Electrolux Dishes for Beer Pairing Recipes

Hot Wings with Blue Cheese Dipping Sauce
1 hour | Good for 2

Ingredients:
46 g Tomato Sauce
– 34 g Sweet Chili Sauce
– 1 dollop Worcestershire Sauce
– 1 dash Tabasco® Pepper Sauce
– 7 g Honey
– 15 mL Dark Soy Sauce
– 2 g Fresh Cayenne Pepper
– 2 cloves Crushed, Peeled Garlic
– to taste Lime
– 10 Free Range Chicken Wings
– 1 piece Stilton Blue Cheese
– 250 mL Fresh Cream
– to taste Chopped Fresh Chives

Step 1: Heat your oven to 200 degrees C. Combine tomato sauce, sweet chili sauce, Worcestershire Sauce, Tabasco Pepper Sauce, honey, dark soy sauce, fresh cayenne pepper, crushed and peeled garlic, and lime and coat chicken wings thoroughly in it. Leave to marinate for about 30 minutes while your oven preheats
Step 2: Arrange the wings on a lined baking sheet (you may need two of them) and bake directly under the grill for 25 to 30 minutes, turning once or twice and basting liberally with any leftover marinade.
Step 3: In a saucepan over low heat, gently melt the Blue Cheese in the fresh cream
Step 4: Allow to reduce until thickened and serve with a few freshly chopped fresh chives
Step 5: Serve the hot wings with the creamy blue cheese sauce to dip in
Step 6: Enjoy!

Seafood Spaghetti
25 min| Good for 2

Ingredients:
– 170 g Spaghetti
– 85 g Fresh Squid
– 85 g Salmon
– 7 Clams
– 5 Peeled Large Shrimp
– 1 handful Broccoli Florets
– 17 g Black Olives
– 1 handful Cherry Tomatoes
– 4 Dried Chili Pepper
– 129 g Campbell’s Borsch Condensed Soup
– 44 mL Campbell’s® Chicken Stock
– 15 mL White Wine
– to taste – Olive Oil

Step 1: Boil the spaghetti according to the package’s instructions. During this time halve the Cherry Tomatoes. Set aside and toss with a bit of olive oil to keep the noodles from sticking
Step 2: Poach the Large Shrimp and Clams in a pan with simmering water. Cook until the clams open. Once open, remove and set both aside
Step 3: Add Olive Oil to a wok or large pan over medium high heat. Add fresh squid, salmon, dried chili pepper and broccoli florets and stir fry for 2 minutes
Step 4: Add borsch condensed soup, chicken stock, and white wine to the pan and cook for a minute
Step 5: Stir in cooked spaghetti, cherry tomatoes, and black olives, shrimp and clam. Toss everything together and cook for an additional minute
Step 6: Plate and Serve

The Perfect Burger
30 min| Good for 6

Ingredients:
– 454 g Lean Ground Beef
– to taste Onion Powder
– to taste Vegetable Oil
– to taste Salt
– to taste Freshly Ground Pepper

Step 1: Put your lean ground beef in a big mixing bowl
Step 2: Carefully use your fingers to mix in salt, ground pepper, and onion powder. Don’t knead, mangle, squeeze, or squidge. Keep the meat fluffy and pebbly
Step 3: Form beef into loosely packed patties. Gently pat each handful into a ball and make a dent in the middle of each burger patty
Step 4: Grill on a well-oiled grill or pan. Don’t press on your burgers or you’ll lose the juiciness of the burger to the pan. Flip burger a couple of times
Step 5: Add cheese, lettuce, tomatoes, caramelized onions, whatever floats your boat and dig in

Chocolate Espresso Truffles
25 min | Good for 4

Ingredients:
– 340 g Bittersweet Chocolate Chips
– 3 g Instant Espresso
– 177 mL Heavy Cream
– to taste Unsweetened Cocoa Powder
– to taste Sprinkles

Step 1: Pour the bittersweet chocolate chips into the upper pan of a double boiler. Make sure you have a couple of inches of water in the bottom pan. Heat the double boiler over medium high heat to melt the chocolate
Step 2: Occasionally stir the chocolate with a whisk to help in melting the chocolate. Once the chocolate is completely melted, remove the upper pan from the double boiler and set it on your counter
Step 3: Mix the instant espresso with the heavy cream. Pour this mixture over the chocolate & whisk together until you have created a beautiful chocolate ganache. The cream & chocolate will become smooth & uniform in color. Refrigerate for at least 2 hours
Step 4: When the ganache is firm, you are ready to roll truffles. In a shallow bowl, add a couple of heaping teaspoons of unsweetened cocoa powder. Powder your clean, dry hands with a little of the cocoa. Using a teaspoon, scoop up almost a teaspoonful of the ganache
Step 5: Begin rolling the chocolate into a ball. You may need to dip the truffle into additional cocoa to prevent the truffle from sticking to your hands. Place the truffle on a clean, flat surface. Repeat with the remaining ganache. Refrigerate for an hour or so before serving.
Step 6: Just before serving, roll the Chocolate Espresso Truffles in your favorite sprinkles. Serve and enjoy!