Category Archives: Recipes

desert-dragon-burger

The ultimate double Hawaiian chicken burger monster

As soon as we had the first sip of Desert Dragon with its honey bush and fruity flavours, we knew it had to be a Hawaiian chicken burger. Then we thought about it a little more and decided, it had to be the biggest, best one we’ve ever seen. So without much further ado, we present our ultimate double stack, bacon and cheese Hawaiian chicken monster.

desert-dragon-burger

Ingredients:

For the burgers
8 free-range boneless, skinless chicken breasts
Your favourite braai spice
Your favourite braai marinade
4 Woolies ultimate burger rolls, sliced, buttered and toasted on the braai

For the toppings
2 ripe pineapples, peeled and sliced into rounds (2 per burger)
250 g streaky bacon
200 g Gruyere cheese, grated
250 g mozzarella, grated
2 red onions, sliced
1 bag of mixed baby greens

For the mayo
3 Tbsp mayonnaise
2 large pickled jalapeños, finely chopped
Salt and pepper

Method:

1. Start by lighting a medium sized fire so that the coals are ready to go when you are.
2. Using a sharp knife carefully butterfly the chicken breasts open. Flatten them and then season with your favourite braai spice and baste with marinade. Set aside until you’re ready to cook.
3. Mix the ingredients for the mayo together and pop it in the fridge.
4. Fry the bacon in a large pan over a medium heat (or do it on the braai). To get it crispy you need to cook it slowly to render the fat out. Once the bacon is crispy, drain on some kitchen towel and set aside.
5. Braai your chicken breasts over medium coals for about 5 minutes aside or until done to your liking. Remember to baste with marinade on each turn. At the same time braai your pineapple to get some caramelisation on it. Be careful not to cook it to death, you just want some colour on the pineapple. Lastly, don’t forget to toast the rolls.
6. Next, set your oven onto grill. Place the 8 butterflied breasts onto a large baking tray. Top 4 of them with bacon and half of your cheese. Then top the other 4 with pineapple and the rest of the cheese. Place then under the grill until the cheese is melted. Remove from the oven and get ready to build the burgers.
7. To build your burger, spread the bottom of the bun with mayo then top with the greens. Add the chicken breast with the bacon on first then followed by the chicken breast with the pineapple.
8. Top with red onion followed by the top of the roll, then stand back and marvel at this beast of a burger.

Tuck in, enjoy and wash it down with a swig or several of Desert Dragon.

_nachos-recipe

Nuclear chilli con carne nachos for any hoppy beer pairing

It’s no secret that spicy food and hoppy beers love each other. There’s just something about that fiery, spice burn and the punchy, hoppy bite that makes the tastebuds vibrate. These nachos are sure to set any occasion on fire, best enjoyed with mates and good brews.

_nachos-recipe

Ingredients:

For the chilli con carne
500 g mince
A splash of oil for frying
A small knob of butter for frying
2 red onions, finely chopped
2 garlic cloves, finely chopped
1 Tbsp peri-peri powder
1–2 Tbsp dried chilli flakes (bravery dependant)
1 Tbsp cumin powder
1 Tbsp coriander powder
1 Tbsp paprika
½ cup tomato sauce
2 Tbsp NoMU beef stock
440 ml lager (any will do)
1 tin red kidney beans, rinsed and drained
1 punnet baby tomatoes, halved
A small handful of cheddar cheese
For the nachos & toppings

1 large bag of Santa Anna’s corn chips
250 g grated cheddar cheese
250 g grated mozzarella cheese
4 red salad onions or 2 spring onions, chopped
2 green serrano chilies, sliced (with seeds)
1 red serrano chili, sliced (with seeds)
1 avo, diced
A small handful of fresh coriander, chopped
A bowl of your favourite salsa
1 lime, quartered

Method:

