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Banded Delivery Days: Tuesday and Friday

Orders submitted Friday (after 12pm) to Tuesday (before 12pm) will be delivered Tuesday afternoon. Orders submitted Tuesday (after 12pm) to Friday (before 12pm) will be delivered Friday afternoon. Free delivery on orders over $20. Deliveries available for the Calgary area only. Someone 18+ years old must be home in order to accept the delivery.

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Southern Aspect Beer Pairing

Berbere Spiced Smoked Piri Piri Chicken, Smoked Potatoes, Sautéed Greens

This beer is crafted for big and bold flavours! Aromas of stone fruits on the nose, apricot, peach and nectarine. An IPA with a punch, but the aromatics and hop flavours are big and bold and can stand up with grilled and smoked meats, spicy dishes, Thai & Indian curries, and goes well with salty snacks. The near dank, herbaceous and hop flavours lead to earthy pairing compliments. Herbs, Leafy Greens & Vegetables, and mushrooms

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ReCipes

Ingredients

1 x Red Bell Pepper
3 x Dried Finger Chilies
1⁄2 cup olive oil
1⁄4 cup apple cider vinegar
2 cloves garlic
Kosher Salt & Fresh ground Black Pepper
 

Method

  1. Season the bell pepper with a drizzle of olive oil, pinch of salt and fresh ground pepper
  2. Roast pepper on BBQ, ensure you get a nice char on all sides
  3. Cover the pepper in a bowl with cling wrap
  4. Chop the garlic, measure out other ingredients while pepper cools
  5. Once pepper is cool enough to handle, peel and seed the pepper. Discard the core, skin and seeds.
  6. Combine roasted red pepper, chilis, garlic, vinegar and olive oil in a blender. Blend until smooth. Season with Salt & Pepper

Ingredients

1 whole chicken – cut back out to butterfly
2 TBSP berbere spice
1 sprig thyme – chop
2 cloves garlic – chip
1 TBSP Olive oil
1 tsp kosher salt
1 tsp fresh ground black pepper
 

Method

  1.  Light and set your smoker to 275 F
  2. Mix the spice rub together with the olive oil and rub on the chicken – skin and flesh side
  3. Smoke the chicken for about 2 hours – After 1.5 hours, baste the chicken with a good helping of the Piri Piri sauce. You are looking for a temperature reading in the thigh of 165 F

Ingredients

400g baby potatoes
1 TBSP berbere spice mix

Method

  1. Toss in a bowl with berbere spice, smoke with the chicken for 1 hour, until tender

Ingredients

1 bunch kale or Swiss Chard
1 garlic clove
2 tsp white wine vinegar
2 TBSP olive oil
Kosher Salt & Fresh Ground Pepper

Method

  1. If using Swiss Chard, take the leaves off the stems, chop the stems thinly and set aside. Chop the greens roughly.
  2. If using Kale, take the leaves off the stems, discard the stems and chop the leaves roughly.
  3. Slice the garlic thinly and place in a small bowl with the white wine vinegar
  4. If using Swiss Chard, heat the olive oil in a pan. Add the thinly chopped stems and sauté until tender. Add the garlic and white wine vinegar and sauté until the garlic is soft.
  5. Add your greens and season with salt and pepper.
  6. Quickly wilt the greens​.

  1. Place sautéed greens into a shallow wide bowl

  2. Place the potatoes on top of the greens

  3. Serve the chicken on it’s own dish to allow diners to help themselves

  4. Place extra piri piri sauce in a side dish for dipping adventures!

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