Suffolk beer puffs
by
- Canapé
- medium
- 8
- 1 hour 30 minutes, plus resting time
PT1H30M
These tasty treats provide a hit of saltiness with every mouthful and make a fantastic bar snack. Paul Foster recommends using local bitter but feel free to freestyle with your own choice of ale. This recipe is a great vegetarian picnic idea.
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Ingredients
Metric
Imperial
Thyme salt
- 50g of lemon thyme
- 50g of sea salt
Dough
- 90ml of bitter
- 150g of 00 flour
- 50g of brown rice flour
- 2g of salt
Equipment
- Food processor or blender
- Deep fat fryer
- Pasta machine
- Dehydrator
Method
1
Pick the leaves off the lemon thyme and dehydrate for one hour in a dehydrator or an oven set to 60°C
- 50g of lemon thyme
2
Once dry, grind in a pestle and mortar until fine. Add the sea salt and grind lightly - to keep the texture - until they are both well mixed. Reserve in an airtight container until needed
- 50g of sea salt
3
Mix all of the ingredients for the dough in a food processor until they have just come together. Remove from the food processor and knead by hand until smooth. Wrap in cling film and rest for 1 hour
- 150g of 00 flour
- 50g of brown rice flour
- 90ml of bitter
- 2g of salt
4
Gradually work the dough through a pasta machine until it reaches its thinnest setting. Use a little rice flour for dusting if the dough is sticking
5
Cut the dough into 1cm wide strips and deep fry at 170°C (you may have to do this is in batches), turning constantly until they are puffed up and golden
6
Once they are fried, remove the puffs and season with the lemon thyme salt. Drain on kitchen paper and once cool you can store in an airtight container until ready to serve
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© Great British Chefs 2019