Deep Fried Asparagus

Ingredients

½ cup Cornstarch

¾ cup Flour

1 tsp Salt

¼ tsp Black Pepper

½ tsp White Pepper

½ tsp Baking Soda

2 Egg Whites

2/3 cup Cold Flat Beer

1.5 kg. Raw Asparagus (clean and cut above white end)

Oil for frying

Method

• Mix all ingredients except asparagus with a wire whisk in a mixing bowl till smooth and lump free.

• Dip asparagus individually in batter and deep fry till golden brown.

• Drain on kitchen paper.

• Serve on its own or with dip of your choice.

Beer Cheese

Ingredients

1 ½ tsp Chopped Garlic

1 tsp Worcestershire Sauce

½ tsp Tabasco Sauce

½ tsp Dry Mustard

½ tsp Salt

1 cup beer

4 cups Sharp Cheddar Cheese (freshly grated)

Method

• In a bowl, crush the garlic with a pestle or the back of a spoon.

• Mix in Worcestershire, Tabasco, mustard and salt.

• Add beer in a slow thin stream, while stirring continually.

• Stir till the mixture is well blended.

• Add the cheese one cup at a time and continue beating until the mixture is smooth.

• Put in an earthen ware pot and cover with lid or foil and refrigerate for minimum 24 hours before serving.

• Serve with crackers, wafers, toasted/plain bread etc.

Warm Beer Soup

Ingredients

1 cup Beer

1 cup Milk

1 Egg Yolk

1 tbsp Sugar

2 Cloves, whole

1 pinch Cinnamon

½ tsp Lemon Rind

1 tbsp Flour

Salt to taste

Method

• Bring beer, cloves, cinnamon, sugar and lemon rind to a boil.

• Boil milk separately and mix with flour and salt making sure no lumps are formed.

• Add egg yolk and mix well.

• Add to the beer mixture and mix well.

• A nourishing soup.

Warm Potato Salad with beer dressing

Ingredients

1 kg. Red Potatoes

½ cup finely chopped red onions

¼ cup finely chopped parsley

Beer Dressing:

6 tbsp Olive oil

½ cup finely chopped onions

¾ cup larger

3 tbsp Malt or Cider Vinegar

1 tbsp Dijon Mustard

½ tsp Sugar

Salt & Pepper to taste

Method

To make the dressing:

• Heat 2 tbsp of the olive oil in a small frying pan, add chopped onions and cook till soft, about 5 minutes.

• Add lager beer, vinegar and sugar. Bring to boil.

• Once slightly cool, put in a food processor, along with mustard, salt and pepper and slowly add the remaining olive oil and process at slow speed for a minute. Taste for salt and pepper.

For the Salad:

• Wash potatoes thoroughly. Boil them in salted water till done about 20-25 minutes.

• Cut into medium slices once slightly cooled.

• In a bowl, gently mix the warm potato slices, onions, parsley, and beer dressing making sure that the potatoes don’t break.

• Taste for salt and pepper and garnish with chopped chives.

• Serve warm or at room temperature.

Beer Batter Fritters

Ingredients

300 ml can light beer

1 ½ cup Flour

½ tsp Salt

1 tsp Paprika

Assorted vegetables like potatoes, carrots, french beans, mushrooms, brocolli, bonless chicken cubes, shrimps etc.

Oil for frying

Method

• Pour the beer into a large bowl, add paprika, salt and sift flour into beer and whisk till light and frothy.

• Dip pieces into batter and deep fry in hot oil till golden brown.

• Drain on kitchen paper.

• Serve hot with sauces of choice.