YOUR DINNER
Beer and spirits can enhance the flavour of a range of dishes, says
BEER BRIE PARCELS
45ml (3 tbsp) butter 15ml (1 tbsp) olive oil 2 spring onions, finely chopped 1 small onion, finely chopped 1 punnet white button mushrooms, sliced 3 sprigs fresh thyme Salt and pepper, to taste 85ml ( 1/3 cup) beer 85ml ( 1/3 cup) walnuts, toasted 400g readymade puff pastry, thawed but cold 2 wedges brie cheese, cold 1 egg, lightly beaten Heat the butter and oil in a pan and fry the spring onions and onion until softened. Add mushrooms and thyme and cook until mushrooms release liquid. Season, add the beer and increase heat. Cook until almost all the liquid has evaporated. Remove from heat, stir in the nuts and cool completely. On a lightly floured surface, roll out the pastry and cut into 4 equal squares. Cut each wedge of brie in half horizontally and place a piece in the centre of each pastry square.
Divide the mushroom mixture between the squares, placing on top of the cheese. Fold pastry corners up to meet on top and pinch the edges with a little water to seal. Place on a baking tray and refrigerate for 30 minutes or more (can be made ahead of time). When ready to prepare, preheat the oven to 200°C, brush pastries with beaten egg and bake until golden brown and puffed up — about 10-15 minutes. Serves 4
TIP: You can use phyllo pastry instead. Brush each sheet with melted butter, cut sheets in half and use 3-4 layers per parcel. Twist to enclose the filling, brush with extra butter and chill before baking.
WHISKY STICKY RIBS
2kg pork or lamb ribs, parboiled
Marinade: Finely grated rind and juice of 1 orange 60ml (4 tbsp) soy sauce 250ml (1 cup) tomato sauce 185ml (¾ cup) cola or ginger ale 60ml (4 tbsp) sweet chilli sauce 30ml (2 tbsp) golden syrup 85ml ( 1/3 cup) whisky Place the ribs in a non-metallic dish. Combine all ingredients for the marinade except the whisky. Heat the whisky in a saucepan and carefully ignite. Pour whisky into the marinade, stir through and pour the marinade over the ribs. Set aside to marinate for at least an hour, preferably overnight. Remove ribs from marinade, reserving marinade. Braai or grill ribs according to your liking (pork should be well done). Place reserved marinade in a pan, bring to the boil and simmer until reduced and thickened. Serve as a sauce with the ribs and sides of your choice. Serves 4-6
VODKA SALMON PASTA
500g farfalle pasta 30ml (2 tbsp) butter 15ml (1 tbsp) oil 1 small onion, finely chopped 60ml (4 tbsp) vodka 500ml (2 cups) fresh cream (or 1 cup cream and 1 cup milk) 120g smoked salmon or smoked salmon trout, cut into strips Salt and pepper, to taste 2 extra-large egg yolks Handful fresh dill, finely chopped Cook the pasta in plenty of salted boiling water until al dente, then drain, reserving 30ml (2 tbsp) of the cooking liquid. While the pasta is cooking, heat the butter and oil in a pan large enough to accommodate the pasta and fry the onion until soft. Pour in the vodka and allow to sizzle. Add ¾ of the cream and cook over medium heat until reduced. Stir in salmon and season. Beat egg yolks with the remaining cream. Add the pasta to the sauce together with the reserved cooking water. Pour in the egg mixture and stir over low heat until sauce is creamy and pasta is warmed through. Adjust seasoning and serve sprinkled with dill.
BRANDY FRUITY KEBABS
500g mixed dried fruit 375ml (1½ cups) rooibos tea (made with boiling water and 3 tea bags) 125ml (½ cup) brandy 250ml (1 cup) ready-made barbecue marinade 1kg boneless lamb, beef or chicken, cubed 12 wooden skewers, soaked in water for 30 minutes Soak the dried fruit overnight in the tea (removing the bags) and brandy. Remove the pips from the prunes, pour the fruit mixture over the meat and leave to marinate for 1 hour. Remove meat from marinade and thread onto kebab sticks, alternating with pieces of dried fruit. Brush with oil and braai, grill or fry in a hot griddle pan for 6-8 minutes per side. Serve with pasta or rice salad. Makes 12
TEQUILA CEVICHE
200g best-quality fresh prawns, peeled and deveined 200g firm white fish fillet 200g cleaned calamari tubes Juice of 2 limes Juice of 1 lemon 15ml (1 tbsp) olive oil 1 garlic clove, very finely chopped 1 small red chilli, seeded and sliced Salt and pepper, to taste 2 firm but ripe tomatoes, seeded and diced 1 small red onion, diced 1 small avocado, peeled and diced Generous splash of tequila Cut the seafood into equal-sized cubes. In a non-metallic bowl, mix the lime and lemon juice, oil, garlic and chilli. Season, stir in seafood and refrigerate for 1 hour. Toss with tomato, onion, avocado and tequila and refrigerate for another hour before serving with corn chips. Top with fresh herbs if desired. Serves 4