BBQ Garlic Lemon Chicken
Ingredients
12 chicken pieces bone in and skin on. Pierced, many times with a fork to ensure the marinade is easily absorbed, 6 garlic cloves, peeled and finely chopped. Grated zest and juice of 2 lemons, 3 tbsp olive oil, a handful of basil leaves, 200 ml lager or pilsner beer
Method
In a large bowl or zip lock pouch, place ingredients and mix. Toss chicken in the marination and set aside for an hour or overnight.
Cook on a barbecue, bake in an oven or pan fry. Cook the chicken, skin side down and turn occasionally for about 10 to 15 minutes if pan frying or barbequing or around 20 to 25 minutes in an oven. Serve with a good Mediterranean vegetable salad and glass or your favourite beer.
Lightly spiced chocolate fondant pudding
Lightly spiced chocolate fondant pudding
Ingredients
Melted butter, for brushing, cocoa powder, for dusting, 200 gm dark chocolate, chopped into small pieces and melted, 100 gm butter, melted, 20 gm caster sugar, ½ tsp garam masala, 60 ml stout, 4 eggs, 200g plain flour
Method
Heat oven to 200 C and get your moulds ready, brush with melted butter and coat with cocoa powder and repeat for four moulds or cups. l Into a bowl, add eggs, stout and sugar, whisk until thick and pale. Sift flour and garam masala onto eggs, lightly fold together. Pour melted chocolate and butter into the egg, folding together until you have a loose cake batter.
With a ladle, evenly divide the mixture between the moulds. Bake for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for a minute before turning out or serving directly in the cup.
— Recipes courtesy Shaun Kenworthy, director, F&B, The Biere Club.
Beer and pepper beef tenderloin
Ingredients
For the Dough: Dark beer 150 ml, beef tenderloin cubes 220 gm, crushed black pepper 10 gm, salt 2 gm, white onion 80 gm, bay leaf 1, rosemary 1 sprig, olive oil 5 gm
Method
In a mixing bowl, marinate beef cubes with salt /olive oil/ crushed black pepper and bay leaf.
Add beer in the bowl and leave for 30 minutes so beef absorbs the beer and becomes tender.
Skewer the beef and onion on a satay stick .
Apply olive oil with the help of rosemary sprig on beef cubes.
Cook meat on a charcoal grill to attract the smokey flavour.
Cook the beef for three minutes on each side .
Serve the beef with a side of crunchy fresh leafy salad.
— Recipe courtesy Chef Sombir Chaudhary, head chef of The Open Box
Beer Chicken Vindaloo
For the marinade
q 1 tsp each: cumin, coriander and mustard seeds, and cardamom pods q 1 tsp ground turmeric q 1 tsp granulated sugar q 1 thumb-sized piece fresh ginger, finely chopped q 6 garlic cloves q 3 fresh green chillies q 50 ml beer q Salt and pepper
For the curry q 4 skinless and boneless chicken thighs, chopped into large chunks q 2-3 tbsp olive oil q 1 large onion (finely sliced) q 3 tomatoes q 150 ml chicken stock q 100 ml beer q A few coriander sprigs for garnish
Method
Dry fry cumin, coriander and mustard seeds and cardamom pods in a saucepan for a few minutes.
Add spices into a food blender with all the other marinade ingredients, and blitz into a paste.
Cover chicken with the marinade and leave in the refrigerator for four to eight hours.
Heat oil and fry chicken, when it gets golden, add onion, tomatoes and fry till they soften.
Add remaining marinade , stock and half of the beer. Bring to a simmer, cover and cook for 30 minutes. Add the other half, just before serving, and serve garnished with coriander leaves
— Recipe courtesy The Beer Café
Beer & Cheese burger
Ingredients for the patty
Tenderloin mince
600 gm
Unsalted butter 4 tbsp
Chopped onion 4 tbsp
Chopped garlic 2 tbsp
Salt to taste
Crushed black pepper
For the beer and chese sauce
Fresh cream 100 ml
Cream cheese 4 tbsp
English Cheddar, grated 4 tbsp
Beer 100 ml
For the horseradishmayo
Mayonnaise 4 tbsp
Horseradish paste 2 tbsp
For Assembling
Burger bun 4 nos
Olive oil 2 tbsp
Butter 2 tbsp
Iceberg lettuce
Tomato 12 slices
French fries 200 gm
Method for Patty
Heat butter in a pan sauté, chopped onion and garlic and cook for a few minutes on slow without browning.
In a bowl, take tenderloin mince add sautéed onion, garlic and mix well. Season with salt and pepper.
Divide mixture into four equal parts, form into patties and rest in refrigerator for an hour before use.
For the beer and chese sauce
In a saucepan, heat fresh cream, add cream cheese and bring it to a boil. Once thickened, take pan off flame.
Add grated cheddar, beer and whisk. Keep aside and let it cool.
For the horseradishmayo
Mix both ingredients together and keep aside.
For finishing and assembling
Pre heat oven to 180°c.
Heat olive oil in a skillet and grill tenderloin patty for a few minutes, turn and grill the other side and finish in a pre-heated oven for eight minutes.
Slice burger buns into half. Toast on hot pan for a minute.
Smear toasted buns with butter and spoon horseradish mayo on halves. Arrange lettuce, sliced tomato and cooked tenderloin patty on top.
Finish with beer and cheese sauce and serve with french fries.
— Recipe courtesy Chef Saurabh Arora, city chef, Smoke House
Deli and Social
