Tag: Beer

Quick and easy beer meatballs – Gordon Ramsay’s version

Quick and easy beer meatballs

Today we prepare together the meatballs with beer, a quick and easy second course, tasty and savory, to combine with your favorite beer.

By now you know my passion for meatballs, and these beer patties are no exception. I prepare them very often, all year round, experimenting with different ground meats and different types of beer, to obtain always different combinations.

What always remains the same is the process, which gives the dish that unique enveloping creaminess. In fact, stewed cooking allows the meat to be perfectly cooked and creates an irresistible, slightly bitter sauce, depending on the type of beer used.

Post in collaboration with Veroni Salumi

Quick and easy beer meatballs

ingredients for 2 people


  • 500 g of minced veal
  • 1 egg
  • a bunch of aromatic herbs to taste
  • 1 clove of garlic
  • breadcrumbs to taste
  • flour 00
  • 4 tablespoons of extra virgin olive oil
  • 1 red onion
  • 33 cl of lager beer
  • Salt and Pepper To Taste


First, I combined the meat, the egg, a pinch of salt, a sprinkling of pepper, the chopped aromatic herbs and the minced garlic in a large bowl.

I chose veal for a more delicate result and to enhance the taste of the beer, but you can use your favorite minced meat, adjusting the cooking times, longer, for example, for beef or pork.

I mixed with a fork until the mixture is homogeneous and I adjusted the breadcrumbs to make it less moist and malleable. With slightly wet hands I formed my meatballs, which I passed in a little flour.

I heated the oil in a pan and browned the meatballs over high heat. Once golden on all sides, I added the sliced ​​red onion, seasoned with salt and pepper, then blended with beer, about 100 ml at a time.

It will take about another 15 minutes for the beer meatballs to cook, which I served with aromatic herbs and a nice mug of Pils.



For this recipe, both for the preparation and for the pairing on the table, I chose the Ragasola of Toladolsa, a Pils beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Ragasola, girl / girl in Emilian, is a light beer, low fermentation and unfiltered, with a floral and herbaceous aroma and a pleasantly bitter finish that degreases perfectly in combination with meat.

You can find them all here, on the shop Veroni Salumi.

Soft and tasty baked beer chicken quick recipe – Gordon Ramsay’s version

Print Friendly, PDF & Email

Print Friendly, PDF & Email

Baked Beer Chicken: marinating and then cooking in beer makes the chicken particularly juicy and very soft. Rosemary and bay leaves flavor the chicken, and the restricted sauce of the beer makes the chicken very tasty. The recipe is very easy to make. RECIPES WITH CHICKEN

Ingredients for 2 people

  • 4 pieces of chicken (2 drumsticks and 2 thigh detectors)
  • 300 ml of beer
  • rosemary and bay leaf
  • 1 clove of garlic
  • 5 tablespoons of extra virgin olive oil
  • salt and pepper



How to make Baked Beer Chicken

We put the chicken (boneless and preferably without skin) in an ovenproof dish, add oil, salt, pepper, garlic, rosemary and bay leaf, pour the beer and cover with cling film. We marinate in the fridge for 15 minutes.We remove from the fridge, turn the chicken pieces, salt and pepper the other side. We cover with aluminum foil and bake for 15 minutes at 200 °. After 15 minutes, remove from the oven, turn the chicken pieces and bake again without foil to complete the cooking and reduce the sauce to the beer (about another 20-25 minutes).

If, when cooked, the beer sauce is still very liquid, we can reduce it in a pan, perhaps adding a spoonful of honey. We serve and sprinkle with the beer sauce obtained.

And here is ours ready Chicken quick and easy.

WINE PAIRING: Colli Bolognesi Pinot Bianco Spumante DOC

For most of the wine pairings on this blog I consulted the site: www.vinacciolo.it

Baked beer chicken

Baked Beer Chicken "style =" width: 640px;

Enjoy your meal!


Malt Beer Molasses Bread with Pumpkin Seeds by Gordon Ramsay

Malt Beer Molasses Bread with Pumpkin Seeds

© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Malt beer bread, inspired by this recipe, is always a good idea in mega lock-down. Original recipe calls for root beer, but there was some leftover malt beer that needs to be used up. Hence the tweak of the recipe. Dark stout would be great for the recipe too. Malt beer and dark rye enhance the nutrition, flavour, texture and colour to this simple loaf while the molasses adds some mild pleasant sweetness. I have also topped the bread with some sweetened pepita for the extra crunchiness, but this is completely optional. You can also use sunflower seeds instead.

Dough Topping
  • 1 package / 7 g Active dry yeast
  • 270 ml Malt beer (38C/110F)
  • 100 g Dark rye flour
  • 50 g Molasses
  • 1 tsp Salt
  • 300 – 320 g Bread flour, divided
  • 30 g Unsalted butter, softened
  • 1/2 Egg white
  • 2 tbsp Pumpkin seeds
  • 1 tbsp Sugar
  1. In bowl of your stand mixer fitted with a dough hook, dissolve yeast in malt beer. Wait 5 – 10 minutes for mixture to foam.
  2. Stir in rye flour, molasses, salt, and half of the bread flour. Stir until everything is combined and smooth.
  3. Add in butter and enough remaining flour to form a soft, pliable dough. Knead 8 – 10 minutes.
  4. Place in a greased bowl, turn to grease top. Cover; let rise until doubled, about 1 hour. Press two fingers into dough. It will leave indentation when dough is doubled.
  5. Deflate dough and divide into 3 even portions. Cover with a clean kitchen towel. Let rest 10 minutes. Roll one portion of dough into an oval. Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers. Roll it out to about 30cm long and roll into a cylinder. Repeat with another two portions of dough. Place them, seam up down, into a greased 9” x 5” loaf pan.
  6. Cover and let rise until sides of dough almost reach the top of pan. Brush the top with egg white. Sprinkle the pumpkin seeds over, top with sugar.
  7. Preheat the oven to 190C/375F. Bake the bread in the middle of the hot oven for 35-40 minutes until nicely b

    http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

    http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

    http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page