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.

Our favourite musical chef is back again with another finger-licking recipe where he shows us just how creative you can get with a good bottle of stout in the kitchen.

SERVES 2-3 // COOKING TIME 105 mins, plus marinating time

INGREDIENTS
800g rack pork ribs
2 tbsp vegetable oil
2 tbsp sesame oil
½ can Castle Milk Stout
Salt and black pepper
1 tsp smoked paprika
2 cloves garlic, grated
4 tbsp apricot chutney
2 tbsp tomato paste

METHOD
1. Combine vegetable oil, sesame seed oil, Castle Milk Stout, salt, pepper, paprika, garlic, chutney and tomato paste in a bowl to make the marinade and rub into the ribs.
2. Seal ribs and marinade in a plastic bag to marinade for as long as you can – remember the more it marinades, the better the flavour will be (marinate for a minimum of 3 hours).
3. When ready to cook, preheat oven to 220°C.
4. Wrap ribs in a double layer of foil and place on a roasting tray in the oven and cook for 50 minutes.
5. After 50 minutes, open up foil and grill ribs for another 20 minutes until they go sticky and brown.
6. Remove from oven and serve warm.

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

In the words of J’Something himself, ‘Enjoy these Stout Root Fries on their own, or as a healthy baked snack, that just might be delicious enough to dethrone the classic potato chip.’

SERVES 4

INGREDIENTS
4 large parsnips, cut into chips
1 large sweet potato, cut into chips
8 baby carrots, whole
1 tbsp salt
Oil, to drizzle (he used truffle)
1 tbsp coriander seeds
¼ cup Castle Milk Stout
Crème Fraiche, to serve
½ cup coriander, roughly chopped

METHOD
1. Preheat oven to 180ºC.
2. Boil the parsnips, sweet potato and carrots in a pot of water until slightly softened but still maintains shape and colour, about 10 minutes. Remove from the pot and pat dry.
3. Toss the veggies through the salt, oil and coriander seeds until well coated.
4. Place the chips on a roasting tray and drizzle with Castle Milk Stout.
5. Bake until crisp, about 20 minutes.
6. Serve immediately with a drizzling of Crème Fraiche and fresh coriander.

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