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Beer Can Chicken a la Oppigårds
Mix the spices to a thick paste. Cut the skin in several places and rub the paste into the chicken.
Take an empty 33cl can and fill it with Thurbo Double IPA, add a bit of onion, rosemary and thyme.
Squeeze the juice of half a lemon in the chicken, the rest of the onion, rosemary and thyme. Put the can of chicken, hold both the chicken and the can upright to prevent the beer runs out. Then seal the neck hole with mince or sew it together with twine. Place chicken upright beside the embers of so-called indirect barbecue. Make sure the chicken is steady through the cooking time. Add the lid on the barbecue and regulate the temperature to 150-175 degrees. Fill with more coal if needed in the meantime. It will take approximately 1 hour before the chicken is done, measure the inside temperature to be sure. When it is finished, remove the jar and let the chicken rest for about 10 minutes before being cut.
The combination of ölångad chicken from the inside with grilled outside is fantastic. Serve with a salad of new potatoes and of course a beer from Oppigårds, Mattias encourages an Amarillo!
Beeramisu is a variant of the classic dessert tiramisu in which we have replaced the marsala wine with a rich stout.
Ingredients for 5-7 servings
Whisk the egg yolks and sugar until it gets fluffy, add the mascarpone and whisk until smooth. Whip the cream and fold it into the batter. Whisk the egg whites until they turn foamy and fold gently into the batter. Pour Thurbo Stout and Coffee in a bowl. Dip quickly down half of the biscuits in Stout / coffee mixture and place in a pan. Spread half of the batter on top of the biscuits. Dip the remaining biscuits and put them in shape, finish with the rest of the batter. Let it rest for at least 4 hours in the refrigerator before serving. Dust with cocoa .
Whole pork side preferably with rind - approximately 1.5 kg
Dissolve the salt in beer and honey, mix together the remaining ingredients for the marinade. Please tick the rind with a sharp knife, but not down in the flesh! Allow the meat to be in a bag in the refrigerator for 3-6 hours, this makes the meat will tenderize a bit and give the meat a light curing.
Boil everything except the ginger, chilli and spices, reduce until half the amount remains. Let ginger and chili cook with way at the end, and when the pan is taken off the plate, season with fresh herbs and salt and pepper. This glaze can be made far in advance, and doing its best to get stand for something days.
Place the charcoals to one side of the grill and light the fire. Wait until it has become hot. Place the meat in a foil tray on the side without charcoals where there is less heat. Put the lid on and cook on low heat. Regulate the heat with the top and bottom air vents. If there is a thermometer in the grill it should read about 100-120 °C. Baste the meat every now and then. This will take about 1.5 hours. Apply glaze during the last half hour of cooking. If you have a large piece of meat you may need to add some charcoals in the meantime. You can also cook the meat in the oven at 150 °C. When the meat has reached 70 °C, it is ready, take it out of the heat and let it rest under tin foil for 15 minutes. Apply glaze one last time and carve it up. Serve with grilled or oven roasted potatoes. Season with chopped fresh herbs and sea salt. Use the remaining glaze as a sauce. Oppigårds Indian Tribute suits this dish perfectly!
Pickled herring is a very popular dish at the Swedish smorgasbord especially during the major holidays. Perhaps it is a little less established in the rest of the world.
Heat the vinegar essence, 1 dl of beer and granulated sugar until the sugar has dissolved. Then add the remaining ingredients except the herring, allow to cool to the refrigerator. Strain off the herring and mix with the solution in a well-cleaned jar. Let it rest for at least one day in the refrigerator before serving.