Celia Recipes

We’ve partnered with some of the best chefs and baristas in the gluten-free industry to bring you recipes, food pairing ideas and not forgetting cocktails for CELIA lovers!

Mushroom & Beer Risotto

  • Serves – 4
  • Preparation time – 10 minutes
  • Cooking Time – 60 minutes

Risotto is one of the best naturally gluten-free dishes you can make and this is a classic with a twist. Try leaving some for your lunch the next day, you won’t regret it! 

  • 340g risotto rice
  • 40g butter
  • 1 finely chopped medium onion
  • 1 bottle of organic CELIA lager
  • 1.21 hot vegetable or chicken stock
  • 1OOg grated parmesan
  • 300g of sliced mushrooms
  • Shaved parmesan and sprigs of Thyme for garnish

Saute one finely chopped, medium onion and the mushrooms in 40g of butter until softened. Add 340g of risotto rice and coat until translucent. Add your bottle of CELIA and cook until evaporated. Add 1 litre of hot chicken or vegetable stock and simmer, stirring occasionally.

After about 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retain a desired bite in the centre. For a less ‘al dente’ consistency, add a ladleful of the hot stock and simmer until absorbed. Continue in this way until the rice has reached the desired consistency.

Stir through grated parmesan cheese and sprinkle some shavings ontop. Add a fews prigs of Thyme.

The Vozar Burger

with homemade wedges

  • Serves – 4
  • Preparation Time – 20 minutes
  • Cooking Time – 45 minutes

Martin Vozar is a founder of CELIA lager and the food genius behind this recipe. This is his burger, made to match the aromatic floral spice of a cold bottle of CELIA lager! Enjoy!

  • 1 white onion
  • 300g beef mince
  • 300g venison mince
  • 300g beef mince
  • 1 soup spoon of wholegrain mustard
  • 1 teaspoon of thyme
  • 1 small red chilli
  • 1 teaspoon of rosemary
  • Salt & pepper (season to taste)
  • 4 burger buns
  • 4 slices of Pastrami

Blend the mustard, thyme, chilli and rosemary in a food processor. Put the blended mixture, salt, pepper and onion in a large bowl with all of the mince and mix everything together. Divide into four patties, then place on top of a barbecue griddle.

Cook on the barbecue to your desired rareness, then place into your burger buns with some salad to garnish. We have also added some Pastrami for an extra meaty flavour!

Now For The Wedges

  • 4 large red potatoes
  • smoked Spanish paprika
  • celery salt & pepper (season to taste)
  • rosemary & thyme (season to taste)
  • vegetable oil (enough for deep frying)

Cut your potatoes into wedge shaped chunks and put them in some boiling water – boil until just soft (test with a sharp knife).

Drain the water from your wedges, then deep fry them in vegetable oil and deep fry until golden brown.

Mix all the ingredients together and season the wedges.

Crack open a bottle of CELIA lager to enjoy with your burger.