Belgian

The Beer Lover’s Table: Indian-Spiced Fried Chicken Goujons with Raita and Beavertown X De La Senne Brattish Anglo-Belge Pale Ale

If I could only pick one beer to pair with food for the rest of time, I’d probably go with Brattish – a recent collaboration between Beavertown and Belgium’s De La Senne (and unfortunately for my purposes, only a limited-edition brew).

Billed as an “Anglo-Belge Pale Ale”, this summery beer is all fruity esters on the nose, thanks to its Belgian ale yeast strain. On the palate, it’s still fresh and delicately sweet, but the lingering snap of bitterness makes Brattish exceptionally balanced and versatile. You could serve innumerable dishes with a beer as food-friendly as this one, but I opted for fried chicken goujons. In my opinion, they’re one of the most miraculous things you can cook at home – partly because they’re really just an adultified version of the chicken nuggets you loved so much as a kid, and partly because they’re really, truly not difficult to make.

If you’re the type who quails at the idea of frying anything, know that these are shallow- rather than deep-fried, and cook for just a few minutes: crispy, crunchy, tender, flavourful fried chicken can be yours in no time at all.

To add another dimension, the chicken fillets are also marinated in an Indian-spiced yoghurt mixture, similar to what you’d use if you were making chicken tikka. Serve cooling raita on the side, plus an additional dollop of hot sauce or chutney, if you’d prefer.

Indian-Spiced Fried Chicken Goujons with Raita
Serves 4 as a starter, 2 as a main

For the chicken goujons:
½ cup (130g) Greek yoghurt
2 cloves garlic, crushed
1 thumb-sized piece ginger, minced
1 green chilli, minced
½ teaspoon chilli powder
1 ½ teaspoons garam masala
 teaspoon cumin
½ teaspoon coriander
1 teaspoon fine sea salt, divided
11 oz (320g) mini chicken breast fillets
½ cup (70g) flour
2 eggs, beaten
1 cup (70g) panko
2 cups (500ml) vegetable oil

For the raita:
¾ cup (200g) Greek yoghurt
1 small handful mint leaves, finely chopped
½ teaspoon fine sea salt
 cucumber, peeled, seeded, and finely diced
½ teaspoon coriander
1 small clove garlic, crushed

1. Begin marinating the chicken several hours before you plan to cook. In a medium- sized bowl, add the yoghurt, garlic, ginger, chilli, spices and ½ teaspoon sea salt. Stir well to mix. Add the chicken fillets and mix with a spoon or your hands to ensure they’re well coated. Cover and leave to marinate for at least two hours, or up to overnight.

2. Prepare the raita. Add all the ingredients to a bowl and mix well to combine. Set aside.

3. When the chicken is done marinating, remove from the fridge. Prepare your batter assembly line. Fill one bowl with flour and the remaining ½ teaspoon of sea salt, whisking to combine. Fill the second bowl with the beaten eggs and the third bowl with the panko crumbs, and set out a large plate at the end. Remove one fillet from the yoghurt, shaking off any excess marinade, and dip into the flour. Toss and flip to evenly coat, and shake off any excess. Quickly dredge the fillet in the egg mixture, coating on both sides, and let any excess egg drip off. Finally, place it in the bowl with the panko crumbs and toss until well coated. Place the battered fillet on the plate and repeat with the rest.

4. When all the fillets are battered, add the vegetable oil to a large frying pan, preferably cast iron, and place over high heat. Heat for 5-7 minutes, or until the oil temperature reaches 180°C/350°F on a deep-frying thermometer. Carefully add half of the chicken fillets; they should sizzle rapidly. Cook, rotating and flipping the pieces with tongs frequently, for 3-5 minutes, or until the chicken is crisp and deep golden-brown. You can check that the chicken is cooked through by removing one fillet and slicing into it; the meat inside should be opaque, tender, and flaky.

5. When the chicken is cooked through, transfer to a paper towel-lined plate and leave to cool for 5 minutes. Repeat with the second batch.

6. Serve the chicken while it’s still warm, alongside the raita and additional hot sauce or chutney, if you prefer.

Claire M. Bullen is a professional food and travel writer, a beerhound and an all-around lover of tasty things. Follow her on Twitter at @clairembullen, and pick up a can of Brattish while you can, in store or online.

In Brussels, no one can hear you scream...

(Unless it's for more beer.)

Our mission is to showcase the world’s best beers in our store so we’re always on the lookout to boost our range we have on offer.

One thing we thought we could improve upon in was our Belgian beer section. Tucked away at the back of the shop over just a couple of shelves seemed a little unfair for the country that’s brought us some of the finest beers on the planet, so we thought we’d better do something about it.

The best way to go about this seemed obvious - get inspired by spending 36 hours immersed in beery wonderland. The fact it was our seven-year anniversary had absolutely nothing to do with it, of course. I mean, who spends their anniversary in Brussels? (As it turned out, not even us - both Glenn and I forgot what the actual date was and inadvertently spent our anniversary sanitising flagons in the basement. But we did eventually make it to Belgium the following day.)

In case you fancy doing a similar beer-odyssey, we’ve listed some of our highlights below. A big thanks to the wonderful beer geeks of Twitter, who came to the party in fine style when we threw out the call to crowdsource our trip and ensured we didn’t waste a minute. Of special note: @lambicqueen, @T_Marshall1982, @pisci and @pauldavieskew, who went above and beyond. Cheers guys! We can also highly recommend having a copy of Joe Stange's excellent book Around Brussels in 80 Beers to hand. 

Not only did we have a fantastic time, we now have a bigger, better and brighter Belgian section, so we all win. It’s not finished yet either - we’ll be continuing to add to it as more beers become available to us. Come check it out in store and let us know what you think.

36 hours in Brussels - highlights:

  • La Villette for some excellent traditional Belgian fare and Cantillon lambic on cask.
  • Brasserie Cantillon - it’s everything it’s hyped to be. You really can explore every facet of the brewery in action before sitting down to enjoy the beers themselves. The tour includes two free glasses, then you can purchase an insanely reasonably priced bottle of whatever you fancy and relax by the fire and enjoy it. We went home with enough bottles to fill up two suitcases and more…
  • Nuetnigenough - a fantastic little restaurant with great food and even better beer selection. Our waiter was wonderfully knowledgable and pointed us to the best beer we tasted during the trip, Alvinne’s Wild West sour ale.
  • Moeder Lambic - we only made it to the Fontainen bar, at which we enjoyed - you guessed it - more lambics, but we suspect the original would have been even better.
  • Booze n Blues - the best late night bar in Brussels and the best part of our trip. We’d go back to Brussels just to while away a couple of hours at Eddy’s bar, hijackjing his jukebox and trying to elicit a smile.
  • La Brocante - a must-do when you’re exploring the flea market (keep an eye out for cheap records at the nearby corner stores too). Great beer list and cracking hot chocolate as well.
  • Restobieres - wonderful spot run by the charming Alain whose mission in life is presumably to incorporate beer into every aspect of life, cuisine-wise at least. Make sure you have a Bink Blonde with your meal - it’s his favourite beer and not at all a bad drop.
  • Delirium - don’t go here expecting a quiet drink (unless you head upstairs to the more subdued loft), but with a beer list totalling nearly 3,000 you’d be a fool to miss out.
  • Record shops! Brussels rules for crate digging, and the excellent Caroline Music and B Sides, Veals & Geeks and 72 Records were well deserving of our euros.