Cooking with Beer

Hot and Sour Singha Soup (serves 1)

Soya sauce1 tablespoon
chicken30g / 1oz
Vegetable stock112ml / 1/4pt
Lemongrass¼ stick
Mushrooms2
Spring onion½
Coriander1 sprig
Red chilli½
Lime½
Singha beersplash
Fish sauce1 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 flour350g
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid Blue Moon beer250ml
maldon salt1 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 supreme1 – diced
Mushroom2
Onion2oz
SaltTo taste
PepperTo taste
Butter1oz
Plain Flour1oz
Double cream2 fl oz
Modela Negra or White Shield beer 2 fl oz
Chicken stock½ 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)

Salmon1 fillet (3-4 oz)
ButterKnob
Fish stock4 fl oz
Lemon Animee beer2 fl oz
Parsleysprig
Cream1 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)

Oatmeal15g / 1/2oz
Honey2 tablespoons
Double Cream225ml/ 1/2pt
Caffrey beer2 fl oz
RaspberriesPunnet
Sponge60g / 2oz
Mint1 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.

Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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