Vegetables in Beer Batter
(Recipe from Tastes of Wales, by Gilli Davies)

Ingredients (serves 4):
100 g (4 oz or 1/2 cup) self-rising flour
pinch of salt
150 ml (1/4 pint) best bitter beer
100 g (4 oz or 1/2 cup) cauliflower cut into florets
100 g (4 oz or 1/2 cup) snow peas or mange tout
1 large carrot cut into matchsticks
50 g (2 oz or 1/4 cup) whole button mushrooms
50 g (2 oz or 1/4 cup) baby corn

For the mayonnaise:
4 tablespoons home-made or quality store mayonnaise mixed with 1 crushed clove of garlic and 1 tablespoon chopped sorrel

Method:
Prepare the beer batter by sieving the flour into the bowl.
Add a pinch of salt and blend in the beer slowly until the mixture reaches the consistency of thick cream.
Cover and leave in a warm place while you prepare the vegetables (about 10 minutes).
Blanch the cauliflower and snow peas by covering with cold water in a saucepan and bringing to a boil. Drain and rinse under cold running water.
Pat dry and coat the cauliflower, snow peas, carrots, mushrooms and baby corn with the beer batter.
Deep-fry quickly in hot oil, until golden brown.
Note: You can use any combination of crisp vegetables.

Carbonnade of Beef
(Recipe from Mary Berry’s Complete Cookbook, by Mary Berry)

Ingredients (serves 4 to 6):
2 tbsp sunflower oil
2 lb (1 kg) chuck steak trimmed and cut into 2-inch (5 cm) cubes
2 large onions, sliced
1 garlic clove, crushed
2 tsp light muscovite sugar
1 tbsp plain flour
¾ pint (450 ml) brown ale
¼ pint (150 ml) beef stock
1 tbsp red wine vinegar
A few parsley sprigs
1 thyme sprig
1 bay leaf
salt and black pepper
thyme sprigs to garnish

Method:
Preheat oven to 300°F (150°C).
Heat the oil in a large flame-proof casserole.
Add the beef in batches and cook over high heat for a few minutes until browned. Lift out with a slotted spoon.
Lower the heat and add the onions, garlic and sugar.
Cook, stirring for four minutes or until browned.
Add the flour and cook, stirring for 1 minute.
Add the brown ale and stock and bring to a boil, stirring until thickened.
Return the meat to the casserole and add the red wine vinegar, parsley sprigs, thyme sprig, bay leaf, and salt and pepper to taste.
Bring back to the boil, cover and cook in a preheated oven at 300°F (150°C) for 2 1/2 hours or until the meat is very tender.
Remove and discard the herbs. Taste for seasoning.

Welsh Rarebit
(Recipe from Good Housekeeping Cookery Book: The Cook’s Classic Companion)

Ingredients (s erves 4):
8 oz (225 g or 1 cup) cheddar cheese, grated
1 oz (25 g or 2 tbsp) butter
1 tsp (5 ml) English mustard
60 ml (4 tbsp) brown ale
4 slices white bread, crusts removed

Method:
Place the cheese, butter, mustard and beer in a heavy based pan over low heat.
Stir occasionally until the cheese is melted and the mixture is smooth and creamy.
Season to taste.
Toast the bread under the broiler on one side only.
Turn the slices over and spread the cheese and beer mixture on the un-toasted side.
Place under the broiler until golden and bubbling.

Rich Fruit Cake with Guinness
(Recipe from The Complete Vegetarian Cookbook, by Chris Hardisty)

Ingredients ( makes one deep 7-inch or 18 cm cake):
8 oz (225 g or 1 cup) soft margarine
8 oz (225 g or 1 cup) dark brown sugar
4 medium eggs
10 oz (275 g or 1 1/4 cup) whole wheat flour
1 tsp mixed spice
1 lb 2 oz (500 g or 2 1/4 cup) mixed dried fruit
10 tbsp Guinness

Method
Preheat oven to 325 °F (160°C).
Cream margarine and sugar together.
Beat in the eggs one at a time.
Gradually stir in the flour and mixed spice.
Mix in the dried fruit.
Add 4 tbsp Guinness to mix.
Place the mixture into a 7-inch (18 cm) loose-bottomed cake tin and make a deep well in the center (this allows the finished cake to have a flat top).
Cook for one hour at 325°F (160°C) and then turn down to 300°F (150°C) for a further 1 1/2 hours.
Allow the cake to cool in the tin.
Remove and turn upside down; prick the base of the cake all over with a skewer and slowly pour over the remaining Guinness.
Store in a cool place for at least a week before eating.

Chocolate Stout Cake
(Recipe from the Great American Beer Cookbook, by Candy Schermerhorn)

Ingredients (makes 1 8-inch or 20 cm 2-layer cake):
1/4 cup (2 oz or 50 g) cocoa powder to dust the baking pans
2 sticks butter or margarine
1 cup (8 fl oz or 240 ml) stout or porter
2/3 scant cup (5 oz or 180 g) Dutch-process dark cocoa powder
1 scant teaspoon salt
2 cups (16 oz or 450 g) unbleached flour
2 cups (16 oz or 450 g) sugar
1 1/4 teaspoon baking soda, sifted
2 extra-large eggs
1/2 cup (4 fl oz or 110 ml) sour cream

Method:
Heat oven to 350°F (175°C).
Lightly dust 2 greased 8-inch (20 cm) spring-form pans with cocoa powder.
In a heavy saucepan or microwave oven, heat butter, beer and cocoa powder until butter melts. Cool.
Sift dry ingredients together, add the beer-cocoa mixture and beat thoroughly for 1 minute on medium speed. Add eggs and sour cream and beat 2 minutes on medium.
Pour batter into prepared pans and bake at 350°F (175°C) for 24 to 30 minutes or until a pick inserted into the middle comes out clean. Place pans on a wire rack, cool 10 minutes, remove the sides, and cool completely.
Use a long serrated knife to even tops of the cakes. Using a flexible spatula, spread each layer with a thin coating of chocolate frosting, stack and cover the sides with frosting.