Kris: The second installment in our Victorian Beer matched with Victorian produce. I had heard and read great reports about the La Sirene Saison, which is currently being brewed at Jamieson Brewery, in country Victoria. I have been loving drinking and matching Saison all through Spring and Summer and this version of the iconic Belgian Farmhouse Ale is amazing! I can’t wait to get my hands on some more soon.
Pork, Rosti, Shiitake, Fresh Fig and Cider Reduction
(serves 4)
4 Organic pork loin steaks
4 fresh figs
750ml dry cider (I used Bress from Harcourt, Victoria)
3 sprigs thyme
1 red chilli
1 small bunch of sage
200g shiitake mushrooms
1 bunch dutch carrots
30 g butter
3 cloves garlic
olive oil
4 medium potaotoes
1 egg
salt and pepper
Method
Marinate the pork steaks in olive oil, garlic and sage
Cover and place in the fridge for at least 2 hours
Place the cider, sliced chilli and thyme in a saucepan on a low heat
Simmer until reduced
Take the pork out of the fridge and allow to come to room temperature prior to cooking
Grate the potatoes
Squeeze out as much liquid from the potatoes
Add the egg and season well with salt and pepper
Fry off portions of the potato mixture to make pancake sized rosti’s
When golden on each side, place the rosti’s on an oven tray in a 80C pre-heated oven
Cut the carrots in half longways and fry in some butter until tender
Season with salt and pepper
Pan fry the pork steaks for a few minutes each side (to medium)
Season with salt and pepper and allow the pork to rest
Fry the shiitake mushrooms in some olive oil
Season with salt and pepper
Take out the rosti’s and place them on the plates
Arrange the carrots and mushrooms on top of the rosti
Place the pork steak on top of the carrots and mushrooms
Strain and pour over some of the cider reduction
Garnish with some fresh sage and the fresh figs
Kris: Saison is one of my favourite styles of beer. It is also a great beer to match with a wide variety of foods. The slightly sweet and fruity character compliments the sweetness of the pork, cider reduction and the fresh fig. The earthiness also works well with the mushrooms and the carrots. The chilli highlights the spiciness of the beer too. It was a perfect match for the pork dish.
Caroline: Saison as a style has been really growing on me lately. I especially love it matched with food. We have been trying a lot of different Saisons recently and the La Sirene is definitely one of the best I have had. It was also an amazing match with the Pork dish. YUM!