Spiced up Beer Recipes for Dad!
If your Dad is a true beer lover, then he'll definitely enjoy these 3 'Stella' beer recipes and you'll appear lager than life!
Beer Beef Curry and Beer Bhajis
Here we've crafted a delicious twist on a simple beef curry and an onion bhaji recipe!
- Total Time: Beer Beef Curry - 2 hours and 15 minutes. Beer Bhajis: 45 minutes.
- Serves: 4
- Heat rating: Beer Beef Curry 3 / Beer Bhajis 2
- Dietary: none
Ingredients
For the Beer Beef Curry:
- 800g diced stewing beef
- 2 medium red onions - roughly chopped
- 4 cloves of garlic - roughly chopped
- Fresh ginger - roughly chopped to make 1 tbsp
- 1-2 green chillies - thinly sliced (seeds removed if you prefer less heat)
- 25g bunch of coriander - roughly chopped
- 25g butter
- 2 tbsp tomato puree
- 1 tbsp sugar
- 330ml beer (any type is fine!)
For the Beer Bhajis:
- 2 medium onions - thinly sliced (about 300-400g prepared weight)
- 25g bunch of coriander - roughly chopped
- 1-2 green chillies (optional) - thinly sliced
- 125g gram (chickpea flour) plus ½ tsp baking powder OR 125g self-raising flour
- 200ml beer
- Oil for frying (vegetable oil or sunflower oil is best)
Spices
For the Beer Beef Curry:
- 2 tbsp CURRY POWDER
- 1 CINNAMON QUILL
- 2 BLACK CARDAMON
For the Beer Bhajis:
- 1 tbsp CURRY POWDER
Method
For the Beer Beef Curry:
- Fry the onion, garlic and ginger in 2 tbsp oil for 15 minutes or until soft, brown and sticky
- Mix the beef with the beer, 2 tbsp CURRY POWDER and ½ tsp salt
- Blend the browned onion mixture with the sugar, the tomato puree and ½ tsp salt to a smooth paste (adding a splash of water if necessary)
- Fry the paste, 1 CINNAMON QUILL and 2 BLACK CARDAMON in 1 tbsp oil and the butter for 5 minutes or until all the liquid has evaporated and the paste is beginning to brown and stick to the bottom of the pan
- Stir in the beef (including all the beer marinade) then cover and cook for 2 hours or until the beef is tender and the sauce is rich and thick (it may take a bit longer - supermarket beef can be very tough!)
- Sprinkle the green chilli and coriander over the curry to serve
For the Beer Bhajis:
- Carefully heat about 2cm oil in a wide, deep frying pan
- Whisk the flour, ½ tsp salt, 1 tbsp CURRY POWDER and the beer until you have a thick smooth batter
- Mix the onion, coriander and green chillies into the batter, crushing everything together until the onion has broken down slightly and is thoroughly coated in the batter
- The oil is ready when you drop a small amount of the batter into the oil it sizzles and floats to the surface immediately
- Drop heaped tablespoons of the batter into the oil and fry for 5 minutes or until brown on both sides (you may have to do this in batches). Drain on kitchen paper and sprinkle with a big pinch of salt
Chinese Style Beer Braised Pork Belly
We've braised the bar on this one, using beer in a classic Chinese style of slow-cooking meat in a stock of sugar, spices and soy sauce!
- Total Time: 1 hour 45 minutes
- Serves: 4
- Heat rating: 1
- Dietary: None
Ingredients
- 800g belly pork - cut into bite-size pieces
- A little-finger sized piece of ginger - cut into slices (with the skin left on)
- A small bunch of spring onions - cut into 3cm lengths (including all the green bits)
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 3 tbsp sugar
- 330ml beer (a dark beer is best)
- Rice and greens for 4 to serve
Spices
Method
- Heat 1 tbsp oil with the sugar until the sugar first turns to liquid, then starts to caramelise (be incredibly careful as the sugar gets very hot!)
- Once it’s a hazelnut-brown colour, carefully stir in the pork, the 4 STAR ANISE, 2 CASSIA QUILLS and sliced ginger
- Add the beer, soy sauce and vinegar then simmer uncovered for 1 ½ hours or until the pork is soft and the liquid has reduced right down to a dark glossy syrup (add a splash of water if the pan starts to dry out too much)
- 15 minutes before the pork is ready cook the rice and greens
- Remove the STAR ANISE and CASSIA QUILLS from the pork and add the spring onion pieces. Leave on the heat for 2 minutes or until the onions just start to wilt (add a splash of water if it looks too dry)
- Serve the pork with the rice and greens on the side
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