FOOD REVIEWS
E N I S I U C S T E E M WHEN BEER OPULAR BECOMING EVER MORE P COOKING WITH BEER IS
W
ithout a doubt, a traditional South African braai is always on the cards. While wine is commonly used in cooking, either in a marinade or as an ingredient, cooking and pairing food with beer is a trend which is gaining traction as interest in the beverage continues to grow. Beer is an excellent
accompaniment to food with its many flavours and textures. Celebrity Chef and Master Chef judge, Pete Goffe-Wood, says beer is an exciting pairing partner. “It works beautifully with food on a number of levels – everything from a flavour perspective all the way to the cleansing mouth feel.” The common rule when pairing beer with food (whether
cooking with beer or drinking alongside a dish), is to look for common flavours between the two. For example, light beers should be cooked with light food flavours, heavy with heavy. To help you along your way, The South African Breweries (SAB) and established South African foodies have some tried and tested beer recipes for you.
ESE E H C ’ S T A O G & T U N R CARAMELISED BUATGTEE& PINE NUTS (Serves 8) P S d (“A Life Digested”, 2014, page 170), ROTbyOfoLodOal,chCemRistIS Pete Goffe-Woo Recipe stro Azzurro paired with Peroni Na
so that they just overlap (about 2cm). Repeat this process with a third piece of pasta. You should end up with a large rectangle. Spread the butternut mix evenly over the paste, leaving a 2cm gap the length of the edge nearest you. Brush this with egg white. Using the tea towel, roll up the pasta towards you into a neat roulade, enclosed in the tea towel. Tie each end of the rotolo tightly with string and place in a rectangular bainmarie 9it should fit in the bath with ease), filled with boiling water. Poach the rotolo for 40 minutes, turning it after 20 minutes to make sure it cooks evenly.
20
Method:
• • • • • • • • • • • • • • •
Cut butternut it into large chunks and place it in a roasting tray.
2 kg butternut, peeled 1 tbsp nutmeg 2 tbsp cinnamon 50g soft brown sugar 100g butter 1 egg 1 log chevin goat’s milk cheese 1 cup Parmesan 3 x 100g fresh pasta sheets 1 x egg white Extra virgin olive oil ½ cup pine nuts 1 cup sage leaves 20g rocket Butter
www.spotongmag.co.za
Season with spices, sugar, salt and pepper and dab with butter. Bake in a hot oven (200˚C) until the butternut has cooked and is caramelised. Put cooked butternut in a bowl and add the egg, crumbled goat’s cheese and half a cup grated parmesan and seasoning. Lay one pasta sheet on top of a clean tea towel. Brush the bottom long edge with egg white. Lay another pasta sheet along that edge
When the rotolo is cooled, brush with olive oil and refrigerated. To serve, cut the rotolo into thick slices, bruh with butter and warm in a pan or under a grill until golen brown. Heat a little butter in a pan, add the pine nuts and sage leaves and fry until the sage is crisp and the pine nuts are golden brown. Spoon this garnish over the rotolo. Sprinkle the rest of the Parmesan and some rocket leaves dressed with olive oil.
Image courtesy of Shutterstock
Ingredients:
Remove from the water and leave to cool. Remove the tea towel or it will stick to and tear the pasta.
