Sure, we all love drinking beer. But did you know that you can cook with it as well? Around the world people use it not only to complement their meals, but to supplement them as well. Using ale in your cooking enhances the existing flavours and provides a unique element that will make your mouth water. Curious? Check out these three recipes featuring your favourite beverage as a key player.
We all know that tossing a pint on a steak on the BBQ makes it even juicier. But did you know that seafood dishes can also benefit from some of your favourite bubbly drink?
Here is your shopping list for this amazing recipe:
1 1/2 ounces bacon, preferably applewood-smoked bacon, cut into thin strips
1 fennel bulb with stalks
2 cups of red potatoes cut into halves
1/4 teaspoon black pepper
1/4 teaspoon salt
1 1/2 pound of mussels, debearded and scrubbed
1 can of Tiger beer (16 ounce)
4 ounces of green beans
1 tablespoon lemon juice
1. Remove the tough outer leaves from the fennel, and then mince the feathery fronds; you will need approximately 2 ounces worth. Discard the stalks when finished. Cut the fennel bulb into two parts lengthwise and remove the core. Slice the core vertically.
2. Place bacon into a large Dutch oven and cook on medium heat for about three minutes until crispy. Add the potatoes, fennel bulb, pepper and salt. Cook for 10 minutes or until the fennel is browned lightly, stirring often. Increase the heat to high and add Tiger beer and scrape the pan to loosen the brown bits. Bring all to a boil. Add the green beans and mussels; cover and cook for about 4 minutes or until the shells have opened. Remove unopened shells and stir in juice.
3. Divide the remainder into 4 bowls and spoon broth over the mussels. Sprinkle each bowl with 1 1/2 tablespoons of fennel fronds. Enjoy!
Since this is a light yet delicious meal, you will probably have some room left over for dessert. Grab another bottle, this time stout, to enjoy a batch of Chocolate-Stout Brownies.
2. Chocolate-Stout Brownies
1 cup stout
1 cup and 2 tablespoons of unsalted butter
16 ounces of bittersweet or semisweet chocolate, chopped
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 tablespoon vanilla extract
1 1/2 teaspoons kosher salt
1. Preheat oven to 350 degrees F. Use a 9”x9”x2” metal baking pan and line with foil, leaving a 2” overhang.
2. Bring stout to a boil in a medium saucepan. Cook until reduced to 1/2 cup, which should take about 12 minutes. Let cool and set aside 1/2 cup of stout.
3. Stir 12 ounces chocolate and 1 cup butter in a metal bowl sitting on top of a pan of simmering water. Whisk together vanilla, eggs and sugar into a large bowl to blend. Slowly whisk in the chocolate and butter mix, then add 1/4 cup stout from pan. Add 1 1/4 teaspoons salt and fold in the flour. Pour all into the prepared pan.
4. Bake brownies for about 35 to 40 minutes, or until the top begins to crack. Move onto a wire rack and let cool for a minimum of 20 minutes.
5. Use remaining 4 ounces chocolate and melt in a metal bowl over a pan of simmering water. Add 1/4 cup of reduced stout, 1/4 teaspoon salt and 2 tablespoons of butter. Whisk until blended.
6. Pour the glaze over the brownies and let stand for 40 minutes until glaze has set.