – but should become just springy enough to stick together in a ball and pull cleanly off the counter. Wrap in plastic clingfilm and chill for a minimum of 1-2 hours, or until firmer.

3. Meanwhile, make the filling. Peel and roughly chop the potatoes. Add to a pot, cover with cold water, and place over high heat. Bring the water to a boil and salt it well. Cook the potatoes until fork-tender, approximately 10-15 minutes.

4. Once the potatoes are tender, drain. Mash using a potato ricer or a fork. While the potatoes are still hot, add the grated cheddar and stir through until melted and evenly incorporated. Add the wild garlic and stir to combine; season to taste with salt and pepper. Set aside until cool.

5. To make the pierogi, remove the firmed-up dough from the fridge. Cut in half; place one half on the counter and cover and chill the other half as you work. Roll out the dough until approximately 1/8-inch (3mm) thick. If it is still sticky, use the merest sprinkle of flour on the rolling pin and counter. Using a 3-inch (7.5cm) cutter, cut the dough into circles. Re-roll any remaining dough scraps.

6. To fill the pierogi, spoon roughly 2 teaspoons of potato mixture on each dough circle, leaving a margin at the edges (be sure not to overfill, or they will burst when cooking). Fold over the other side and pinch the edges closed. Seal the edges by pressing lightly with the tines of a fork. Once the pierogi are made, repeat with the second dough half and the remaining filling.

7. If you wish to cook the pierogi at a later date, line a container with wax paper and sprinkle lightly with flour to prevent them from sticking. Store overnight in the fridge or freeze for up to a month.

8. When ready to serve, begin by caramelising the onions. Add 1 ½ tablespoons of butter and olive oil to a large frying pan and place over medium-high heat. Once hot, add the onions, and immediately turn the heat down to medium-low. Cook for approximately 45 minutes, stirring frequently, or until the onions have caramelised. If they are cooking too quickly, turn the heat down to low.

9. Once the onions have caramelised, transfer to a bowl and remove the frying pan from the heat (don’t clean it out). Bring a large saucepan of salted water to a gentle boil. Add roughly 10 pierogi at a time and cook until they float to the surface (cooking time will vary depending on if they are fresh or frozen).

10. Meanwhile, add the remaining butter and olive oil to the frying pan and place over medium high-heat. Once the pierogi have cooked, transfer using a slotted spoon to the frying pan. Cook for approximately 5 minutes, flipping halfway through, until the pierogi are crisp and golden on both sides. Return the caramelised onions to the pan, add the wild garlic, and cook until just wilted. Serve the pierogi alongside dollops of sour cream.

Claire M. Bullen is a professional food and travel writer, a beerhound and an all-around lover of tasty things. Our first book with Claire, The Beer Lover’s Table: Seasonal Recipes and Modern Beer Pairings, is out now and available in all good book stores (and at HB &B). Follow her on Twitter at @clairembullen.

The Beer Lover’s Table: Baked Saffron Rice and Chicken (Tachin) with Whiplash Clap Hands American Wheat

There are some dishes it’s worth turning on your oven for, even in the height of summer. Tachin is one of them. I first tried, and loved, tachin - a Persian dish of baked saffron rice, layered with stewed chicken—several years ago. Recently, a recipe in Bon Appétit encouraged me to try making it myself.

Tachin really is a showstopper of a dish. Made sunny-yellow with copious quantities of saffron, featuring braised chicken and tart barberries, it’s baked until its outside turn crisp and burnished (that crunchy layer of rice, known as tahdig, is completely irresistible). It does require effort, but the feat of having pulled it off makes it all worthwhile.

Whiplash has been brewing remarkable beers for a while now, and Clap Hands, the Irish brewery’s American wheat beer, is no exception. Lively and bright, with the big, fluffy head that you’d expect from the style, Clap Hands is also abundantly hopped with Mosaic, El Dorado, and Lemondrop. That lends it a bold apricot character, plus a touch of tropical sweetness. It pairs seamlessly with the hearty and rich tachin, and complements its saffron perfume beautifully.

