Home Food + Pale Ale

I do like my chilli and I like my American Pale Ales, good thing they are such good bed fellows! Beautifully floral flavours going head to head with a bit of heat and spices. Gotta love it. Who says eating at home is boring?!

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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 …

Dirty Stout Chutney Burgers

“Dirty” because that’s how home made burgers should be, dirty and messy … Stout Chutney for unique and added flavour and a couple of Stouts for good measure to wash it down with

… served with, of course, a couple of stouts, namely Coopers Best Extra Stout followed by limited release Bootleg Oatmeal Stout

There was a little rain last night so with a bit of chill around it very much felt like stout-weather. As a result, I found myself at Cape Cellars and staring at a big bottle of Coopers Best Extra. I was in the mood for something new and my search for the just released Little Creatures Single Batch (The Quiet American) had been thwarted with delivery not expected until Wednesday. In the corner of the bottom shelf I spotted Bootleg Oatmeal Stout … two please!

Example of one of my past Mega-Burger-Patty
(minus the bun since I forgot to buy them)

My history of making burgers has often resulted in a burger patty that could flatten a small child if dropped from a significant height.

This time, my man was smart enough to divide my mixture into 4 patties … however, the end result was still a big, big burger, now divided up into more mouth friendly portions. There’s something very sensory about making burger patties, throwing in whatever you like and hoping it all goes (and holds!) together. The key ingredient on this occasion was a big whack of Spiced Stout Chutney from The Brewers Dray and it worked beautifully!

And you need something to go with a burger. Hmm, salad? Hell no. That won’t work. Lightly fried Paprika Red Potato Wedges … hell yes. Throw in a mass amount of rosemary? Why the heck not?

Dinner was stouty, messy and delicious.

(Pardon me whilst I attempt to get my beer geek on now please!)

Coopers Best Extra proved to be the winning match to the wide variety of flavours coming from our ridiculously loaded burgers. It had the power and body to cope with such an assault of flavours and that beautiful soft bitterness and hint of dark chocolate reflected contrasting sweet and acid flavours in the burger.

Bootleg Oatmeal Stout, although a beautiful brew, was a bit too sweet for the burger but a nice beer to sip on once the burger was devoured! It’s kinda like soft liquorice and black coffee got together and had a baby. I also had vanilla bean ice cream pop into my head whilst I was drinking this, perhaps because of the silky, creamy texture and head retention. The more it warmed up, the more liquorice popped into life.

Dirty Stout Chutney Burgers
and Bootleg Oatmeal Stout for Dessert

For anyone interested, here’s a role call of ingredients:

Dirty Stout Chutney Burgers

Beef Mince combined in a big bowl with …

  • Very Generous Teaspoon of Spiced Stout Chutney
  • Teaspoon of French Mustard
  • Cracked Pepper
  • 1 x Spring Onion
  • 1/3 cup Breadcrumbs
  • 1 x Chilli
  • Oregano

Burgers were then built with tomato, avocado (though I think the poor avocado got belted into submission and lost in the sea of other flavours!), Paul Newman’s Lime & Chilli Mayonnaise, Capel Cheddar, garlic sauteed mushrooms & onion, of course, our own Salsa Eternal.

Paprika Red Potato Wedges were simply cut and nuked in the microwave until half way cooked before thrown in a hot frying pan with extra virgin olive oil, paprika and rosemary. Served with a bit of Sour Cream.