RECIPES USING BEER

[Shaun]

Having just finished off a bottle of red and moving onto port I wanted to know if anyone besides myself used beer in cooking?

The reason I ask is because the red was only opened even purchased (I sent the wife out to get a bottle) as I needed ½ a cup of red for diner. Diner has been and gone (enjoyed by all) as has the bottle of red (enjoyed by me) and I am now siting here thinking what recipes are out there that use beer. I have included one I do regularly that is a hit with the family.

Does anyone have other recipes were they use beer in their cooking?

CHICKEN WELSH RAREBIT Quick, Light & Delicious-
SERVES 4
4 skinless single chicken breast fillets (125 g each)
4 slices white bread, toasted and sliced in half diagonally
1 large vine-ripened tomato, sliced
FOR THE SAUCE
6 teaspoons reduced-fat margarine spread
6 teaspoons plain flour
1/4 teaspoon cayenne pepper
1 cup skim milk
1/2 cup light beer, at room temperature
1 cup grated reduced-fat Cheddar cheese

1. Spray a large heavy-based J. frying pan with vegetable oil cooking spray. Heat pan over medium heat; add chicken. Cook, turning once, until cooked through and no longer pink, about 15 minutes.

2. Meanwhile, prepare sauce. Melt margarine spread in a medium saucepan, over a medium heat. Add flour and cayenne pepper; cook, stirring constantly, for I minute. Add milk and beer and bring to the boil, stirring constantly. Add cheese; stir until smooth.

3. Arrange warm toast slices equally on individual plates. Place tomato slices evenly on top of toast. Place a chicken breast on top of each. Pour sauce over the top, dividing evenly and serve.

MICROWAVE
To save time cook the chicken in the microwave oven. Place chicken breasts in a large microwave-safe casserole dish, cover; cook on High until cooked through, about 5 to 7 minutes. Continue from Step 2 of recipe.


PER SERVING: Cals 394/kJ 1655 Carbohydrates 21 g Fibre 1 Protein 43 g Sodium 474 mg Fat 14 g Cholesterol 87 mg

[Evo]

There is the famous Beer Can Chicken where you stuff a whole can of beer up a chicken's butt and cook it on the hotplate (covered with the roasting hood).

Haven't actually given it a bash, but will one day.

[Clintsc9]

Always, always pour a little beer on the onion rings whilst BBQing them. Browns them up nicely.

[Dogger Dan]

Evo,

Its the best.

Dogger

[Dogger Dan]

Barley Sandwich

1. Open bottle,
2. Pour in glass.
3. Consume

Dogger

[Jay]

Yeah,
Beer sandwich...hold the bread
Jay

[Oliver]

I use beer quite a bit in cooking. It's good to use to rinse containers (tomato tins, jars, etc) to get the last morsels out. Then put a long, long dash into the dish you're making.

It's nice in pasta sauce and good to deglaze pans.

And for the cheap beer (that friends leave behind at a party after drinking all your homebrew and Cooper's) I find that it cleans barbecues fantastically well. Just heat the hotpate and put beer over it and the crap lifts straight off.

In my experience, VB, Carlton Cold and any Tooheys beer (with the exception of Old) are the best Aussie beers for this. It's about all they're good for.

Cheers,

Oliver

[Dogger Dan]

Oliver,

You nailed it

Thats what you do with crap.

Good story from me though, My Father-in-Law and I brewed up a batch of wine from fresh juice. I warned him to let it sit about a year to let things settle. Nope, wanted it right away, ended up using it as cooking wine Crap he said.

Three years later, we had one of mine at a dinner. He asked me what it was. Boy was he pissed when I told him it was the brew we did.

For that reason I never use my Homebrew for cooking. It is a rule right up there with the no wisk


Dogger

[rain]

Shaun, there is not one bad idea above my post - so go for it.

I use a small amount of beer in cabbage when I add a dob of butter at the veny end before serving.

I BBQ three colour capsicum, with roma tomato (after seeding), the thinest asparagus available (thIn IS BETTER), half to one granny smith apple. everything diced rather small - when all is soft and beginning to blend I add fresh groung pepper, teaspoon of brown sugar and EITHER a bitter beer, or good quality vinegar. Perhaps as much a half a cup full - the idea is to SEE each colour, TASTE each taste, but not have a too juicy end product.

A magnificent side dish to beef, pork, lamb, game with the onion as previously cooked. Add crisp sweet potato oven baked, or BBQ'd chips and you will have no need to clean the hot-plate.

[GTI86]

I always use beer in a batter for fish and have seen recpies for a marinade fo steaks

[Pyssedas Heavy Industrial]

many of the nicest bread recipes i have have beer in them - also have a an entire meal using guiness in each course including a guiness pie and a guiness fruitcake - if people are keen i can dig out the recipes and post them

[beermeister]

Pyssedas,

I'd love to see that Guiness fruit cake recipe! PS How'd the chicken beer thing go?

Evo, make sure you open the can before you insert it in the chicken.

BM

[beermeister]

Pyssedas,

I'd love to see that Guiness fruit cake recipe! PS How'd the chicken beer thing go?

Evo, make sure you open the can before you insert it in the chicken.