1. Add the oil and butter to a large pot then add the onions. Gently fry until they are soft then add the garlic and fry for a minute until fragrant.
2. Next add the spices and fry for another minute. Then add a splash of beer to deglaze the pan before adding the mince.
3. Brown the meat for 2 minutes then add the tomato sauce, stock and the rest of the beer. Simmer on a medium heat for 30 minutes then add the tomatoes, kidney beans and cheese. Continue to simmer for another 30 minutes until most of the liquid has cooked out.
4. Turn the oven onto grill and while it’s heating you can assemble your nachos. Start with a single layer of corn chips on a baking tray.
5. Then add a layer of cheese followed by the con carne mixture.
6. Next top with the remaining cheese and grill until the cheese is melted to your liking. For best results sit in front of the oven and watch the cheese melt. Remove from the oven and top with the remaining ingredients, adding them in layers, if you like.

Serve with the lime wedges, salsa on the side and plenty of serviettes and hoppy beers.

Windermere-Kebabs

Windermere Cider: BBQ pork belly and apple kebabs

Just like Windermere cider itself, this tasty pairing is all about the apples. We’ve got braaied apples with pork, grated apple and apple cider in the BBQ sauce, we’ve even used apple cider vinegar for bite. It’s a sweet and spicy feast that pairs perfectly with the robust apple, fynbos and wood flavours of Windermere’s Rooibos Wooded Cider.

Windermere-Kebabs

Ingredients:

For the kebabs:
1 pork belly, skin removed and diced
Your favourite braai spice
3 Pink Lady apples, diced
6 skewers, soaked in water

For the sauce:
1 cup tomato sauce
1 Tbsp Dijon mustard
½ cup finely grated red onion
1 finely grated Pink Lady apple
½ cup Windermere Rooibos Wooded Cider
4 Tbsp brown sugar
2 Tbsp apple cider vinegar
2 Tbsp Worcestershire sauce
1 Tbsp smoked paprika
1 tsp ground garlic
Salt and pepper to taste

Method:

1. Start your fire so that the coals are ready to go when you are.
2. Slice the pork belly into medium-size chunks and then slice the apples into roughly the same size.
3. Thread two pieces of pork onto the skewer followed by a piece of apple. Repeat until you’ve finished the pork and apples.
4. Toss all the ingredients for the sauce into a medium size pot and bring to a boil. Simmer for 10-15 minutes until the sauce has thickened slightly. Remove from heat and cool.
5. Season the kebabs with your favourite braai spice and then give them a good basting of BBQ sauce.
6. Braai your kebabs over medium coals for about 10 minutes in total. Turn the kebabs frequently and baste with every turn to build up a lekker caramelised crust of BBQ sauce.

Serve with the rest of the BBQ sauce for dipping and wash it down with an ice-cold Windermere.

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Beer, chilli & bacon caramelised nuts

Beer, chilli & bacon caramelised nuts

Beer and nuts are a pairing as old as time. It probably came about when some unsuspecting bar fly was handed a bowl to snack on after he’d had one too many. Our version of beer nuts takes this humble pairing into the realm of Shangri-La. How you ask? Simple my friends: beer, chilli, bacon and sugar.

festive-roasted-nuts-

Ingredients:

200 g mixed nuts
100 g roasted, salted cashews
100 ml Darling Brew Festive Lager (or your favourite beer)
½ cup brown sugar
1 Tbsp salted butter
1 tsp chilli flakes
½ tsp cayenne pepper
100 g streaky bacon

Method:

1. Set your oven to 200°C.
2. Fry your bacon on a medium heat until the fat renders out and it’s super crispy. Allow to cool on some kitchen towel then finely chop it.
3. In a large saucepan over medium-high heat, combine the beer and sugar until the sugar has melted.
4. Bring the mixture to a boil and allow to cook for 3 minutes without stirring it.
5. Take it off the heat then stir in the butter, chilli, cayenne and bacon bits.
6. Toss in the nuts the mix and stir until they are well coated.
7. Spread them out on a foil-lined baking tray (some non-stick spray helps here).
8. Bake for 5 minutes, then remove and stir the nuts around.
9. Bake for a further 5 minutes and watch them like a hawk until they get that deep copper caramelisation.

