Fillet Medallions in Castle Milk Stout Chocolate Sauce

PREP TIME: 1h30min | COOKING TIME: 20min SERVES: 4 | PAIRING: Potato mash and beetroot Today Chefs Michele Fourie and Jarine Mostert serves up marinated steak fillet in a chocolate sauce made from chocolate flavoured Castle Milk Stout. It is a great way to enjoy steak and it is very easy to prepare. Enjoy! Fillet Medallions in Castle Milk Stout Chocolate Sauce Ingredients 1kg whole beef fillet Mediterranean rub and Chilli Flakes 2 x 340 ml Castle Milk Stout Chocolate flavour 100 ml cream 20ml Maizena, made into a slurry…

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Roast Chicken with Castle-in-the-Cavity

PREP TIME: 10 min | COOKING TIME: 2h SERVES: 4-6 | PAIRING: Roast veg and baby potatoes Our Chefs, Jarine Mostert and Michele Fourie from the Food and Beverage Institute cook up an old favourite – chicken and beer roast – and it is delicious. The ingredients for the test kitchen and the photo shoot are from SAB and Fruit & Veg Food Lover’s Market. Enjoy for Braai Day! Ingredients Seasonal veg – roughly chopped Olive oil Balsamic Vinegar Salt and Pepper Dried mixed herbs 1 whole chicken (giblets removed)…

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