A perfect match

There's quite a buzz around beer and food combinations in food circles at the moment. More and more consumers are coming to appreciate the full range of beer styles and flavours, which means that even the most enthusiastic consumer never has to repeat the same experience twice.

The Publican likes to think that our regular Beer & Food Matching column, appearing once a month in the Pub Food pages, is playing a part in this movement. The column relies on the efforts of a stalwart crew of chefs, brewers and beer specialists, who toil ceaselessly to find suitable brews to go with the classic pub food dishes featured.

Panel member Richard Fox has just published The Food & Beer Cook Book, a best-seller in the making which introduces readers to beer and flavour matching principles and ideas in a quick, easy and entertaining way. This book aims to show how to:

• Choose beer to accompany food - just as you would with wine
• Cook with beer to add flavour to food.

Richard's credentials as a beer and food guru are impeccable. As a former bar owner and restaurateur, his passion for subjects including local seasonal produce and the gastronomic qualities of beer have led to regular appearances on UKTV Food, Sky TV and local radio. He has also written a regular Beer Chef column for Maxim magazine and established the Beer and Food education programme for Leith's School of Cookery. Richard has also taken part in food demonstrations across the UK and Europe.

The Food & Beer Cook Book contains over 60 mouth-watering recipes grouped according to occasion, from breakfast to a dinner party, a romantic encounter to food for sport, as well as snacks, sandwiches and barbecue recipes. The dishes featured focus on beer's suitability as an ingredient as well as an accompaniment.

"The inclusion of beer undoubtedly gives an extra dimension to the dish," says Richard. "Think of it as a secret weapon in your arsenal of seasonings. Also, by including beer in the recipe, it's a great excuse to analyse the flavours and see what a fabulous accompaniment to food beer really is."

Cheesy Beer Balls

With the World Cup in mind, Richard has given us a sneak preview of one of the recipes featured in the Food & Beer Cook Book. Cheesy beer balls are an adaptation of the classic profiterole, ideal for sporting buffets, and can be stuffed with any savoury filling.

Ingredients:

Makes about 30 bite size balls

125ml beer (just about any good British ale)

30g butter

75g plain flour

pinch of salt

30g grated cheddar

2 eggs

Method:

Preheat the oven to 180OC. Heat the beer in a pan. Add the butter and melt. Add the flour and salt and beat until the mixture forms into a smooth ball. Remove from the heat and add one egg and beat until amalgamated. Add the second egg and mix again. The mixture should be smooth and shiny.

Using a teaspoon or dessertspoon - depending on how big you want the finished profiteroles - spoon the mixture onto a buttered baking sheet and place at the top of the oven for 10 minutes.

After 10 minutes of baking, or until they're golden brown and crispy on top, open the oven door and leave for another 10 minutes. The cheesy beer balls can now be filled with a filling of your choice.

Competition

We have five copies of The Food & Beer Cook Book by Richard Fox to give away. To be in with a chance of winning, please answer the following question:

On which TV channel has Richard Fox appeared?

a) BBC3

b) Sky TV

c) Men & Motors

Please send your answer, along with your name, pub name, and address, to:

The Food & Beer Cook Book, The Publican, 245 Blackfriars Road,

London SE1 9UY, or email entries to pubfood@thepublican.com. The closing date is May 30. Usual competition rules apply.

The Food & Beer Cook Book by Richard Fox, published by Senate Books, price £12.99.

For more information visit www.foxfoodandbeer.co.uk