We kicked off our ‘Craft Food Series’ with a bang last night serving all manner of CELIA inspired dishes including hearty beef goulash with creamy mash, sticky chicken wings and even a CELIA sundae!
We used CELIA in ALL of our dishes.. yes ALL of them to truly showcase how versatile this beautiful lager can be and to highlight how well CELIA can complement your meal and add an extra dimension to your cooking.
For starters we served up baked Camembert and honey glazed chicken wings with a blue cheese aioli.
We marinated our camembert in CELIA and a special blend of spices before baking ‘en papillote’ until gooey inside, this was served with gorgeous toasted brioche and caramelised red onion jam.
The mains consisted of gorgeous New Zealand leg of lamb on a curly kale and leek ragout on rosemary mash with a CELIA infused jus.
Slow cooked beef and beer goulash with creamy mash
Wild mushroom and red pepper risotto, which we made using Riso gallo Arborio rice and CELIA of course!
To top it all off we created a CELIA sundae with help from the wonderful gelato experts of Lab G in Brixton Village, we served this with a nutty gooey brownie, marshmallows and cinder toffee.
We also created a delicate raspberry and pistachio crème brulee
Look out for information about our other two events in the upcoming ‘Craft food series’ and be sure you book your tickets before they sell out!