Craft Beer and food pairings are going to be happening quite a bit around here starting NOW! The Hubbs (Angel) and I have been diligent in bringing our YouTube series, Hoppily Ever After back due to popular demand! We really wanted better quality video, and wanted to get to a space where we’d be able to de-mystify beer and food pairings! In the past we’d talk through the process of tasting the beer, and what we did and did not like about it. It’s my hope that the format was helpful to people, but you know me. I’m all about food, and want to really wanted to add an element to help pair the beer with food, so your next party can ROCK!
So here we are. This week, my handsome Hubby and I reviewed Robinson’s Family Brewer’s Iron Maiden Trooper. This is an Extra Special / Strong Bitter (ESB), and was made wildly popular because of the band Iron Maiden. We wanted to review this style because not many people make it here in the States, but we really want to help show the gamut as far as beer styles in the Craft Beer World today.
When pairing with an English ale like this, my research pointed me to the staples of any respectable English pub – Fish and Chips, or Bangers and Mash. Since potatoes were a recurring theme, I decided to go with my special preparation of potatoes, boiled, ripped apart, then deep fried!
But what about a sauce for these lovelies? When on our honeymoon in Holland, we were served Belgian Frites with various dipping sauces like mayonnaise and a glaze-like curry sauce. To make this recipe my own, I made my own blend of curry mayo for these. The warm spices of the curry definitely compliment the potato, but also help to cut the sweetness of this particular beer. It’s a win!
If you’re interested in more beer reviews with beer pairings, Hoppily Ever After is up every Friday at noon, PST! Thanks for watching, and reading, loves!
Fried Potatoes with Curry Mayo
- 1 Pound Red Potatoes
- 1 Cup Vegenaise (or regular Mayo for non-vegan)
- 2 Tablespoons Ketchup
- 1 Tablespoon Curry Powder (plus more to taste)
- 1/2 Teaspoon Salt
- Fill up a large stock pot 3/4 of the way with water, and turn the heat to high. Also, heat your deep fryer to 375°F.
- Add the potatoes to the cold water, cover, and bring to a boil for 10 minutes, or until fork tender.
- While the potatoes are boiling, in a medium sized bowl, add the Vegenaise, ketchup, curry powder, and salt, and mix well. Transfer to a serving bowl, cover with plastic and refrigerate until the potatoes are ready.
- Remove the potatoes onto a cutting board, and allow to cool slightly until comfortable to handle them.
- Using a flat object, gently press on the potato until it gives slightly beneath your object, and you hear the cooked skin crack open. Do not try to flatten the potato, we just want to get it to roughly break into two cohesive pieces.
- Once the potato is slightly cracked, pick it up in your hands, and gently pry it apart with your fingers. Set aside while you halve the rest of the potatoes.
- When your deep fryer registers that it's ready at 375°F, add a third of the potatoes, and cook until golden brown. Remove to a paper towel-lined plate, and salt immediately. Repeat with the remaining potatoes in two more batches.
- Transfer the potatoes to a serving plate, and serve with curry mayo and Iron Maiden's Trooper Ale!