BM

[r.magnay]

I use a lot of beer when I cook, mostly to keep my left hand busy while I turn the steak with my right!

[Pyssedas Heavy Industrial]

Beermeister - i will dig out the recipe for the fruit cake - and very tasty it was too - might take me a day or two to find it my recipe books leave something to be desired in terms of organisation and stuff

In terms of beer sandwich recipes - it is all very reminiscent of Frank McCourt's Irish Toast recipe which appears in the Kinky Friedman recipe book - "Eat, Drink & Be Kinky" - which has a number of great recipes best described as Tex-Mex I guess. And as with all Kinky related things is well funny to boot. If you are all good boys and girls I will reveal this to you all as well. [After consulting my copyright lawyers to make sure I am not infringing anything by doing this!]

Chicken Beer - Ah yes the chicken beer - as a friend of my wife described it - "taking the world back to the time of dysentry" - far more details can be found either at the website which should appear on my footer [off our beer list page] or you can check the thread for it here at the forum -
http://www.homebrewandbeer.com/forum/vi ... .php?t=125

In essence it was a good idea - I think i mistreated the grains a little so it doesn't taste as good as it could - and i will have another go - tasting notes etc are at the aforementioned places and recipes will follow soon

[grabman]

GUys two recipes I found that involve Guiness:

Ginger Cake with Ginger-Cream Frosting
By: Ken Pappenheim
Cake:
2 1/2 cups flour
2 tsp. ground ginger
2tsp. ground cinnamon
2tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp salt
1cup unsalted butter, room temperature
1/1/4 cups packed golden brown sugar
2 large eggs
1 cup mild flavored molasses
3/4 cup guinness stout, flat, room temperature
Preheat oven to 350 F. Butter and flour two 9 inch round pans
Sift first 6 ingredients into medium bowl; set aside.
Using electric mixer, beat butter and brown sugar in large bowl until
light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Beat in molasses.
Beat in flour mixture alternately with stout in 3 additions each. (mix
will look curdled).
Beat until just smooth. Divide batter between prepaared pans; smooth
tops.
Bake cakes until tester inserted into center comes out clean, about 40
minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto
racks; cool completely. (Can be made 1 day ahead .Wrap in plastic; let stand at room temperature.)
Frosting:
3 cups chilled whipping cream
6 tablespoons powdered sugar
3 tablespoons minced crystallized ginger
11 ounce can Mandarin Orange Slices, well drained.
Using electric mixer, beat cream and powdered sugar in large bowl until peaks form.
Fold in minced crystallized ginger. Place 1 cake layer on platter.
Spread 2 cups frosting over top. Top with second cake layer. spread
remaining frosting over top and sides of cake. Arrange orange slices on top. (Can be made 2 hours ahead. Chill. Let stand at room
temperature 20 minutes before serving.)
Makes 10 servings.
I used this recipe for the Guinness Cook Off at our local Pub and won
first prize in desserts as well as Grand Prize Overall.

Guinness Banana Nut Bread
by Ken Pappenheim
2 cups brown sugar
1 cup mashed bananas
2 large eggs
1 teaspoon Vanilla extract
2 tablespoons oil
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1 tablespoon cardamom
1/2 teaspoon ground cloves
2 cups Guinness stout
2 cups broken walnuts
2 cups raisins
1 tablespoon finely grated fresh ginger

Preheat oven to 350 F . Lightly grease two 9X5 inch loaf pans
In a large bowl cream the brown sugar, banana, eggs, vanilla and oil.
Set aside.
In a separate bowl, sift together the flour, baking soda, salt,
cinnamon, allspice, cardamom and cloves.
Alternately blend the flour mixture and the beer into the creamed
mixture.
Stir in the walnuts, raisins, and ginger to the mixture and blend well.
Pour into the two greased 9X5 loaf pans.
Bake in a 350 degree F oven for 1 hour or until an inserted toothpick emerges dry and clean.
Leave in pan for 15 minutes to cool before turning out to cool
completely on rack.
First prize in the dessert catagory in the 2000 Guinness Cook off at our local Pub.

[grabman]

Also check this link out for heaps more:
http://homecooking.about.com/library/ar ... cohol4.htm

I enjoy cooking and if I can use beer as well then even better!!

[Pyssedas Heavy Industrial]

good work!

[Oliver]

Two things.


1. Cooper's Stout being as good as it is, can I suggest making those recipes with that instead of Guinness?

2. Another use for beer is to par boil sausages before BBQing. Put some quality sausages into a saucepan and cover with a quality beer. Bring to boil slowly and boil for 10 mins or so. The sausages take on a lovely malty flavour, and most of the fat comes out. Let cool and skim off the fat. Then BBQ the sausages. I guess you could use the liquid to clean the BBQ after cooking. For the ladies, do same with chicken sausages in champagne.

Cheers,

Oliver

[Jay]

I can't stop salavating, those sausages sound great.

This one tastes as good as it sounds

http://www.oysterfarmers.asn.au/recipes/potpie.htm

Can't mention Guinness recipes and not have one for Guinness Pie.

I left the oysters out as I'm pretty sure they are just meant to be a side but there's no stopping those that want/love em

Cheers,
Jay.