COOKING WITH BEER
BEER BREAD WITH ‘KALAMON’ OLIVES, ONIONS AND HERBS
• 3 ½ cups of flour for any use
• 1 teaspoon of salt
• 1/2 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 big whipped egg
• 1 ½ cup of FIX beer
• ½ cup of chopped onions
• ½ cup of ‘Kalamon’ seedless olives
• 2 tablespoon of fresh mint or spearmint
• 1 teaspoon of fresh black pepper
Preheat the oven to 180°C
Mix the first four ingredients in a big bowl.
Leave a hole in the middle and add the egg, the beer, the onions, the olives and the herbs. Mix well. Empty the mixture in a bread mold and bake for 40’-45’ in the middle of the oven or until the knife that you place into the bread comes out clean.
Remove the bread from the mold and let it cool off on a grid.
FRIED MUSSELS WITH BEER
• 1 kg. of mussels (only their skin)
• 1 cup of FIX beer
• 1 cup of flour
• 6 cups of olive oil or other oil for frying
Empty the flour in a big bowl and leave a hole in the middle.
Add the beer and whisk until you form a viscous mixture.
Wash and dry well the mussels.
Heat the oil in a deep fryer or in a large deep frying pan.
Place the mussels (per 12) into the batter and remove with a perforated spoon letting the remaining batter to drain.
Fry for about 2 minutes or until they become crunchy and turn red.
Drain the remaining oil in kitchen paper and sprinkle rock salt.
Repeat the same process with the remaining mussels.
TENDERLOIN MARINATED IN BEER WITH MUSHROOMS
• 1 kg. of tenderloin cut in portions
• 180 gr. of FIX beer
• 500 gr. of fresh mushrooms
• 2 tablespoons of chopped onion
• Salt and freshly grated pepper
• Olive oil
For the marinade
• ½ cup of FIX beer
• 1/3 cup of olive oil
• 5 cloves of garlic
Mix the olive oil, the beer and the garlics in the multi and then place the mixture together with the tenderloin in a plastic bag and let it cool in the fridge for 1 – ½ hours.
Wash the mushrooms, cut them in thin slices and saute them with olive oil in the pan.
Add the onion, salt & pepper. Mix slowly until the mushrooms get dry. Add the beer and the thyme and let them simmer until they absorb all liquids and get tender.
Take off the meat from the marinade and fry it in another frying pan at a high temperature and turn it around making sure that it does not get dry.
Serve the tenderloin and top it with the mushrooms sauce.
PORK LEG WITH BEER
• 2 pork legs
• 1/8 lt. of FIX beer
• 1 onion
• Salt and pepper
• 3 lt. of water
Carve the skin/fat of the pork legs in rhombs
Pour ? of water in a small pan, season the pork legs, place them in the pan and bake them for approximately 2 ½ hours in the middle of the oven at 180οC. Every 15’ pour some of the juice of the pork legs on them.
After letting them bake for 1 ½, add the onion that you have previously cut in 4 large pieces.
Half an hour before the baking time is over, rise up the temperature to 250οC. Use the brush to top them with beer until they bake.
Take off the pork legs from the pan, keep them warm and pour some water to the pan in order to remove anything that was left on the bottom during the baking process.
Refine the juice, let it boil, season it, if needed and pour it on the pork legs.
CHICKEN MARINATED IN BEER AND SPICES
• 1 chicken cut in ribs or portions
• 1 can of FIX beer
• One lemon juice
• Chopped garlic (1-2 cloves)
• Salt and pepper
• Olive oil (1 wine glass)
Clean, wash well the portions or the ribs and remove the skin (if you wish). Use the spoon the make many holes in each piece of meat allowing it to absorb all the flavors.
Pour the beer and the spices in a large bowl together with the garlic and oil and then the chicken. Cover the bowl and place it in the fridge for as many hours as possible or throughout the night in order for it to absorb the flavors.
Place the chicken in a pyrex and bake each side of it in the oven or grill for 20' until it bakes or turns brown.
Serve ideally with French fries and a yoghurt dressing.
SHRIMPS SAUTEED WITH BEER
• 400 gr. of medium-sized shrimps (cleaned or not)
• 1/2 glass of FIX beer
• 2 chopped cloves of garlic
• 1 table spoon of Worcestershire sauce
• Spicy cayenne pepper
• 1 stick of fresh rosemary
• 1 teaspoon of butter
• Olive oil
Put some olive oil in a big pan and let it fry.
Add garlic and then the shrimps until they turn slightly pink.
Pour beer to the shrimps and add Worcestershire sauce, hot pepper and butter.
When the sauce thickens with the shrimps, turn off the fire and serve.