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XXS Oven-roasted Chicken Wings

Prep time 10 minutes; Cooking time approximately 1 hour


¼ pint of Nottingham Brewery XXS

3 kg of chicken wings

¼ pint of olive oil
1 clove of minced garlic
¼ pint of light soy sauce
6 tablespoons of lemon juice

¼ teaspoon of ground ginger

½ a teaspoon of salt
¼ teaspoon of black pepper

Combine all ingredients (except the chicken) and blend well.

Rinse chicken under very cold water and dry on paper towels.

Marinade the chicken in a container with the rest of the ingredients. Cover with an airtight lid and refrigerate for 24 hours.

Place the wings skin-side up in a roasting pan. Bake in a medium heated oven until golden brown (approximately 1 hour, but keep checking so as not to unduly burn).

Any excess marinade can be added to the tin to warm up, and drizzled over the wings and used as a accompanying dip.

Nottingham Supreme Sultana Sauce Vegitarian

This is delicious hot sauce for ham, or beef tongue, and especially smoked pork.

Prep time 10 minutes; Cooking time 10 minutes


½ pint of Nottingham Supreme

¼ pint mug of chopped sultanas (raisons will do)

8 cloves

6 heaped tablespoons of brown sugar

1 6 cm cinnamon stick

1 tablespoon butter

1 ½ tablespoon of cornstarch

Good pinch of salt


Combine brown sugar, cornstarch, and salt in a saucepan. Stir in the Nottingham Supreme beer, and sultanas.

Hang the spices (cloves and cinnamon) in a cheesecloth bag from the edge of the pan, immersing in the liquid for approximately 10 minutes whilst cooking on a medium setting.  Alternatively the spices can be added to the mix, but they will need to be removed after about 10 minutes simmering time.

Stir in the butter, and serve hot.

Sultanas, currants and raisins? What’s the difference?

Sultanas are dried white grapes from seedless varieties. They are golden in colour and tend to be plumper, sweeter and juicier than raisins.

Raisins are also dried white grapes (usually Moscatel) but they are dried to produce a dark, sweeter fruit.

Currants are dried, tiny dark red, shrivelled seedless grapes, packed with flavour.  Originally cultivated in the south of Greece, and the name currant comes from the ancient city of Corinth.

Rock(ing) Welsh Rarebit Vegetarian

Serves 4; Prep time 5 minutes

Cooking time 10 minutes


4 large thick slices of bread

250g of grated mature cheddar cheese (any English cheddar will do)

25g of butter

1 level teaspoon of 3-Step Legend(ary) Beer Mustard or English mustard

4-5 drops Tabasco sauce

60ml of Nottingham Rock Bitter

Mixed salad and dressing to serve


Preheat the grill then toast the bread slices on both sides until lightly browned.

Place the toasted bread in a shallow oven-proof dish and set aside.

Slowly melt the butter in a saucepan, and stir in the grated cheese, mustard, Worcestershire sauce and the Nottingham Rock Bitter.

Divide the mixture between the slices of toast, spreading it evenly then grill until bubbling and golden.

Serve with a lightly dressed salad – a mixture of fresh spinach and basil goes particularly well with this dish

Dreadnought Beef Marinade

Nottingham Brewery Dreadnought, garlic, ginger, orange peel, and olive oil are combined in this flavoursome marinade for beef – it goes particularly well with belly steak or flank steak, often used in Asian cuisine.

Prep Time: 5 minutes
Recommended marinade time: 24 hours


¾ pint of Nottingham Dreadnought

2 coarsely chopped cloves garlic

2 tablespoons finely chopped fresh ginger (about a 2.5 cm x 5 cm cube from a finger of fresh ginger)

¼ of grated orange peel from a medium-sized orange

¼ pint of olive oil

Pinch of salt


Combine the Nottingham Dreadnought, garlic, ginger, orange peel, olive oil, and salt in a lidded container with the meat.  Cover and marinade for a minimum of 8 hours (24 hours preferred). Mix the meat occasionally.  The meat can be lightly pan-fried or grilled to your liking and any extra juices can be used as a basting sauce.

