Delicious beer recipes

By Matthew Kadey INGREDIENTS 2 tbs low-fat cream cheese, room temperature ½ cup plus ¼ cup sugar ½ cup canned pumpkin (available from David Jones) or cooked, pureed pumpkin 3 large eggs, room temperature 1 cup plus 2 tbs wholemeal plain flour 1 tsp cinnamon, divided 170g cooking chocolate, chopped 2 tbs unsalted butter ⅓ cup unsweetened cocoa powder 1 cup stout beer, room temperature 1 tsp vanilla extract ½ tsp baking powder ¼ tsp cayenne powder (optional) ¼ teaspoon salt 1 Preheat oven to 175°C. Lightly grease a 20-centimetre square baking pan. In a bowl, stir together cream cheese, ¼ cup sugar, pumpkin, one egg, two tablespoons flour and ½ teaspoon cinnamon, then set aside. 2 Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until completely melted. Remove the mixture from the heat and stir in ½ cup sugar. Mix in two eggs, one at a time. Gently stir in one cup flour, cocoa powder, beer, vanilla extract, baking powder, cayenne, salt and ½ teaspoon cinnamon. 3 Scrape half the chocolate batter into the prepared baking pan and spread evenly. Spread half the pumpkin mixture on top, then add the remaining chocolate mixture on top of that and spread evenly. Top with the remaining pumpkin mixture. Gently swirl batter with a butter knife. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Let cool before slicing. Makes 4 servings Per brownie: 669kJ, 8g fat (4g sat), 23g carbs, 75mg sodium, 3g fibre, 3g protein

INGREDIENTS 2 tbs tamarind paste (available at Asian supermarkets) or ¼ cup orange juice mixed with 2 tbs lime juice ½ cup fruit-flavoured beer, preferably raspberry or cherry 1½ tbs brown sugar 1 tsp fennel seeds ½ tsp coriander powder ⅛ tsp cayenne powder ½ cup pecans, roughly chopped 4 cups rocket 3 cups baby spinach 1 red capsicum, chopped 4 hard-boiled eggs, sliced 85g crumbled feta cheese 1 In a bowl, pour ½ cup boiling water over tamarind paste and let it sit for 30 minutes. Place tamarind paste and water mixture (or orange juice and lime juice mixture) in a blender with beer, sugar, fennel seeds, coriander, cayenne and salt to taste. Process until smooth. 2 In a dry frypan, toast pecans for two minutes, stirring often. 3 In a large bowl, combine rocket, spinach and capsicum. Divide salad among four serving plates and top with egg slices, feta and toasted pecans. Drizzle beer dressing on top. Makes 4 servings Per serving: 1213kJ, 20g fat (6g sat), 16g carbs, 3g fibre, 12g protein, 410mg sodium

INGREDIENTS 2 cups plus 1½ cups low-hops lager or pilsner 3 tbs salt 1 tbs sugar 4 bone-in pork chops, 3½ centimetres thick 1 tbs plus 2 tsp canola or vegetable oil 2 shallots, diced 1 cup reduced-salt chicken stock 1 tbs honey 2 tbs balsamic vinegar ½ tsp dried thyme 1 tbs grainy mustard 2 tsp cornflour ½ tsp black pepper METHOD1 In a container large enough for pork chops to lie flat, add two cups water, two cups beer, salt and sugar. Place chops in liquid and add more beer or water to cover the meat. Refrigerate for four to six hours, flipping chops once. 2 In a saucepan, heat two teaspoons oil over medium heat. Add shallots and cook for two minutes. Add remaining 1½ cups beer, stock, honey, balsamic vinegar, thyme, mustard and salt to taste. Bring to a boil, reduce heat to medium-high, and simmer for eight minutes, or until reduced by about half. Stir in cornflour and continue simmering for two minutes, or until the mixture is slightly thickened. Remove from heat. 3 Remove chops from liquid, pat dry with paper towels, season with black pepper. Heat one tablespoon oil in a large frypan over medium heat. Cook pork chops for five minutes per side, or until they reach an internal temperature of 71°C. Let rest for five minutes and serve topped with beer-mustard sauce. Makes 4 servings Per serving: 2175kJ, 22g fat (6g sat), 22g carbs, 0g fibre, 44g protein, 1740mg sodium

INGREDIENTS 900g mussels, debearded 1 tbs vegetable oil 1 leek, thinly sliced 3 garlic cloves, thinly sliced 3 medium-size tomatoes, seeded and diced 1 tbs fresh thyme 1 tbs butter ¼ tsp red chilli flakes 2 cups low-hops amber ale or wheat beer Juice of ½ lemon ⅓ cup chopped flat-leaf parsley METHOD1 Rinse mussels. Throw out any that are broken or open when tapped. 2 In a large saucepan, heat oil over medium heat. Add leek and garlic; cook for four minutes. Add tomatoes, thyme, butter, red chilli flakes and beer. Bring to a boil, add mussels, cover and simmer until mussels have opened, about three to four minutes. 3 Using a slotted spoon, transfer mussels and vegetables to four bowls. Add lemon juice and salt and pepper to taste to the pan and return contents to a boil. Simmer until the liquid is reduced by half. Ladle over mussels and garnish with coriander or parsley. Makes 4 servings Per serving: 1464kJ, 12g fat (3.5g sat), 21g carbs, 1g fibre, 29g protein, 680mg sodium