|for the samp|
|250 g||samp and bean mix|
|2 cup||stock — beef|
|8||pork — rashers|
|1||onion — finely chopped|
|2 cloves||garlic — cloves, finely chopped|
|1||red chilli — finely chopped|
|1 Tbs||curry powder|
|handful||flat-leaf parsley, chopped — fresh|
|handful||fresh coriander — chopped|
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.
stir every so often to prevent it sticking.
Drain and set
heat coals, char the pepper on all sides then remove from the heat to cool.
rashers slowly while turning every minute or so.
The idea is to
render out the fat slowly and crisp up the rashers.
chorizo for around 4 mins a side until cooked.
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.
2 mins then add the parsley and half the coriander.
Remove from the
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.
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.