The Best Food Recipes to serve with Wheat Beer

The Classic: Bavarian roasted pork knuckle

Pork knuckle
Preheat oven to 170 C. (338C Fahrenheit)

Wash knuckles under cold, running water and dry with paper towels.
Make a spice mix for the knuckle by grinding salt, pepper, marjoram, rosemary and caraway seeds in a pestle and mortar or spice mill.
Rub knuckles thoroughly with spice mix.

Sear knuckles in a roasting tray. Take out of tray and set aside.
Roast onions and garlic in same tray until golden brown, add tomato paste and stir to dissolve.
Add beer, stock, sage, thyme and shake to combine. Return knuckles to the tray, meat-side down.

Roast for 2.5 hours, constantly basting knuckles with roasting liquid from pan.
Raise oven temperature to 220 C (428 C Fahrenheit) for the last 15 minutes, to crisp knuckle skin. Stop basting.
Take knuckles out of tray and rest for 5 minutes.

Bier jus
To make bier jus, strain liquid from tray into a small pot, bring to boil.
Thicken with corn starch.
Season with salt and pepper.

To serve
Serve knuckles with bier jus, sauerkraut and mashed potato. Enjoy with a stein of Degenberg Weissbier.

Notes and tips
You can prepare the spice mix ahead and keep in an airtight container or jar. This spice mix can be used for other German-style roasts, such as pork shoulder.
Bayerischer Schweinsbraten
  • INGREDIENTS
  • 4 fresh pork knuckles (forelegs are bigger and meatier, hind legs are smaller, more delicate)
  • 500ml beef or chicken stock
  • 250ml dark beer
  • 2 onions, cut into wedges
  • 3 cloves of garlic
  • 1teaspoons tomato paste
  • 1 twig fresh thyme
  • 3 fresh sage leaves
  • 1 teaspoon salt
  • u00bd teaspoons ground white pepper
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried rosemary
  • u00bd teaspoons caraway seeds
  • oil, for searing
  • 1 teaspoon corn starch
  • salt and pepper, to season
Source: http://kitchen.nine.com.au/2016/05/05/11/12/bavarian-bier-cafs-roasted-pork-knuckle#mi5jUG32bILBiR0p.99
Source: https://thefoodolic.com/2016/11/08/obatzda-bavarian-cheese-dip/

Obatzda (Bavarian cheese dip), the Perfect match with our Wheat Beer.

  • Ingredients
  • Brezel and Obazda The dip
  • 250g of Camembert (a wheel)
  • 150g of Quark or sour cream
  • 60g of butter
  • 1 tsp of sweet paprika
  • 1 tsp of spicy paprika *optional
  • 1 tsp of caraway seeds *optional
  • salt and pepper
  • Toppings
  • red onion thin slices
  • chives *optional
Method:
In a bowl, add all the ingredients and mash with a fork or potato masher until almost homogeneous
Let the flavours set in the fridge for 30 minutes before serving
Cut the onion finely, add some salt to the onions and serve with the Obatzda

Marinated and grilled salmon

  • Ingredients
  • 2 sticks fresh lemon grass
  • 1/2 small bottle low-salt dark soy sauce
  • 1 bunch fresh coriander , stalks finely sliced, leaves reserved
  • 1 thumb-sized piece fresh ginger , finely grated
  • 4 cloves garlic , finely grated
  • 1 large salmon fillet , (about 1kg), from sustainable sources, ask your fishmonger, scaled and pin-boned
  • 4 tablespoons runny honey
  • 2 red chillies , deseeded and finely sliced
  • 4 spring onions , finely sliced
  • 2 limes
Method:
Bash up your lemon grass and mix it with the soy sauce, coriander stalks, ginger and garlic then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with cling film.
Preheat your grill to its highest setting. When you are ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes.

Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chillies, spring onions, reserved coriander leaves, then squeeze over the lime.
Source: http://www.jamieoliver.com/recipes/fish-recipes/marinated-and-grilled-salmon/
  • Ingredients
  • 400 g flank skirt steak or bavette
  • 2 large onions
  • 20 g unsalted butter
  • olive oil
  • 70 g dark brown sugar
  • 125 ml red wine vinegar
  • 1 ciabatta loaf
  • extra virgin olive oil
  • English mustard , optional
  • 1 handful of watercress

Best next level Steak Onion Sandwich

Method:
Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.

Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
Meanwhile, pop the ciabatta into the oven, turn onto 110 C/225 F/gas bc and leave to warm through.

Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.

Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.
Source: http://www.jamieoliver.com/recipes/beef-recipes/next-level-steak-onion-sandwich/

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