Match of the week
Crubeens and Irish stout
I don’t drink beer often enough so I'm particularly pleased when I find a pairing that makes my match of the week slot
This was at Richard Corrigan’s new restaurant Daffodil Mulligan: crubeens, which are deep-fried boned, breaded pigs trotters, are the Irish answer to croquetas. They were served with crushed swede and, the key element in the pairing - Colman’s mustard (there must surely be an Irish equivalent?).
My friends had ordered a glass of Gibney’s stout (from a pub called Gibney’s of Malahide to the north of Dublin), a gorgeous velvety brew which tastes like Guinness used to but almost never does these days* and which was so good I had to order a half of my own.
It would obviously also go brilliantly with oysters. And crubeens would go with champagne - or Cava - if you were so inclined!
(*IMHO it’s served far too cold.)
If you found this post helpful and would like to support the website which is free to use it would be great if you'd make a donation towards its running costs or sign up to my regular Substack newsletter Eat This, Drink That for extra benefits.