Who’s up for a spiffing Crabbie’s pub party?

George and I have decided that it’s time for a good old pub party so we’re embarking on a tour! We want to visit two totally spiffing pubs in your local town or city with one being in the north and one being in the south.

One shall even throw in £500 to make it the perfect party and truly gingerific!

To be in with a chance of having a Crabbie’s pub party one will need to do the following:

Nominate your local pub by writing on our Facebook page and tell us why one wants a party there! George will then give them a call and check they are happy for a party to go ahead.

One shall then post a short list of pubs on our Facebook page and you dear fans can vote for your favourite. The most voted in the north and south will be awarded the winning title and the parties can commence!  

Do head over to our Facebook page and start nominating one’s local pub chaps.

Chin Chin

Please do note chaps that one can only nominate pubs in England.

We’re off to the Scottish Outdoor Show!

Spiffing fans one is more than pleased to announce that Crabbie’s Alcoholic Ginger Beer will be attending the Scottish Outdoor Show on the 15^th and 16^th October.

The Crabbie’s pub will be on hand and the sampling team will of course be present, handing out splendid glasses of your favourite ginger tipple.

To top off this exciting news one is glad to announce that George and I have three pairs of tickets to giveaway!

To be in with a chance of winning simply tell us what year Crabbie’s came to a supermarket near you.

Was it:

a)      2009

b)      2010

c)       2011

One can tell us over on Facebook, here on the Tickety Talk blog or over on one’s Twitter feed.

Best of luck chaps!

Competition closes Sunday 9th October.

A posh cod soup to keep one fired up in autumn!

Loyal Crabbie’s fans, here is our third spiffing dish in our weekly roundup for one to enjoy!

Do have a dabble at our Yellow Pumpkin and Ginger Soup with Coriander Crusted Cod whilst enjoying a spiffingliy refreshing Crabbie’s Alcoholic Ginger Beer.

One will require for the soup: 3tbsp vegetable or olive oil, 1 medium onion, peeled and chopped, 500g pumpkin, deseeded, peeled and roughly chopped, 1 tbsp freshly grated ginger, 1 small green chilli, deseeded and finely chopped, 40g sugar, 50ml dry white wine, 400ml vegetable or chicken stock, 30ml double cream (optional), 1/4tsp cinnamon powder, red pepper corns, lightly crushed for garnish.

Method: Heat the oil, the grated ginger and the chilli for a minute and then add the onion. Saute the onion for 3-5 minutes and then add the pumpkin, cook for a further 3-4 minutes. Add sugar, salt and white wine and reduce wine to half. Add the stock and cream and cook for a further 10 minutes. Cool slightly and then blend the soup with a hand held blender until smooth. Pass the soup through a fine sieve and add the cinnamon powder. Keep warm until required.

For the cod: Take 300g clean cod fillet, cut into 4 pieces, 1/2tsp coriander seeds, toasted and crushed, 2tbsp of black pumpkin seeds, toasted and crushed, 1/2tsp coriander leaves, dried and powdered, ginger julienne, deep fried to crisp texture (optional), salt and pepper to taste, oil and butter to pay fry.

Method: Heat oil in a pan, dust the fillets with the spices and pan-fry each side for 1-2 minutes. Baste with butter and finish in the oven.

For one’s greens: 2tbsp vegetable or olive oil, 1tbsp finely chopped garlic, 1/4tbsp crushed black pepper or red chilli flakes, 200g baby spinach, 1/4tsp turmeric powder ¼ coriander powder, salt to taste.

Method: Heat the oil in a pan with the chopped garlic until light brown. Add in the chilli flakes or pepper, spinach leaves and spices and sauté lightly until the leaves wilt, season and remove from the heat. Place in the middle of a deep bowl, pour the soup around the greens and place the fish on top of the greens. Garnish with coriander dust and the ginger julienne and sprinkle with crushed red pepper.

As always chaps, do let one know how you get on.

Chin Chin for now!

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!

Vintage at Southbank

To celebrate the ticketyboo taste of Crabbie’s Alcoholic Ginger Beer attending Vintage at Southbank, one is holding a ‘Most Spiffing Vintage Outfit’ competition here on our Tickety Talk blog and over on one’s Facebook page.

The chap or chapette chosen as the ‘most spiffingly dressed’ will win £100 worth of gift vouchers to spend on a new tip top wardrobe – I say!

Simply upload a photograph of oneself looking totally spiffing and vintage to either our Facebook page or our blog to be in with a chance of winning.

One has until Wednesday 3^rd August at 5.00pm to get entries in!

Best of luck dear fans,

Crabbie’s AGB!