The Perfect Pair: Beer and Appetizer Recipes for Potato, Zucchini, Grill, and Fish Lovers

The amber drink goes well with potatoes, zucchini, grill and fish

The appetizer is filled when it is fried

It is a real pleasure in the heat, after the beach or sports, to drink a glass of cold beer. It simultaneously procures the fluids used by the body and supplies us with vitamins, trace elements and other useful substances.

Due to its natural composition, beer is rich in antioxidants and especially in polyphenols, B vitamins, minerals, fibers and over 800 organic and inorganic compounds. They all originate from barley malt, hops, yeast and from the complex chemical transformations they undergo during the technological process.

Data from the Union of Brewers in Bulgaria, published on the occasion of the industry’s professional holiday – Ilinden, show that in 2022, Bulgarian brewers produced 500 million liters of beer and sold 523 million liters. 435,000 glasses of the sparkling drink were served per day in restaurants, cafes and hotels alone. 50 percent of adult Bulgarians consume beer at least once a week, and nearly 70 percent – at least once a month. The biggest beer lovers are in the Montana region, who drink 11 times a month, followed by the residents of Ruse and Varna – 10 times.

In general, domestically produced “Pils-type” lager beers contain between 33 and 48 kcal per 100 ml. For non-alcoholic beers, these values ​​are lower and vary between 15 and 25 kcal per 100 ml. This means that although we call beer “liquid food”, it does not contain many calories and is not fattening. But since it is usually consumed with other foods, very often fried, nutritionists warn that it is the beer appetizer that can become the cause of extra pounds.

Chicken on beer

Necessary products:
1 whole chicken
1 can of light beer of 500 ml
60 g of softened butter
salt, black and red pepper

Method of preparation:
Brush the chicken with the butter and sprinkle the spices inside and out. Open the beer and pour half of it into the bottom of a deep baking dish. Thread the chicken onto the pot so that it stands upright. Place the tray with the chicken in the lowest part of the oven, preheated to 200 degrees, and after ten minutes reduce it to 160 degrees. Bake for an hour and a half, remove the chicken and let it rest for 10 minutes before slicing. Instead of beer, you can cook the chicken with sparkling water.

Beer cheese

Necessary products:
350 g of cheddar cheese

1.5 tbsp corn starch

330 ml of beer, preferably dark

150 ml condensed milk

1 s. l. dijon mustard

1 tsp Worcestershire sauce

1 tsp hot sauce

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Method of preparation:
Mix the grated cheddar cheese with the cornstarch and set aside. Whisk together the beer, milk, mustard, and Worcestershire sauce in a medium saucepan. Heat over medium heat, stirring frequently to prevent burning. When the beer mixture is warm, add the cheese. Stir until completely melted, slightly bubbly and thickened. Add the hot sauce and season with salt to taste. Serve immediately with pretzels or toast.

Beer sausages with stewed onions

Necessary products:
4 one fire 330 ml
1 large onion
10 sausages (bratwurst)
2 tsp red pepper flakes
1 tsp garlic powder or 1 pressed clove
1/2 tsp black pepper
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Method of preparation:
Mix the spices, cut the onion into thin crescents. Combine the beer and onion in a deep saucepan and bring to a boil. Add the spices and sausages inside. Reduce the heat to medium and cook for 10-12 minutes. Heat a grill or grill pan to medium heat and brush it with a little oil. Remove the sausages from the pot and let the onions simmer over low heat until soft. Bake the sausages on all sides for 5-10 minutes until browned. Serve them with beer-braised onions, mustard and other garnishes as desired.

Crispy baked zucchini

Necessary products:
5-6 smaller zucchini
3 eggs
2/3 h. h. flour
2/3 tsp breadcrumbs
1/2 tsp cornmeal
2-3 cloves of garlic
salt, pepper
oil

Method of preparation:
Cut the zucchini in half crosswise and then each half in half lengthwise. Cut each of the pieces into 4-5 strips lengthwise. You should get triangular pieces 7-8 cm long and not too thick. In a bowl, beat the eggs, 3 tbsp of water, the pureed garlic and a pinch of salt. Put the rest of the flour with a little salt on a plate. In another plate, mix the breadcrumbs and cornmeal. Add some salt and pepper. Roll the zucchini pieces one by one first in flour, then in egg, and finally in the breadcrumb mixture. Arrange them on a large tray lined with baking paper or well greased. Drizzle each piece with a thin drizzle of oil. Bake initially at 200 degrees with a fan, then reduce to 180 until a golden crust is obtained. Serve with yogurt and garlic sauce.

Hit of the week

Bratwurst to bacon

Necessary products:
5 raw bratwursts
2 beers of 330 ml each
10 slices bacon
1/2 tsp chili sauce
1/2 tsp brown sugar
mustard and chives for serving

Method of preparation:
Pierce the bratwursts with a fork all along their length. Cut the bacon in half. Put the sausages in a deep dish, pour the beer inside and let it boil. Cook until the meat inside is no longer pink – 10-12 minutes. Take them out, let them cool slightly and cut them into 4 equal pieces. Wrap each in half a slice of bacon and secure with a toothpick. Before that, soak the chopsticks in water for 40-50 minutes so they don’t burn during baking. Arrange the bacon-wrapped bites on a baking sheet. Mix the chili sauce and brown sugar and coat each sausage. Bake at 220 degrees until the bacon browns and the glaze caramelizes – about 20 minutes. It is served with mustard and, if desired, with chives.

2023-08-06 13:05:27
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