Let them cool, break them apart. It’s go time!

A banana and toasted seed beer bread

A banana and toasted seed beer bread

You wouldn’t think it but La Trappe Blond and banana bread are the perfect pairing. The blond has notes of bread, banana and honey, which is exactly what’s in this kick-ass loaf. One word of warning though… this banana bread is so good, that it’ll ruin all other banana breads for you. Forever.

banana-bread-la-trappe-blonde

Ingredients:

3 cups of brown bread flour
3 tsp of baking powder
1 tsp of sea salt
¼ cup brown sugar
440 ml weiss beer (we used the La Trappe Blonde)
¼ cup melted butter
50 g pumpkin seeds, toasted
50 g sunflower seeds, toasted
40 g pine nuts, toasted
Honey for drizzling
Butter for serving

Method:

1. Preheat your oven to 180°C.
2. In a dry frying pan toast your seeds and nuts until they get a little colour, then set aside to cool
3. Mix your dry ingredients then pour in the weiss and mix in two thirds of the seeds and nuts. Pour the batter into a greased bread loaf tin.
4. Pour the melted butter over the batter and pop it in the oven.
5.Bake for 45 minutes. When the crust starts to turn golden, you’re just about done. To test if it’s cooked, you can stick a knife into the bread and make sure it comes out clean.
6. Pop it out the bread tin, let it cool then drizzle with honey and top with the rest of the seeds and nuts.

Serve it with door stop-sized wedges of butter and wash it down with a La Trappe Blond. Mmm.

Eversons-Gammon

Everson’s Mulled Cider: Spiced gammon with apple relish

Everson’s Mulled Cider is like Christmas in a glass, so we’ve paired it with everyone’s favourite holiday meat – gammon. This sticky piece of porky heaven has flavours to match the cider perfectly and then some. Serve it piled high and topped with the tart and zingy apple relish.

Baked Christmas gammon

Ingredients:

For the gammon pot:
1.5 kg deboned gammon
2 litres apple juice
1 red onion, quartered
1 apple, quartered
5 cloves
1 star anise
¼ piece of orange rind
1 cinnamon stick
1 tsp ground allspice
1 tsp peppercorns, crushed
1 tsp coriander seeds, crushed

For the glaze:

1 Everson’s Mulled Cider cooked down to ¼ cup
½ cup honey
¼ cup brown sugar
¼ cup Dijon mustard
½ tsp cinnamon

For the apple relish:
1 Granny Smith apple, diced into small cubes
1 small red onion, chopped fine
1 small handful of chopped chives
1 garlic clove, chopped fine
1 ½ Tbsp lime juice
2 Tbsp red wine vinegar
1 red chilli, deseeded and chopped fine
½ tsp brown sugar
Black pepper to taste

To serve:
1 bag micro herbs or salad greens
1 large ciabatta, sliced, toasted and buttered

Method:

1. Start with the gammon. Throw all the ingredients for the pot into a pot large enough to ensure your gammon will be submerged in the apple juice. Bring it to a boil then simmer with the lid askew for 1 ½ hours (30 mins per 500 g). Top up with water or more apple juice if needed.
2. Remove the gammon from the pot and let it cool for 20 minutes. Next you’ll need to cut off the netting and discard. Then run a sharp knife under the skin, but be sure to leave a layer of fat (leave your preferred amount). Gently peel away the skin and discard, then score the fat with thin lines.
3. Now it’s time for the glaze. In a small pot reduce the mulled cider to ¼ cup then add the rest of the ingredients and bring to the boil. Simmer while stirring for 6-10 minutes until the mixture begins to darken in colour. Remove the glaze from the heat and allow it to cool.
4. To make the relish, mix all the relish ingredients together and taste to see if it’s balanced. It should be sweet, tart and sour all at the same time. Add more lime juice, sugar or vinegar as needed.
5. To bake the gammon, set the oven to 250°C and place the gammon on a foil-lined tray with a roasting rack. Give your gammon a generous first hit of glaze and then pop it into the oven for 15 minutes to bake. At the 15 minute mark, give it another generous basting of glaze. Cook for another 15 minutes until the glaze has caramelised – keep an eye on it because sugar burns quickly.
6. Remove from the oven and let the gammon rest for 10 minutes before carving. Serve on the ciabatta with extra glaze, greens and the relish. Wash it down with another Everson’s Mulled Cider while singing, ‘Merry Christmas’.

