Food made with beer is delicious, says Angela Day. The fizzy bubbles create a light batter for fish, help lighten breads and add great flavour |to sauces and stew.
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PRAWNS IN BEER
Serves 4
50ml lemon juice
5ml salt
5-10ml peri peri sauce
80ml olive oil
2 bay leaves
5ml paprika
10ml garlic, crushed
1kg shelled prawns, deveined
50g butter
1 onion, chopped
160ml beer
125ml cream
coriander for serving
Combine the lemon juice, salt, peri peri sauce, olive oil, bay leaves, paprika and garlic and rub into the prawns. Set aside for 30 minutes.
Melt the butter and fry the onion until soft. Add the prawns with the marinade. Cook for 2-3 minutes. Stir in the beer and cream, and cook for a further 5-6 minutes.
Remove the prawns and simmer the sauce until it is reduced and thickened.
Return the prawns and serve sprinkled with coriander.
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BEER CAN ROAST CHICKEN
Serves 4
50g butter
5ml honey
15ml Dijon mustard
30ml of your favourite spice rub
10ml lemon juice
1 chicken
Cream together the butter, honey, mustard, rub and lemon juice. Rub this over the chicken.
Open the can of beer and drink about a quarter. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can in a roasting pan.
Roast at 180°C for 1-1/2 hours until it is cooked through and the skin is golden and crispy. Carefully remove the chicken from the can and rest, covered, for 10 minutes before carving.
NOTE: The chicken can also be cooked in a kettle braai using the indirect heat method of cooking.
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BEER BREAD
500g self-raising flour
5ml dry mustard powder
5ml salt
375ml grated cheddar cheese
1/2 bunch spring onions, chopped
15ml chopped herbs of your choice
330ml can of beer
Combine the flour, mustard, salt, cheese, onions and herbs in a bowl. Add the beer and mix to form a batter.
Spoon into a greased and lined 22x14cm loaf pan and bake at 180ºC for 40-50 minutes or until golden brown and a skewer inserted into the loaf comes out clean.
NOTE: You can also bake this mixture in terracotta flower pots which have been base-lined and well-greased.
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BEEF AND BEER PIE
Makes 4 individual pies
800g stewing beef, cubed
60ml seasoned flour
45ml olive oil
1 onion, chopped
2 carrots, diced
2 stalks of celery, chopped
10ml chopped garlic
250g mushrooms, sliced
330ml can of beer
30ml tomato paste
45ml Worcestershire sauce
125ml beef stock
salt and pepper
1 roll of puff pastry
beaten egg for glazing
Toss the beef in seasoned flour. Heat the oil in a saucepan and brown the meat in batches. Set aside. Add the onion, carrots, celery and garlic to the pan and cook over a medium heat until soft. Add the mushrooms and fry until soft. Add the beer, tomato paste, Worcestershire sauce, stock and seasoning.
Simmer for 1-2 hours until the meat is tender and the sauce has reduced. Allow mixture to cool completely.
Spoon into individual pie dishes. Roll out the puff pastry and cut to fit the dishes. Place a lid on to each pie and brush with beaten egg. Bake at 200°C for 20-30 minutes until the pastry is golden brown.
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BEER BATTERED FISH
Serves 4-6
375ml self-raising flour
1 egg, beaten
330ml can of beer
salt and pepper
8 fish fillets
125ml flour
1 egg, beaten
Oil for deep frying
Put the self-raising flour into a bowl. Add the egg, beer and some seasoning. Mix to form a smooth batter. Put the batter into the fridge for 30 minutes.
Dip the fish fillets into flour, then egg, then into the batter. Fry in hot oil until golden brown and crisp.
Drain on paper towel and serve with chips and tartare sauce if desired.