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Curried butter samp and beans


Curried butter samp and beans

Ingredients 18
Servings 6
Time 8 hours

Ingredients

  • For the samp:
  • 250
    g
    samp and bean mix
  • 2
    cup
    beef stock
  • 440
    ml
    lager or amber ale
  • 8
    pork rashers
  • 1
    chorizo sausage
  • For the sauce:
  • 1
    red pepper
  • glug
    of oil -for frying
  • 1
    onion - finely chopped
  • 100
    g
    butter
  • 2
    cloves
    garlic - finely chopped
  • 1
    red chilli - finely chopped
  • 1
    Tbs
    curry powder
  • handful
    of fresh flat-leaf parsley - chopped
  • handful
    of fresh coriander - chopped
  • To serve:
  • lemon or lime wedges
 

Method

1 hour
 

Soak the samp and beans overnight and then drain.

 

In a large pot, bring the stock and the beer to a boil.

 

Add the samp and beans and simmer for 1 hour or until soft, yet firm.

 

Remember to stir every so often to prevent it sticking.

 

Drain and set aside.

 

Over medium heat coals, char the pepper on all sides then remove from the heat to cool.

 

Braai the rashers slowly while turning every minute or so.

 

The idea is to render out the fat slowly and crisp up the rashers.

 

Braai the chorizo for around 4 mins a side until cooked.

 

Slice the pepper, rashers and chorizo into bite-size chunks.

 

Add the oil to a large frying pan over medium-high heat and fry the onion until it softens and starts to brown.

 

Add the butter, garlic, chilli, red pepper and curry powder.

 

Cook for 2 mins then add the parsley and half the coriander.

 

Remove from the heat.

 

In a large bowl, mix the samp and beans with the chorizo and pork rashers.

 

Then pour the curried butter over the top and stir gently to coat and combine.

 

Serve with the remainder of the coriander and some lemon or lime wedges.

 

Beer Pairing: Golden Ale — with curry spice, smoky pork and carbs for days, this side dish needs a bitter-sweet beer that is crisp and clean with just the right combination of toasted malts.

Recipe extract from Beer Country's Beer Food Fire by Karl Tessendorf and Greg Gilowey, published by Struik Lifestyle.

 
 Beer countrys Beer Food Fire

 

 

Read more on: braai recipes
 

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