Win A Taste Of Brixton

Brixton Brewery has launched an exclusive competition giving pubs the chance to win a Taste of Brixton

Brixton boasts one of the country’s most diverse and exciting food scenes, where you can find an ever-expanding array of cuisines and ingredients from all corners of the world.

This competition offers operators the chance to win a Taste of Brixton food and beer pairing experience for their customers, inspired by the flavours of Brixton market and led by one of our ambassadors. The prize also includes £200 worth of Brixton Brewery stock, including kegs of our best-selling beers, Coldharbour Lager and Reliance Pale Ale, and a mixed case of cans.

Plus, we've partnered with local restaurants OKAN (Japanese street food), Baba G’s (Indian burgers) and iconic Caribbean restaurant, Fish, Wings & Tings, to share their recipes and allow publicans to bring the Taste of Brixton to their customers.

To enter the competition, operators simply need to email brixtonbrewery@cirkle.com, and provide their:

• Email address
• Mobile Number
• Outlet Name
• Outlet Address
• Outlet type
• Details of where you heard about the competition

The competition opens on 31 October 2022 and closes on 25 November 2022. Click HERE to see full terms & conditions.

SALT COD FRITTERS BY BRIAN DANCLAIR, FISH WINGS & TINGS

Ingredients:
For the fritters - 
350g salt cod
375g self-raising flour
1½ tsp baking powder
1 heaped tsp caster sugar
1 tsp sea salt
1 large onion, peeled and diced
1 bunch spring onions, trimmed and finely sliced
1-2 scotch bonnet or habanero chillies, or to taste, finely chopped (if you prefer less heat, remove and discard the pith and seeds)
1 litre vegetable oil, for frying

For the aïoli - 
500ml good mayonnaise, homemade or bought
5cm piece fresh ginger, peeled
1 scotch bonnet pepper
50g caster sugar
25-30ml clear white vinegar
Juice of 1 lime

Recipe:
Soak the salt cod in cold water overnight, changing the water at least once. Next day, drain the fish and put it in a high-sided dish in which it fits snugly. Cover with just-boiled water, leave to rehydrate and cool for 15 minutes, then strain. Set aside in one piece for now.

Meanwhile, put all the aïoli ingredients in a blender and blitz smooth – you want the mix to be pretty loose for ease of dipping.

In a large bowl, mix the self-raising flour, baking powder, sugar and salt. Shred the cod and add to the bowl with the onion, spring onions and chillies, then gradually mix in 750ml water bit by bit, breaking up the fish some more as you go, until there are no clumps and the batter is thick but still runny enough to slip through your fingers.

Put the oil in a deep saucepan and heat to 75-80C (or when a small piece of bread starts to bubble the moment you drop it in). With wet hands, pinch off small balls of the batter mix and, taking care not to burn yourself, drop into the oil. Fry in batches for two or three minutes, turning regularly, until the fritters are golden brown and cooked in the middle. Use a slotted spoon to transfer the cooked fritters to a plate lined with kitchen paper to drain, and keep warm while you repeat with the remaining batter.

Put five or six fritters on each plate and serve with ramekins of the aïoli for dipping.

ONASU (AUBERGINE, GINGER, HONEY WITH SWEET MISO) FROM OKAN BRIXTON VILLAGE

Ingredients:
800g aubergine – washed and cut into wedges
50g ginger
Soy sauce 5 tbsp
Sesame oil 6 tbsp
Clear honey 3 tbsp – substitute with soft brown sugar for vegans
Pinch of salt

Miso dressing – mix 1tbsp each of miso, honey, soy sauce and water in a bowl together

Recipe:
Warm a frying pan on a medium heat and add 3 tbsp of sesame oil and 30g of grated ginger.

Add aubergine wedges into the frying pan. Cover with a lid and add water until steam rises. Stir, and continue adding water a few times until aubergine wedges soften.

Season with soy sauce and coat with 3 tbsp of sesame oil and honey then cook on high heat for 1-2 minutes until caramelised and golden.

Add the rest of the grated ginger and a pinch of salt on top, then dress with Miso dressing and serve!