Let me start with this, you will be surprised to know what the Mahou Maestra Wheat Beer has in store for you
Mahou Maestra Wheat Beer is the first Spanish Wheat Beer to be “Made in India” and an attempt to produce a Belgian-style wheat variant. The Belgian style wheat beer has been brewed under the highest standards of the European brewing process that Mahou follows and the word “Maestra” stands for “master” in Spanish. I’m sure that the Mahou Maestra Wheat will delight your taste buds and leave you in high spirits.
The Mahou Maestra Wheat Beer comes with a golden colour, thick and creamy foam, basically a perfect cloudy texture with a whiteish tinge to it. Its principal character is a fruity aroma and a slight hint of hops along with a refreshing feeling and a touch of sweetness that creates a well-balanced sensation in the palate. It’s the perfect fusion of Spain and India Ethos because of the mixture of its tangy hints of Sevillian (Spanish) orange peel and the herbal spicy notes of Himalayan organic coriander makes it refreshing, delectable and easy to drink.
The Mahou Maestra Wheat Beer has a distinct taste and according to me, it will be the star in the crowd. For consumers, the crisp and well-crafted Mahou Maestra Wheat Beer available in 330 ml bottles (pints) as well as in 500 ml packs (cans).
Apart from this, what makes Mahou’s new Wheat Beer an excellent drink is their ability to pair well with authentic tapas of Spain like Patatas braves, Olives, and croquettes or with Indian tapas such as Tandoori Chicken, Paneer Tikka, and Pakoras. It also fuses well with different cuisines. For your reference sharing few cuisines with you that you can try with Mahou Maestra Wheat Beer.
- 1 tsp. hot smoked Spanish paprika
- 1⁄4 tsp. sugar
- 5 canned whole peeled tomatoes, drained
- 3 cloves garlic, peeled
- 1⁄2 small yellow onion, thinly sliced
- Kosher salt and freshly ground white pepper, to taste
- 1 tbsp. olive oil
- Olive oil, for frying
- 1 Kg. small waxy potatoes, quartered
- 1 cup mayonnaise
- Minced parsley, for garnish (optional)
How To Make Patatas Bravas
- Pulse paprika, sugar, tomatoes, garlic, onion, salt, and white pepper in a small food processor until coarsely ground. Heat olive oil in a 2 -qt. saucepan over medium-high heat. Fry tomato mixture, stirring occasionally until slightly reduced, about 5 minutes; set Bravas sauce aside.
- Heat 2″ olive oil in a 6-qt. saucepan until a deep-fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35 –40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat.
- Return pan of oil to heat until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4 –5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt. Drizzle potatoes with the reserved Bravas sauce and mayonnaise; garnish with parsley if you like.
- 1 tablespoon extra virgin olive oil
- 2 tablespoons flour
- 1 egg
- 100 grams of breadcrumbs
- 150 grams of cooked ham or Serrano cut in tiny pieces
How To Make Ham Croquettes
- Pour the oil in a pan and place it on the fire. When hot, remove from the heat and with a wooden spoon add the flour, stirring until it becomes a paste.
- Place the pan on the stove and add the milk slowly, stirring the mixture until it is done and has a good consistency.
- Add nutmeg, ham and salt until the mixture thickens.
- When the mixture has thickened, place it on a tray or bowl and let it cool down.
- Beat 2 eggs.
- When the croquette mixture is cold, cut into pieces and give a long oval shape.
- Dip the croquettes in beaten egg, making sure they are covered completely.
- Now cover the croquettes in breadcrumbs.
- Fry the croquettes in olive oil (the oil has to cover the whole croquettes). When they are golden, remove them from the fire and serve them.
Spanish Omelette (Tortilla)
INGREDIENTS: (Serves 5)
- 700g onions, peeled and
- Finely sliced
- 700g ordinary white potatoes
- 5 large free-range eggs
- Sea salt & freshly ground
- Olive oil
How To Make Spanish Omelette (Tortilla)
- Take a medium-sized frying pan and heat about 1cm of olive oil. Slowly cook the onions for about 30 minutes until soft and golden.
- Cut the potatoes into thick slices. Add the potatoes to the cooked onions and increase the heat. Continue to cook until the potatoes are soft and golden and able to be gently broken with a spatula.
- When it has turned brown in colour (but not burnt) and is completely broken down, remove from the heat and drain well.
- In a bowl beat the eggs and add the cooled potato and onion mixture. Season with salt.
- Heat a little of olive oil in a moderate heat and then pour in the mixture. As it cooks, use the back of the spatula to soften the edges. It will take about 2 -3 minutes to cook.
- Turn the tortilla out onto a plate and then place it back in the pan so as to cook the other side.
- Cut into cubes or thin wedges & serve warm or room temperature.
- 8 slices white bread, crusts removed, bread broken into big chunks
- 900 gr. tomatoes, seeded
- 1 cucumber, peeled
- 1 large white onion
- 1 green bell pepper, seeds and pith removed
- 2 garlic cloves, smashed
- Kosher salt
- High-quality extra-virgin olive oil
- 2 to 3 tablespoons sherry vinegar
- 1/2 cup to 1 cup tomato juice, if needed
How To Make Gazpacho
- Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the
flavoursto marry and to let the salt pull some moisture out of the tomatoes.
- Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4 -inch dice and reserve.
- Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high-quality olive oil. Taste for salt and add more, if needed.
- Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.