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  Beer bites

Beer bites

AGE CORRESPONDENT
Published : Jul 15, 2016, 10:57 pm IST
Updated : Jul 15, 2016, 10:57 pm IST

Dig into these sumptuous beer-based delicacies and experience a different kind of headiness, brought about by sheer flavourfulness!

Cheddar Cheese and Beer Soup
 Cheddar Cheese and Beer Soup

Dig into these sumptuous beer-based delicacies and experience a different kind of headiness, brought about by sheer flavourfulness!

Beer and thyme baked chicken

Ingredients

Light beer, 1/2 cup Chicken breast, skinless, 4 Honey, 1 tbsp Lime juice, 1 tbsp Garlic, finely chopped, 1 tbsp Thyme, chopped, 2 sprigs Pomace olive oil, 1 tbsp Red pepper, cut into chunks, 1/2 cup Yellow pepper, cut into chunks, 1/2 cup French beans, 1/2 cup Broccoli florets, blanched, 1/2 cup Yellow squash, halved length-wise and sliced, 1/2 cup Zucchini, halved length-wise and sliced, 1/2 cup Parsley, 1 sprig Salt and pepper to taste

Method In a bowl, take the honey, lime juice, chopped garlic, chopped thyme, beer, oil, salt and pepper. Mix thoroughly. Marinate the chicken in this mixture for at least 30 minutes. Cook in a pre heated oven at 180 - 200 degree Celsius for 10 to12 minutes. While the chicken is in the oven, sauté the vegetables in oil. Adjust the seasoning and serve immediately with the chicken. Recipe courtesy chef Pawan Bisht, Junglee Billee

Cheddar cheese and beer soup Ingredients Lager beer, 2 cups Olive oil, 1 tbsp Garlic, finely chopped, 4 cloves Leek, minced, 1 small Celery, minced, 1 small stalk Vegetable or chicken stock, 3 cups Heavy cream, 1/4 cup Cheddar cheese, grated, 1/2 cup Salt and pepper to taste Fresh chives, a few sprigs

Method Heat olive oil in a saucepan over medium heat. Add garlic and sauté till tender and fragrant. Add leek and celery and sauté till leek is translucent. Stir in the stock and bring to a boil. Add the beer and bring to a boil again. Simmer the soup for 2 to 3 minutes, remove from heat and stir in the cream and cheese. Return the pan to the stove, add salt and pepper and stir till the cheese melts completely. l Ladle into soup bowls and serve hot, sprinkled with chives. Recipe courtesy chef Ashish Singh, Café Delhi Heights

Beer prawn biryani Ingredients Medium prawns, with shell, 500 gm Lager beer, 500 ml Basmati rice, 250 gm Ghee, 50 gm Ginger-garlic paste, 20 gm Yoghurt, 50 ml Onion, thinly sliced, 50 gm Green chillies, 10 gm Tomatoes, 50 gm Red chilli powder, 30 gm Turmeric powder, 5 gm Whole garam masala, 10 gm Saffron, a few strands Lemon, 1 Coriander leaves, chopped, 20 gm Mint leaves, chopped, 20 gm Onions, sliced and fried, 1 large

Method Clean the prawns and devein them. Wash the basmati rice and soak for 30 minutes in water. Marinate the prawns in ginger-garlic paste, yoghurt, red chilli powder and turmeric. Heat the ghee in a pan and add the garam masala. Let it crackle and add the onions, green chillies, tomatoes, coriander and mint leaves. Add the spices and cook till you get a gravy consistency. Add the prawns and rice along with the beer and bring to a boil. Cover with a lid and seal with dough to cook it in dum for 20 minutes. Remove from heat and serve with raita. Recipe courtesy chef Sathish Rajasekaran, The Promenade, Pondicherry

Beer cheese cake Ingredients Beer, 300 ml Condensed milk, 300 gm Red berries, 100 gm Pectin, 5 gm Sugar, 200 gm Philadelphia cream cheese, 450 gm Whipped cream, 250 ml Eggs, 4 Gelatin sheets, 4 Vanilla beans, 2 Cookie crumbs and butter as required

Method Assemble the cookie base in rings and let it set in a freezer for 10 minutes. Boil the berries and 200 ml beer in a saucepan and add pectin and 5 gm sugar. Remove from heat and add condensed milk. Pour into the lined rings and let it set for 30 minutes. Cook the egg with the remaining sugar over a double boiler. Once the temperature reaches 70-75 degrees Celsius, add the remaining beer and stir well. Remove from heat and add the gelatin sheets. Let it rest till it comes down to room temperature. Mix in the cream cheese and pour into the rings. Let it set overnight. Serve chilled. Recipe courtesy chef Anand Panwar, Dusit Devarana

Beer batter fish fingers Ingredients Beer, 350 ml River sole fish, cut into fingers, 300 gm Garlic pesto, 1tsp Salt to taste Lime juice, 20 ml Flour, 150 gm Cornflour, 50 gm White pepper, 10 gm Eggs, 2 English mustard, 1/2 tsp

Method Combine all the dry ingredients in a bowl. Slowly stir in the egg and beer until you get a thin batter. Dip the fish fingers in the bowl and let them marinate for 30 minutes. Heat oil in a deep fryer and drop one fish finger into it at a time. Fry till golden brown and serve with tartar sauce. Recipe courtesy Bottles and Barrels, Gurgaon