Two TASTY AF Meals To Make With Leftover New Years Eve Beer
If you’re looking for something to do with all the leftover beer you have from New Year’s Eve, but would rather die than drink it, fear not, a solution is near!
We have a main course and dessert recipe that includes your favourite beer - and they’re downright delicious.
Try the beer battered flathead, made with John Boston pale ale.
Ingredients: Fish & chips for 4 people
- 2 lets rice bran oil, for deep-frying
- 4 red potatoes, peeled
- 2 heaped tbsp plain flour
- 1 heaped tbsp rice flour
- 100ml cold John Boston Pale Ale
- 4 flathead fillets, skin and bones removed
- lemon wedges, to serve
Step 1: Heat the rice brain oil in a deep-fryer or large saucepan until it reaches 180 degrees celsius.
Step 2: Meanwhile, slice the potatoes into medium-sized wedges or chips and pat with paper towel to dry up any excess moisture.
Step 3: When the oil has reached its temperature, carefully cook the chips, in batches if necessary, for 5 minutes or until golden and crisp. Drain on paper towel and keep warm.
Step 4: Place the flours in a bowl and whisk to combine. Whisk in the beer until just combined. Dip the fillets in the batter slowly place in the oil, one at a time. Cook for 3 minutes or until golden and crisp. If necessary, drop the chips in the hot oil and cook again for 1 minute to reheat and crispen up. Drain on paper towel. Serve the fish and chips with tartare sauce, mushy peas and lemon wedges.
Or try the Crabbie’s Ginger Beer + Ginger Roulade
Ingredients for 6 people:
- 6 eggs
- 175g caster sugar
- 175g self-raising flour
- 2 tsp ground ginger
- 2 tsp 5 spice powder
- 200g cream cheese
- 100ml Crabbie’s Original Alcoholic Ginger Beer
- Stem ginger, finely chopped
Step 1: Heat the oven to 180 degrees celcius. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment.
Step 2: Whisk the eggs and sugar together until they are light and fluffy - this can take about 5 minutes, so keep going until they are really light.
Step 3: Fold in the flour and spices.
Step 4: Spoon the mix into the tin, level the surface and bake in the middle of the oven for 12-15 minutes until pale but cooked and springy in the middle.
Step 5: Leave to cool a little, then turn onto a sheet of non-stick baking parchment dusted with sugar.
Step 6: Whilst still slightly warm, roll up like a Swiss roll, keeping the parchment sandwiched between the cake layers, and cool.
Step 7: Mix the cream cheese with the stem ginger and Crabbie’s Alcoholic Ginger Beer.
Step 8: When the sponge is completely cool, unroll it carefully and spread with the cream cheese mix, then roll up like a Swiss roll again, this time without the parchment in between.
Step 9: Dust with icing sugar and serve.