JAMES SQUIRE CHANCER
Started with nothing finished with nothing, just ho-hum.
James Squire Chancer
It has a distinct golden colour highlighted by an excellent fresh and tropical aroma.
Quite a different beer was hard to describe it had some flavour which was fresh and enjoyable I found this the easier to drink out the James Squire stable. It was lighter in bubbles and drier which lent itself to bang it down, more of a larger style
In short, this is another beer that sits well on a Sunday afternoon having a few with mates or enjoyed Sebago Potato and Pecorino Gnocchi (see The Great Match for the recipe).
Could become a staple in the bar fridge. Recommend.
Noted for its distinctive golden colour, The Chancer is brewed using toasted grains of wheat and barley with Amarillo hops for a tropical fruit aroma. Restrained bitterness with mild carbonation and a dry finish make it the ideal thirst-slaking beer.
Never one to let a ball and chain hold him back, ex-convict James Squire seized every opportunity his emancipation offered. His unique blend of charm, skill and luck ultimately rewarded him with an enviable fortune as Australia’s first brewer.
|Variety||English Golden Ale||Size||345ml|
|Standard Drinks||1.2||Alcohol Volume||4.5%|
|Country||Australia||State||New South Wales|
|Brand Name||James Squire||Closure||Crown Seal|
|Hops||Amarillo||Malt||Pale, Munich, Crystal, Wheat|
The Great Match
SEBAGO POTATO AND PECORINO GNOCCHI
- 1.5kg dirty Sebago potatoes skin on, washed
- 2 cups plain flour
- 100g pecorino, grated fine
- 2 eggs, beaten
- 200ml extra virgin olive oil
- ½ cup sage leaves
- 100g pancetta, diced
- 1 clove of garlic, finely sliced
- 2 large ripe tomatoes
- 2 cups sprouting broccoli tips
- ½ cup picked parsley leaves
- 100g pecorino, finely shaved
- Extra virgin olive oil to finish
- Boil whole potatoes until they are tender (about 35 minutes). While still warm peel and pass through a potato ricer onto a clean board. Set 6L of water, salted, to boil in a large pot.
- Make a well in the centre of the potato and sprinkle with 2/3’s of the flour. Place egg and salt in centre of the well and using a fork, stir in. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently for another 4 minutes until ball is dry to touch, adding more flour as needed.
- Cut dough into four pieces and, one at a time, roll into a long snake-like shape, with a diameter of a 10c piece. Cut the elongated dough at 2cm intervals and reserve on a well-floured tray.
- Gather all the ingredients and place next to the stovetop. In a separate shallow pan, add 100mls of the olive oil and heat. Add sage leaves and allow to crisp, remove and set aside on kitchen paper. Reduce to medium heat.
- Add pancetta and garlic and sauté for 2mins, then add sprouting broccoli and tomatoes that you have crushed with your hands. Sauté over med heat.
- Add gnocchi to rapidly boiling water and gently stir. The gnocchi is cooked when it starts to float.
- Just before removing the gnocchi, add 200mls of the gnocchi cooking water to the sauce base and increase the heat.
- Remove gnocchi using a slotted spoon and place with the sauce.
- Moving the pan in a swirling motion add butter and the rest of the olive oil. Swirl pan to allow the oils and starchy water to emulsify and form the gnocchi and sauce to amalgamate.
- One the sauce has thickened and coated the pillows of gnocchi add a few twists of black pepper and then serve on a large flat plate.
- Scatter with shave pecorino, crispy sage leaves and a lug of fresh olive oil.