Bullion Bhajis Vegitarian

Prep time 5 minutes

Cooking time 4-5 minutes


½ pint of Nottingham Bullion Bitter

3 large onions, halved and thinly sliced

1 Green Chilli (deseeded and finely chopped)

100g Chick-Pea Flour or Gram Flour

½ teaspoon of baking powder

½ teaspoon of turmeric

½ teaspoon of ground cumin
¼ teaspoon of chilli powder
25g of finely chopped fresh coriander

Pinch of salt
Vegetable oil for deep frying


Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chillies and mix well.

Preheat the deep fat fryer to 180ºC / 350ºF.

Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.

Very carefully drop table-spoonfuls of the mixture into the hot oil and fry for 4-5 minutes - obviously the timing depends on the portion of mixture used.

Drain well on kitchen paper and serve very hot.

Makes 10 - 12


3-Step Legend(ary) Beer Mustard Vegetarian

Our Legend(ary) beer-based mustard is really easy to make and it will last for ages – that’s if you can stop eating it of course!

It makes the ideal accompaniment to a beef wrap or ham sandwich, or you could even bottle it up and gift-wrap it to make that extra special homemade Christmas present.

Ingredients (makes about a kilogram of mustard or 5 small jars)
1 pint of Nottingham Legend

200g black mustard seeds

200g yellow mustard seeds

200ml of cider vinegar

7 tablespoons off runny honey

A sprinkle of crushed chilli flakes

1 tablespoon of nutmeg

1 tablespoon of sea salt

Mix the mustard seeds together in a large basin or bowl, add the Nottingham Legend, and soak in the beer overnight.

Mix in the remaining ingredients and then coarsely blend in a food processor

Spoon the mustard into sterilised jars, taping gently to remove any air bubbles, and screw the lids on tight.

Nottingham EPA Cheesy Beer Soup
– what will one day become a Nottingham Brewery classic (we hope!)

A large sided heavy-bottomed pan is perfect for preparing this moorish appetizing starter – a pressure cooker is ideal


3 tablespoons of vegetable oil

2 large onions (diced)

3 sticks of chopped celery

4 rashers of good quality smoked back bacon (preferably English)

1 grated carrot

3 cloves of garlic

3-4 cups of chicken broth (a low-salt chicken stock cube can be used instead)

Half pint of EPA

2 large diced potatoes

A knob of butter

Half teaspoon of paprika

Half a mug of grated cheddar cheese

Half a mug of stilton cheese (broken into pieces)

1 teaspoon of Worcestershire sauce

Pinch of pepper

1 teaspoon of whole grain mustard

Salt to taste (don’t add until the end)

Half teaspoon of nutmeg


Heat the oil in a pan and sauté the onions, celery, carrots, and bacon, turning for about 4 minutes or until the onions are soft but not caramelised or burning.

Add the crushed garlic and continue to cook for a further 2-3 minutes

Add the chicken broth (or stock), Nottingham EPA, diced potatoes, butter and paprika and bring to the boil until the potatoes are tender.

Turn down the heat and gradually add most of the cheese until it melts (put aside a little of the grated cheddar for garnish), along with the pepper, Worcestershire sauce, mustard and then taste – this is important!  A pinch of salt maybe required at this stage, but don’t overdo it!

The finished soup can either be served as it or blended using a pulse setting on the blender so as not to fully purify the soup – the rustic semi-chunky feel to the taste of this soup adds to the experience of enjoying the Nottingham EPA Cheesy Soup.

To serve, sprinkle with a little grated cheddar cheese and a good helping of freshly made croutons, (or diced-up wholegrain toast if you are lazy like me!).
An added sprinkling of nutmeg can be introduced to give it extra-special taste.


Nottingham Supreme Beer Braised Onions Vegitarian


½ pint of Nottingham Supreme

3 large onions (sliced)

2 tablespoons of vegetable oil

Large knob of butter

Pinch of salt

Teaspoon of sugar


Heat the oil in a pan until hot then add the butter and let it melt.  Then add the sliced onions and cook until soft but be careful not to burn.  Add the sugar, salt, and two thirds of the Nottingham  Supreme and cook for approximately 10 - 15 minutes on a low light until the beer has been absorbed and the onions start to brown.

