Beer Recipes

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.