Cooking with Alcohol - Easy Alcoholic Meal Recipes

Alcohol and food go hand in hand - nothing pairs better with a steak than a nice full-bodied Cabernet. The idea of alcohol as an ingredient in meals, however, is a little riskier. One chief concern we all have lurking at the back of our minds while cooking with alcohol is accidentally starting a fire and panicking for a fire extinguisher to put out the stove. 

Fret not, if Gigi Hadid has shown us anything on TikTok, it’s that cooking with alcohol can be relatively simple and risk-free. Let’s take a look at some fool-proof (and flame-proof) meal recipes.

1. Beer Battered Fish and Chips


A pairing that many would consider the national dish of Great Britain, beer-battered fish and chips can be found on almost any corner of London. Whether it’s for lunch, dinner, or a cheeky supper after a night at the pub, fish and chips are comfort food like no other. Yet what makes this iteration so good? According to experts, the addition of beer into the batter makes it light and airy which gives the fish a nice crunchy texture. Quick to prep and even quicker to cook, this recipe for beer-battered fish and chips promises to go swimmingly.

You will need:

700g x white fish fillet
50g x rice flour
115g x plain/all-purpose flour
1.¼  teaspoon x baking powder
¼  teaspoon x salt
250ml x lager/wheat beer (anything beer that isn’t dark like stout or porter)
4-5 cups x peanut oil

Serves 4 portions


Begin by patting the fish dry with paper towels and slicing them into 7cm x 3cm pieces. Heat the oil in a large pot to 190 degrees celsius before seasoning the fish with salt. Mix the all-purpose flour, baking powder, salt and beer into a slurry. Dust the fish in rice flour and dip into the batter, frying for 3 minutes per piece. Flip and ensure every piece is cooked evenly until deep golden. Drain on paper towels and serve with your condiments of choice (tartar sauce, chilli, or a vinaigrette) 


2. Tiramisu


It is said that you can tell the quality of an Italian restaurant not just from their pasta, but how they make their tiramisu. Moving further south of the United Kingdom, this iconic Italian dessert needs no introduction. This twist on the classic tiramisu recipe adds the coffee-liqueur Kahlua to further enhance the bittersweet flavour within the espresso-soaked ladyfingers.

You will need:

6 x large egg yolks
200g x sugar
300g x mascarpone cheese
400g x heavy whipping cream
30 x Italian ladyfingers
250g x cold espresso or strong coffee
120g x Kahlua
30g x unsweetened cocoa powder

Serves 9 portions.


Prepare a sabayon by first placing a bowl above a small pot of water brought to a boil and simmer. Add the egg yolks and sugar to the bowl, whipping with a whisk for 10 minutes till the mixture thickens in volume. Remove from heat and allow to cool briefly before mixing in mascarpone, a little at a time. In a separate bowl, use an electric mixer to whip cream to stiff peaks. Proceed by folding the whipped cream into the mascarpone, and refrigerate after. Mix the espresso and Kahlua in a bowl, and dip ladyfingers into the mixture long enough to get them wet. Avoid soaking the ladyfingers entirely! Arrange the ladyfingers in the bottom of a 22cm square baking dish and spoon the mascarpone cream filling over the ladyfingers. Repeat this process till the baking dish is full, after which you should refrigerate the tiramisu for at least 4 hours. Slice and dust with cocoa powder before serving, and voila! 


3. Gigi Hadid’s Vodka Cream Pasta

We can’t mention Gigi Hadid’s TikTok video without providing a recipe, and boy is it good. Red sauce vodka pasta has a delightful dryness to it, which brings out the acidity of the tomatoes. Follow this simple recipe if you don’t believe us!

You will need:

250g x pasta
¼ cup x olive oil
1 clove x garlic
¼ cup x shallots
¼ cup x tomato paste
1 tablespoon x vodka (clear, not flavoured)
½ cup x heavy cream
1 teaspoon x chilli flakes
Salt and pepper
¼ cup x parmesan cheese
1 tablespoon x butter

Serves 2 portions.


Cook the pasta in a pot of boiling water, draining and saving ¼ cup of pasta water when noodles are al dente. In a large saucepan, heat the olive oil and cook a small clove of garlic and the shallots till soft. Add the tomato paste and simmer the sauce till darker and caramelised. Pour the vodka into the sauce and cook till it almost evaporates, finish the sauce by adding your heavy cream and chilli flakes to your preferred tastes. Taste and season with salt and pepper before tossing in the cooked pasta, pasta water, and butter. Stir well to melt the butter and garnish with parmesan cheese before plating.

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