Breaded Salmon in beer paste / Beer Battered Fried Salmon / Salmon Pataffry

Пържена сьомга с паста Патафри


The following batter can be used for feta cheese cubes, Kashkaval, and vegetables.  

4 oz beer

4 oz flour

2 egg’s whites

S&P

450 grams (1 lb) salmon fillet, skinless and boneless. Cut salmon into pieces, about inch tick in diameter and 3 inches long. Season the salmon pieces with salt and pepper.

Beat the egg whites with mixer until become stiff and and form peaks.

Combine beer and flour and stir to make a smooth fluffy pastelike foam. Add beaten egg’s whites. Season it with S&P.

 Dip each piece into fluffy paste and fry in deep fryer. Serve with potatoes fries.

Beer and cheese puffs / White cheese snowballs/ Сирене Патафри

Beer and cheese puffs / White cheese snowballs/ Сирене Патафри

14-16 puffs  

4 oz beer

4 oz flour

2 egg’s whites

1 tsp dry oregano

1/3 cup feta cheese, shredded

S&P

Beat with mixer until the egg whites are stiff and gets peak.

Combine beer and flour and stir to make a smooth fluffy paste-foam.

 Add beaten egg’s whites. Add cheese and stir carefully. Season it with S&P and oregano.

Scoop the mixture with tablespoon and drop in hot canola oil. Fry in deep fryer until golden-rose color from both sides. Serve hot.

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Bulgarian / български

100 мл бира

100 гр брашно

2 белтъка

120-150 гр краве саламурено сирене, настъргано

щипка риган

сол и черен пипер

Разбийте белтъците на сняг.

Смесете бирата и брашното, разбъркайте.Получава се пухкава каша, към която трябва да се добавят разбитите белтъци и сиренето. Добавете подправките. Пържи се във фритюрник или дълбок съд с много олио.

Изсипвайте с лъжица  от сместта в загрятото олио.Пържете от двете страни. Сервирайте горещи.

Roasted chicken in beer with mushrooms and garlic mashed potatoes

Cooking with alcohol is one of my favourite methods. It is very popular in Mediterranean cuisine as well as in Bulgarian. This recipe is traditional for my family.

1 chicken, about 4 pounds, halved or quartered

1 (355ml) Pale Ale/Lager beer.

½ cup water

¼ cup butter

200 grams button mushrooms cut into quarters

Salt, grounded black pepper and 2 bay leaves

Preheat oven to 425°. Season the meat with salt and pepper, and place it in the roasting pan. Cover each piece of meat with butter and pour all over beer and water. Add mushrooms and bay leaves as well. Cover with aluminium foil or lid and cook for about 1 1/2 hours. If you like crispy chicken skin, remove the foil and broil for the last 10 minutes of cooking.

Garlic mashed potatoes

3 large size Russet potatoes pilled and cut into quarters

4-5 garlic cloves

¼ cup butter

½ cup heavy cream

salt and black pepper

Boil the potatoes and garlic in salted water. Drain the potatoes and return them to the hot pot. Mash them. Warm up the butter and cream in a pan and add to mashed potatoes. At the end season with salt and black pepper to taste.

If you like roasted garlic you could use it instead of the fresh one – mince and add at the end.

I did not use starch to make gravy, just because I don’t like it. A tablespoon of corn starch will do the trickJ

Mashed potatoes are amazingly delicious garnish for roasted chicken.