Hot and Sour Singha Soup (serves 1)
| Soya sauce | 1 tablespoon |
| chicken | 30g / 1oz |
| Vegetable stock | 112ml / 1/4pt |
| Lemongrass | ¼ stick |
| Mushrooms | 2 |
| Spring onion | ½ |
| Coriander | 1 sprig |
| Red chilli | ½ |
| Lime | ½ |
| Singha beer | splash |
| Fish sauce | 1 tablespoon |
Beat the lemon grass with the back of your knife to extract the maximum flavour. Slice the mushrooms and chicken. De-seed and finely shred the chilli. Remove the stalks from the coriander. Place the stock, lemongrass, chicken and coriander stalks in a pot and simmer for 5 minutes. Take out lemongrass. Add the mushrooms and simmer for 1 minute. Add the vegetable, lime juice, spring onion, coriander, chilli and sauces. Add beer. Serve.
Blue Moon Rolls
| strong flour | 350g |
| salt | 1/2 teaspoon |
| easy blend yeast | 1 packet |
| olive oil | 4 tablespoons |
| tepid Blue Moon beer | 250ml |
| maldon salt | 1 tablespoon |
First, make the dough. Sieve the flour and salt into a large bowl. Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid beer. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into rolls. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes. Drizzle with the rest of the olive oil and season with salt. Return to the oven for the final 5 minutes.
Chicken Fricasee with Modelo Negra or White Shield
| Chicken supreme | 1 – diced |
| Mushroom | 2 |
| Onion | 2oz |
| Salt | To taste |
| Pepper | To taste |
| Butter | 1oz |
| Plain Flour | 1oz |
| Double cream | 2 fl oz |
| Modela Negra or White Shield beer | 2 fl oz |
| Chicken stock | ½ pint |
Slice mushroom and dice onion. Rub flour and butter together to make paste (beurre manié). Poach chicken and vegetables in stock for 5 minutes or until cooked and remove. Boil stock and thicken with beurre manié, simmer for 4-5 mins and add cream. Bring to boil and add chicken mix and beer.
Poached Salmon with a Lemon Animee Beurre Blanc (serves 1)
| Salmon | 1 fillet (3-4 oz) |
| Butter | Knob |
| Fish stock | 4 fl oz |
| Lemon Animee beer | 2 fl oz |
| Parsley | sprig |
| Cream | 1 tablespoon |
Poach the fish for 6 minutes in the water. Remove salmon and keep warm.
Chop the parsley. Put the stock in a pan. Bring to a boil and reduce by half. Add beer. Turn down to a simmer and stir in the cream. Whisk in the butter and then the herb. .
Raspberry O’Cranachan (serves 4)
| Oatmeal | 15g / 1/2oz |
| Honey | 2 tablespoons |
| Double Cream | 225ml/ 1/2pt |
| Caffrey beer | 2 fl oz |
| Raspberries | Punnet |
| Sponge | 60g / 2oz |
| Mint | 1 sprig |
Toast the oatmeal in the oven. Whisk the cream into a soft consistency. Add the oatmeal, honey and half the raspberries. Roughly mix. Put sponge at bottom of glass. Soak in beer. Pipe the mixture into the glass (disposable piping bags are adequate) layering rest of the raspberries (leaving one). Garnish with one raspberry and fresh mint.
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