"He was a wise man who invented beer."
Cooking with Beer
We’re not quite sure how we stumbled across Cooking with Beer, by Mark Dredge, but we are certainly glad we did! The book shows you how to ‘use lagers, IPAs, wheat beers, stouts, and more to create over 65 delicious recipes’ and we decided to kick things off with two ketchups and a chutney.
Smoky Bacon Ketchup
The first ketchup pairs smoked paprika roasted fresh tomatoes and garlic, with canned tomatoes pimped with smoked bacon, cayenne pepper, five spice, and some more smoked paprika. Brown sugar adds the sweetness and malt vinegar brings the tang. The recipe calls for a smoked beer or porter, and so we went for Adamanteia, a smoked witbier, from the Portuguese micro brewery Colossus Craft Brewery.
The next ketchup is a mix of fresh and canned tomatoes, pimped with garlic, chilli, ground cinnamon, fennel seeds, onion powder, cayenne pepper, and fresh basil and thyme. Again brown sugar is there for sweetness and malt vinegar for tang. This recipe uses wheat beer, and we went with Franziskaner Hefe-Weissbier Naturtrüb from the Germany macro brewery Spaten-Franziskaner-Löwenbräu-Gruppe.
Our last make from the book, at the moment, is a chutney made with red onion, carrot, courgette, beetroot, cooking apple and some dried fruit (we used apricots and figs), pimped with mustard seeds, ground coriander, cayenne pepper and Henderson’s Relish (similar to Worcestershire sauce but doesn’t contain anchovies). Once again brown sugar is there for sweetness and malt vinegar for tang. The recipe calls for porter or stout, and we went with Plum Porter from the English (Staffordshire) micro brewery Titanic Brewery.