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Beer Food

Chicken liver pâté with verjuice jelly

15 minutes

Camembert roasted in vine leaves with verjuice-poached grapes

20 minutes

Soup recipes

Cucumber-and-herb soup with verjuice granita

45–60 minutes

Chicken recipes

Chicken with roast onions, grapes and verjuice

1 hour

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Prawns and asparagus salad with verjuice dressing and mayo

2 minutes

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Shakshuka tomato and egg bowls with baby marrow

40 minutes

Biltong recipes

Biltong vleiskluitjies with soetmosterd dressing

20 minutes

Cake recipes

Gluten-free pastry tarts with nutella-style hazelnut spread

25 minutes

Italian recipes

Mozzarella-and-sage arancini balls

1 hour

Mozzarella-and-sage arancini balls

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 45 minutes, plus 1 hour's chilling time

Cooking Time 1 hour

Ingredients

2 T olive oil
1 small onion, minced
1 garlic clove, minced
1 t sage leaves finely chopped, plus 8 whole leaves
280 g risotto rice
¼ cups dry white wine
4 cups hot chicken stock
1 T butter
¼ cup Parmesan grated
75 g mozzarella, cubed
70 g Parma ham (optional)
Sea salt and freshly ground black pepper, to taste
100 g flour
3 free-range eggs, beaten
150 g Woolworths breadcrumbs
½ cup canola oil, for frying
Garlic mayonnaise or home-made Italian tomato sauce, for dipping

Method

1. Heat 2 T olive oil in a medium saucepan over a medium heat. Add the onion, garlic and chopped sage and cook until soft, stirring often. Add the rice and cook, stirring, for 3–5 minutes. Pour in the wine and stir until absorbed.

2. Add 1 cup chicken stock, stirring continually, until the stock is absorbed. Continue adding the hot chicken stock, 1 cup at a time, stirring until absorbed before adding the next cup.

3. Once the rice is tender and all the liquid has been absorbed, remove the pan from the heat and stir through the butter and Parmesan. Season to taste.

4. Transfer the rice to a baking dish and chill for 1 hour. Remove the cooked risotto from the fridge and flatten 1 T risotto in the palm of your hand. Make an indentation using your thumb and place a mozzarella cube and a bit of parma ham (if using) in the centre of the rice. Roll into a ball to seal the mozzarella inside. Repeat with the remaining risotto and mozzarella.

5. Roll each ball in the flour, dip into the beaten egg, then roll in the breadcrumbs and season to taste. Remove the stems from the sage leaves and wrap a leaf around each risotto ball, pressing to secure. Heat the canola oil in a pan over a medium-high heat, then place the balls evenly around the pan and fry until golden brown all over, rotating to ensure each ball is evenly cooked. Serve hot with garlic mayonnaise or home-made Italian tomato sauce.

6. Alternatively, used leftover risotto to make arancini balls.

Cook's note: I love making arancini balls with leftover risotto - it has more flavour once it's stood overnight.

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Handmade beer bread and pate

Ginger beer can chicken

Chicken liver pâté with verjuice jelly

Camembert roasted in vine leaves with verjuice-poached grapes

Cucumber-and-herb soup with verjuice granita

Chicken with roast onions, grapes and verjuice

Prawns and asparagus salad with verjuice dressing and mayo

Angelfish with sauce vierge

Shakshuka tomato and egg bowls with baby marrow

Biltong vleiskluitjies with soetmosterd dressing

Gluten-free pastry tarts with nutella-style hazelnut spread

Mozzarella-and-sage arancini balls

Mozzarella-and-sage arancini balls

Ingredients

Method