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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Seared Hake poached in Flying Fish

PREP TIME: 30 min | COOKING TIME: 30min SERVES: 2 | PAIRING: Roast potatoes and refreshed greens This one is easy and very, very tasty. Chef Michelle Fourie from the Food and Beverage Institute puts together a light, delicious meal this week. She pairs the hake with potato rosettes, roasted cherry tomatoes and some refreshed greens. Delicious Flying Fish (SAB’s famously flavoured beer) is the perfect companion. All the ingredients in the photo shoot and test kitchen are from SAB and Fruit and Veg’s Food Lover’s Market. Potato Rosettes •Thinly…

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Curry Pork Ravioli with Mushroom and Redd’s Cider sauce on Beer Braised Cabbage

PREP TIME: 1 hour | COOKING TIME: 1 hour SERVES: 4 | PAIRING: Asparagus or green beans Today Chef Lesley Jacobs is cooking lovely Ravioli. The curry pork filling makes it the ideal light winter dish and the sweet mushroom and Redd’s sauce is a fantastic accompaniment. We also braised the cabbage in Castle Lager which turned out to be delicious. All the products used for the test kitchen and photo session are from Malu and Fruit n Veg Food Lover’s Market. ENJOY! Curry pork and Butternut Filling for Ravioli…

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Zesty Chicken Roulade marinated in Lavacious Lemon Brutal Fruit (with Julienne veg and lemon and thyme velouté)

PREP TIME: 1hour marinate 1hour prep | COOKING TIME: 30 min SERVES: 4 | PAIRING: Sweet and sour stir fry vegetables This is a winner! The Lavacious Lemon Brutal Fruit makes the most delicious glaze for a sweet and sour effect with the vegetables, but also a very effective chicken marinade. Chef Lesley Jacobs uses only the best. All the ingredients for the test kitchen and photo shoot comes from SAB, Malu and Fruit & Veg Food Lover’s Market. Enjoy! Ingredients 4 deboned, skinless chicken breasts 2 bottles Lavacious Lemon…

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Pork, green fig and camembert burger with Apple-Ginger Brutal Fruit Chutney

PREP TIME: 15min | COOKING TIME: 30min SERVES: 4 | PAIRING: Sweet potato chips And here it is! Enjoy our first recipe of many with a hint of SAB product. Chef Lesley Jacobs promises to keep it simple but delicious – every time. Beer (and ciders) are wonderful components to many meals. Brutal Fruit’s apple-ginger flavour works exceptionally well with pork, but is equally refreshing to drink while you cook! Enjoy. Ingredients for pork patty: 500g pork mince (we minced high quality Malu pork fillet) 100g chopped onion 2 eggs…

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Marinated pork rashers

PREP TIME: 2hours (t marinate) | COOKING TIME: 15min SERVES: 4 | PAIRING: Vegetable kebabs Our days are still warm and balmy, so take the opportunity to spend as much time outdoors as possible. This week Chef Lesley Jacobs shares a great recipe for marinated pork rashers. Your family will love you if you do a midweek braai with this tasty bits of pork. Our Chef uses only Malu pork products. Ingredients 12 thin pork rashers 125ml Worcestershire sauce 125ml olive oil 100ml honey 3tbsp sesame seeds Coarse salt according…

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