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BEER MARINATED CHICKEN KEBABS
800g boned chicken thighs
250ml of a fruity pale ale
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.
BEER MAC AND CHEESE
250g penne pasta
125g streaky bacon, chopped
5ml dry mustard powder
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.
PIZZA BEER BASE
Makes 4 pizza bases
10g sachet packet of instant yeast
15ml finely chopped rosemary
60ml olive oil
440ml Pilsner-style lager
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.
CHOCOLATE STOUT CAKE
500ml cake flour
500ml castor sugar
pinch of salt
5ml bicarbonate of soda
250ml milk stout
125ml sunflower oil
125ml cocoa powder
2 extra-large eggs
125ml plain yoghurt
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.
Makes 30-40 squares
250ml cold flat beer
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