Who knew your local brew can be used in these culinary delights? Celebrate International Beer Day on the first Friday of August with these yummy beer-infused recipes.

Cheese and beer pot bread 

Serves 6 // Cooking time 1 hour 10 minutes

Ingredients 

500g self-raising flour 

400g tin corn kernels, drained 

1 tsp salt 

440ml beer 

Butter 

3 spring onions, halved 

60g grated cheddar 

Method 

1. Mix the flour, corn and salt in a large bowl. Add just enough beer to form a soft dough (about 340 ml). Cover with a cloth and leave to rest for 20 minutes.

2. Grease a cast-iron pot with butter. Transfer the dough to the pot. Scatter spring onions on top and push down lightly; then sprinkle the cheese over.

3. Place the pot in the hot coals for 30 minutes. Put some coals on the lid of the pot to ensure even heat distribution. Tap the bread and listen for a hollow sound to check if it’s cooked.

Recipe & styling: Brita du Plessis 

Photography: Kendall-Leigh Nash // HMimages.co.za 

 

Beer-marinated boerewors gyros 

Serves 4 //  Prep time 55 minutes, cooking time 50 minutes 

Ingredients 

For the boerewors 

1 cup beer 

1 clove garlic, minced 

1 Tbsp finely chopped rosemary 

Zest of 1 lemon 

Juice of ½ lemon 

500g boerewors 

For the grilled vegetables 

¼ cup olive oil 

Zest and juice of 1 lemon 

2 Tbsp finely chopped rosemary 

2 cloves garlic, minced 

1 red bell pepper, sliced 

1 yellow bell pepper, sliced 

1 large brinjal, sliced into 1cm thick rounds 

1 large red onion, cut into 1cm wedges 

700g packet of pitted green olives, drained 

For the tzatziki 

½ cucumber 

1 tsp salt 

1 cup double-cream yoghurt 

Juice of ½ lemon 

2 Tbsp olive oil 

For serving  

1 packet flour wraps 

Method 

For the boerewors 

1. Mix the beer, garlic, rosemary, lemon zest and lemon juice in a bowl, and place in an airtight container. Thoroughly coat the boerewors in the marinade and leave to marinate in the fridge for at least 2 hours or overnight.

2. Preheat oven to 180°C.

3. Remove boerewors from the marinade and place directly onto a baking tray. Roast for 35 minutes, then set the oven to grill and cook for 5 more minutes to caramelise.

For the grilled vegetables 

1. Mix the olive oil, lemon zest and juice, rosemary and garlic in a large bowl. Add in the vegetables and toss to coat evenly in the sauce.

2. Place in an airtight container and allow to marinate in the fridge for at least 30 minutes.

3. Preheat the oven to grill and place veggies on a baking tray and grill for 15–20 minutes or until tender and starting to caramelise.

For the tzatziki 

1. Grate the cucumber and place it in a colander. Sprinkle over salt and allow to rest for 10 minutes to draw out the juices.

2. Squeeze any excess liquid from the cucumber and place it in a bowl with the yoghurt, lemon juice and olive oil. Mix well to combine.

For serving 

1. Heat wraps according to package instructions. Generously fill with beer-marinated boerewors and grilled vegetables, then top with tzatziki.

COOK’S NOTE For an alcohol-free version, use non-alcoholic beer, soda water or stock. 

Recipes & styling: Marizka du Toit 

Photography: Jurie Senekal 

Beer and brisket potjie with baby marrow pickle 

Serves 6 // Cooking time 1 hour 30 minutes 

Ingredients 

For the potjie 

1kg brisket, cut into pieces 

2 onions, roughly chopped 

2 cloves garlic, grated 

½ tsp nutmeg 

½ tsp ginger 

1 tsp paprika 

2 Tbsp tomato paste 

2 Tbsp Worcestershire sauce 

2 Tbsp red-wine vinegar 

¼ cup brandy 

1 tin chopped tomatoes 

3 carrots, sliced 

2 celery stalks, sliced 

440ml lager 

¼ cup brown sugar 

2 cups couscous, cooked according to packet instructions 

For the baby marrow pickle 

¼ cup apple-cider vinegar 

1 Tbsp sugar 

2 Tbsp salt 

1 Tbsp coriander seeds 

1 Tbsp mustard seeds 

3 baby marrows, ribboned 

Method 

For the potjie 

1. Heat the oil in a potjie. Add the brisket and brown on all sides for 3 minutes. Remove from the potjie and set aside.
2. Add the onions and garlic, and sweat until soft, for about 5 minutes. Add the spices and tomato paste and cook for an extra 5 minutes.
3. Add the Worcestershire sauce, vinegar and brandy. Cook for 2 minutes. Return the brisket to the potjie, along with the tomatoes, celery, lager and sugar.
4. Pop on the lid and simmer for 1 hour. Uncover and cook for another ½ hour, until the brisket meat is tender. Season to taste. Serve with couscous.

For the baby marrow pickle 

1. Heat the vinegar, sugar and salt in a pot. Add the coriander and mustard seeds. Simmer until fragrant.
2. Pour over the baby marrows and cover to steam. Serve with beer and brisket potjie.

Recipe & styling: Amerae Vercueil 

Photography: Samantha Pinto // HMimages.co.za