Whoever said food can never be mixed with beer was wrong! Windhoek Beer has teamed up with a chef to create recipes for occasions that will suit your pocket and your tummy.
Windhoek Lager French Onion Soup
Impress your friends with your cooking skills.
12 medium onions, peeled and diced finely
1 clove garlic chopped finely
¼ cup salted butter
2 bottles of 330ml Windhoek Lager
1 tablespoon Dijon mustard
1 liter chicken stock (preferably fresh)
1 tablespoon of flour (if needed)
1 large sprig of thyme
1 block mature cheddar cheese
Salt and pepper to taste
Serve with finely chopped dry game biltong sprinkled on top
1. Fry the onions in a large frying pan over a medium heat with butter. Turn regularly with a wooden spoon or spatula for 5 minutes, then add the garlic and the sprig of thyme. Reduce the heat to low for 20 minutes and slowly cook the onions until they start smelling sweet and look slightly caramelised. Stir every now and then and leave to cook uncovered. Add some salt and pepper to taste.
2. When the onions are cooked, turn up the heat to high, add the flour and mustard. Stir to make sure everything is distributed around the pan evenly for about a minute. Add the first bottle of Windhoek Lager, stir and leave to simmer for 5 minutes.
3. Now add the second bottle of Windhoek Lager (you may take a sip) and take out the sprig of thyme letting it simmer for another 5 minutes. Add half of the chicken stock, and save the rest for later.
4. Blitz the soup with a hand blender to a consistency you like. Add extra stock if it's too thick, and check seasoning. Cook through for another 5 min before serving.
Place a slice of baguette in the middle of each bowl, butter it and place a thick slice of mature
cheddar on top of it. Pour the soup over it to the height of the baguette slice. Grill in an oven in
the middle rack for 5 minutes, and serve sprinkled with some finely chopped biltong OR biltong powder. You can also garnish the soup with a few leaves of thyme if you don’t have biltong.
Windhoek Lager battered onions rings and SASSI green hake
Make your mates feel at home.
Serves 6 hungry chaps
For the batter:
250ml of Windhoek Lager
100g plain flour
2 teaspoons baking powder
Pinch of turmeric and fine salt
For the mayonnaise:
1 teaspoon Dijon mustard
2 heaped tablespoons of tangy mayonnaise
1 heaped tablespoon of full fat ‘Greek’ yoghurt
1 tablespoon of Windhoek Lager
20ml of extra virgin olive oil
1 small spring onion, finely chopped
½ teaspoon of sumac
Salt and pepper to taste
For the hake and onion rings:
4 large white onions, sliced into large thick rings
3 medium to large hake fillets, cut them into long strips
1 tablespoon of Windhoek Lager
1 litre sunflower oil for frying
1. For the batter: in a mixing bowl, sift your flour, cornflour, baking powder, turmeric and salt together, and then pour in 250ml of Windhoek Lager. Whisk carefully to create a batter without knocking too much of the air out.
2. For the mayonnaise: mix all the ingredients together and season to taste. Cover and place in the fridge.
3. Boil some water in a medium sized pot and add the onion rings for a minute or two (depending on thickness) this will help them cook through when you fry them. Set them aside to dry evenly on a kitchen towel.
4. Place your fish pieces in a rectangular flat bowl and cover with remaining Windhoek Lager so that the fish can soak in the beer flavour.
5. Put your oil in a large pot and heat over high heat.
6. Keep a wooden board with several paper towels at the ready for the deep-fried hake and onion rings to dry. Test the oil with a small droplet of batter – if it starts bubbling immediately but doesn’t turn brown in the first 10 seconds, it should be just warm enough. If it gets brown within 10 seconds then lower your heat just a little.
7. Make sure your onion rings are dry, carefully place them one by one into the batter and then dunk them into the oil one by one, to make sure they don’t stick together. Use a heat-resistant spatula to make sure they brown evenly, then take them out of the oil and spread them evenly on paper towels. The frying shouldn’t take more than 2 minutes.
8. After all the onion rings are done, scoop out any deep fried debris from the oil and make sure it’s back up to temperature. You can throw out the oil and heat up new sunflower oil, but it is not necessary.
9. Dry the fish pieces with a kitchen towel - make sure they are dry! Then salt them lightly on each side. Dip them in the batter, and place them in the hot oil one by one, making sure that the underside is sufficiently browned before turning it over. It should take about 3 minutes a side depending on how thick or how small you cut the pieces. Don’t fry too many pieces at once – they should ideally not touch. Rather do them in batches. Finally, leave the pieces on a paper towel to dry off any excess oil.
Fold a page of newspaper into a cone, closing the end and stapling or using string to close it off
with a knot. Place a layer of onion rings at the bottom, place your hake fillet above these
and then fill up the rest of the space with some more onion rings. Dust with salt and
pepper to taste, and add a blob of mayo in the middle. Get greasy and eat with your hands.
Don’t forget to wash it down with a cold Windhoek beer!
Green listed fish is the most sustainable choice from the healthiest and most well managed population. This group of fish can handle current fishing pressure, or is farmed in a manner that does not harm the environment. Only eat green listed seafood, in order to responsibly look after our resources, and the ocean ecosystem.
Windhoek Draught Chicken Curry Potjie
This is the perfect dish to make if you’re out camping with your mates.
Serves 6-8 hungry campers.
16 chicken thighs with skin on
4 teaspoons of crushed garlic and ginger paste
¼ cup of salted butter
¼ cup of extra virgin olive oil
5 medium onions, peeled and quartered lengthways
6 medium potatoes peeled and quartered
1 punnet waterblommetjies (optional)
1 heaped tablespoon garam masala
1 heaped tablespoon finely ground cumin
1 tbsp dried chili flakes
1 teaspoon fresh thyme leaves
1 heaped tablespoon chicken stock powder
2 x 440ml Windhoek Draughts
1 cup of cream
Freshly ground black pepper and salt to taste
Jasmine rice to serve
1. Melt the butter and add the olive oil in a Number 3 potjie over a medium heat and add half the chicken thighs, skin side down. Turn the pieces after the skin has browned nicely. Brown the bone side and remove with a pair of tongs. Repeat with the other half of the chicken thighs.
2. Add the garam masala, cumin, garlic, ginger paste and chilli flakes to the leftover oils in the pan and fry for a minute, then deglaze the potjie with one of the Windhoek Draughts.
3. Now add your chicken thighs, bone side down, and arrange them evenly, placing the potatoes evenly on top of them, and the onions last.
4. Mix the chicken stock powder with the 2nd Windhoek Draught and pour over the chicken and vegetables. Now add the thyme leaves, salt and pepper to taste and cover with the lid slightly open, turning down the heat so that it can simmer for the next hour.
5. Check the potjie every 15 minutes to make sure it is not simmering too violently, or getting too dry. Add a little extra beer if it gets too dry – about a ¼ cup.
6. After an hour has passed, add the cream, and if you have waterblommetjies, this is when you add them. Spread them evenly on top of the onions, season with salt and pepper, simmer for 30 minutes while stirring very carefully to make sure the sauce mixes with the cream, but without moving the meat and veg around too much. Simmer with the lid slightly open.
Serve on a bed of fluffy jasmine rice in a deep bowl, with a dollop of finely chopped red onion,
fresh chilli and coriander sambal. Time to dig in.