RMTTB loves Germany!  We lived there on and off for many years, we love the Bundesliga, the wonderful train system, the ladies’ biathlon team and the fact that every single hole in the hedge has its own brewery.  We hum Dsching! Dsching! Dschingis Khan!! while sinking pils and polishing our Birkenstocks.  You get the idea.  We love Jörgi Löw and we loved Klinsi before him.

But when Germany and Ireland meet in Gelsenkirchen tomorrow for the away leg of our Euro 2016 qualifier, we will banish our love of all things German.  We’ll paint our faces green, scream “hashtag COYBIG!!” at the telly and swap tales of the legend of Ray Houghton (was he really the last Ireland player to score a goal in Germany…?!)

And what better way to enjoy the national elf (fnar fnar) being given a run for their money than by enjoying some deutsche küche Irish-style, washed down by Irish versions of classic German beers?  As usual, RMTTB has selflessly soaked up a half dozen tipples in order to bring you the perfect combo.  And this one, believe us, is a real winner.

It’s a simple match platter of boiled bacon ribs, Irish bratwurst and potato salad washed down by a crisp helles and a hearty doppelbock. And because nobody has time to spend in the kitchen on match night, we’re taking a few short cuts.

Germans love pork ribs.  Much as RMTTB likes to pride ourselves on our authenticity and integrity, we prefer bacon ribs, so that’s what we’re cooking.  This one couldn’t be simpler to make: get a couple of bacon rib racks (1 for every 2 people), throw them in a pot of cold water and bring to the boil.  Throw away the water and cover with cold water agin.  Boil, simmer for about an hour and a quarter and – sieh an! – tasty ribs!

We served this with an Irish twist on German potato salad.  Boil some spuds in their skins and leave to cool.  Chop some rashers and fry till crispy.  Peel the spuds and chop roughly, mix with the rashers.  Blend together two spoonfuls of cream and one of mascarpone and coat the potatoes.  Add in some chives and you’re done.  Mmmmmm, lecker!

Finally, bratwurst.  No recipes here.  We picked up a packet of Jane Russell’s bratwurst and will be buying them again.  And again.  And washing them down with some of White Gypsy’s doppelbock.   This was a match made in heaven, if you pardon the sporting pun.  One of the best beer/food combos we’ve enjoyed in a long time.

Despite changing the cooking water, our bacon was still a little salty but this contrasted perfectly with a bottle of St Mel’s helles. The slightly caramel taste just cut the salt with a perfect tang.  The potato salad went equally well with both beers.

And there you have it: German cuisine, Irish style!  Back of the net!! Roll on tomorrow….