Three ingredients. Many tips and tricks. Discover how to cook delicious food with efficiency using the robust flavour boost of beer, the richness of butter and the hot punch of chilli sauce! 

As we celebrate International Beer Day on the 1st of August, we give you the inside scoop on how beer can enhance your food. Cooking with beer not only enriches the flavour of food but also enhances its depth and complexity — which can take a recipe to a whole new level. The following tips and tricks to using beer in preparing your meals will help you get the best out of the brew.  

Beer and food pairing  

Select beers that enhance the taste of the food you’re serving. While heartier brews such as stouts and ales go well with beef, pork and rich stews, pair lighter beers such as Pilsners and lager with seafood and chicken.  

Marinades  

Beer is a great base for marinades since it not only adds flavour but also helps to tenderise meats — especially the tougher cuts. This is because the acidity in beer helps to break down proteins, which gives you a more tender result. For marinades with more depth, add a little brown sugar, herbs and spices.  

Beer in batter  

Adding beer to batters makes for a light, crispy texture. Beer’s carbonation aids in the batter’s expansion and airiness, so it’s great for making tempura veggies, fried fish or onion rings.  

Deglazing 

Instead of using wine or stock to deglaze the pan after searing your meat, why not use beer? It produces a tasty sauce by lifting all the flavourful caramelised bits off the pan’s surface.  

Simmering & braising  

Beer works well in slow-cooked foods such as stews and braises. It adds a deep, malty flavour that goes well with robust dishes. Just watch out for the bitterness, which can get stronger over extended cooking times. If necessary, counterbalance with a little sweetness.  

Baking  

When it comes to baked goods such as muffins and bread, beer is a winner. Its yeast cc contributes to the dough’s rise, giving it a distinct flavour that you simply won’t get from water on its own. 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

The post Cooking with beer? Follow these tips  appeared first on MyKitchen.

We catch up with some of our loyal readers who share their Dad’s favourite meals in the lead up to Father’s Day. Spoil the special men in your life with these flavourful recipes. 

 

“One thing about my dad: keep his plate piled up and tummy filled and he’s the happiest man alive! This beer steamed mussel recipe is not only super simple to make but has so much flavour. Don’t forget to serve it with crusty bread to mop up all the delicious sauce.” – Nicole Robyn Demink 

Beer steamed mussels 

SERVES 4  

TOTAL TIME 25-30 MIN 

Ingredients

Glug olive oil 
4 spring onions, sliced 
2 Tbsp butter 
4 cloves garlic, sliced 
1 tsp grated ginger 
2 bay leaves 
Handful thyme 
1 bottle (350ml) light beer 
1kg mussels, cleaned 
1 cup cream 
1 lemon, zested and juiced 
2 Tbsp chopped fresh parsley 
Salt and milled black pepper  

FOR THE TOAST 

1/2 cup mayonnaise 
1 tsp Dijon mustard 
4-6 slices ciabatta or sourdough 
Pinch chilli flakes 

 

Method

1. Heat oil in a large pot and saute spring onions until soft.
2. Add butter, garlic, ginger and herbs and fry for 2 minutes.
3. Add beer and simmer for 2-3 minutes.
4. Place mussels into a colander over pot, cover with a lid and steam mussels for about 4-6 minutes. Set mussels aside.
5. Add cream to saucepan and simmer over a low heat for 5 minutes.
6. Add mussels back to pot, stir through lemon zest, juice and parsley. Season well.
7. Preheat oven to 180C.
8. Combine mayo and mustard and spread over bread slices. Sprinkle with chilli flakes and bake for 5 minutes or until golden.
9. Serve mussels in bowls with beer sauce and crusty bread.

 

 

“For me and my brother Zane, a hearty meaty stew always takes us back home! This lamb neck stew ticks all the boxes and is a recipe you’ll want to have in your repertoire.” – Waleed Alexander

 

Rich lamb stew 

SERVES 4-6  

TOTAL TIME 1 HR 20 MIN 

Ingredients

1kg lamb neck 
Salt and milled black pepper 
Flour, for dusting
Canola oil, for frying
250g button or brown mushrooms 
2 onions, chopped
2 carrots, peeled and chopped 
2 stalks celery, sliced 
3 cloves garlic, sliced 
2 bay leaves 
Handful fresh thyme 
50g tomato paste 
1 Tbsp brown sugar 
4 cups beef stock 
1 can (400ml) tomato purée 
250g cherry tomatoes 
2 Tbsp Worcestershire sauce 

 

Method

1. Season lamb well and dust in flour, shaking off any excess.
2. Heat oil in a large pot and brown meat in batches for about 3-4 minutes each. Set aside.
3. Add mushrooms to pan and brown for 4-5 minutes. Remove and set aside.
4. Add another glug of oil and sauté onions, carrots, and celery until soft.
5. Stir in garlic and herbs and cook for 2 minutes.
6. Add tomato paste, cook for 1 minute and stir through sugar.
7. Pour in stock, tomato purée and lamb back into the pot, cover with a lid and simmer gently for about 45 minutes.
8. Add Worcestershire sauce, mushrooms, cherry tomatoes, and an extra handful of thyme. Simmer for 15 minutes or until lamb is soft and falling off the bone.
9. Reduce sauce by 2/3 and season well.
10. Serve lamb stew with herbed mash, pap, or fluffy rice.

 

To be featured in the next issue of MyKitchen, make sure to follow us on our socials and comment on the posts with the header “reader’s choice” and you could find yourself and your favourite recipe in our next issue. 

Photography: Zhann Solomons 

The post Some of our loyal readers share their dad’s fave meals appeared first on MyKitchen.

Transform your favourite brew into the life of the party with this creative recipe. These lageritas also have just the right amount of tequila to get you into the weekend mood.

SERVES 6

INGREDIENTS
990 ml lager
¾ cup tequila
¾ cup lime cordial
2 limes, 1 cut into wedges, 1 sliced, to garnish
2 tbsp sea salt, to garnish

METHOD
1. In a large pitcher, combine the lager, tequila and lime cordial.
2. Rub a lime wedge around the rim of each glass, then dip in salt.
3. Pour into glasses and garnish with a slice of lime.

These salted mango and vodka slushies make delicious party starters!

The post Lageritas appeared first on MyKitchen.

Hooray! It’s Friday and so close to beer o’clock! How does a refreshing ginger-beer shandy sound? Not a beer lover? You will be after tasting this.

SERVES 6

INGREDIENTS
990 ml lager
510 ml ginger beer
2 lemons, sliced
6 mint sprigs, to garnish

METHOD
1. In a large pitcher, combine the lager and ginger beer. Stir in most of the lemon slices (keep six aside to garnish).
2. Place a few ice cubes in six glasses and pour in the mixture.
3. Garnish with lemon and mint.

Making your own cocktails at home can be an easy and fun way to get creative with your drinks. These salted mango and vodka slushies make delicious party starters!

The post Ginger-beer shandy appeared first on MyKitchen.

When rainy days come by and you’re stuck indoors, there’s no better time to get baking! Try this savoury cheese and beer pot bread on the braai or grill.

SERVES 6 // COOKING TIME 1 hour 10 min

INGREDIENTS
500 g self-raising flour
400 g tin corn kernels, drained
1 tsp salt
440 ml beer
Butter
3 spring onions, halved
60 g 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

Ready to take your baking skills a step further? Make these bacon and cheese beer muffins!

The post Cheese and beer pot bread for the braai appeared first on MyKitchen.

This classic duo cocktail combines the best of two South African favourites: beer and whiskey. Enjoy this stiff drink as a pairing or mixed.

MAKES 1 // COOKING TIME 5 min

INGREDIENTS
25 ml whiskey
1 tsp maple syrup
1 dash bitters
2 dehydrated orange slices
1 bottled lager

METHOD
1. Pour the whiskey, maple syrup and bitters into a glass filled with ice cubes.
2. Top with an orange slice and enjoy it with a cold beer.

Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

With beer being an all-time favourite, enjoy this classic in a creative ginger-beer shandy.

The post SA’s Classic Duo cocktail with beer and whiskey appeared first on MyKitchen.