The yeast content in beer produces light, fluffy batters.
Slow cooked meats in beer, result in richer gravies.
The acidity in the beer makes it an ideal marinade for tenderizing meat.
Pork, Apples & Beer
1 1/2 lb. pork chops
1 1/2 oz. butter
1 lb. apples
1 onion
3/4 pint Nappertandy
1 oz. flour
1 bay leaf
3 cloves
rind of 1 lemon
seasoning
Peel & slice the apples & onion.
Fry until lightly browned & then stir in the flour.
Add the beer, a little at a time & while stirring gradually bring to the boil.
Spoon the apple & onion into an oven dish & lay the chops on top.
Season & add cloves, bay leaf & lemon rind.
Pour over the gravy.
Cover & cook in a moderate oven for 2 hours.
Bubble & Squeak
1/2 lb. potatoes
1/2 lb. Sprouts
small parsnip
1/2 cup of Brandon Bitter
butter
chives
seasoning.
Cook all the vegetables.
Drain, place in a bowl & mash until thoroughly mixed.
Season well & add some chopped chives.
Mix in the beer.
Melt butter in a heavy frying pan and fry mixture on both sides until crisp & brown.
Fried Chicken
4 large chicken thighs 2 eggs
lemon juice breadcrumbs
olive oil
1/2 pint of Breckland Gold
seasoning
For the sauce:
1 cup light chicken stock
1 cup milk
button mushrooms
1 egg yolk
lemon juice
parsley
Mix together lemon juice, olive oil, beer & seasoning & marinate chicken thighs for 3 hours.
Mix together the milk, stock, mushroom & egg yolk & bring to the boil. Season well.
Remove chicken thighs from the marinade & dry on kitchen paper.
Dip in beaten egg & then in breadcrumbs.
Fry until golden brown.
Before serving, add chopped parsley and a squeeze of lemon juice to the sauce & pour around the chicken thighs.
Gloucestershire Rarebit
8oz. Double Gloucester cheese or any strong cheese.
1/2 pint Rusty Bucket
mustard
thick slices of bread
butter
Grate cheese into an ovenproof dish.
Top with mustard to taste & pour in the beer.
Bake in a low oven until the cheese has melted.
Toast & butter the bread.
Pour the cheese sauce over the toast and serve.
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