Published on August 6th, 2024.
Beer Recipes: From Pint to Plate
Transform Your Beer into Tasty Dishes
Beer Recipes
Beer Mac ‘n’ Cheese – Serves 4
Ingredients
50g butter
2 garlic cloves
50g spinach
500ml milk
250ml Curious Brew IPA
220g macaroni
100g cheddar, grated
200g mozzarella, grated
Method
To prepare this dish, start by heating the grill to its highest setting. In a flameproof casserole dish or metal frying pan, melt the butter and sauté the garlic for 2 minutes. Add the spinach and cook until it wilts, which should take about 2 minutes. Next, pour in the milk and beer, bringing the mixture to a gentle bubble. Add the macaroni and stir occasionally for about 20 minutes until the pasta is cooked and thoroughly coated in the sauce. Once the pasta is ready, stir in the cheddar and half of the mozzarella. As the cheese begins to melt, sprinkle the remaining mozzarella on top and place the dish under the grill for 7-10 minutes, or until the top is browned and the pasta beneath is perfectly cooked.
Beer-battered Fish Tacos – Serves 4
Ingredients
150g plain flour
75g cornflour
½ tsp sea salt
230ml Corona Extra
4 skinless white fish loins, cut into 3cm pieces
8 small soft tortillas
Lettuce, shredded
Pickled onions, for garnish
Tartare sauce
Method
To prepare this dish, begin by sifting the flour and cornflour into a bowl, then stir in the salt. Make a well in the centre and whisk in the cold beer until you have a smooth batter. Cover the batter and chill it for 30 minutes. Meanwhile, heat oil in a deep, heavy-based pan until it reaches 190°C. Once the oil is ready, dip each piece of cod into the batter, ensuring it’s fully coated, then gently shake off the excess. Fry the fish in batches, cooking each batch for about 4 minutes. Remove the fish with a slotted spoon and drain on kitchen paper. Warm your tortillas in a low oven or a dry frying pan, spread with tartare sauce, then add the fish. Top with pickled onions, shredded lettuce, and a dash of hot sauce if desired.
Beer Can Chicken – Serves 4
Ingredients
1.8kg chicken
3 tbsp olive oil
1 can (440ml) of E1 Pilsner Lager
1 tbsp muscovado sugar
1 tbsp sweet smoked paprika
1 tsp cayenne pepper
2 tsp English mustard powder
2 tsp thyme
Method
To prepare this dish, start by lighting a lidded barbecue and letting the flames die down until the coals turn ashen. Mound the coals on one side of the barbecue. Next, create the rub by mixing all the ingredients together with a generous amount of black pepper. Drizzle the chicken with oil, sprinkle over the rub, and massage it into the skin. Use a can opener to remove the top of a can of beer, pour out half. Place the chicken onto the can, legs down, so it looks like it’s sitting upright with the can in its cavity. Stand the chicken upright on the barbecue, either in the roasting tin or directly on the grill, on the side without coals. Close the lid and cook for about 1 hour and 20 minutes, until the chicken is browned, tender, and the juices run clear. If the juices aren’t clear, cook for an additional 10 minutes and check again. Once done, remove the chicken from the barbecue, cover it lightly with foil, and let it rest for 20 minutes before serving.
Beer Dip
Ingredients
460g cream cheese
80ml Red Stripe Lager
1 ranch salad dressing mix
200g shredded cheddar
Method
In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese.
Share this article
Click here to receive the latest and greatest promotions, new products, competitions and so much more straight to your inbox.
