Cooking with Beer!

Yes you can cook with beer!

• The term beer includes ale, stout, Guinness, lager , bitter and pale ale
• If you can't drink it - don't use it in cooking
• Add a splash of the original alcohol to soups, stews and casseroles just before serving to reinforce the flavour
• Beer goes particularly well with beef and ham or bacon
• Add leftover beer to batter, stocks, soups and gravies
• Buy a couple of tins of beer and keep in your store cupboard for use in the kitchen
• You can use all types of beer or ale to cook with
• Don't throw away beer that's gone flat - use it for cookingBecause alcohol freezes at a lower temperature than other liquids, excessive use in frozen desserts is not advisable

Beer Soup

Serves 4
Ingredients

100g/4oz Rye Bread
1 Small stick Cinnamon
Grated rind of 1 Lemon
340ml/8 fl.oz. Stout
340ml/8 fl.oz. Lager
2 teasp brown Sugar
A pinch of Salt
120ml/4 fl.oz. Double Cream

Instructions
1. Dice the bread and cover with 300ml/10fl.oz. of Water. Leave overnight.

2. Place the bread and water in a pan with the cinnamon stick and grated lemon rind. Bring to the boil, cover and simmer for 15 minutes.

3. Remove the cinnamon stick and pass the bread and water through a sieve or place in a blender. Return the purée to the pan and add the stout, lager and sugar. Bring to the boil and add a pinch of salt.

4. Very lightly whip the cream, it shouldn't be thick, then pour the soup into individual bowls and pour the cream over the top. Serve immediately


Posted by Joanne Vanderhoef
Marketing and Media Specialist

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