Luscious Lamb with Crabbie’s Alcoholic Ginger Beer

The second instalment in one’s spiffing dish of the week is Lamb Rosemary Brochettes and Cucumber-Beetroot Salad in Vanilla- Yoghurt Raita, Oh I say! Terribly tasty and rather easy to make.

One will need:

Ingredients: 400g lean meat from a leg of lamb cut in to cubes, 1 large red onion cut in to large cubes, 1 large red pepper cut in to large cubes, 1 large yellow pepper cut in to cubes, 4 large sprigs of rosemary for brochette skewers.

Marinade: 3 tbsp vegetable oil, 2 tbsp minced garlic, 1 tbsp sweet paprika powder, 1 tbsp garam masala powder, 1 tbsp minced raw paw paw paste, 2-3 crushed bay leaves, 4-6 sprigs of marjoram, 2-3 sprigs of lemon thyme, 4 tbsp of Greek yoghurt, 1 lemon zest and juice, salt and pepper to taste.

Salad: 1 medium cucumber cut in to 2cm cubes, 1 large boiled beetroot cut in to 2cm cubes, 2 tbsp olive oil, 1 tbsp chopped coriander leaves, ½ tsp finely chopped ginger, salt and pepper to taste.

Raita: 150g Greek yoghurt, 1 vanilla pod with seeds scraped, salt, pepper and sugar to taste.

Method: Mix all marinade ingredients with the lamb, peppers and onions and leave for 4 hours. Skewer the lamb on rosemary sprigs and cook over a hot barbeque or grill. Mix all the salad ingredients together with the raita and serve with the lamb brochettes.

Lamb is a totally spiffing accompaniment to Crabbie’s Alcoholic Ginger Beer and with a dashing of ginger in the salad, what more could one ask for?
Do let us know how you get on chaps!

Chin Chin

Spiffing Dish of the Week!

To help assist the more amateur cooks out there, Crabbie’s HQ has pulled together a selection of top notch recipes that go rather well with the ticketyboo taste of Crabbie’s Alcoholic Ginger Beer.

One shall post one dish per week for the next month both on here and over on one’s Facebook page.

This week spiffing fans, why not try one’s hand at Grilled Tiger Prawns in Lime and Ginger Marinade:

Ingredients: 16 large prawns, cleaned with heads removed and peeled.

Marinade: 2 tbsp ginger paste, ½ tbsp garlic paste, 2 tbsp lime juice, 1 tbsp lime rind, 1 tbsp gram flour roux, a pinch of asafoetida, saffron, ½ tsp turmeric, 300g Greek yoghurt, 3 tbsp vegetable oil.

Chutney: Bottle of mango chutney. For every 100g of chutney add 30g of chopped mint leaves a 1 tbsp of chopped ginger and mix well. 

Method: Make the marinade by mixing together all the ingredients. Place the prawns in the marinade for 2 – 3 hours at room temperature. Grill over a barbeque or in a tandoor until well cooked. Serve with mango chutney and garnish with salad leaves, dressed with the lemon oil dressing.

Do let us know how you get – you could even send us photographs of your glorious dishes!

If you chaps have any of your own recipe suggestions do let us know by commenting below or over on Facebook or Twitter.

Chin Chin

It’s flowers ahoy over in Southport!

Spiffing fans, one is delighted to announce that Crabbie’s Alcoholic Ginger Beer will be sponsoring this year’s Southport Flower Show on Thursday 18^th – Sunday 21^st August.

With a vintage theme, what better way to sample the delights of Crabbie’s whilst perusing Southport’s finest marigolds, tulips and chrysanthemums!

 Tickets start at £16 and are available from www.southportflowershow.co.uk.

What’s even better chaps and chapettes is that we have two pairs of tickets up for grabs!

To enter, simply take one’s empty bottle of Crabbie’s and arrange a flower or two using your bottle as a vase! Post your entry on our Facebook page or Tweet us your picture before 5pm on Monday 15^th August to be in with a blooming good chance of winning one of the two pairs of tickets we have up for grabs!

Best of luck folks!