Of course, there is a general knowledge about the use of alcohol in the culinary world. It always gives a little something above the average. Wonderful red wine stews, flambéing with spirits or basting with white wine or beer. Poultry especially tastes stunning with a good lager. It makes the meat very tender and yummy - Smooth Beer Turkey Bits served with My very dear potato salad.
Total Time: 45 minutes + few hours to chill the turkey marinade
300g of good quality Turkey breasts, cleaned and chopped in chunks
2 splashes of olive oil
1 splash of Worcestershire Sauce
Splash of juice from lemon
2 tablespoons of Heinz Ketchup
1 teaspoon of sea salt
Pinch of satureja, chili flakes, Provencal Herbs, black pepper
1 teaspoon of good honey and Dijon Mustard
1 cup of good quality lager for basting
5 medium potatoes, washed
1 large onion, peeled and finely chopped
2 knobs of lard
3 large pickles, finely chopped
2 splashes of pickled sweet-and-sour juice (mixture of vinegar and icing sugar)
Sea salt and pepper
The Beer Turkey Bits
First marinate the meat. The more time you have, the better. Ideally a few hours ahead.
In a medium metal bowl place the oil, Worcestershire Sauce, lemon, ketchup, all the herbs and spices (salt, satureja, chili, Provencal herbs, black pepper) and mustard. Mix with a balloon whisk and taste.
Turkey in. Gently stir with a spoon. Cover with a lid and let it work in a cold place.
The Potato Salad
Put the potatoes in a large deep pan and season well with sea salt. Cover with cold water and the lid. Bring it to boil and cook until soft on medium heat.
Take the potatoes out of the pot and let them cool down for a bit.
Peel the potatoes and grate them into a large serving bowl. I like to use a simple egg grater.
Melt the lard in a medium frying pan and add the onion on high heat. Sauté until it gets golden and crispy, for about 1 minute.
Next, pour the hot onion over the potatoes and mix. Yummy already now.
Season with salt and pepper and stir in pickles. A splash of pickle juice and taste. It shouldn’t be too dry, nor too juicy. Add few more juice if necessary.
If you don’t have sweet-and-sour pickles, pour in a splash of vinegar into a glass. Reduce with a bit of cold water and start adding icing sugar with a small spoon. Taste and work it into perfection. Pour the mixture into the salad and enjoy.
While the salad is resting, finish the meat. Place it all into a pan you used for the lard and the onion.
Roast the Beer Turkey Bits on high heat until they get beautifully golden all over.
Then, baste it with the lager and reduce the heat.
Lower the heat to low and let it simmer for about 5 more minutes. Easy dinner done.
Makes 2 serves.