Cooking With Beer

Page 1

Beef Stewed In Beer 1.5kg Rump Steak 3-4 Rashers Fat Bacon 4 Onions, Skinned And Sliced Brown Ale Beer And Water 1 tbsp Brown Syrup Salt Peppercorns 1 Bay Leaf 2-3 Cloves   Flatten beef, roll up and tie with string. Place bacon in base of a saucepan, add onions and meat, Cover with equal amounts of beer and water. Add remaining ingredients, cover and simmer for 3 hours over low heat.

 

 

Corn Fritters In A Beer Batter 2 cups flour Pinch Of Salt ¼ tsp Baking Powder ½ Cup Beer ¾ Cup Tepid Water 1 Generous tbsp Olive Oil 2 egg Whites  375g Can of Whole Kernel Corn   Sift together flour, salt, sugar and baking powder. Gradually add beer, water and olive oil. Stir only until mixture is smooth. Then let batter rest for 1 hour. Fold in 2 stiffly beaten egg whites, Add corn (12 oz/375g can, drained) and pepper. Drop by spoonful into ½ inch hot fat in shallow frying pan. Fry until golden brown on both sides, cooking only a few at a time. Drain on absorbent paper before serving. Makes approx: 12-15 fritters.

 

 

Ollebrod-Beer And Bread Soup 6oz (185g) Wholemeal Bread 4-6oz (125g-185g) Pumpernickel Bread 1200 ml Beer (Ale or Lager) 1200 ml Water Little Cream 4 tbsp Sugar ¼ tsp Salt 25mm Cinnamon Stick ¼ Lemon, peel only   Pour water over two breads and stand in covered basin overnight. Simmer on low heat, stirring frequently until it forms a thick paste. Stir in beer, sugar, salt and add cinnamon and grated lemon peel. Bring to boil for a few minutes, Serve in hot soup or porridge bowls with a spoonful of chilled cream or whipped cream on each serving.

 

 

 

Rabbit 1 Rabbit cut into pieces 600ml Mild Beer 2 Onions 1 tbsp Flour 250g Prunes 60g Dripping Salt Pepper   Dust rabbit pieces with seasoned flour. Brown onions in dripping. Add sliced onions and prunes (previously soaked if necessary) Cover with water. Cook with lid on pan in slow oven for 1½ hours.

 

 

 

Minced Beef Casserole Serves 4 150g Chopped Onion 50g Oil 450g Lean Minced Beef 25g Tomato Paste 150ml Beer 300ml Water 1 Stock Cube 15g Sugar Pinch of Mace 15g Cornflour Salt Pepper 675g Potatoes 1 Egg Yolk 40g Butter 6 Mushrooms   Gently fry chopped onions in oil until brown. Add minced beef and cook, stirring until brown. Add tomato paste, beer, water, stock cube, sugar and mace, Simmer for 35 minutes. Peel potatoes and boil. Mash and mix potatoes with egg yolk and 25g butter and season to taste. Add cornflour mixed with water to meat to thicken. Spread a thin layer of hot mashed potato over meat. Brown under griller. Place remainder of mashed potato in a piping bag with a 1cm star Tube and pipe crisscross pattern. Decorate with halved mushrooms, lightly sautéed in 15g butter.