AS TRADITIONS go, having a beer takes some beating on many counts. Its origins go as far back as 3000 BC and the use of beer in cooking is as old as the drink itself.
It generally works best in dishes involving tougher cuts of meat being cooked slowly using a lower heat source. In this method the beer acts as both a tenderiser and a flavouring agent. It can also be a worthwhile ingredient in baking, bread-making a
nd is useful in adding flavour to batters.
1 Beer and coffee BBQ steak 1 can Guinness or stout; 75ml Worcestershire sauce; 1 tbsp Tabasco; 4 large sirloin steaks, trimmed; 3 tbsp finely ground espresso; 1 tsp ancho chilli powder; 1 tsp ground cumin; 1 tsp sugar; 1 tsp salt; 1 tsp pepper; 1 tsp cayenne pepperThe night before your barbecue, combine the beer, Worcestershire and Tabasco sauces in a large sealable freezer bag. Pop the steaks into the bag, seal tightly and leave in the fridge overnight – to allow the flavour to be absorbed.
The following morning, take the steaks out of the bag, pat them dry with paper towels and discard the leftover marinade.
In a bowl, mix the remaining ingredients and sprinkle all over both sides of the steaks. Put these in a fresh freezer bag and leave them aside until half an hour before you are ready to cook them over hot coals on an oiled rack.
2 Beer can chicken 1 chicken; 1 can of beer; 100g spice rubThis may sound a bit strange but cooking a chicken upright over a half-full can of beer makes for a juicy bird. First, though, you need to make sure the can fits inside the chicken. Then carefully cut the top off the can with a tin-opener. Pour half the beer into a glass (and drink it) then put half the spice rub into the can and rub the chicken with the rest.
You need a BBQ with a lid big enough to take the chicken on its end with the lid on. The heat source needs to come from the sides, so either leave a trough down the middle or pile the coals to one side (which means you will have to turn the chicken round every 30 minutes). Place the can on the grill in the spot where you want the chicken to stand, and with gentle pressure sit the chicken over the can. Close the lid and wait for the chicken to cook.
Time isn't important in cooking a chicken – internal temperature is. Ideally, you want to maintain the temperature of the grill at 150°C to 175°C, but the chicken must reach an internal temperature of 80°C when tested with a meat thermometer pushed into the thickest part of flesh, being careful not to touch a bone.
Once cooked, leave it to rest for ten minutes before removing the can and carving.
3 Mussels in beer 2lbs mussels; 1 shallot; 60g unsalted butter; 250ml lager; 1 tbsp flat-leaf parsley, finely chopped; pinch saltScrub the mussels with a brush and rinse in cold water, then finely chop the shallot. In a large saucepan, cook the shallot in 10g of butter over a moderate heat until it has softened. Next, add the beer and the mussels, then cover the pan with a lid and steam for five minutes – until the mussels have opened.
Transfer the mussels to a bowl, discarding any that remain unopened, and cover with foil to keep them warm.
Pour the reserved cooking liquid through a sieve lined with a paper towl and into a small saucepan. Heat this liquid over a moderate heat, then whisk in the remaining butter. Remove the pan from the heat and stir in the parsley and salt.
Serve the mussels in a bowl with dipping sauce and crusty bread.
4 Chocolate stout cake 120g unsalted butter; 125ml stout; 150g pitted prunes, chopped; 100g 75g dark chocolate; 125g plain flour; 1/4 tsp baking soda; 1/4 tsp salt; 2 large eggs; 125g dark brown sugar; 1 tsp vanilla essencePreheat oven to 180°C and butter a 20cm springform cake tin. Bring the stout to the boil in a small saucepan and add the prunes. Remove from the heat and leave to stand until most of the liquid is absorbed.
Meanwhile, melt the butter and chocolate in a Pyrex bowl sitting over a saucepan filled with boiling water, stirring constantly. Sift the flour, baking soda and salt into a mixing bowl. Put the eggs, brown sugar and vanilla in a large bowl and beat together with an electric mixer until thick. Add the chocolate mixture and beat until just combined. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Stir in the prunes until combined well.
Spoon the batter into the cake tin and bake on the middle shelf of the oven until a wooden skewer inserted into the middle of the cake comes out clean – 40 to 45 minutes. Cool the cake in its tin on a rack for ten minutes, then remove from the tin and place on the rack to cool.
5 Beer batter 120g self-raising flour; 35g cornflour; 1 tsp paprika; 120ml cold beer (lager works best); 120ml cold soda waterSift the flours and paprika together in a bowl, then very gradually whisk in the beer and soda water until you have a thin batter. All the mixture to rest in the fridge for around an hour before using.
Whisk it up well again before use. First dredge filleted fish, chicken strips, prawns or chillies in the flour and shake off the excess, then immerse them completely in the batter. Deep-fry at 180°C.
The full article contains 971 words and appears in Scotland On Sunday newspaper.
