killet to coat with oil. Brown chicken skin-side down until
Heat oil in deep-fryer to 325 degrees F (165 degrees C).
Whisk together the flour, cornmeal, garlic salt, garlic powder, and cinnamon in a large bowl. Mix in beer until no dry lumps remain. Dip the cod into the batter, allow some of the excess to run off, then carefully place into the deep-fryer. Cook until golden brown and crispy on the outside, and the fish is easily flaked, about 8 minutes. Cook the fish in several batches to avoid over loading the deep fryer.
Arrange the cheese slices in the bottom of a large ovenproof dish, and spread the mustard over the top of them.
Pour in enough brown ale to just cover the cheese. Cover with foil, then bake at 375 Fahrenheit for about 10 minutes, until the cheese has softened.
Meanwhile, toast the bread. Pour the warm ale and cheese over the toast and serve immediately.
inute until fragrant.
Add ale, white sauce mixture and tomatoes
ust long enough to brown meat on all sides. Remove from heat
Place a teaspoon of brown sugar in the bottom of two (12-ounce) mugs. Pour a jigger of brandy into each mug and stir to combine.
Meanwhile, heat the ale, mixed spice and cinnamon stick in a saucepan over high heat. When the ale starts to bubble and almost come to a boil, strain the ale and divide between the two mugs. Stir and garnish with cinnamon sticks. Enjoy!
t medium high and brown roast on all sides. Remove to a
il in skillet and brown meatballs on all sides. Remove and keep
Grill the chops under moderate grill for 7 to 10 minutes depending on the thickness. Turn over and grill for 7 to 10 minutes until cooked through.
Mix together the cheese, mustard and brown ale.
Spread over the chops and grill until the cheese has melted. Transfer to a warm serving plate and garnish with tomato halves and watercress sprigs.
1. Combine dry ingredients.
2. Add beer slowly, while mixing, until it forms a dough.
3. Add molasses to dough.
4. Pour dough into a bread pan.
5. Pour butter over top of dough.
6. Bake at 375 degrees for 50 minutes.
7. Let cool for 15 minutes before eating.
Note: This is a dense dough, so be sure to sift the flour. Without sifting, it will be TOO dense.
Combine cooked brown rice and all other ingredients in a bowl or large Tupperware. Stir to combine.
Put in the fridge for 12 hours or overnight (this allows the rice, fruit and nuts to soak up the milk and spices).
Warm and serve. This is good with a dollop of yogurt!
urkey on platter.
Mix brown sugar, salt, onion powder, garlic
HE SPICE PACKET!
Trim all visible fat from the meat
-6 mins until browned all over. Remove from pan using
ticking to the pan until all the beer has been added
arge bowl, whisk together the ale, skim milk powder, sugar and
ook the meat until golden brown. DON'T forget shake off
to the oil and brown on all sides.
Transfer the browned
alts) in a fine-mesh grain bag in one gallon of
edium bowl, combine flour and brown sugar.
Cut in butter