The Irish pub has traditionally been a place for a drink, a chat and a bit of craic! Many pubs are now adapting to the changing tastes of consumers. This development is noticeable in the growth of pubs as place to eat as well as drink. We have become more adventurous with our food and the opportunity now exists to experiment more with beers as the natural accompaniment to food. This has long been a tradition in countries like Belgium and Germany where beer with food is as natural a choice as wine with dinner in France.
In both the UK and Ireland gastropubs are now as highly regarded as upmarket restaurants and beers are matched with the dishes served. Here’s a few tips for matching your food with suitable beers.
Beef vegetable soup – Brown ale or porter
Caesar salad (with or without chicken) – Pilsner
Carbonade of beef – Flemish brown ale
Roast leg of lamb – Irish ale
Homemade beef burger – Amber lager
Chicken cordon bleu – Marzen/Oktoberfest
Oysters – Stout
Lobster or crab – Stout or Bohemian pilsner
Bruschetta – Vienna lager
Quiche lorraine – Wheat ale
Scrambled eggs – Belgian-style wheat beer
Chocolate pudding cake – Sweet stout or barley wine
Raspberry crumble – Framboise
Edam – Wheat ale
Irish cheddar – Bitter
Danish blue cheese – Irish Stout
Definitely one for the ladies, this dish is perfect for desserts or just a little indulgence to brighten your day! Serve with a glass of Guinness.
WHAT YOU NEED
15 mini sweet pastry cases
200g good quality dark chocolate
100g unsalted butter
3 egg yolks
1 whole egg
50g sugar
75ml Guinness
WHAT TO DO
Bring a pan of water to a gentle simmer and sit a heatproof bowl over the top – not allowing the water to come into contact with the bottom of the bowl. Break the chocolate into the bowl and add the butter and the beer. While the chocolate mixture is melting, whisk the eggs and the sugar until pale and smooth. When the chocolate has melted, stir the bowl to amalgamate the other ingredients, and then pour into the egg and sugar mixture. Stir well and pour into the tart cases. Bake in a pre-heated 220C , Gas mark 7 in the oven for 4 minutes. Refrigerate overnight and serve.
