Home Food + Pale Ale

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Oh wonderful Pale Ale, let me count all the foods that go together so nicely with you!

A case of Little Creatures Pale Ale made its way home with my boyfriend on Friday night so it has been a bit of a Pale Ale + Chilli-Fest at the house. It’s one of those classic matches, it comes up constantly in beer + food writings. I’ve done it in a number of events and it’s always been really well received. It’s the floral and the bitterness going up against the heat of the chilli and the balance of flavours in everything, food and beer. The bubbles kinda make way for more food flavours to come in, like rolling out a long welcome mat.

Here’s what has been cooking on the stove this weekend, simmering slowly and devoured in minutes!

Green Chicken & Potato Curry
Chicken Breast, cut into large pieces
Ruby Red Potato, diced
1/2 Red & 1/2 Green Capsicum, cut into strips
Button Mushrooms, sliced
1/2 Onion, finely diced
2 cloves Garlic, finely diced
Red and Green Chilli
4 big spoons of Green Curry Paste (despite the fact the jar only calls for 3)
Coconut Cream

Cook chicken, add rest and simmer for as long as it takes! I cheat and nuke the potato before throwing it in the curry to simmer. I threw in a tablespoon of plain flour too to really thicken up the sauce. Serve with Rice and a great American Pale Ale!

Chilli in a Toasted Turkish Bread Bowl with Capel Cheddar
Beef Mince
1 teaspoon Spiced Stout Chutney
2 cloves Garlic, finely diced
2 Chillies
Tomato Paste
Pasta Sauce
Button Mushrooms
1/2 Capsicum
Nandos Extra Hot Peri Peri Sauce
Paprika
Chilli Flakes
Shredded Capel Cheddar
Sour Cream
Fresh Turkish Bread Rolls

Throw everything into a big pan and let it simmer away happily. Pop your buns into the oven (*ahem*) and let them get all toasty and warm.

Cut into the bun, take its guts out and whack in the chilli! Garnish with cheese (yup, cheese garnish – nothing fancy here) and put its head back on. Oh and don’t forget the sour cream. Tasty and oh-so-winter food …

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