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Beer and Food (Beer Batter Recipe)
This is the first in what
will be (hopefully) a series of columns based on the third most important thing
required for life (after air and beer).
Let’s face it folks, until we
find a recipe for a beer that contains all the required vitamins and food
groups, we will all have to eat sometime.
You’ve probably heard of the
usual combinations: “oysters and stout”, brown beers with dark meats, German
beer with wurst or sausage, pie and a pint, etc, etc. How about the lesser known
but equally tasty stout and chocolate cake (try it before you
laugh).
There are a few basic guidelines that will help in your selection
of an appropriate beer to go with your meal:
Strong flavoured meals
require strong flavoured beers. Drinking your most delicate wheat beer with a
T-bone smothered in barbeque sauce is a waste of good wheat. Try something like
a bock or an old. A light coloured lightly hopped beer will go well with foods
like chicken, fish & chips and that old classic; cooked prawns. Strong
flavoured beers do surprisingly well with sweet foods (for example that stout
and chocolate cake I mentioned before.)
Beer Batter
2 Cups Plain
Flour.
375 ml Beer. (the stronger flavour the better).
Swirl
the beer so all sediment is mixed in with the beer. Slowly mix beer and sediment
in with flour. Beat so that batter is evenly mixed.
Place items to be
battered and fried (fish, mars bars, small animals on a stick) into bowl of
batter and leave stand for a minute or two. Slowly lower battered item into
180-190 degree oil with tongs taking care to avoid being splattered with hot
oil. (if item is dropped it will stick to the bottom…if it is lowered it should
float). Cook for a couple of minutes or until cooked through remembering that
thicker items will take longer to cook. Enjoy.
If you would
like to share other suggestions for beer recipes or food and beer combinations
email me at rainman@countrybrewer.com.au.
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