With International Beer Day on Friday, chefs give you brew that adds to a recipe in your kitchen, with a pint of the lager, of course!
With International Beer Day on Friday, chefs give you brew that adds to a recipe in your kitchen, with a pint of the lager, of course!
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.
— Recipe courtesy Shaun Kenworthy, director, F&B, The Biere Club.
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 cheese sauce Fresh cream 100 ml Cream cheese 4 tbsp English Cheddar, grated 4 tbsp Beer 100 ml For the horseradish mayo 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 beer and cheese 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 horseradish mayo Mix both ingredients together and keep aside.
For fisnishing 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
