Impress your friends and punish your enemies with these three top-notch recipes.

Beer Cheddar Soup

A creamy delight with a hidden kick. Preheat oven to 200°, sauté an onion in a pan for 4 minutes, add garlic, stir in one can of Emu and simmer for 20 minutes. Blend the beery-onion mixture and 1 cup of stock until smooth. Pour the blended mix back into the pan with 3 more cups of stock and simmer for 10 minutes. Combine half a cup of flour and 1 cup of milk then whisk until smooth. Stir this mixture into the pan before adding another cup of milk. Add about 1 ½ cups of a decent matured cheddar. Serve with beer.

Beer-Battered Onion Rings

Cut 2 onions into rings. Combine 2/3 cup flour, ¼ teaspoon paprika, ¼ teaspoon pepper, ½ teaspoon salt, an egg white and 1/3 of a cup of (preferably flat) Emu. Thickly coat the onion rings in this mixture then fry them until golden. Place the rings in an oven tray and bake for 10 minutes or until crisp. Reward yourself with another beer.

Drunken Cheese Bread

Preheat oven to 180°. Heat oil in a small skillet and fry up ½ an onion, a pinch of pepper and a garlic clove. Combine 3 cups of flour, 3 tablespoons of sugar, 2 teaspoons of baking powder and 1 teaspoon of salt, stirring with a whisk. Make a well in the centre and pour in the fried onions, 1 cup of cheese, 1 can of Emu and stir until moist. Spoon the mix into a loaf pan and drizzle it with butter a few times while baking for 60 minutes. Reward yourself with like, 3 beers – you’ve achieved a lot for someone so drunk.

Words by Hayden Dalziel

By Pelican Magazine

Pelican is one of the oldest student publications in Australia and the only independent paper at UWA. If you enjoy writing, then Pelican is the place for you! We print six themed issues a year, and run a stream of online content.

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