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Red-Stone-Wings

Red Stone Cherry Cider: BBQ chicken wings with cherry and chipotle sauce

Chipotle chillies are smoked jalapeños and even though they’re relatively new to South Africa, they’re set to become a classic braai flavour. Pair that smokey heat with the tart sweetness of real cherries, and Clarens Brewery’s Red Stone Cherry Cider, and you’re definitely onto a winner.

Chicken wings and Red Stone Cherry Cider

Ingredients:

10 free-range chicken wings, tips trimmed
Your favourite braai spice

For the sauce:
250 g fresh cherries, halved and pitted
½ cup water
½ red onion, chopped fine
2 garlic cloves, chopped fine
1 cup Red Stone Cherry Cider
¼ cup brown sugar
2 Tbsp honey
2 Tbsp dark soya sauce
2 Tbsp apple cider vinegar
2-3 tsp chipotle paste
Salt and pepper to taste

Method:

1. Start by lighting your fire so that the coals are ready to go when you are, then set the oven to 180°C.
2. Next you need to remove the wing tip from the wing. Using a sharp knife, cut between the joint at the top end of the tip. It’s the part of the wing that doesn’t get eaten, and it’s usually the first part to burn on the braai, so it’s better to just get rid of it.
3. Place your cherries and water into a medium-size pot over a medium heat. As the water boils the cherries will soften and cook down. Use a potato masher to squash the cherries and get all the juice out. Then throw the rest of the sauce ingredients into the pot and stir well to combine. Bring to the boil and simmer slowly for 10-15 minutes while stirring frequently. When you’ve got a thickish, dark red sauce, you’re done.
4. Season the wings with your favourite braai spice and give them a good basting with your sauce. Roast the wings in the oven for 15 minutes to par-cook them. Once the wings are out of the oven, you can give them another basting then braai over medium coals. Baste the wings with every turn and when you’ve got a lekker sticky, caramelised crust you’re done.

Serve with extra sauce for dipping and dig in. Wash it all down with a Red Stone Cherry Cider and enjoy!

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Baked camembert

Orpens Cider: Parma ham baked Camembert with pears & ciabatta

Cider and cheese have always been good friends but they’ve decided to take the relationship to the next level. The result is a ménage à trois of flavours that’s funky, creamy, rich and decadent. Here, the sweet yet tart Orpens Cider is perfect for slicing through the richness of the baked Camembert and refreshing the palate.

Baked camembert

Ingredients:

1 knob of butter
5 dried pears
125 g round of Camembert cheese
5 pieces of Parma ham
Honey for drizzling
1 small handful of crushed pistachios
1 small ciabatta, sliced thin, toasted and buttered

Method:

1. Start with the pears. Melt a knob of butter in a large frying pan and then fry the pears until the natural sugars begin to caramelise. Remove from the heat, slice the pears in half and set aside to cool.
2. Now for the Camembert. Set the oven to 200°C. Carefully wrap the cheese in the Parma ham. Try to cover it completely so there is no white rind showing. Bake the cheese on a baking tray for 10-15 minutes until the centre is soft. Test by gently pressing the sides of the cheese with your fingers.
3. To serve, drizzle with a little honey, top with pistachios then slice gently and watch the cheesy goodness ooze out. Use the ciabatta and pears to scoop up the cheese and enjoy with an ice-cold Orpens.

