Going cordon brew - recipes

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iol lif jan 30 ST AD Choc stout cake 64 INDEPENDENT NEWSPAPERS Chocolate stout cake. Picture: Etienne Rothbart

BEER MARINATED CHICKEN KEBABS

Serves 6

800g boned chicken thighs

250ml of a fruity pale ale

60ml honey

60ml soy sauce

60ml sweet chilli sauce

15ml chopped ginger

10ml chopped garlic

10ml sesame oil

4 spring onions, finely chopped

60ml chopped coriander

soaked wooden skewers

Cut each thigh fillet in half lengthways. Combine all the remaining ingredients and mix well.

Add the chicken and refrigerate for a few hours or overnight to marinate.

Thread the chicken on to soaked wooden skewers and cook on a braai or a griddle pan until golden and cooked.

Brush frequently with the marinade.

NOTE: The beer can be replaced with orange juice.

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BEER MAC AND CHEESE

Serves 4

250g penne pasta

125g streaky bacon, chopped

60g butter

80ml flour

5ml dry mustard powder

2ml paprika

330ml tin of light beer

250ml grated cheddar cheese

salt and pepper

125ml sour cream

60ml chopped parsley

Cook the pasta in boiling salted water until just tender. Drain and set aside.

Cook the bacon, drain on paper towel and then set aside.

Melt the butter in a pot, stir in the flour, mustard and paprika and cook for a minute.

Gradually add the beer while stirring constantly. When the mixture boils, remove from the heat and add the cheese, seasoning and sour cream. Mix until smooth.

Add the pasta, bacon and most of the parsley. Spoon into a serving dish and serve sprinkled with remaining parsley.

NOTE: The beer can be replaced with milk.

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PIZZA BEER BASE

Makes 4 pizza bases

4x250ml flour

15ml sugar

10ml salt

10g sachet packet of instant yeast

15ml finely chopped rosemary

60ml olive oil

440ml Pilsner-style lager

Toppings

400g ready-made tomato pasta sauce

500g fresh mozzarella balls, sliced

1 red pepper, seeded and sliced

250g chopped bacon, cooked

250g feta cheese, crumbled

fresh herbs for serving

Combine the flour, sugar, salt, yeast and rosemary in a bowl and mix well.

Add the oil and enough lager to form a dough that is soft but not sticky. Knead well until smooth and elastic.

Put the dough into an oiled plastic bag and leave in a warm place to rise until doubled in size.

Remove the dough from the bag, knead lightly and divide into four equal portions.

Roll out each portion into a disc shape. Place on a greased baking tray.

Spread with a thin layer of the pasta sauce.

Add slices of cheese. Sprinkle over the peppers, bacon and feta and bake at 220ºC for 10-15 minutes until the base is golden and the cheese has melted.

Remove and serve topped with fresh herbs.

NOTE: The beer can be replaced with warm water.

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CHOCOLATE STOUT CAKE

500ml cake flour

500ml castor sugar

pinch of salt

5ml bicarbonate of soda

125g butter

250ml milk stout

125ml sunflower oil

125ml cocoa powder

2 extra-large eggs

125ml plain yoghurt

ICING

100ml cream

200g dark chocolate

Preheat the oven to 180°C.

Sift together the flour, sugar, salt and bicarbonate of soda in a large mixing bowl.

Heat the butter, stout, oil and cocoa powder together in a small saucepan. Stir to combine, bring to a boil, then immediately remove from the heat and cool slightly.

Pour the liquid into the flour mixture and mix well.

Whisk together the eggs and yoghurt, then add to the flour mixture.

Pour the mixture into a greased and lined 22cm spring-form cake tin and bake for 25-30 minutes or until a skewer inserted into the cake comes out clean.

Remove from the oven and cool in the pan for 5 minutes before turning out on a wire rack.

ICING: Combine the cream and chocolate and melt in the microwave on medium power for 2 minutes.

Stir until smooth, then cool until it becomes thick enough to spread on to the top of the cake.

Decorate with white chocolate curls if desired.

NOTE: The milk stout can be replaced with water or cola.

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BEER MARSHMALLOWS

Makes 30-40 squares

250ml cold flat beer

60ml gelatine

500ml sugar

180ml liquid glucose

10ml vanilla essence

toasted coconut or sifted icing sugar for coating

Pour 125ml of beer into the large bowl of an electric mixer. Sprinkle over the gelatine and leave for 10 minutes.

Combine sugar, liquid glucose and remaining beer in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil. Boil rapidly for one minute.

Pour the gelatine in the bowl and beat on high speed for 10 minutes until the mixture is very thick. Beat in the vanilla.

Spread the mixture into an oiled Swiss roll pan and refrigerate until set.

Cut into squares and toss in toasted coconut or sifted icing sugar.

NOTE: The beer can be replaced with water. - The Star

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