Easy Peasy Ginger Beer Recipes

EASY PEASY GINGER BEER

Steps:

• Ginger beer is one of my favourite things in the world, especially blooming good in the summer when it's getting hot. I can't think of anything more sexy than having a big jug of iced ginger beer on the table with a barbecue on a hot day. The classic real ginger beers use a starter, and these are fantastic but slow, so here's my shortcut for getting amazing results taking hardly any time.
• First of all you need to grate your ginger on a coarse cheese grater - you can leave the skin on if you like. Put the ginger with its pulpy juice into a bowl and sprinkle in your muscovado sugar. Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a pestle or a rolling-pin. Just do this for 10 seconds, to mix up all the flavours. Squeeze the juice from all 3 lemons and add most of it to the bowl. Pour in your fizzy water or soda water.
• Allow to sit for 10 minutes and then taste. You may feel that the lemons are slightly too sour, therefore add a little more sugar; if it's slightly too sweet, add a little more lemon juice. To be honest, these amounts are always a little variable so just follow your own taste. Pass the ginger beer through a coarse sieve into a large jug and add lots of ice and some sprigs of mint.

EASY GINGER BEEF

Steps:

• Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight.
• Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok.
• Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.

EASY PEASY GINGER BEER

Steps:

• Grate the ginger on a coarse grater.
• You can leave the skin on if you like.
• Put the ginger with its pulpy juice into a bowl and sprinkle in muscovado sugar.
• Remove the rind from 2 of the lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a rolling pin or a pestle.
• Just do this for 10 seconds to mix up the flavors.
• Squeeze the juice from all 3 lemons and add most of it to the bowl.
• Pour in the fizzy water.
• Allow to sit for 10 minutes and then taste.
• You may feel that the lemons are slightly too sour, therefore add a little sugar.
• If it's slightly too sweet, add a little more lemon juice.
• Pass the ginger beer through a coarse sieve into a large jug and add lots of ice and some sprigs of mint.