You’ve Got to Try These 5 Recipes With Your Leftover Weekend Beer
Cooking with beer 101: Pretty soon you won’t want to cook with anything else.
“Beer is proof that God loves us.” – Ben Franklin
The almighty ale is our constant companion through thick and thin. This fizzy hops-filled beauty has taken on many avatars since the golden ages and is no more just a simple drink. Dark, white, blonde, pale, flavour concoctions, fruit additions – this humble crowd pleaser has evolved into literally becoming man’s best friend.
The main ingredients of beer are hops, yeast and malt which impart a very subtle sweetness to the drink. So much so that they complement most dishes very nicely.
And that’s exactly why this beery awesomeness is heavily influencing cooking practices and recipes.
A lot of people/cooks also believe that the yeast in the beer stimulates the baking process and gives the goods a bit of a spring in each bite!
And here’s a fun fact:
Did you know that beer is the third largest drink consumed in the world after water and tea? From salad dressings to cheesecake to fried stuff with cheese, it is very rightly said: why only chug when you can cook with beer too?
Here are 5 great ways to get you started on experimenting with this wonder in the kitchen:
Beer Battered Prawns and Onion Rings
Serve this to your guests and the honour of the “ World’s Best Hostess” will be bestowed upon you, I absolutely guarantee. Easy to make and ready in just a matter of minutes!
Just mix together about half a pint into the batter, add some chives for extra flavour, some salt and pepper, then dip the cleaned prawns in and fry away! Combine these freshly fried beauties with a chilli mayonnaise dip or even a parsley yogurt dip and just watch the foodies go wild. You can substitute the prawns for onion rings, veggies and even some chicken nuggets!
Pork Chops in Beer
The perfect companion on cold wintery nights, this pork chop is brined in a special beery sauce that is the stuff of gastronomic legend. The dark lager beer in this case actually helps the pork cook to its right level of tender and keeps it juicy.
The sauce is made by firing up brown sugar, salt, molasses, garlic and pepper into a thick gravy. Drop the pork chops into this mosh pit and let them simmer and slow cook. We promise you – the wait is SO WORTH IT.
What is a chowder you ask? The thicker brother of the traditional soup.
This beauty’s made with milk or cream and thickened with broken crackers, crushed biscuits or aroux. It is generally made with either seafood or veggies, but OUR version takes the cake with its beery base. This one uses some light beer, oodles of cheese, potatoes and glorious sausages! Simmer this pot for hours, let the flavours sink in and boy, is it gonna be a great night.
Baking with beer is so embarrassingly easy, you just have to try it!
Mix together flour, eggs, salt, baking powder and beer. Use any kind of beer – depending on your level of bitter acceptance – whiz all the ingredients together, bake for 50 minutes and you’re done. Slice the bread into soft loaves of heaven and smother them with oodles of butter.
Ladies and gents, bread really never tasted so good. Bring out the chilli and salsa and let’s have a party!
Made for the slightly nuanced baker, this beer cheesecake will make you wanna just live in its sweet heavenly haze.
But choosing a beer is a bit tricky here as the chocolate will affect its influence. Dark beers generally go with dark chocolate – while lighter beers go with milk or even white chocolate. Huddle up some coffee powder, fresh cream, cream cheese, coffee liqueur and spread on a bed of crackle! Oh joy, you come in such great packages!
(A massive EDM junkie and a Jedi Padewan, Radhika believes in taking life by the fork and knife every day. She has been a media woman for the last 10 years with a huge passion for video technology. While working in content management is her day avatar, nothing gets her foodie side going like a good spicy misal pav!)
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