The unique chemical structure of the alcohol in wine, beer, champagne and other boozy beverages make them suited for a greater purpose than just accompanying your meal, they can take centre stage on your palette, the best part… no hangover support required!
We show you how to incorporate alcohol into your cooking and demonstrate some of the finest boozy culinary masterpieces. From quick and easy pasta to heart warming casseroles, here are some of our favourite boozy recipes!
Beef & Beer Casserole
- 1kg Chopped lean beef
- 30ml vegetable oil
- 2 pinches of salt
- 1 pinch of pepper
- 2 medium onions, thinly sliced
- 24 garlic cloves, minced (seriously, it’s garlicy!)
- 2 beef bouillon cubes
- 120ml hot water
- 330ml of your favourite beer
- 15ml Dijon mustard
- 15ml cider vinegar
- Heat half the vegetable oil and beef in a large pot, seasoning with the salt and pepper. Once browned remove the beef and place it in a casserole dish.
- Add the remaining oil to the pan and sweat the onions, add garlic, and cook for a few minutes until they are tender.
- Dissolve the bouillon cubes in the hot water and add to the onions, along with the mustard, vinegar and (most importantly) the beer!
- Stir the mixture vigorously, then pour it onto the beef in the casserole dish.
- Place the casserole dish into a preheated oven at a low temperature (120°C/100°C fan-forced) and leave to stew for 4-5 hours.
- Serve over any side you like and with an accompanying beer!
Spicy Vodka Pasta
- 450g uncooked pasta
- 30ml extra virgin olive oil
- 4 garlic cloves, minced
- Crushed chilli flakes (to taste)
- Large can chopped tomatoes
- 2 pinches of salt
- 30ml vodka
- 120ml heavy whipping cream
- Chopped fresh parsley (to taste)
- 300g chorizo
- Lightly salt water and bring it to the boil, add your pasta and follow the specific times outlined on your particular brand (typically 8 to 10 minutes).
- Place a large pan over low heat and add olive oil. Add the chorizo, and flash fry for a few seconds. Add your garlic, chilli flakes and stir.
- Add the chopped tomatoes and salt, and increase your temperature until the mixture is boiling. Reduce heat and simmer for 15 minutes.
- Add the vodka and heavy cream and bring to boil. Reduce heat and stir in your drained pasta, add parsley to taste and serve with a vodka martini!
Bubbly Champagne Chicken
- 8 chicken breasts
- 80g flour
- 4 pinches of salt
- Pinch of white pepper
- 60g butter
- olive oil (enough to shallow fry in your pan)
- 300ml champagne (The remaining champagne is for sipping while cooking!)
- 230ml whipping cream
- 4 pinches of ground rosemary
- 4 pinches of chopped parsley
- Dust the chicken breasts with the flour, salt and pepper.
- Melt the butter and olive oil over a medium heat in a large pan.
- Add the chicken to the pan and fry for around 5 minutes until golden. Add the champagne and simmer for 12-15 minutes.
- Add the cream and rosemary and cook until a thick sauce appears.
- Serve with any side you like, (rice is delicious) and finish off the bottle of champagne!