Mouth-watering Easter Food and Beer Pairing
Monday, August 13th, 2012
Easter for many is a time for family, friends and spending time together. It also often coincides with holidays and the opportunity to do more entertaining than one normally would. Be it in Jozi or Slaapstad, those balmy autumn days are perfect for sharing good company, good food and good beer.
Food and beer pairing is growing in popularity in this country and fortunately we have a wide array of delicious brews to choose from. Below are two dead easy recipes for those days when you want to entertain with maximum impact and minimum fuss. Paired with the beers we have suggested for each dish, you are guaranteed sensational flavour combinations and an equal amount of compliments.
Chutney Cajun Chicken
Cajun style foods, originating from the cooking style of the Cajun people of Southern Louisiana and the Mississippi Delta region, are ever popular. Perfect for any weather, this Cajun Chicken recipe is given a uniquely South African twist.
We suggest you complement this deliciously spicy dish with Pilsner Urquell. With its full-flavoured taste and distinctive aroma, reminiscent of hazelnuts, caramel and malt, this beer strikes the perfect harmony between malt and hops.
4 chicken breasts, skin on
15 ml salt for rubbing chicken
Juice of 1 lemon to season chicken
10 ml ground ginger
60 ml soy sauce
30 ml fruit chutney
30 ml dried minced onion
30 ml brown sugar
10 ml mustard leaves
125 ml light beer
45 ml Cajun spice
10 ml lemon grass
2 chillies, seeded and chopped
2, 5 ml garlic powder
Salt and pepper to taste
In a bowl, combine all the ingredients except the chicken.
Rub chicken with salt and lemon juice. Cover and allow to stand for 30 minutes.
After 30 minutes, pour the marinade over the chicken and refrigerate overnight.
Remove chicken from marinade and sear in a very hot pan for 2 minutes.
Place the chicken in a baking pan and cover with the marinade.
Bake the chicken for 30 minutes in an oven preheated to 180 degrees Celsius.
Raspberry Swirl Frozen Dessert
The creaminess of this dessert spiked with the tartness of the raspberries will make this dessert a firm favourite in your recipe collection. You can prepare it ahead of time so it’s ideal for entertaining. And it looks terrifically impressive!
We suggest you serve this with Castle Milk Stout. It is a wholesome, dark, smooth stout with a solid flavour and a creamy head. With its roasted flavour and the addition of caramel to balance out the bitterness, this bold, malty beer provides a satisfyingly creamy and substantial base, making it the perfect partner to this rich, yummy dessert.
2/3 of a packet of crackers or Eat Some More biscuits, crumbed
30 ml butter, melted
25 ml castor sugar
3 eggs, separated
125 ml water
250 ml sugar
0, 6 ml (1/8 teaspoon) salt
0, 6 ml (1/8 teaspoon) cream of tartar
250 g unflavoured cream cheese
375 ml whipping cream
300 g frozen raspberries
Chocolate to garnish
In a bowl, combine the biscuit crumbs, melted butter and castor sugar. Press into an 11″ x 7″ cake tin that has been coated with cooking spray.
For the filling, combine the egg yolks, 60 ml water, 125 ml of the sugar and the salt in a small, heavy saucepan. Cook over a low heat, stirring continuously, until the mixture reaches 160 degrees, or is thick enough to coat the back of a metal spoon. Cool quickly by placing the saucepan in a bowl of ice water, stirring for 2 minutes.
In a small, heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a hand mixer, beat on low speed until the mixture reaches 160 degrees. Transfer to a small bowl and beat on high until the mixture forms soft peaks.
In a separate bowl, whip the cream until it also forms soft peaks.
Beat the cream cheese in a large bowl until smooth. Gradually beat in the egg yolk mixture. Then gently fold in the whipped cream, followed by the egg white mixture.
Drain the raspberries, reserving 45 ml of the juice.
In a small bowl, crush half of the berries with 15 ml of the reserved juice. Set the remaining berries and juice aside.
Spread a third of the cream cheese mixture over the crust. Spoon half of the crushed berry mixture over the top. Repeat these layers, then cut through with a knife in order to swirl the raspberries.
Top with the remaining cream cheese mixture. Sprinkle over the reserved berries and drizzle with the remaining juice.
Cover and freeze for 5 hours or until firm.
Remove from the freezer 15 minutes before slicing.
Garnish with chocolate.