Finally, add the remaining Nottingham Supreme and simmer gently until most of the liquid has disappeared.


Nottingham Rock Bitter Chicken & Mushroom Casserole (serves 4)


1 pint of Nottingham Rock Bitter

1 Kg of diced chicken thighs

½ can of a large tin (14oz) tin of tomatoes

2 large cooking onions

14 medium sized mushrooms

3 tablespoons of cooking oil

1 tablespoon of mixed herbs (Rosemary, basil, oregano, thyme, and parsley)

1 heaped tablespoon of ground coriander

¼ teaspoon of black pepper
2 teaspoons of corn-flour

½ pint of chicken stock (or 1 chicken stock cube)

Salt to taste (add this at the end of cooking, although it may not be required)


Slice the onions and add to a frying pan of hot oil, then stir and simmer until soft, but be careful not to burn.

Add the diced chicken and and cook for a further 5/6 minutes stirring and turning the chicken pieces so that they are browned all over.

Then add the mushrooms, mixed herbs, black pepper, half of the Nottingham Rock Bitter, the tomatoes and the ground coriander, and continue to simmer with a lid on the pan for a further 10 minutes.

Transfer all of these ingredients to a lidded casserole dish; add the corn-flour, and chicken stock (optional).

Place on the middle shelf in a medium oven for approximately 1 hour, taste, and add salt if required.

Drink the other half of the Nottingham Rock Bitter whilst waiting for the casserole to cook, and enjoy your meal!

This dish goes particularly well with side vegetables of par-boiled Maris Piper roast potatoes and steamed broccoli, or boiled asparagus spears sautéed in butter.


Pictured (above, and below) the finished meal of Nottingham Rock Bitter Chicken & Mushroom Casserole with broccoli and roast spuds as a side dish; (right) Rock Bitter Chicken & Mushroom Casserole straight out of the oven. This recipe can be found below left.

Beer Bites

If you would like to share a tasty beer recipe with us that could be adapted to use a Nottingham Brewery beer we would love to hear from you and to share it with the world.  You can email us at

Beer columnist and food critic Richard Studeny pens a few tasty recipe ideas using beers from the Nottingham Brewery

Cooking with beer has more in common with a lot of the food that we eat than wine; it contains grain (barley), herbs (hops), water, and yeast – wine just contains grapes.

Adding beer to a recipe can change the total taste of a dish. It enhances particular ingredients; helps blend the flavours of the recipe; and can add that extra something that your meal might be lacking.

Virtually any recipe that uses a liquid of any sort can be replaced with beer.

Don’t be afraid to experiment, but there are a few things to consider when cooking with beer.

In heating the product, most of the alcohol is evaporated, so dishes that involve cooking with beer are ideal for children, or for people who don’t drink alcohol.

As with any other liquid, when you cook with beer you will almost always reduce some or most of the liquid away which will magnify its flavours.  For example, if you want to make a gravy using beer instead of meat stock or water, choose something like a sweet stout such as Nottingham Brewery Sooty Oatmeal Stout – I wouldn’t recommend using a hoppy beer because hops have a bittering effect, and bitter gravy doesn’t taste particularly nice.

Finally, never cook with a beer / ale that you wouldn't drink. If it doesn't appeal to your taste-buds in a pint glass, chances are, you won’t like it in a beer-based food recipe.

XXS Oven-roasted Chicken Wings

Nottingham Supreme Sultana Sauce Vegitarian
Rock(Ing) Welsh Rarebit Vegetarian
Dreadnought Beef Marinade
Bullion Bhajis Vegetarian
3-Step Legend(ary) Beer Mustard Vegetarian

Nottingham EPA Cheesy Beer Soup
Nottingham Supreme Beer Braised Onions Vegetarian
Nottingham Rock Bitter Chicken & Mushroom Casserole

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