Showing posts with label jamie oliver. Show all posts
Showing posts with label jamie oliver. Show all posts

Tuesday, September 16, 2008

Chilli Doppelbock Chutney

A few weeks ago I made some chilli chutney, using a recipe from a Jamie Oliver book given to me last Christmas. When I do my cooking I like to experiment and play with flavours. For example, the original chutney called for red chillies, so I upgraded those to habeneros which resulted in a very spicy chutney, with a lovely smooth sweetness that rounded it out nicely. Most of the liquid in the original comes from the balsamic vinegar, and it was this I wanted to change, and replace it with some kind of beer.

The decision as to which beer to use was a difficult one, did I want lager or ale, hoppy bitterness or malty sweetness? Then I remembered the night Mrs Velkyal and I had our first, and to date only, bottle of Primator Double 24° - a dark beer of incredible smoothness and sweetness with an alcohol content not far off that of wine, 10.5%. Despite the immense sweetness, it also has a touch of bitterness that I wanted in the final chutney. The night we drank the bottle of Double, both Mrs Velkyal and I passed out about 15 minutes after drinking it – a fact we put down to the beer.

So here is my variation on Jamie Oliver’s “Cheeky Chilli Chutney”:
  • 8 Red Peppers
  • 8 Chillies – 5 red chilli, 2 habanero, 1 jalapeno
  • 3 Red onions – chopped finely
  • 100g Brown sugar
  • 1 bottle Primator Double 24°
  • 5cm stick of cinnamon
  • 2 sprigs rosemary
  • 2 bay leaves
  • salt and pepper to taste
  • splash balsamic vinegar
  1. Char peppers and chillies until black and blistered


  2. Put peppers and chillies in a bowl, cover with cling film and let steam for 20 minutes


  3. Fry onions in a large saucepan slowly in olive oil with cinnamon, rosemary, bay leaves until sticky


  4. When peppers and chillies are steamed, skin and de-seed then chop thinly


  5. Add pepper and chilli mix to the onions


  6. Add sugar and beer to the pan, stir and bring to the boil


  7. Add a splash of balsamic vinegar


  8. Lower the heat and simmer until the liquid is reduced and you have a sticky chutney


  9. Remove cinnamon and bay leaves before spooning into sterilized jars


I let the chutney sit for about a week before tasting it properly, however I did have a few tries while it was cooking and it seems to have worked like a dream. Once the week is up and all the flavours have come together in the jars, I hope to have a sweet yet spicy chutney which will go wonderfully with cheddar cheese on rough oatcakes.

Wednesday, September 10, 2008

Black Beered Pork

On Sunday I bought a joint of pork with the intention of marinading it overnight and roasting it on the Monday, my original intention had been to buy ribs and glaze them with honey, a dark lager and mustard - however, I couldn't find ribs so a roast joint was the replacement. I had already decided on the beer to be used while I was in Pivovarsky Klub on Friday night, having bought a bottle of Chodovar Tmavé Le?ák in anticipation. As a side note I should say that I really like the Chodovar range of beers, and when PK had the Skální Polotmavé on tap a few months ago I was in heaven.


Anyway, back to the cooking. Thus it was that I made my marinade:

Nice and simple:
  1. Mix together honey, mustard, a slug of the beer and chutney
  2. Score the meat and rub in the mixture
  3. Put in a tupperware container, fill with remaining beer
  4. Cover and put in the fridge overnight

Cooking - based on a 1kg piece of meat:




  1. Preheat oven to 220°C or the equivalent.
  2. Place meat and marinade in roasting tray, cover with foil and roast for 1 hour.
  3. Feel free to chuck in a bulb of garlic to roast as well.
  4. After an hour, remove the foil and continue roasting for 30 minutes.

I was hoping for a nice thick sauce to go with the meat, but I had to remove the juices in the pan and reduce them - I think sauce making is something I will have to look into more.


Mrs Velkyal and I had this served with just plain rice and she commented that I need to be more assertive with spices, although she liked the beery flavour of the sauce and the fact it had penetrated the meat. So definitely something I will be trying again, although I am certain it could be much better.



As for the drop of Chodovar I didn't use in the marinade, it tasted lovely and the bottle will be used in upcoming homebrew projects.



Beyond January

Dry January is over, but my beer fast continues. Well, it continues until Friday. As a general rule I only drink at the weekend, thus my win...

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