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Venison pate

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Luke Dale-Roberts’ chicken liver pâté

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Beer and ribs with roast butternut salad

1 1/2 hours

Braai recipes

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

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Rose and pink sparkling wine jelly

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Ostrich neck in rich red wine sauce

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Chocolate Guinness cake with beer ice cream

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Beer-braised lamb shank and rosemary veloute

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Beer Food

Beer and tomato risotto with grilled sausages

30 minutes

Beer and tomato risotto with grilled sausages

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

260 g large spring onions, thinly sliced
3 T olive oil
1 clove garlic, crushed
1½ cups risotto rice
1 cup beer
1 x 410 g can chopped tomatoes in juice
Sea salt and freshly ground black pepper
3 cups warm beef stock
3 T chopped flat-leaf parsley, plus extra to garnish
400 g smoked chilli free-range beef and lamb sausage, grilled

Method

In a saucepan, gently soften the leeks in the oil. Stir in the garlic and rice until well coated.

Pour in the beer and cook over a fairly brisk heat, stirring, until the beer has been absorbed. Stir in the tomatoes and a little seasoning and simmer, stirring, for a few minutes.

Pour in the stock, a cup at a time, and simmer, stirring, until the liquid is absorbed and the rice is swollen and tender with the distinctive bite of a good risotto. It should take 25 to 30 minutes.

Stir in the parsley. Check seasoning, not forgetting that the sausages have a strong flavour. If it seems too thick, thin down with a little stock. Serve with the grilled sausages.

Cook’s notes: You could use leeks instead of large spring onions. The risotto is good with a side dish of sautéed Swiss chard. If you prefer, use chicken sausages.

TASTE’s take:

Risotto goes macho, made with beer and served with good sausages.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Baked dark chocolate pudding

Venison pate

Rabbit and port-poached pear salad with balsamic dressing

Luke Dale-Roberts’ chicken liver pâté

Beer and ribs with roast butternut salad

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

Rose and pink sparkling wine jelly

Corn and beer bread

Ostrich neck in rich red wine sauce

Chocolate Guinness cake with beer ice cream

Beer-braised lamb shank and rosemary veloute

Beer and tomato risotto with grilled sausages

Beer and tomato risotto with grilled sausages

Ingredients

Method