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Whiplash Boddy Riddle 330ml

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Quick Overview

Body Riddle arrives at near pilsner straw colour from its minimal malt base of Floor Malted British Pale Malt, Carapils and Wheat Malt so as not to crowd a busy bright hop bill of Lemondrop, Galaxy, Simcoe and Ekuanot hops.

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£2.30

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Details

"Our interpretation of a modern American Pale Ale - Body Riddle arrives at near pilsner straw colour from its minimal malt base of Floor Malted British Pale Malt, Carapils and Wheat Malt so as not to crowd a busy bright hop bill of Lemondrop, Galaxy, Simcoe and Ekuanot hops. As per our usual delivery we’ve packed this one out with a nose of lemon rind, passionfruit, grapefruit juice and fresh piney goodness that follows through to a silky soft, sessionable body."

Whiplash is the independent side project of brewer Alex Lawes.

Utilising available fermentation space in his own workplace at Rye River Brewing Company or brewing with friends around Ireland and abroad - beers and planning are free and easy and done in a single batch brews. Packaging formats are chosen to suit each beer style, no style pigeon-holing or core ranges. Just beer for the sake of enjoying beer based on ideas, fresh available ingredients and seasonality.

Additional Information

BrandWhiplash
Size330ml
CountryN/A
RegionNo
VintageN/A
ABV4.5%
VeganUnknown
OrganicNo
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  • Chicken Tikka Masala



    INGREDIENTS
    6 garlic cloves, finely grated
    4 teaspoons finely grated peeled ginger
    4 teaspoons ground turmeric
    2 teaspoons garam masala
    2 teaspoons ground coriander
    2 teaspoons ground cumin
    1 1/2 cups whole-milk yogurt (not Greek)
    1 tablespoon kosher salt
    2 pounds skinless, boneless chicken breasts, halved lengthwise
    3 tablespoons ghee (clarified butter) or vegetable oil
    1 small onion, thinly sliced
    1/4 cup tomato paste
    6 cardamom pods, crushed 2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
    1 28-ounce can whole peeled tomatoes
    2 cups heavy cream
    3/4 cup chopped fresh cilantro plus sprigs for garnish
    Steamed basmati rice (for serving)


    Preparation method

    1. Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

    2. Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

    3. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

    4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

    5. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

    6. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve the curry with rice and cilantro sprigs

    Recipe from http://www.bonappetit.com/recipe/chicken-tikka-masala
    Image from https://myfancypantry.files.wordpress.com/2012/04/chkentikkamsala-04385.jpg

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