The perfect match
The Beer With Food Week extravaganza persuaded some foodies that beer is set to reclaim its position at the head of the table
Last month more than 2,000 pubs got involved with Beer With Food Week, the initiative of PubChef's sister title the Morning Advertiser.
Themed nights and menus that matched beer with food and new recipes, such as Theakston's new beer banger, were part of the festivities.
One of the main events was a Beer with Food lunch in the gardens of the Greene King Brewing Company, Beer With Food Week's sponsor.
TV chef Danny Boome was on a steep learning curve to grasp the intricacies of beer and come up with the lunch menu in just eight weeks.
However, help was soon at hand in the form of the Greene King head brewer John Bexon.
For starters, Danny cooked up a platter of lemongrass chicken satay, chilli tuna dim sum, tempura-fried tofu with soy sauce and chilli butter pan-grilled asparagus. John provided Greene King IPA to serve with the platter.
Main course was marinated chicken breast served on a warm salad washed down with Old Speckled Hen. A chocolate orange and pecan tart served with vanilla mascarpone formed the dessert. John matched the tart with Belhaven Fruit Beer.
Greene King Brewing Company's managing director Justin Adams was delighted with the response to Beer With Food Week and says it's about time beer reclaimed its position at the head of the table.
"For centuries, the British served beer with food," says Justin.
"However, in recent times it has been all but knocked off the table by wine. As a nation we've forgotten how delicious a glass of real beer is with quality food."
Greene King has come up with the accompanying recipe to match its Speckled Hen.
Pheasant dish is all sweetness and light
Roasted pheasant with wild rice and mushroom stuffing, potato and bacon rösti with caramelised vegetables to be served with Old Speckled Hen
Greene King head brewer John Bexon says: "Old Speckled Hen's toffee notes create a sublime accompaniment to pheasant's subtle sweetness."
Ingredients for stuffed pheasant:
1 pheasant
2 tbsp butter
½ medium onion - finely chopped
2 celery stalks - finely chopped
2 tbsp finely-chopped shallots
2 garlic cloves - finely chopped
55g/2oz mixed mushrooms - sliced
210ml/7fl oz Old Speckled Hen
28g/1oz dried apricots
85g/3oz cooked wild rice
Chopped Italian parsley
1 tbsp fresh sage
1 tbsp fresh thyme
Salt to taste and black pepper
Ingredients for rösti:
1kg/2¼lb Jersey Royal potatoes
85g/3oz pancetta - fried off and diced
2 tsp cornflour
Thyme
Method:
Heat butter in a pan. Put onions, celery, shallots and garlic in. Stir until soft. Add mushrooms and cook for 10 mins. Add Old Speckled Hen. Put cooked veg in bowl. Add apricots, rice, herbs, salt/pepper. Wash bird, stuff, put on rack. Roast at 200°C/400°F/gas mark 6 for 10 mins. Reduce to 170°C/325°F/gas mark 5 and cook for 25 mins per 450g/1lb. Peel, grate potatoes. Add bacon, thyme and cornflour. Heat oil, add potato mix. Fry. For caramelised veg, oven-bake carrots, turnips and onions with honey, salt and pepper.
