Prawns steamed in beer

You need
350ml Cisk Pilsner
500gr raw prawns with shells on
Sea salt and freshly ground black pepper
1tsp chopped parsley
2 lemons
100ml mayonnaise
Olive oil

Method

Pour the beer into the base pan of a steamer and bring to a simmer. Season the prawns, drizzle with olive oil and place in the steamer basket with the lid on.

Cook for five to eight minutes. Top with parsley and serve with lemon wedges and mayonnaise.

Pork sausages with beer and onion gravy

You need
600ml Hopleaf Pale Ale
8 pork sausages
700gr onions, sliced thinly
Pinch sugar
2tbsp sunflower oil
25gr butter
1tsp plain flower
600ml beef stock
½ star anise
2 cloves
2 fresh bay leaves

Method

To make the beer and onion gravy, heat the oil and butter in a heavy based saucepan. Add the onions and sugar and cook over low heat for 45 minutes until caramelised. Stir in the flour and cook for one minute. Stir in the beer, beef stock, star anise, cloves and bay leaves and boil until reduced to a rich sauce. Remove the star anise, bay leaves and cloves and season with salt and pepper.

Fry the sausages and serve with the beer and onion gravy. You can also serve with mashed potatoes.

Chocolate and beer cake

You need
250ml Lacto
225gr unsalted butter
65gr unsweetened cocoa powder
215gr plain flour
80gr ground almonds
360gr caster sugar
1½tsp baking soda
¾tsp salt
2 large eggs
160gr sour cream

Method

Preheat the oven to 180°C. Grease a cake tin.

Simmer the beer and butter in a medium sized pan over medium heat. Whisk in the cocoa powder until fully combined.

In a large bowl, sift the flour, ground almonds, sugar, baking soda and salt together and stir to combine.

In a medium bowl, hand-beat the eggs and sour cream, then stir in the warm chocolate mix.

Make a well in the dry ingredients and gently fold in the wet mix with a rubber spatula until combined. Pour the batter into the prepared tin and bake for about 20-25 minutes.