Stout Battered Fish Tacos
Try this delicious new Stout Battered Fish Taco recipe. Make your Taco Tuesdays a little more interesting with a Mexican classic dish with an Irish flare using our High Liner’s Guinness Beer Battered Cod Tenders. Delicious and the perfect size and shape, as a restaurant menu add-on. Guaranteed to fulfill all your Taco, entrée and appetizer needs.
- Yield: 24 1x
Ingredients
Scale
- 24 soft flour or corn tortillas, lightly toasted and warmed
- 650 g red cabbage, thinly shredded
- 650 g green cabbage, thinly shredded
- 10 g kosher sale
- 2 limes
- 650 g prepared Pico de Gallo
Pickled Onions:
- 450 g red onion, sliced thin into julienne
- 180 ml red wine vinegar
- 10 g white sugar
- 5 g kosher salt
Malt Vinegar Aioli:
- 15 ml dijon mustard
- 15 ml malt vinegar
- 30 ml heavy mayonnaise
- 5 ml kosher salt
- 4 ml black pepper
Instructions
- Preheat fryer to 350 degrees.
- Combine cabbage in a large bowl with kosher salt and the lime juice. Rub the cabbage, salt and lime juice together in your hands for 30 seconds and set aside.
- Prepare the pickled onions by mixing the ingredients in a small bowl and let stand. While the onions macerate, prepare the malt vinegar aioli in a small mixing bowl. Simply stir all of the malt vinegar aioli ingredients until a homogeneous aioli is achieved.
- Cook the Guinness Battered Cod Tenders according to the package instructions insuring they are cooked fully throughout.
- Build individual tacos beginning with a bed of approximately 50 grams of cabbage mixture. Top with a single Guinness Cod Tender and garnish with the pickled onions, Pico de Gallo and malt vinegar aioli to finish.
Notes
Italian Beef Sandwich with Goat Cheese & Red Peppers
Here’s a hearty sandwich that requires no cooking at all — but is loaded with flavourful ingredients and vibrant colours.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 12 servings 1x
Ingredients
Scale
- 1 cup (8 oz) mayonnaise
- 1 cup (8 oz) basil pesto
- 12 Ace Mini Schiacciata, split
- 4 cups (2.6 oz) baby arugula
- 3 cups (1 lb 3.5 oz) thinly sliced roasted red peppers
- 3 lb JMS Beef Pulled Natural Fully Cooked
- 1 1/2 cups (6 oz) shaved red onions
- 12 oz Gay Lea Hewitt Goat Cheese, crumbled
Instructions
- Stir mayonnaise with pesto. On each bun, layer ingredients in the following order (bottom to top): 3 tbsp pesto mayonnaise, 1/3 cup arugula, 1/4 cup roasted red peppers, 4 oz beef, 2 tbsp shaved red onions and 1 oz goat cheese.
- Serve immediately or wrap each sandwich individually with plastic wrap and refrigerate for up to 1 day.
- To Order, 1 portion: Serve fresh, chilled and wrapped, or place in panini press for about 3 minutes or until heated through and lightly toasted.
Chocolate Hazelnut Crepes with Raspberries
A few ingredients come together in no time to create an indulgent yet simple dessert that everyone will love!
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 12 Servings 1x
Ingredients
Scale
Filling:
- 1 lb Lactancia Regular Cream Cheese, softened and cubed
- 1 cup (7 oz) granulated sugar
- 1/3 cup (1 oz) cocoa powder
- 1/4 cup (2 oz) Frangelico liqueur (optional)
- 1 tbsp (0.5 oz) vanilla extract
Assembly:
- 24 Crepes Dutch Plain 7 inch
- 3 cups (15 oz) fresh raspberries
- 1 1/2 cups (12 oz) prepared chocolate sauce
- 1 1/2 cups (5.3 oz) chopped toasted hazelnuts
- 1/4 cup (0.8 oz) cocoa powder
- 1/4 cup (0.6 oz) icing sugar
Instructions
- Filling: Beat cream cheese until smooth; beat in sugar until well combined. Beat in cocoa powder, Frangelico (if using) and vanilla. Filling can be used immediately or covered tightly and refrigerated for up to 3 days.
- Assembly (To Order, 1 portion): Arrange 2 crepes on clean work surface. Dollop 2 tbsp filling on one side of each crepe. Fold in half, then fold again, to create triangles. Place crepes on serving plate, overlapping slightly.
- Top with 1/4 cup raspberries. Drizzle with 2 tbsp chocolate sauce. Sprinkle with 2 tbsp chopped hazelnuts. Dust with 1 tsp cocoa powder and 1 tsp icing sugar.
Pan Fried Thai Peanut Chicken Wings
- Total Time: 20
- Yield: 10–12 1x
Ingredients
Scale
Thai Peanut Sauce:
- 1/4 cup (60 ml) creamy peanut butter
- 1/2 cup (125 ml) sweet thai chili sauce
- 2 tbsp (30 ml) rice wine vinegar
- 1 lime, juice and zest
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) garlic chili sauce
- 1 tbsp (15 ml) fresh ginger, minced
Pan Fried Chicken Wings:
- 2 kg Reuven Fully Cooked Plain Steamed Chicken Wings
(Product Code 35001 or 35002) - 1 tbsp (15 ml) canola oil
- 2 tbsp (30 ml) toasted peanuts, chopped
- 1 tbsp (15 ml) green onion, sliced
Instructions
- Thai Peanut Sauce: Combine all ingredients together and set aside.
- Pan Fried Chicken Wings: In a large sauté pan heat canola oil over medium heat. Place thawed chicken wings in the pan, turning after 4 minutes, or until golden brown colour. Add Peanut Thai Sauce and continue to warm over medium heat for 1 to 2 minutes.
- Plate, garnish with toasted peanuts and green onion.
Notes
