It is not a secret to anyone, beer is a wonderful drink! But did you know you can do more than simply drink it? Indeed, beer can be used in a variety of recipes to give them a deeper taste and a character kick! Keep reading to find beer-licious recipes to try asap!
Fish’n’Chips (For 2)
Fish
- 2 haddock fillets (around 150g)
- 50g plain flour
Batter
- 100g of plain flour
- 75ml Sapporo Beer
- 3g of salt
- 2g of black pepper
- 75ml of Sagres Lager
Chips
- 4 potatoes
- 1l of sunflower or frying oil
- Salt (to taste)
Mushy peas
- 125g dried marrowfat peas
- 1tbsp bicarbonate of soda
- 1 tbsp of olive oil
- A few mint leaves, finely chopped
- 1 tbsp lemon juice
Other
- 1 Lemon
- 2 bottles of Sapporo Beer
- Put the marrowfat peas, baking soda, and boiling water in a big heat-proof container. Give the mixture a 12-hour or overnight soak.
- In order to remove the bicarbonate of soda, drain the peas and give them two cold water rinses. Put the beans in a pot and add 650ml of cold water to cover them. Stirring occasionally, bring to a boil, lower the heat, and simmer for 30 minutes or until cooked.
- Drain, mash, add butter, mint, and lemon, and season to taste.
- Combine the flour, lager beer, salt, pepper, and ale in a bowl and whisk until smooth to form the fish batter. Make sure the is on the thinner side to obtain a light and airy result.
- Each fillet should be held halfway in the oil for 30 seconds before being carefully lowered; otherwise, it will sink to the bottom and stick.
- Make sure the batter is brown and crisp and the fish should be cooked in around 4 minutes and 30 seconds. Keep warm in a low oven while you cook the remaining fish in the same manner after removing and properly draining on kitchen paper.
- Serve the fish and chips with a lemon wedge and a fresh Sapporo Beer!
Chocolate fantasy beer cake
Ingredients
Cake
- 175g self-raising flour
- 275g dark brown soft sugar
- 110g spreadable butter
- 50g cocoa powder, sifted
- 200ml Ichnusa Lager
- 2 large eggs, beaten (or egg substitute)
- ¼ level teaspoon of baking powder
- 1 level teaspoon of bicarbonate of soda
Chocolate ganache:
- 110g dark chocolate (minimum 70% cocoa solids), broken up
- 110g icing sugar, sifted
- 2 tablespoons Ichnusa Lager
- 50g spreadable butter
Other
- 2 baking tins
Method
- Mix all dry ingredients together in a large bowl
- Mix all wet ingredients together in a separate bowl, except the stout.
- Add the wet mix to the dry mix and combine using an electric hand whisk. Mix until you obtain a smooth batter.
- Slowly add the stout to the batter.
- Pour the batter into 2 baking tins and bake at 180 degrees celsius for 30-35 minutes.
- To make the icing, combine the stout and broken chocolate in a bowl and melt it using the bain-marie technique.
- Take it off the stove when it has melted (5 to 10 minutes). Before adding the icing sugar, use an electric hand whisk to whip in the butter and let the mixture cool slightly.
- Spread the icing with a palette knife over the top of the first cake when the icing has cooled to a spreadable consistency.
- Put the second cake on top of the first one and cover everything with the rest of the ganache
- Enjoy with a cold can of Ichnusa Lager.
Beer Mac’n’Cheese (For 2)
Ingredients
- 110g macaroni
- 2 tbsp of all-purpose flour
- 25g butter
- 1 clove grated
- 125ml pale ale
- 50g grated mozzarella (+ little extra for topping)
- 100g grated cheddar (+ little extra for topping)
- 250ml milk
- Bread crumbs
Method
- Preheat your grill up to 200 degrees Celsius.
- Boil pasta for 8 to 10 minutes.
- While the pasta is cooking, melt the butter and cook the garlic for two minutes.
- Add the flour to create a roux. Heat up for a couple of minutes.
- Once the roux has turned soft and golden.
- Incorporate milk and ale little by little using a whisk.
- Once all of the milk has been incorporated, add the cheese and let it melt. Salt and pepper to taste.
- Drain the pasta and add it to a baking dish.
- Pour the cheese sauce over the pasta
- Cover with leftover grated cheese of choice and bread crumbs
- Place the dish under the grill until the top turns a lovely golden colour
Cheesy butternut squash and beer soup (serves 4)
Ingredients
Soup
- 6 tablespoons extra virgin olive oil
- 1 butternut squash, diced
- 1 yellow onion, diced
- 1 large leek, thinly sliced
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 1 potato
- 1l of vegetable broth
- 1 bottle Bombay Bicycle
- 2 ½ tablespoons minced thyme
- 200ml of cream of choice (oat works well)
- 4 cups grated sharp cheddar (or plant-based alternative)
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- salt and pepper to taste
Croutons
- 4 tbsp of olive oil
- 3 slices of wholemeal sliced bread
Method
- To make the croutons, cube the bread and fry up with 4 tablespoons of olive oil until golden.
- To make the soup: In a large pot, add the rest of the olive oil, the diced onion and the leek. Cook until translucent.
- Add garlic and spices, and cook until fragrant.
- Add carrots, potato and butternut squash and cover with the beer.
- Let simmer for a few minutes to evaporate the alcohol
- Add veggie broth and let simmer for 20 minutes.
- Blend the vegetables until smooth with a hand blender. Salt and pepper to taste.
- Put the pot back on the heat and add the cream and cheese. Let simmer until the cheese has completely melted.
- Serve with croton on top and with a glass of fresh Bombay Bicycle.