Keeping it real … Real Ale
WARNING!!! This dish is pretty spicy, you might need some sour cream if you are not a fan of heat! Also, this recipe makes LOTS of Jerk curry, you will need a big pot or casserole dish, or if you want to make less then just half all the ingredients, if not then this will keep up to two days in the fridge or you can freeze it for another day. I recommend you chop and dice all the veg before cooking, as much as I love eating butternut squash I have to say it’s a real nightmare to chop.
I’ve spoken about my love for Jerk before but this has taken it to new levels. Who would have thought I would get so much enjoyment out of a dish that consists of no meat. If it wasn’t for the Oyster Stout then I think it might be Vegan friendly (my vegan knowledge is lacking to say the least but I do know The Porterhouse Oyster Stout is not vegetarian friendly). You could use any porter or stout for this recipe but I have used this lovely bottle of The Porterhouse Brewing Co Oyster Stout.
In celebration of 21 years since Liam LaHart and (the late) Oliver Hughes first opened the ground-breaking Irish brewpub The Porterhosue in Temple Bar Dublin, the brewing company have released their range of beers in the UK. Headlining the launch is bottles of Porterhouse Pilsner, Porterhouse Red Ale, Porterhouse Oyster Stout and Porterhouse Plain Stout. After Liam and Oliver visited the UK in the 80’s they returned to Ireland and opened Ireland’s first brewpub, paving a way for the Irish Craft Beer scene to grow in to what it is today. The Porterhouse in Covent Garden is also owned by them, a place that has hosted some memorable nights out (or not so easily memorable in some cases) in London for me, especially in a time when drinking beer in central London wasn’t as advanced as it is today.
The Porterhouse Oyster Stout pours black with a bronze glow on the edge of the glass and with small amounts of roasted malt on the nose. It drinks smooth with a little cloying marmite like finish, it is well balanced and smooth, there is this flavour that I have also had with all previous oyster stouts I have drank that I can’t put my finger on, I’ve had oysters before but in a rather uncouth way I just think they taste of whatever you have them with and salt water… And I’ve been lucky enough to have them as fresh as possible in oyster farms in France! However, I always enjoy an oyster stout and thankfully there is no salt water to be found! Brewed with mixture of malts and combination of Galena, Nugget, East Kent Goldings hops has resulted in a perfectly balanced enjoyable oyster stout.
The Plain Porter pours a slightly lighter black than the Oyster Stout with lots more mahogany highlights around the glass. With wholemeal bread on the nose, it has a velvety mouthful with flavours of chocolate, roast malt and brown bread.
The Porterhouse Red Irish Ale really caught me by surprise, it wasn’t what I expected at all and I really enjoyed it. On the nose it is has a sweet caramel aroma and pours a lovely glowing ruby red colour with a big white head. The taste surprised me, I was expecting that caramel biscuit flavour I get with a few other red ales, but instead this beer was like liquid fruit and nut cake, it had warmth, it was creamy, it was delicious and my favourite of the three.
Interestingly all these beers are served on nitro keg on draught, I’ll be keeping an eye out on my travels for this as I think the nitro will give them a creamy and thick texture compared to the bottles.
The Porterhouse Oyster Stout Butternut Squash, Sweet Potato and Black Bean Jerk Curry
In a large pot or casserole dish soften the sliced onions and butternut squash with the coconut or sunflower oil for 5 minutes.
In a blender, or using a hand blender, wazz up the diced onion, ginger paste, jerk paste and lime juice. Add this to the pot with the onions and butternut squash, stir well till you can smell the jerk working its wonders, should be a couple of minutes. Stir in the dried thyme, chopped tomatoes, baby tomatoes, sugar and Oyster Stout. Dissolve the 2 vegetable cubes in 400ml of boiling water then add to pot and give it really good mix. Bring to the boil and simmer for 10 minutes. Season well and give it another good stir.
Cook your rice, this recipe makes a lot of curry so you might want to cook some extra rice for the following day etc, just remember for every mug of rice add 2 mugs of boiling water.
Add the sweet potatoes and red peppers, stir again then simmer for a further 10 minutes.
Drain and rinse the tins of black beans and add to the pot, stir, and rest for the final 5 minutes of simmering. If you prefer the sauce a little thinker than add the cornflower mix and stir in.
Serve with rice, if you have any coriander add some (I was all out! Criminal!) and you may wish to serve with a dollop of sour cream.
Disclaimer – I was sent The Porterhouse Brewing Co beers free of charge (including a Pilsner which sadly didn’t make it in one piece!), although they were free of charge this has not affected my opinion on them.