Fyne Ales Blog

Highlander Fish Tacos with Mango Salsa

by Chris Black

It's Friday so that must mean it is time for another amazing recipe using our beer from Breakfast at Julie's. Can see this recipe going well with some of our new Sanda Blonde bottles aswell as Highlander.

It's the height of summer, and during summer what do we need? Some good fresh food that you can pick up and eat on a picnic blanket with little fuss. These little soft flour fish tacos have been battered in Fyne Ale's Highlander, which is a strong dark beer with bold flavours. This goes perfectly with the refreshing and pinchy mango salsa. This goes needless to say, please do enjoy one of these with an extra bottle of Fyne Ale's Highlander Beer. It's got some strong citrusy caramel flavours through it which go perfectly with the soft flaky fish. The perfect sunny weather combination! 


(Makes 6 Tacos)

2 Pieces of Wild Hake or any White Fish of your choice

100g Plain Flour 

100g Cornflour 

150ml Fyne's Highlander Beer

1/2 teaspoon Turmeric

2 Mangos

Bunch Coriander 

Salt & Pepper 

Enough Vegetable Oil to fill a wok 1 third of the way up 

1 Lime

1 Red Chilli 

1 Avocado 

6 Small Soft Tortilla Wraps 

Salsa & Sour Cream (optional)

1. Begin by making the batter, combine the plain flour, cornflour, turmeric into a large bowl and mix well. Now slowly add a little bit each time of the Highlander beer. Whisk this in until you get a smooth thick batter. Leave to rest whilst you make the salsa and prepare the fish. 

2. Check for any unwanted bones in the fish by running your fingers smoothly up and down the fish vertically. Remove any excess with tweezers. Cut vertically into about 2cm slices. Now pat the fish dry with a clean dish towel and season with salt and pepper. Coat this in some excess plain flour so the batter will stick.

 2. Dice both the mangos and the avocado into a bowl and finely chop some coriander in as well. 

Deseed the red chilli and finely chop and put into the bowl. Squeeze a good bit of lime juice all over the avocado and mango, not only will this flavour the salsa but it will keep both the mango and avocado from doing dry. 

3. Heat up a wok full of oil in a large wok and test some of the batter mix once you think it's ready, if the batter mix rises straight to the top and beings sizzling then you're ready to go. Fry in batches of two or three. Now lower the fish into the batter and ensure it is well coated. Carefully lower the fish into the oil and allow to fry for about 2-3 minutes max only turning once. 

4. Once all of the batches are finished drain them onto some kitchen towel. Begin heating up the tortilla wraps for about 45secs each on a dry pan. 

5. Now begin assembling your tacos. Put generous helpings of the mango salsa and sour cream onto the wraps and enjoy with some hot salsa if you like. And of course, don't forget another few bottles of the Highlander beer to wash it down! . 

Enjoy your weekend! Fyne Ales & Julie x

You can check out more of Julie’s delicious recipes on her blog.

Follow Breakfast at Julie’s on FacebookTwitter and Instagram and remember to tag both Fyne Ales and Julie in your photos.


Breakfast at Julie's - Maverick Pulled Pork

by Chris Black

Here it is, our second recipe with Julie from Breakfast at Julie’s. This week Julie has used Maverick with some pork shoulder to make the juiciest pulled pork bun ever! Remeber and share your photos tagging Fyne Ales on Facebook, Twitter and Instagram. Over to Julie with this weeks mouth watering…

Pulled pork has become one of those things that has taken a craze over the UK recently. It’s slow barbeque and juicy flavours are so moreish that you could find yourself happily with a large bowl and a fork picking away at it for hours. This pulled pork has been elevated by the use of Fyne Ales Maverick Beer, it goes perfectly as the marinade and sauce, it's slightly citrusy notes give the pork real depth of flavour and teamed up with some sweet BBQ glaze, you can't really go wrong. The beer is really the star of the show here, it's what elevates it from all of the other pulled pork offerings we're seeing on the high street. I like to put enough so you can still taste a little bit of maltyness through the pork bun. 

Use a good brioche bun here to hold all of those beautiful juices and glaze inside with the moreish meat. This is a slow cooked meal so there is minimal effort involved, the only task you face is to resist the smell during those cooking hours!



Pulled Pork

500ml Fyne Maverick Ale

1kg Shoulder of Pork 

2 tablespoons Smoked Paprika 

1 Tablespoon Rosemary

2 tablespoons Mustard Seeds

1 Tablespoon Salt 

2 tablespoons Cracked Black Pepper

1 teaspoon Cinnamon 

1 Tablespoon Soft Brown Sugar

2 Tablespoons BBQ Sauce

4 Cloves Garlic

3 Large Onions

Brioche Buns


Pork and Ale Glaze

(Juices from the Pork, there will be ample!)

200ml Maverick Ale 

2 Tablespoons BBQ Sauce

1 teaspoon Salt 

Sprinkle of Soft Brown Sugar


1. Begin by combining the paprika, mustard seeds, salt, pepper, cinnamon, rosemary and brown sugar in a bowl and mixing well. Place the pork in a large bowl and rub the dry ingredients all over both sides of the pork. Now smear a little bit of the BBQ sauce on top. This won't disturb the dry crust. Try and use your hands for this bit in order to get into all of the little corners! Leave the pork like this to marinade for about 2 hours in the fridge. 

2. Heat an oven to 220 Degrees (Gas Mark 7). Prepare a large roasting tin by lining it with tin foil. Quarter the onions and scatter around the tin and throw the garlic in too without removing the skin. Put the pork on top. Add a little drop of the ale at this point just to create a tiny bit of steam. Add a bit more BBQ sauce if you prefer your pulled pork to be quite sweet.

