Who said you can only drink a cold one? Cooking with beer can bring out rich and delicious tastes in your dishes. So celebrate International Beer Day on 4 August with these recipes using beer.

Beer-smoked chicken

Serves 6

Cooking time 2 hours

Ingredients

For the chicken

1 whole chicken

330ml can of beer

For the marinade

150g butter

3 cloves garlic, peeled and crushed

3 sprigs thyme, chopped

1 lemon, juiced

For the dry rub

1 tsp cumin

1 tsp chilli flakes

1 tsp crushed garlic

1 tsp smoked paprika

Salt and black pepper

Method

1. Prepare a smoker or kettle braai by packing the coals so that there is ample room for the chicken to sit in the middle.
2. Combine the marinade ingredients and rub the mixture under the skin of the chicken.
3. Combine all the dry rub ingredients and rub the mixture over the chicken.
4. Open the beer and insert it into the cavity of the chicken. Place the chicken in the middle of the braai so it doesn’t cook over direct heat.
5. Add smoking chips to the coals, close the lid and smoke for 1½ hours.

Have some leftover chicken? Make this quick and easy chicken mayo sandwich with pickled red onion.

Beer-battered cauliflower fritters with yoghurt dip

 

Serves 4

Cooking time 15 min

Ingredients

For the cauliflower fritters

Vegetable oil, to fry

1 cup flour

1 tsp salt

½ tsp curry powder

1 cup beer

1 whole cauliflower, florets only

For the dip

1 cup plain yoghurt

Handful of coriander, chopped

Handful mint, chopped

2 cloves of garlic, peeled and crushed

Method

For the cauliflower fritters

1. Heat the oil in a pot over medium heat.
2. For the batter, mix the flour, salt and curry powder. Slowly add the beer, whisking continuously.
3. Drop the cauliflower into the batter, then into hot oil. Fry for about 3 minutes on each side until golden. Drain on a paper towel.

Watch for some great deep-frying tips

For the dip

1. Mix the yoghurt, coriander, mint and garlic.
2. Serve the fritters warm with the yoghurt dip.

Your vegan friends will love these cauliflower nachos

 

Beer-marinated boerewors gyros

 

Serves 4

Prep time 55 min

Cook time 50 min

Ingredients

For the boerewors

1 cup beer

1 garlic clove, 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 1 cm thick rounds

1 large red onion, cut into 1 cm 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

To serve

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.

To serve

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

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

Recipes & styling: Marizka du Toit

Photography: Jurie Senekal

 

Bacon and cheese beer muffins

Makes 12

Cooking time 35 min

Ingredients

400g flour

2 tsp baking powder

50g sugar

2 tsp salt

100g bacon bits, cooked

100g mature cheddar, grated

4 spring onions, thinly sliced

200ml stout

200ml buttermilk

1 egg, beaten

Crème fraiche, to serve

Honey, to serve

Method

1. Preheat oven to 180°C. Grease and line a muffin tray.
2. Combine flour, baking powder, sugar and salt. Add bacon bits, cheese and spring onions.
3. In another bowl, mix the beer, buttermilk and egg.
4. Fold the wet ingredients into the flour mixture.
5. Pour into the muffin tray and bake for 12–18 minutes.
6. Serve with crème fraiche and honey.

Recipe & styling: Jules Mercer

Photography: Andreas Eiselen // HMimages

Looking for something a tad sweeter? Try these mini drop scones with jam and cream