‘HOME SWEET HOME’ WITH J’SOMETHING AND CASTLE MILK STOUT This year, Kaya FM listeners have anticipated the monthly Castle Milk Stout Unplugged sessions with various artists performing live and unplugged during Georgie’s show, with bites from wanna be chef J’Something. In between performances, which took place on the last Friday of every month, Mi Casa frontman J’Something serves Castle Milk Stout inspired dishes he has conceptualised, to the in-studio artists. For the season finale, instead of J’Something introducing the performing artist to listeners, he introduced himself and the South African house music group, Mi Casa. “After cooking up a storm the whole year at the Unplugged sessions, myself and the rest of Mi Casa were honoured to take centre stage at the last event,” said J’Something. Proving that men can indeed multi-task, in between musical performances, J’Something served up two new, Castle Milk Stout inspired dishes: Sticky Stout Ribs and Stout Brownies. “I developed a Sticky Stout Ribs where no chef experience is required – the recipe is that easy – and the beastly snack ticks all the right boxes too,” said J’Something. “And the Castle Chocolate Milk Stout adds an amazing flavour component to these brownies, which are strictly for the grown-ups!” he said. For those who would like to try them at home, see the recipes below (also available online): http://www.jsomething.com/index.php/recipes/something-dinner/sticky/ http://www.jsomething.com/index.php/recipes/something-sweet/stout/ STICKY STOUT RIBS Difficulty: Very easy Serves: 2 to 3 Hands-on Time: 20 min Total time: 1 hr 25 min [+ 3 hr marinade] Oven: 220°C Ingredients: 800g rack of Pork Ribs (or ribs of your choice) 2 Tablespoon Vegetable Oil 2 Tablespoon Sesame Seed Oil ½ can Castle Milk Stout Salt and ground Black Pepper, to taste 1 teaspoon Smoked Paprika 2 cloves of Garlic, grated 4 Tablespoon Apricot Chutney 2 Tablespoon Tomato Paste Method: Combine vegetable oil, sesame seed oil, Castle Milk Stout, salt, pepper, paprika, garlic, chutney and tomato paste in a bowl to make the marinade and rub into the ribs. Seal ribs and marinade in a plastic bag to marinade for as long as you can – remember the more it marinades, the better the flavour will be (marinade for a minimum of 3 hours). When ready to cook, preheat oven to 220°C. Wrap ribs in a double layer of foil and place on a roasting tray in the oven and cook for 50 minutes. After 50 minutes, open up foil and grill ribs for another 20 minutes until they go sticky and brown. Remove from oven and serve warm. STOUT BROWNIES Difficulty: Very easy Serves: 6 to 8 Hands-on Time: 20 min Total time: 40 min Oven: 180°C Ingredients: BROWNIES ¼ cup Vegetable Oil 2 ¼ cups Brown Sugar 1 teaspoon Vanilla Essence ½ cup Castle Milk Stout Chocolate Infused 2 large Eggs 1 ¼ cups Flour ¾ cup Cocoa Powder 1 cup Macadamia Nuts, roughly chopped GANACHE 100g White or Caramel Chocolate chips 4 Tablespoon Peanut Butter [caramel peanut butter is the best] 1 Tablespoon Butter 1 teaspoon Caramel Essence 2 Tablespoon Castle Milk Stout Chocolate Infused 1 Tablespoon Icing Sugar 2 heaped Tablespoon Heavy Cream Method: BROWNIES Preheat oven to 180°C and grease a square baking tray that’s about 22cm x 22cm in size. Mix oil, Castle Milk Stout, sugar and vanilla essence together in a bowl. Once combined mix in 1 egg at a time then add flour and cocoa and whisk until smooth. Add the macadamia nuts and stir through. Pour mixture into your greased baking tray. Bake for 25 minutes – it needs to pull away from the sides of the baking tray but be a little undercooked in the middle. Cool for 10 minutes and remove by tipping over onto a cooling rack. Cut into squares and allow to cool through. GANACHE Place a glass bowl over a pot of simmering water, making sure the water doesn’t touch the bowl. Add the chocolate chips, peanut butter, butter, caramel essence, Castle Milk Stout and icing sugar to the glass bowl sitting over the pot of simmering water and stir until mixture is melted, smooth and glossy. Take the bowl off the heat and fold in the cream. Smooth ganache onto brownies before it gets too cold or sets. Leave a Reply Cancel ReplyYou must be logged in to post a comment.