Cooking With Beer Page 2

Cooking With Beer

Page 2

Beef and Bitter Rolls

8 thin slices of beef topside
200g/8 oz sausage meat
1 onion - finely chopped
1 clove garlic - crushed
2 level tbl sage and onion stuffing mix
2 tbl cooking oil
240ml/8 fl oz bitter
120ml/4 fl oz water
1 tbl tomato puree
1 tbl Worcester sauce
1 tbl soy sauce
12 shallots
3 carrots - cut into strips
2 celery stalks - chopped
Salt and black pepper

Mix the sausage meat, onion, garlic and stuffing mix together. Spread the mixture over each beef slice. Roll up the slices and secure them with string or wooden cocktail sticks. Melt the oil in a frying pan, add the beef an brown all over. Place the Rolls in an ovenproof dish Mix the bitter, tomato puree, Worcestershire sauce and soy sauce together and pour over the Rolls. Add the shallots, carrots and celery and season well Cover the dish tightly and cook the Rolls in the centre of an oven at(180C/350F) for approximately 90 minutes. Taste and adjust seasoning if necessary.

Stout Fruit Cake

3 Large Eggs

300g Plain Flower

2/3 Cup Stout (170ml)

1 Cup Firmly Packed Brown Sugar

150g Softened Butter or Margarine

½ Tsp Mixed Spice

½ Tsp Bicarbonate of Soda

150g Each of Almonds and Walnuts

500g Mixed Dried Fruit with Cherries

Stout to brush over the Cake

Grease and line a 20cm cake tin with double thickness baking paper.

Beat butter and sugar until creamy. Add eggs one at a time and mix in well.

Stir in all the fruit, nuts and mixed spice, then sift in flour.

Add bicarbonate of soda to stout (watch out for fizzing) and add to mixture.

Combine until well mixed. Pour into cake tin and bake at 170*C

For one and a half hours to one and three quarter hours or until a skewer come out clean.

Remove from oven and brush stout over top of cake while still in the tin.

Cover with a clean tea towel until cool, then turn out of tin.

Beef & Stout

500g Lean Beef

1 teaspoon crushed, black pepper

Salt to taste

45g butter

2 onions, peeled and copped

1 large carrot, peeled and diced

sprigs of theme, sage, parsley

and bay leaf tied together.

3/4 cup Stout

1/2 cup beef stock

3 potatoes, peeled and sliced

15 to 20 button mushrooms,

chopped parsley and green onions for garnish.

Cut meat into serving sized portions.

Press crushed pepper into steaks and season with salt.

Place 30g of butter in heavy casserole dish over medium heat

and brown meat on both sides.

Remove meat and wipe out casserole dish.

Add remaining 15g butter to casserole dish and sauté carrot

and onion for approximately 3 minutes.

Add meat and herbs to casserole dish, pour in Stout and stock

then layer potatoes gently, cook in medium oven until meat is tender.

Towards end of cooking time add mushrooms.

If desired, the sauce may be thickened with a roux

(by stirring in balls of flour mixed with butter)

Garnish with chopped parsley and green onions.

Coopers Loaf Cake

375g seeded raisins

1 cup brown sugar

375 ml Coopers Stout

500g self raising flour

1 large egg

soak the raisins, sugar and Coopers Stout overnight.

Next morning add egg and flour and mix well.

Bake in a loaf tin greased with butter in oven at 180C

for 1.5 hours

Enjoy with a bottle or two of Coopers Stout.

Beer Batter

300mls of beer
250g flour
1/4 tsp salt
1/4 tsp sugar
2 table spoons olive oil
1 egg

Add beaten egg to all other ingredients.
Stir (don't beat or wisk)
Cover and leave in a warm place for 1 hour.
Finally stir again to get a smooth texture.

Recipe supplied by Doug Williams

(Author of Home Brew Log)

If you have a Cooking with Beer recipe that you would like to share with us.

EMAIL ME and I will add it to this page.

Cheers......Les Smith

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