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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 vegetarianpicnic idea.
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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
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
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
Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.
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Suffolk beer puffs
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