On Father’s Day, treat Dad to a copy of Beer Country’s Beer Food Fire by Greg Gilowey and Karl Tessendorf, R290, Penguin Random House. This is one of their favourite recipes. Just a side note: deep-frying can be done on the fire but it’s dangerous. If you don’t have to, then don’t.

(Serves 4)



1 small tub cream cheese

1T heaped smoked paprika

1T capers, chopped

1 clove garlic, chopped

squeeze lemon

sea salt and freshly ground pepper, to taste

12 large pickled jalapeños


½ cup cake flour

½ cup cornflour

2t baking powder

1T honey

1 cup lager

sea salt and freshly ground pepper, to taste


large flat-bottom potjie or Dutch oven

enough canola oil for deep-frying (just under half your pot)

digital thermometer (optional)

bowl of flour for dredging

Bock – sweet malt and spicy hop flavours meet deep-fried crunch, pickled heat and a smoky interior in this heavyweight pairing. The Bock will both intensify and soothe the burn at the same time. It’s beer magic.


1. To make the filling, place the cream cheese, smoked paprika, capers, garlic and lemon juice in a mixing bowl and stir well to combine. Season with salt and pepper to taste.

2. Carefully slit the chillies on one side from the stem to the tip. Grab the chilli with your thumb and index finger and gently press to pop open the pocket that you’ve cut.

3. Scrape out the seeds and then spoon in a good amount of cream cheese filling, but don’t over fill it. Press the chilli together to seal and wipe away the excess filling.

4. Repeat until all of the chillies are stuffed.

5. Heat the oil until it reaches 180° Dredge the chillies in flour then dunk into the batter.

6. Shake off the excess batter and carefully drop the chillies into the oil. Deep-fry until golden brown, then remove and drain on a sheet of kitchen towel.

7. Serve while still hot with a dipping sauce and the beer.