3. Put this into the oven for about 45-50 minutes until the top has begun to bronze and blacken through charring. Remove this from the oven and turn down the heat to 150 Degrees (Gas Mark 2). Now add the rest of the ale and about 1 tablespoon of BBQ marinade on top of the meat. Cover with two layers of tin foil and ensure this is tightly wrapped.

4. Put this back in the oven on the low heat for around 3 and a half hours. Check 2.5 hours into the cooking time and baste with the juices from the pork. 

5. Once the pork is cooked, you should easily be able to pull it apart with two teaspoons. Remove the foil and remove the meat into a large serving dish. Pull apart all of the meat. 

6. In a small saucepan add all of the juices from cooking the pork, the ale, BBQ sauce salt and brown sugar. Allow this to come to a boil for about 3-4 minutes until sticky and glaze-like. 

7. Toast the undersides of the buns and liberally fill with the juicy pork and spoon over the ale and pork glaze. Enjoy with some peppery rocket and of course, another bottle of Fyne Ale's Maverick! 

Enjoy your weekend! Fyne Ales & Julie x

You can check out more of Julie’s delicious recipes on her blog.

Follow Breakfast at Julie’s on FacebookTwitter and Instagram and remember to tag both Fyne Ales and Julie in your photos.


Breakfast at Julie's - Sublime Stout Chocolate Cake

by Chris Black

Over the month of July we have teamed up with Julie Macleod from the great blog Breakfast at Julie’s to create a series of amazing recipes that use our beers. Julie is a 22 year old food writer and cook whose aim is to get more people to love their kitchens and enjoy eating their own homemade food.  Julie’s experience on MasterChef 2014 inspired her to begin her blog Breakfast at Julie's and continue to do cooking demonstrations around Scotland. Julie is currently researching recipes for a book with all these experiences and in turn inspire more people to love their own homemade food. 

All recipes will be posted on a Friday via Breakfast at Julie's. They'll be easy and most of all, delicious so we encourage all of you to try them out over the weekend.

Send in your photos tagging Fyne Ales and Breakfast at Julie’s on Facebook, Twitter, and Instagram. Over to Julie with her amazing recipe for Sublime Stout Chocolate Cake.

When I'm looking for cake, I'm looking for something rich that goes hand in hand with a cup of tea. Putting chocolate and stout together might not seem like a conventional match but the flavours are delicious, take sweet cocoa and match it with some bitter earthy stout with a light sweet cream cheese frosting and you've got a match made in heaven. This is a beautifully moist cake to be consumed after a long day with a large cup of tea, light and fluffy is not what we're going for here. It's to be flavourful, rich and have the ability to ease you into the comfort of your couch.

Here I've used Fyne Ales 'Sublime Stout, the dark deep malty flavours go perfectly with the chocolate. I recommend using Fyne Ales stout rather than any other brand for the fact that 'Sublime' holds a really unique malty fruitiness which you don't get in other stouts and it goes perfectly with the sweet cocoa.

You'll need: 2 x 20cm diameter Cake Tin

Ingredients for the Cake

330ml Fyne Ales Sublime Stout

100g Good Quality Cocoa

75g Softened Butter

200g Plain Flour 

250g Soft Light Brown Sugar

80g Caster Sugar

1 tablespoon Soured Cream

1 tsp Bicarbonate of Soda

1 tsp Baking Powder

3 Eggs Beaten


Cream Cheese Icing 

300g Cream Cheese

50g Icing Sugar

1 Tablespoon Water

150g Unsalted Butter

Handful of Walnuts or Pecans

1. Heat oven to 180 degrees. Begin by creaming all of the butter and sugar together, get a whisk or electric whisk and in a large bowl. This is a really important stage so spend at least 4 minutes whisking the sugar and butter together until pale and fluffy.

2. Now slowly and lightly beat the eggs into the mixture using a wooden spoon. Do this in about 3-4 stages until there is no egg left. Beat slowly until all fully incorporated into the creamed butter & sugar. Sift the flour, cocoa, bicarbonate or soda and baking powder into the mix. Now using a hand whisk, whisk into the mixture until you have a thick dense consistency. 

3. Now begin to add the stout in stages, using an electric or hand whisk begin to bring this into a smooth texture and lump free. Whisk this for about 3 minutes. 

4. Now line two baking tins with some baking parchment on the bottom and grease the outsides of the tin. Split the mixture evenly into the two tins and create a slight well in the middle of both the mixtures. 

5. Now allow this to bake in a preheated oven at about 180 degrees or gas mark 6 for about 25-30 minutes. If you're unsure simply test with a knife, put the knife into the cake and if it comes out clean then it's ready. Make the frosting whilst making the cake however allow the cake to cool before putting the cream cheese frosting on. 

6. In order to make the frosting, add all ingredients into a bowl and sift the icing sugar. Using a whisk make sure this is lump free and add more water where needs be. 

7. Once the cake has cooled spread a thin layer of the cream cheese frosting on one cake. Then spoon a heaver amount onto the top layer and sprinkle with any nuts of your choice. For me, pecans work really well here for their earthiness. Enjoy!

Enjoy your weekend, from Fyne Ales & Julie x

You can check out more of Julie’s delicious recipes on her blog.

Follow Breakfast at Julie’s on Facebook, Twitter and Instagram and remember to tag both Fyne Ales and Julie in your photos.