Mi Casa frontman, J’Something has another passion – food! And now, one of South Africa’s most beloved musos is teaming up with Castle Milk Stout to bring you delicious, hearty meals inspired by the much loved stout. On this week’s menu J’Something concentrates on comfort food with a hearty Three Bean Chorizo Stew served with Biltong Bread. “The smokiness from the three bean chorizo stew dish satisfies all the senses,” said J’Something. “I recommend serving it with rustic bread to soak up the stew flavours.” The biltong bread is super quick and easy to make and is the prefect accompaniment to soups, stews, and more.
Three Bean Chorizo Stew
Difficulty: Very easy
Preparation) time: 30 minutes
Total time: 1 hour
1 large red pepper
1 tray of small tomatoes
2 Tbsp. vegetable oil of choice
2 onions, finely chopped
400g chorizo sausage [smoky or spicy], sliced
1 tsp. smoked paprika
3 cloves of garlic
½ cup Castle Milk Stout
1 x 400g tin or box of tomato puree
1 tin of chickpeas
1 tin cannellini or barlotti beans
1 tin butter beans
salt & ground black pepper, to taste
juice of a whole lemon
½ cup parsley, to garnish
Cut the red pepper in half, remove seeds and rub both the red pepper and whole baby tomatoes in oil.
Place red pepper and tomatoes in oven to grill, skin side up, till charred and skin has burst open.
Then remove from oven and let cool before peeling off the skin of the red pepper and cut into strips. Leave the tomatoes as is.
Thinly cover a thick-bottomed pot with 2 tablespoons of oil. Sweat the onion till translucent, but not browned.
Cut the chorizo into bite sized disks and add to the pot, fry until it begins to stick, then add Castle Milk Stout, 1 tablespoons at a time into the pot to deglaze and continue till the onion is caramelized.
Add tomato puree and season with paprika, salt and black pepper to taste.
While it simmers, remove the red pepper and tomatoes from the oven and allow to cool.
Add the red pepper, then all three tins of beans [rinsed in a colander] to the pot.
Check the seasoning and adjust if necessary.
Allow to simmer for 30 minutes on medium heat. Stirring to prevent sticking at the bottom.
Add the roasted baby tomatoes, squeeze in the juice of a whole lemon and sprinkle with parsley just before serving.
Serves: 6 (12 Slices)
Preparation time: 40 minutes
Total time: 1 hour 45 minutes
550g wholemeal flour
200 g white flour
1 tsp. instant dry yeast
2 Tbsp. dark brown sugar
1 tsp. salt
½ tsp. ground coriander
100g biltong shavings
300ml Castle Milk Stout
Pre-heat the oven to 180’c.
Put dry ingredients into a large bowl and mix together well.
Pour the Castle Milk Stout and buttermilk into a jug and whisk lightly to combine.
Add the liquid to the dry ingredients and mix with a wooden spoon to form a sticky dough.
Tip dough out onto a lightly floured surface and knead for 10 minutes until soft and smooth.
Shape dough into a round dome shape and place into a clean, lightly oiled bowl.
Cover and set aside in a warm place for 45 minutes to rise.
Once risen, slash the surface of the dome with an X mark, this allows the bread to expand and release air.
Then place on a lightly greased baking tray in the centre of the oven and bake for 60 min, or until a skewer inserted comes out clean.
Remove from oven onto a wire rack to cool.
Allow to cool completely, about 20 min, before slicing. [This resting period is vital, to allow for thorough baking through].