Hairy Bikers’ Best of British episode 17 – Beer and Cider: The duo explore how our love affair with beer and cider has evolved over centuries – at one time it was safer to drink beer than water. Plus, they visit a cider festival, where they press their own.
The bikers continue their culinary journey through time as they celebrate British food.
David Myers and Si King collectively known as the Hairy Bikers, are British television chefs. They have presented a range of television shows that combine cooking with the travelogue format, mostly for the BBC but also for the now-defunct Good Food channel. They have also produced a range of cookery books published to accompany their various television series.
Myers and King have known each other since the 1990s, with both having backgrounds in television production. Their first appearance on UK television was as presenters of The Hairy Bikers’ Cookbook, which began on the BBC in 2004 and continued for four series.
The followed this with The Hairy Bikers’ Food Tour of Britain, The Hairy Bikers’ Mums Know Best, Hairy Bikers’ Meals on Wheels, Hairy Bikers’ Best of British, The Hairy Bikers’ Bakeation, Hairy Dieters: How to Love Food and Lose Weight, The Hairy Bikers’ Asian Adventure, The Hairy Bikers’ Northern Exposure and The Hairy Bikers’ Pubs That Built Britain for BBC Two, and The Hairy Bikers’ Mississippi Adventure for Good Food.
Hairy Bikers’ Best of British episode 17 – Beer and Cider
Easy Welsh rarebit
When you’re cold, tired and hungry, nothing beats this posh cheese on toast.
Method:
- Preheat the grill to high.
- Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.
- Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool.
- Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling.