Sam Linsell, South African food stylist and the mastermind behind the popular blog Drizzle and Dip, adds a secret ingredient to her all-time favourite roast chicken dish that results in the most succulent bird.

‘Instead of using wine or verjuice, I have adapted the recipe with Castle Milk Stout,’ she shares.

The beer adds a rich savoury flavour to the sauce, which reduces to a delicious jus to serve with the meat. The onions and carrots, which roast slowly with the chicken, and honey adds a sweet element to offset the bitterness of the stout.

 INGREDIENTS
1 whole chicken, trussed
1 onion, peeled and roughly chopped
2 carrots, roughly chopped
1 cup Castle Milk Stout
½ cup chicken stock
1 tbsp finely chopped rosemary, plus 4-5 sprigs for the pan
2 tbsp chopped parsley
4 cloves garlic, crushed
1 tsp Dijon mustard
3 tbsp honey
3 tbsp olive oil
Salt and pepper

METHOD
1. Preheat oven to 200°C.
2. Place the chicken, onions and carrots in a deep-sided roasting pan.
3. Mix the stout, stock, herbs, garlic, mustard and honey together and pour over the chicken and into the cavity.
4. Drizzle with the olive oil and season.
5. Roast uncovered for 90 mins, until the chicken is cooked. Turn the chicken over half way through so that the underside gets golden brown and crispy too. Finish it off with a last browning on the breast side at the end.
6. Strain the pan juices, onion and carrot and use this delicious jus as your gravy.

The post Sam Linsell’s roast chicken with stout and rosemary appeared first on MyKitchen.

He’s back! And he’s showing us how to make dessert this time. His stout brownies are deliciously soft and will add a lovely richness that perfectly complements the chocolate.

SERVES 6-8 // COOKING TIME 40 mins

INGREDIENTS
For the brownies
½ cup Castle Milk Stout
¼ cup vegetable oil
2¼ cups brown sugar
1 tsp vanilla essence
2 large eggs
1¼ cups flour
¼ cup cocoa powder
1 cup macadamias, roughly chopped
For the ganache
100g white or caramel chocolate chips
4 tbsp peanut butter
1 tbsp butter
1 tsp caramel essence
2 tbsp Castle Milk Stout, chocolate infused
1 tbsp icing sugar
2 tbsp heavy cream

METHOD
For the brownies
1. Preheat oven to 180°C and grease a square baking tray about 22cm x 22cm in size.
2. Mix the Castle Milk Stout, oil, sugar and vanilla essence together in a bowl.
3. Once combined mix in 1 egg at a time then add flour and cocoa and whisk until smooth.
4. Add the macadamia nuts and stir through. Pour mixture into your greased baking tray.
5. Bake for 25 minutes. The baked brownie needs to pull away from the sides of the baking tray but be a little undercooked in the middle.
6. Cool for 10 minutes and turn out on to a cooling rack.
7. Cut into squares and allow to cool completely.
For the ganache
1. In a double boiler combine the chocolate chips, peanut butter, butter, caramel essence, Castle Milk Stout and icing sugar, and stir until melted, smooth and glossy.
3. Take the bowl off the heat and fold in the cream.
4. Smooth the ganache on to brownies before it gets too cold or sets.

The post J’Something’s stout brownies appeared first on MyKitchen.