Baked Saffron Rice and Chicken (Tachin)
Adapted from Bon Appétit

Serves 6-8

For the chicken:
450g bone-in, skin-on chicken thighs and drumsticks
1 large yellow onion, roughly chopped
2 garlic cloves, smashed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cardamom
1 tablespoon fine sea salt

For the saffron rice:
525g basmati rice
Fine sea salt
1 teaspoon saffron threads
2 tablespoons hot water
3 egg yolks
230g Greek yoghurt, plus additional for serving
120ml vegetable oil, plus additional for greasing
2 tablespoons (30g) unsalted butter
3-4 tablespoons dried barberries (substitute with finely chopped dried sour cherries) 

1. First, cook the chicken. In a large saucepan with a lid, add the whole chicken pieces, plus the onion, garlic, spices, and sea salt. Cover with cold water. Transfer the saucepan to the stove and place over high heat. Once boiling, cover and turn the heat down to a simmer. Cook for approximately 40 minutes, or until the chicken is beginning to fall apart.

2. When the chicken is fully cooked, transfer the pieces to a cutting board and leave until cool enough to handle. Meanwhile, pour out all but half a cup of liquid from the saucepan (save the stock for another use in lieu of discarding). Remove the skin from the chicken and shred the meat, using your hands or a fork. Transfer the shredded meat back to the pot with the liquid, and stir to combine. Place over low heat and cook until the mixture is soft and stew-like but not watery, stirring occasionally to prevent it burning. Taste for seasoning and adjust if needed. Remove from the heat and set aside.

3. Meanwhile, prepare the rice. Add to a sieve and rinse under lukewarm, running water for 2-3 minutes, or until the starch has washed away and the water is clear. Fill a large, lidded saucepan with water and bring to the boil. Add generous amounts of salt: you want it to be as salty as the sea. Add the rice and cook for approximately 6 minutes, or until it is tender but not fully cooked, and still has a bit of bite in the middle. Drain the rice. Rinse with cold water, and drain again.

4. Crumble the saffron threads between your fingers and add to a ramekin or small bowl. Add the hot water and stir. Leave to infuse for 10 minutes. Meanwhile, preheat the oven to 205° C.

5. In a large bowl, add the egg yolks, Greek yoghurt, vegetable oil and the saffron mixture, and whisk until smooth and uniform. Taste the drained rice; if it could use some seasoning, add between ½-1 teaspoon of sea salt to the yoghurt mixture, and whisk through. Add the rice to the yoghurt mixture and, using a spatula, fold until evenly coated. Be gentle, as you want the rice grains to remain whole.

6. Grease a large bowl, baking tray, or cake dish - preferably Pyrex, as that lets you see the colour of the rice as it cooks - lightly with vegetable oil. Add half the rice and gently compact into a flat layer. Add the stewed chicken in a single layer, leaving a small margin around the edge, and then top with the remaining rice, patting flat into a compact layer.

7. Cover tightly with foil. Bake for between 1 hour-1 hour and 15 mins; your cooking time will vary depending on the shape of the bowl or tray you use. Begin to check after 1 hour; the tachin is ready when the rice around the edges and bottom is deep golden- brown.

8. Once the tachin is fully cooked, remove from the oven and leave to cool for five minutes. Meanwhile, make the barberry topping. Add the butter to a small frying pan and place over medium-high heat; once it melts, add the berries, and cook for 3-4 minutes. Remove from the heat.

9. To serve, remove the foil and place a large serving plate on the top of the tachin. Using oven mitts, carefully flip so the tachin is inverted onto the serving plate. Top with the barberries and butter. Slice and serve with a dollop of Greek yoghurt, if preferred.

Claire M. Bullen is a professional food and travel writer, a beerhound and an all-around lover of tasty things. Follow her on Twitter at @clairembullen, and pick up a can of Whiplash Clap Hands American Wheat in store or online.

#HBBAdvent Beer 5: Whiplash Rollover Session IPA (Ireland)

Whiplash says: Same hop rate as our DIPA’s, less than half the alcohol. A very heavily hopped Session IPA: this comes at you with buckets of Simcoe, Ekuanot, Citra and Mosaic hops with a light touch of malts and an easy crushable body. Unfiltered, hazy, hoppy and juicy – Rollover is a New England inspired IPA without the heavy alcohol in tow.

We say: Now that’s what I call a Session IPA! I was blown away by the Whiplash range and Rollover was certainly one of the finest. Excellent new brewery from County Kildare, Ireland, making no-compromise juicy beers. This session beer features all that you expect from its New England inspiration: low ABV, light body and the ‘low-bitterness-smooth-juiciness’ that keeps giving. The smashability keeps bringing me back to a warm resort... I want more! - Joris