Beer Recipes

17/08/2015

Copperhead Welsh Rarebit 

Welsh Rarebit is not only a pub classic, but an easy dish to knock up at home and lovely comfort food. The best rarebit recipes are made with beer and this is our favourite. A rich, unctuous mixture made with strong cheddar and Fordham Copperhead Ale. The Copperhead works so well because of the delicious caramelised malted barley and impeccable smoothness.

Ingredients (serves 2)
  •  20g butter
  • 20g plain flour
  • 250ml Fordham Copperhead Ale
  • 250g strong cheddar cheese, grated
  • 2 tsp English mustard
  • 2 tbsp Worcestershire sauce
  • 2 egg yolks
  • 4 slices bread
  • salt & pepper

Method

Pre-heat the grill
Melt the butter over a low heat in a saucepan and then add the flour and make a roux. Cook for a couple of minutes stirring constantly. nPour 250ml of your Fordham Copperhead Ale into a glass jug and heat for approx 20-30 seconds in the microwave or until it's just warm. (leave the rest cold in the bottle to drink while you cook!)

When the roux is ready and the beer is warm, gradually add the beer to the saucepan bit by bit whilst stirring. Then add the grated cheese and stir constantly until all melted to make a thick, smooth sauce. Add the mustard and Worcestershire and generously season and give it a good stir. Take the sauce off the heat and toast your bread on both sides

Stir in the egg yolks and pile the mixture on to the slices of bread and grill for a few minutes until bubbling and starting to brown (if you've drunk all of the remaining Copperhead Ale, now is the time to get a fresh one from the fridge!) Serve immediately and enjoy with a cold beer.

Rams Head IPA Battered Fish Tacos 

Ingredients
For the Fish
  • 1 lb firm white fish (cod, haddock, halibut, etc)
  • 1 1/2 cups all-purpose flour 
  • 1 cup Fordham Rams Head IPA
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp kosher salt
  • vegetable oil, for frying

 

Avocado Crema
 
  • 1 avocado, pitted
  • 1-2 Tbs plain yogurt
  • 1 Tbs sour cream
  • juice of 1/2 lime
  • hot sauce to taste
  • salt and pepper to taste
Mango Salsa
  • 2 mangos, peeled and diced into 1/2-inch cubes
  • 1/4 cup chopped red bell pepper
  • 1/2 jalapeno, ribs and seeds removed, diced 2 Tbs diced red onion
  • juice of 1 lime
  • 1/8 tsp chili powder
  • 2 Tbs minced fresh cilantro
  • salt and peper to taste

To Serve

  • taco shells, hard or soft
  • lime wedges
  • hot sauce

  ​

Directions

Batter & Fish

Combine 1 cup of the flour, paprika, chili powder, cumin, and salt in a medium bowl. Add the beer, whisk to combine, and let sit at room temperature at least 30 minutes. Meanwhile, pat the fish dry, season with salt and pepper, and cut into 1-inch cubes. Toss with the remaining 1/2 cup flour.

Avocado Crema

For the avocado crema, use a fork to mash the avocado in a medium bowl.
Add the yogurt, sour cream, hot sauce, and lime, and continue mashing to form a smooth sauce. Add more yogurt or sour cream to achieve your desired consistency, and season with salt and hot sauce.

Mango Salsa

To prepare the mango salsa, combine all the ingredients in a medium bowl. Taste and season with more salt, lime, or hot sauce if necessary.

Frying the Fish

To fry the fish, heat 1/2-inch oil in a large skillet to 375°F.
Working in batches, shake off the excess flour from the fish, then coat with the beer
batter. Being careful not to overcrowd the pan, fry in the hot oil 3-5 minutes, or until golden- brown and cooked through.
Transfer to a paper towel-lined baking sheet to drain, and repeat with remaining fish.

Assembly

To assemble, warm the tortillas and fill with fish.
Drizzle with avocado crema and top with mango salsa. Serve with lime wedges and additional hot sauce if desired.

Lemon Gypsy Lager Chicken

Ingredients
  • 1 cup Fordham Gypsy Lager 
  • ¼ cup fresh lemon juice
  • 3 tbsps soy sauce
  • 11/2 tbsps olive oil
  • 2 tsps fresh oregano (chopped)
  • 1 tsp chopped fresh thyme
  • 1 tsp black pepper (freshly ground)
  • 2 tsps honey
  • 1/4 tsp worcestershire sauce
  • 3 garlic cloves (minced)
  • 24 ozs boneless chicken breast (skinless boneless chicken breast halves)
  • cooking spray 

  

Directions

Combine first 10 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally. Remove the chicken from bag; discard marinade.

Prepare grill to medium-high.

Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.

Dominion Oak Barrel Stout Chocolate Cake 

Dominion Oak Barrel Stout lends itself so well to many recipes but this one, originally created by Vicky Bradford is one of our favourites.

It's beautifully balanced; rich and chocolatey but without being too sweet. The flavour of the stout is present in a subtle way but it's not overpowering and will be enjoyed by adults and children alike. The icing made with cream cheese works so much better than butter icing and gives it a slightly sour tang which matches perfectly with the stouty-chocolatey richness. It's nice and easy to make and leaves you some stout left in the bottle to enjoy drinking whilst the cake bakes!

 
Ingredients
 
  • 125 ml Dominion Oak Barrel Stout
  • 125g unsalted butter, cut into cubes
  • 40g good quality cocoa powder (I use Green & Blacks)
  • 200g light brown soft sugar
  • 75ml sour cream
  • 1 large free range egg
  • 1/2 tablespoon vanilla extract
  • 140g plain flour
  • 1 heaped teaspoons bicarbonate of soda
  • 180g cream cheese (icing)
  • 50g icing sugar (icing)
 
Method
 

Preheat the oven to 180°C and grease and line a round springform tin. The mixture can be quite wet so you may want to put this on a baking tray to avoid any mixture burning on the bottom of your oven (speaking from the voice of experience).

In a large saucepan, heat the Dominion Oak Barrel Stout and butter. When the butter has melted, turn off the heat and whisk in the sugar, cocoa and flour.

In a separate bowl, mix the sour cream with the eggs and vanilla extract and then pour these into the hot beer mixture. Once everything is combined, pour the cake batter into the tin and bake for 35/40 minutes, or until a skewer comes out clean. I usually leave the cake to cool in the tin, mainly because I can't cope with the crumbs under the cooling rack.

Wait until the cake is cold before you ice it to avoid the icing melting. Mix the cream cheese and icing sugar together and spread on the top of a cake with a palette knife.

The recipe Vicky kindly sent us was double the quantities listed above but to be honest we were a bit nervous about having that much chocolate cake around begging to be eaten... Having said that, as soon as it was gone we wanted more!

So if you want a nice big cake simply double the ingredients, use a 23cm tin and bake it for about 45 mins.

Enjoy baking and send us your pics!







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