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
- Prepare a smoker or kettle braai by packing the coals so that there is ample room for the chicken to sit in the middle.
- Combine the marinade ingredients and rub the mixture under the skin of the chicken.
- Combine all the dry rub ingredients and rub the mixture over the chicken.
- 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.
- 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
- Heat the oil in a pot over medium heat.
- For the batter, mix the flour, salt and curry powder. Slowly add the beer, whisking continuously.
- 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
- Mix the yoghurt, coriander, mint and garlic.
- 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
- 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.
- Preheat oven to 180°C.
- 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
- 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.
- Place in an airtight container and allow to marinate in the fridge for at least 30 minutes.
- 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
- Grate the cucumber and place it in a colander. Sprinkle over salt and allow to rest for 10 minutes to draw out the juices.
- 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
- 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
- Preheat oven to 180°C. Grease and line a muffin tray.
- Combine flour, baking powder, sugar and salt. Add bacon bits, cheese and spring onions.
- In another bowl, mix the beer, buttermilk and egg.
- Fold the wet ingredients into the flour mixture.
- Pour into the muffin tray and bake for 12–18 minutes.
- 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