as a cooking ingredient. Recognised in centuries past for the special maltiness it can add to countless dishes, "cuisine a la bie mre'' is now gaining a rapid following on both sides of the Atlantic. Created by the French and the Belgians, there are now a host of recipes which use the fresh taste of beer to transform an otherwise dull fare into a gourmet dish. MARINADES Always important for meat preparation is the success of the marinade. "A marinade should perform three tasks.'' explained Mr. Graham Redford, sales manager of the Bermuda Triangle Brewing Ltd. "It should have a tenderising effect, add succulence and of course, enhance flavour. Marinades should therefore have three basic ingredients; an acid for tenderising, an oil to aid in moisture retention and spices to enhance flavour.'' A suggested marinade recipe includes: 1 cup of fresh beer 2-4 tablespoons of olive oil 2-3 tablespoons of fresh lime juice 1-2 teaspoons of your favourite fresh spices The food should marinate in the refrigerator for two hours before sauteing, grilling or baking. Other suggested recipes include: OMELETS "Try a variation on your basic Sunday morning omelets to include a dash of beer,'' says Mr. Redford.

"You'll be pleasantly surprised at the taste as beer makes eggs more full-flavoured and tender and it cuts the fatty characteristics of the richer cheeses allowing more of the cheese essence to come through in the final dish.'' 1 1 tablespoons of butter 2 eggs 2 teaspoons of Spinnaker Kolsch style beer salt to taste dash of fresh black pepper dash of Outerbridge's sherry pepper sauce Heat the butter in an omelet pan or small skillet. Do not brown the butter. While the pan is heating, lightly beat the eggs in a small bowl with a fork. Add salt, pepper and seasoning. Pour the eggs into the hot skillet while gently rocking the pan to distribute the egg mixture over the cooked egg until it is lightly set and creamy. Place the filling over one third of the omelet and gently fold the rest of the omelet over the filling to cover. Allow to warm and slide the omelet onto a plate. Garnish and serve.

"When you tire of the regular ham or cheese, try some of these fillings alone or in a combination:'' said Mr. Redford, "fresh snipped herbs, beer glazed onions, sauteed mushrooms, grated Swiss cheese with a touch of Dijon mustard, goat cheese, avocado, red or green bell peppers, cooked shrimp, coarsely chopped, cooked fish or shark hash. "For a sweeter omelet perfect for breakfast or dessert try fresh fruit such as cherries, pineapple, oranges, banana etc. or jam with lightly toasted nuts, pitted cherries and whipped cream. For a dessert dish, sprinkle with a dusting of powdered sugar and a dollop of whipped cream or top with Baileys ice cream.'' BERMUDA TRIANGLE BEEF STEW "A simple but hearty soup that's a hit any time of year,'' said Mr.

Redford. "Serve with a fresh garden salad and warm, crusty French bread. A glass of our Full Moon draft beer adds a nice touch.'' 1 cup olive oil 3 pounds boneless beef cut into 1-inch cubes 11 cups of flour mixed with 1 teaspoon each of pepper, salt and paprika 5 tablespoons of butter 5 large Bermuda onions, thinly sliced 1 teaspoon salt 2 tablespoons of flour 2 teaspoons of thyme 4 cups of beef stock 4 cups of Wilde Hogge Amber Ale 4 large shallots thinly sliced 2 cups peeled, diced potato 2 cups peeled, diced turnip 2 cups diced carrots Heat oil in a large stock pot over medium heat.

Dredge meat in seasoned flour and brown. Remove from pot and set aside. Add butter, onions and salt, cooking uncovered on low until golden. Sprinkle flour and thyme over onions. Stir and continue cooking for a few minutes. Slowly add stock, ale meat and diced vegetables to the onions. Stir, cover and simmer slowly for 1 1 hours. POACHED FISH WITH CREAM SAUCE Poached fish 2 cups milk 2 cups chicken stock 1 cup of Spinnaker Kolsch style beer 1 teaspoon salt 2 pounds turbot fillets or other fresh, firm white fish Cream sauce 8 tablespoons of butter 8 tablespoons of flour 3 ounces of bacon, finely minced 2 shallots, finely minced 3 cups reduced poaching liquid, kept hot 1 cup of heavy cream salt and pepper to taste 2 tablespoons of chopped coriander Combine the milk, stock, beer and salt in a large shallow pan. Bring to a slow simmer and gently place the fillets in the pan. Cover and simmer slowly allowing ten minutes per inch of thickness. Once cooked, remove gently with a slotted spoon and transfer to a warm, covered dish. Increase the heat under the poaching liquid and reduce to approximately 3 cups. In a large saucepan, melt butter and sprinkle in flour, stirring briskly to make roux. Add bacon and shallots and cook over medium heat until flour is cooked but not brown.

Slowly pour in the hot, reduced poaching liquid, whisking vigorously until well-mixed. Continue to simmer over medium heat until sauce begins to thicken.

In a slow, steady stream, add cream while whisking. Cook slowly until sauce thickens. Adjust salt and pepper to taste. To serve, place fish on a warm platter, ladle with sauce and sprinkle with chopped coriander. Serve immediately accompanied by a chilled glass of Spinnaker beer. CURRIED ALE LAMB 1-1 1 lbs. of lamb shoulder or chops 2-3 carrots, diced 4-5 celery stalks, Beer brings out food's taste cloves 2 bay leaves 2 large potatoes, diced 2 teaspoons cayenne 2 tablespoons curry powder 2 cinnamon sticks 2 cup of butter 2-3 cups chicken or beef stock salt and pepper to taste 8 ounces of Wilde Hogge Amber Ale Brown seasoned lamb (salt, pepper and cayenne) well in 1 butter in skillet. Transfer lamb to larger pot. In separate skillet, saute carrots, celery, onions, pepper until light brown then add garlic and brown completely. Deglaze sauteed vegetables with 4 ounces of ale and add to pot with browned lamb. Add seasoning and stock. Bring to boil, simmer 45-60 minutes. Halfway through cooking, add potatoes and the rest of the ale. "This exotic entree for 2-4 people is a perfect example of how beer can contribute subtle, malty flavouring in the midst of tongue-tingling spiciness,'' said Mr. Redford. "Try it with a glass of Full Moon Pale Ale.'' SPICY BARBECUE SAUCE 1 1 cups Wilde Hogge Amber Ale 1 cup of dry sherry 1 cup of Bermuda honey 1 cup of vinegar 1 cup of dark soy sauce 1 teaspoon of liquid smoke 1 medium Bermuda onion, coarsely chopped 4 large garlic cloves 1 cup raisins 1 tablespoon fresh orange zest 1 teaspoon of fresh ground black pepper 1 teaspoon of chopped coriander Red hot chili flakes to taste (start with a 1 cup -- you can always add more) Combine ingredients in a blender and puree until smooth. Pour into a saucepan and bring to a slow simmer for 20 minutes. Can be used immediately or refrigerated until needed.

ingredients for a variety of tasty dishes.