BEER BATTERED FISH
Serves 4-6
375ml self-raising flour
1 egg, beaten
330ml can of beersalt 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.
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 creamcoriander 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.
BEER BREAD
Makes 1 loaf
500g self-raising flour
5ml dry mustard powder
5ml salt
375ml grated cheddar cheese
1/2 bunch spring onions, chopped
30ml chopped parsley
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 180°C for 40-50 minutes or until golden brown and a skewer inserted into the loaf comes out clean.
CHOCOLATE STOUT CAKE
500ml cake flour
500ml castor sugar
pinch of salt
5ml bicarbonate of soda
125g butter
250ml milk stout
125ml sunflower oil
125ml cocoa powder
2 extra-large eggs
125ml plain yoghurt
Icing
100ml cream
200g dark chocolate
Preheat the oven to 180°C. Sift together the flour, sugar, salt and bicarbonate of soda in a large mixing bowl. Heat the butter, stout, oil and cocoa powder together in a small saucepan. Stir to combine, bring to a boil, then immediately remove from the heat and cool slightly. Pour the liquid into the flour mixture and mix well.
Whisk together the eggs and yoghurt, then add to the batter. Pour the mixture into a greased and lined 22cm spring-form cake tin and bake for 25-30 minutes or until a skewer inserted into the cake comes out clean.
Remove from the oven and cool in the pan for 5 minutes before turning out on a wire rack.
ICING
Combine the cream and chocolate and melt in the microwave on medium power for 2 minutes. Stir until smooth, then cool until it becomes thick enough to spread on to the top of the cake. Decorate with white chocolate curls if desired. The milk stout can be replaced with water or cola.
Saturday Star