angela day
24
THURSDAY JANUARY 30 2014
FOLLOW US ON
TWITTER
@
@veerveeaan geelaadaay
contact Angela Day
E-mail us at [email protected], SMS 32546 (SMSes cost R1) or
call the Angela Day helpline (mornings only) at 011 836 7181/2.
See www.angeladay.co.za for cooking courses
If it tastes good in a glass,
chances are it will taste good
on a plate. It’s become
trendy to put beer in food,
says Angela Day
CHOCOLATE STOUT CAKE
500ml cake flour
500ml castor sugar
pinch of salt
5ml bicarbonate of soda
125g butter
250ml milk stout
125ml sunflower oil
125ml cocoa powder
2 extra-large eggs
125ml plain yoghurt
Icing
100ml cream
200g dark chocolate
Preheat the oven to 180°C.
Sift together the flour,
sugar, salt and bicarbonate
of soda in a large mixing
bowl.
Heat the butter, stout, oil
and cocoa powder together
in a small saucepan. Stir to
combine, bring to a boil,
then immediately remove
from the heat and cool
slightly.
Pour the liquid into the
flour mixture and mix well.
The Star
Whisk together the eggs
and yoghurt, then add to
the batter.
Pour the mixture into a
greased and lined 22cm
spring-form cake tin and
bake for 25-30 minutes or
until a skewer inserted
into the cake comes out
clean.
Remove from the
oven and cool in the
pan for 5 minutes
before turning out on
a wire rack.
ICING: Combine the
cream and chocolate
and melt in the
microwave on medium
power for 2 minutes.
Stir until smooth, then
cool until it becomes thick
enough to spread on to the
top of the cake.
Decorate with white
chocolate curls if desired.
l The milk stout can be
replaced with water or cola.
CORDON
BREW
BEER MARSHMALLOWS
Makes 30-40 squares
250ml cold flat beer
60ml gelatine
500ml sugar
180ml liquid glucose
10ml vanilla essence
toasted coconut or sifted icing
sugar for coating
Pour 125ml of beer into the
large bowl of an electric
mixer. Sprinkle over the
gelatine and leave for 10
minutes.
Combine sugar, liquid
glucose and remaining beer
in a saucepan and stir over
a low heat until the sugar
has dissolved. Bring to the
boil. Boil rapidly for one
minute.
Pour the gelatine in the
bowl and beat on high speed
BEER MARINATED CHICKEN KEBABS
Serves 6
800g boned chicken thighs
250ml of a fruity pale ale
60ml honey
60ml soy sauce
60ml sweet chilli sauce
15ml chopped ginger
10ml chopped garlic
10ml sesame oil
4 spring onions, finely chopped
60ml chopped coriander
soaked wooden skewers
the remaining ingredients
and mix well.
Add the chicken and
refrigerate for a few hours
or overnight to marinate.
Thread the chicken on to
soaked wooden skewers
and cook on a braai or a
griddle pan until golden
and cooked.
Brush frequently with
the marinade.
Cut each thigh fillet in half
lengthways. Combine all
l The beer can be replaced
with orange juice.
PICTURES: ETIENNE ROTHBART
BEER MAC AND CHEESE
Serves 4
250g penne pasta
125g streaky bacon, chopped
60g butter
80ml flour
5ml dry mustard powder
2ml paprika
330ml tin of light beer
250ml grated cheddar cheese
salt and pepper
125ml sour cream
60ml chopped parsley
Cook the pasta in boiling
salted water until just
tender. Drain and set aside.
Cook the bacon, drain on
paper towel and then set
aside.
Melt the butter in a pot,
stir in the flour, mustard
and paprika and cook for a
minute.
Gradually add the beer
while stirring constantly.
When the mixture boils,
remove from the heat and
add the cheese, seasoning
and sour cream. Mix until
smooth.
Add the pasta, bacon
and most of the parsley.
Spoon into a serving dish
and serve sprinkled with
remaining parsley.
l The beer can be replaced
with milk.
PIZZA BEER BASE
Makes 4 pizza bases
4x250ml flour
15ml sugar
10ml salt
10g sachet packet of
instant yeast
15ml finely chopped rosemary
60ml olive oil
440ml Pilsner-style lager
Toppings
400g ready-made tomato
pasta sauce
500g fresh mozzarella
balls, sliced
1 red pepper, seeded and sliced
250g chopped bacon, cooked
250g feta cheese, crumbled
fresh herbs for serving
Combine the flour, sugar,
salt, yeast and rosemary in
a bowl and mix well.
Add the oil and enough
lager to form a dough that
is soft but not sticky. Knead
well until smooth and
elastic.
Put the dough into an
oiled plastic bag and leave
in a warm place to rise
until doubled in size.
Remove the dough from
the bag, knead lightly and
divide into four equal
portions.
Roll out each portion
into a disc shape. Place on a
greased baking tray.
Spread with a thin layer
of the pasta sauce.
Add slices of cheese.
Sprinkle over the peppers,
bacon and feta and bake at
220ºC for 10-15 minutes
until the base is golden and
the cheese has melted.
Remove and serve
topped with fresh herbs.
l The beer can be replaced
with warm water.
for 10 minutes until the
mixture is very thick. Beat
in the vanilla.
Spread the mixture into
an oiled Swiss roll pan and
refrigerate until set.
Cut into squares and
toss in toasted coconut or
sifted icing sugar.
l The beer can be replaced
with water.
LEARN MORE ABOUT BEER AND FOOD
PAIRING AT THE ANGELA DAY KITCHEN
Date: Saturday,
February 8
Time:
2pm-4pm
Cost:
R120 a person
Nothing is quite as refreshing
as an ice-cold beer on a hot
day. Join Jenny Kay and Janice
Lupini, together with SAB
brewmaster Kate Jones, who
will show you how to
properly taste and appreciate
beer, as well as the best food
with which to enjoy it.
Jenny and Janice will cook
up tasty recipes and Kate will
match each dish with the
perfect beer.
Everyone will
receive a wonderful
cooler bag filled with
goodies from SAB.
Where: The Angela
Day Kitchen, Lifestyle Garden
Centre, corner Beyers Naudé
Drive and Ysterhout Avenue,
Rand Park Ridge.
To Book: Contact Lesley
Hamlyn at 011 791 1304
or e-mail
[email protected]
Booking can be confirmed
only with payment by credit
card or bank deposit.