I smashed out this salsa the other night as part of a vegan, gluten free, faux-Mex fest… It was heaps easy to make and I paired it with smoky roasted eggplant & zucchini, and scrambled tofu, onion, bell pepper & mushroom in a cabbage leaf as substitute for a taco shell. IT WAS AWESOME!
Anyway the recipe is as follows:
2 William Pears
1/2 Red Bell Pepper (Capsicum)
1/2 Red/Purple Onion
1/2 Lime juiced
Pinch chilli powder
Splash of Walnut oil
I am lazy and I like to just chop stuff roughly and then throw it all in a food processor. Boom it’s done in like 30 seconds. Just pulse it a few times so it’s all diced together then pour in a bowl and voila!
So as my adoring fans all know I am living in France and currently unemployed, consequently I have the time to indulge some of my passions. Amongst my many loves is one of beer. Not just drinking it like a college kid in the hope of getting drunk, but the appreciation of fine quality artisan crafted beer.
There are levels of quality of everything, and as a conscious consumer I make it my goal to appreciate and enjoy as high quality as I can afford for almost everything I consume. Though France is obviously more well known for their wine, they also produce a variety of excellent beers and ciders. In my opinion many of their better beers are inspired by their neighbour Belgium and have a higher alcohol content and more complex flavour. The beer I am reviewing today is …
Bellerose Superior Blond Beer / Biere Blonde Extra
I have noticed that many French and Belgian beers relish and embrace the alcohol content of their beers, with some companies even naming the beer after the alcohol content. Leffe brewery have the Ritual 9 which is very tasty and strong with its 9% alcohol, another popular beer in Brittany/Bretagne/Breizh where I am living, is the 8.8 Celtika which as you may have guessed is 8.8% alcohol.
Now onto the review. The Bellerose is 6.5% as it openly states on its label, however it does not taste like a strong beer. It has a very refreshing fruity flavour, which the brewery describes as Litchi and Citrus and they are not too far off. The three types of hops they have used result in a flavourful tropical cocktail of a beer with distinct Belgian-esque influences. They do not disclose which types of hops they use as I don’t think they are quite targeting that level of beer enthusiast. Their label design does however indicate a consciousness about the type of consumer they believe will enjoy their beer.
The beer style, and consequently label, is influenced by the 1950s era of beer production where heavily hopped beers were the norm. Interestingly the brewers decided to include some spices in the ingredients. I am not sure what spices they have used and it is difficult to detect any distinct spicy flavours coming through. Presumably the hops they used were not entirely satisfactory so they added some spice to enhance the flavour. This is what I do with cooking so it doesn’t feel like such a stretch to assume this is the case. I appreciate that they did not add any sugar into the brew to ‘artificially’ increase the alcohol content. A few breweries of high alcohol beers are known to do this and I almost feel like it’s cheating.
Overall I thoroughly enjoyed this delightful golden brew. It has a richness and complexity of flavour without being too intense. I could quite happily drink this beer on a hot summers day as well as during winter time, which it is now. I am known for liking quite strong beers, with my beer style of choice being India Pale Ales (IPAs), however I have really taken to the Belgian style beers, especially when they are strongly hopped like this one. So next time you think of France don’t just assume its all about the wine and cheese. Their beers are alive and well and delicious.
This is a little something I came up with a short while ago based on a recipe that I use to make my world famous hummus… Since everyone clearly appreciated my ‘Ode to Felafel’ I shall carry on with my food-based poetry, and I think this is a fitting continuation.
Ok ladies and gents what we’re making today
Is a little treat that will make you say
Why, this is the greatest thing I’ve ever dipped
My bread into, it makes me feel hip
This is a hummus that tastes so great
You’ll wanna make it for every date
Takes 2 cans of chickpeas all blended up
And a few other ingredients that made the cut
Throw in the all garlic, chilli and olive oil
Spooning out the tahini maybe a toil
Along comes the spices a teaspoon at a time
Cumin, smoked paprika, coriander then lime
Juice 2 of those suckers into the mix
The more juice the better don’t take the risk
Not enough juice will make your hummus chunky
Leaving your guests to say “man this is funky…”
To make this hummus sit above the rest
There’s one last trick to help you pass the test
This hummus wouldn’t be the same without the time spent
On adding in that last ingredient
With a flavour that seduces every tongue
And what makes this hummus number one
It comes from a land not far away
This spicy dipping sauce never goes astray
In all kinds of foods, especially this
Delicious nutritious Middle Eastern dish
You may have guessed what it is right now
Its sweet chilli sauce and the crowd says wow!
Pour on in that sweet chilli goodness
And we’re all aboard the hummus express
Now the most important part of this recipe
Is how to combine these ingredient-y
I think a food processer may be required
By hand if you like, but its better when wired
Whizz that shit up into a smooth paste
Is it delicious? Give it a taste
Adjust the amounts to make it fantastic
And it’s not from a container made of plastic
You will never buy hummus from a shop again
Commercially made dips are just not the same
So take this recipe to the masses
And if you got any questions I got answers
I take crap photos that were never going to be anywhere near as good as the ones already on the internet so I just did a google images screenshot of what you get when you search for hummus.