Original Pale Ale

Original Pale AleOriginal Pale Ale

Coopers Pale Ale The Original Pale Ale. Beware of pale imitations. Guaranteed to turn heads, this is the beer that inspired a new generation of ale drinkers. With its fruity and floral characters, balanced with a crisp bitterness, Coopers Pale Ale has a compelling flavour which is perfect for every occasion.

TASTING NOTES

hops
sweet
bitter

FOOD MATCHING

Stir fries, salads, poultry, seafood and spicy foods

NUTRITIONAL INFORMATION

Standard Drinks: 1.3 / 375ml     |     Alcohol: 4.5%
Energy: 145 Kilojoules / 100ml (35 calories / 100ml)
Carbohydrates: 1.65 grams /100ml
Additive & Preservative free

Tasting Notes

CoopersTV

Cooking with Coopers

COOPERS PALE BEERITOS

Mexican food is my favourite so I definitely wanted to include at least one Mexican dish. This is a real fun dish. A dish to share with friends and one that can be made ahead of time and re-heated to serve. If you like other condiments and salsa with you burritos then please substitute them. This mixture is also great in tacos if you’re a hard shell person.

COOPERS PALE BEERITOS

INGREDIENTS

    500g Pork Shoulder, diced into large cubes

    1 bottle of Coopers Pale Ale, 375ml

    1 tbs of Cumin powder

    1 tbs of Smoked paprika

    ½ tbs of Chilli powder

    1 brown onion, cut into eights

    2 cloves of garlic thinly sliced

    100g of diced tomato or canned tomato soup

    2 bay leaves

    1 pinch of salt

    Juice of half a lime

    30 mls sunflower oil

    8 tortillas

    250g sour cream

    Sides

    Tomato Salsa

    3 tomatoes, diced

    1 red onion, finely diced

    1 birdeye chilli, finely diced

    1 bunch of coriander, stems diced finely

    1 pinch of salt

    Juice of half a lime


    Corn Salsa

    1 Corn ear, kernels removed from cob, quickly fried in a pan until cooked

    3 baby radishes, sliced thinly

    ½ a bunch of Coriander, leaves picked

    Pinch of salt

    20mls olive oil

METHOD

In a hot saucepan add the chunks of pork shoulder and cook unto browned, this may need to be done in batches. Remove pork from the pan and add sunflower oil, to that add the dried spices and toast off in the oil. Then add the onion and the bay leaves, cook until the onion has soften then add the garlic . Add the bottle of Coopers Pale and the tomato. Bring to the boil, cover with a lid and put into a 130oc oven for 1.5 hours or until the pork is fork tender.

Once the pork is cooked remove from the pot leaving the cooking liquid in the pan, return the pan to the heat and reduce by half. Then with 2 forks pull apart the pork chunks, taste and season with salt and squeeze in the lime juice. Pour over the reduced cooking liquid and serve.

To make the salsa’s mix together all ingredients and season to taste.

Serve.

© Michael Weldon 2012.