CRISPY PICKLES

AND JALAPENO MAYONNAISE BY CHEF ZACKE HAWKE

SERVES: 2 PREPARATION: 15mins COOKING: 10mins

An American inspired, simple beer snack and a bit of a guilty pleasure for the Sharp's team... These Crispy Pickles and Jalapeno Mayonnaise is the perfect beer food combo whilst watching the football or rugby. 

Having grown up in the surfing Mecca of Newquay, Zack Hawke trained under Nick Hodges at Lusty Glaze Beach, and has worked for Nathan Outlaw for over five years. Former Head Chef at The Mariners, he focuses on using the best ingredients and “doesn’t mess around with them”, because “Cornwall has the finest suppliers and produce in the country”. Since he started at The Mariners, Zack has been working with Ed Hughes, experimenting with beer and food, and working with the complexities of both to come up with the perfect match.

ingredients
method
beer pairing
  • 8 gherkins
  • 200g gluten-free self-raising flour
  • 100ml Sharp's Offshore Pilsner
  • 100ml carbonated water
  • For the mayonnaise
  • 50g parsley
  • 50g rocket
  • 10 slices jalapeno chilli
  • 30g grated parmesan 
  • 30ml white wine vinegar
  • 10g Dijon mustard
  • Pinch salt
  • 4 eggs yolks
  • 500ml vegetable oil
  1. Mix the beer, water and flour into a thick batter
  2. Dip the gherkins into the batter and drop into a pre-heated Fryer at 180C
  3. When they are puffed up and crispy, remove with a slotted spoon and place on kitchen paper to drain 
  4. to make the mayonnaise, pop the rocket, parsley, jalapeno, parmesan, mustard and egg yolks into the blender
  5. Blend for 1 minute until smooth, then add the vinegar
  6. With the blender on low, slowly trickle in the oil until the mayonnaise becomes thick
  7. Add the salt and check the taste - it may need a little more  

A cold Sharp's Offshore Pilsner, rr any Pilsner or Lager.


ingredients
  • 8 gherkins
  • 200g gluten-free self-raising flour
  • 100ml Sharp's Offshore Pilsner
  • 100ml carbonated water
  • For the mayonnaise
  • 50g parsley
  • 50g rocket
  • 10 slices jalapeno chilli
  • 30g grated parmesan 
  • 30ml white wine vinegar
  • 10g Dijon mustard
  • Pinch salt
  • 4 eggs yolks
  • 500ml vegetable oil
method
  1. Mix the beer, water and flour into a thick batter
  2. Dip the gherkins into the batter and drop into a pre-heated Fryer at 180C
  3. When they are puffed up and crispy, remove with a slotted spoon and place on kitchen paper to drain 
  4. to make the mayonnaise, pop the rocket, parsley, jalapeno, parmesan, mustard and egg yolks into the blender
  5. Blend for 1 minute until smooth, then add the vinegar
  6. With the blender on low, slowly trickle in the oil until the mayonnaise becomes thick
  7. Add the salt and check the taste - it may need a little more  
beer pairing

A cold Sharp's Offshore Pilsner, rr any Pilsner or Lager.