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Cluver-Oysters

Cluver & Jack: Fresh oysters with cider granita and crispy bacon

Cluver & Jack’s Apple Cider elegance is matched by these simple but delicious oysters. The cider granita is fresh and packed with herby flavour that cuts through the richness, while the bacon bits add a salty crunch that bounces off the ocean flavour of the oyster. In short, it’s the perfect pairing.

Cluver-Oysters

Ingredients:

1 cup Cluver & Jack Cider
A small handful of mint, chopped fine
A small handful of basil, chopped fine
5 slices of streaky bacon
10 fresh oysters
1 lime, quartered
Zest of 1 lime
Fresh black pepper

Method:

1. To make the granita, pour the cider into a medium-size plastic container and mix in the mint and basil. Let it set in the freezer and stir with a fork every hour until it’s frozen.
2. Now for the bacon. Fry it in a pan slowly to render out the fat and crisp it up. Drain on some kitchen towel and let it cool. Once it’s cool and crispy you can chop it into fine bits and set aside.
3. To open the oysters safely, cover an oyster with a dishcloth then grip it firmly. Using an oyster shucker, place the tip of the blade at the base of the oyster’s hinge then twist the knife and lever it upwards to open the oyster. It takes some getting used to, so just keep at it. Try not to get broken bits of shell in the oyster or you might end up having to rinse them. By doing that you’ll lose all the natural oyster juice.
4. Once the oysters are shucked, sprinkle them with a layer of bacon bits and then add a squeeze of lime.
5. Next scrape the frozen granita with a teaspoon and add it to the oysters. Top with lime zest and cracked black pepper and eat.

Chase the oyster with a swig of Cluver & Jack and enjoy!

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Sxollie-prawns

Braaied Peri-Peri King Prawns with Sxollie

Every Sxollie knows that if you want to live like a king, then you have to eat like one. This is a peri-peri king prawns braai feast that pairs perfectly with the crisp, refreshing bite of a Sxollie Golden Delicious. The sweetness of the cider is mirrored in the sweetness of the prawn meat, while the tart finish cuts through the heat of the peri-peri leaving you feeling on top of the world.

Sxollie-prawns

Ingredients:

800 g king prawns, heads on, shells on, sliced and cleaned
½ cup extra virgin olive oil
1 red pepper, sliced, braaied and diced
10 bird’s eye chillies, chopped (add more if you want it hotter)
5 garlic cloves, diced
1 Tbsp paprika
2 Tbsp white vinegar
1 Tbsp sugar
Juice of 1 lemon
Salt and pepper

To serve
1 lime, sliced
1 spring onion, sliced

Method:

The fire
1. Start by making a medium sized fire so that your coals are ready to go when you’re ready to cook.

The prawns
2. Rinse your prawns and pat them dry.
3. Then, use a pair of kitchen scissors to snip the back of the prawn shell open. Make sure you keep the shells on – they are going to be braaied in the shells.
4. Gently slice the flesh open and pull out thing that looks like a brown worm – don’t worry it’s just the intestinal tract. Once you’ve cleaned all the prawns you can set aside until you’re ready to braai.

The peri-peri
5. Char your red pepper over the coals until the skin gets colour and the pepper begins to soften.
6. Dice the pepper with skin and all, then add the rest of the ingredients for the peri-peri into a large bowl.
7. Blitz with a hand blender until smooth then season with salt and pepper. Taste the sauce and add more lemon juice if needed. Reserve a quarter of the sauce to toss the prawns in after they come off the braai.

The braai

8. Baste the prawns in the peri-peri and braai them in a flip grid for about 5-6 minutes a side, while flipping and basting frequently.

Toss the prawns in the remaining sauce then garnish with sliced spring onion and serve with lime wedges. Smash ’em and wash it all down with a Sxollie.