Add the butter to a small saucepan over a low heat. Stir until the butter has melted. Add the flour and cook for 30 seconds while stirring. Add the mustard powder and stir through. Pour in the beer in a thin stream while whisking constantly. Turn the heat to low, stir in the cream and add the cheese. Stir until completely melted and incorporated as a sauce. Serve the sauce as a dip with vegetable sticks, pretzels or bread sticks.
Preheat your oven to 220℃ and brush a 12-hole muffin tin with the melted butter. Lay the phyllo sheets flat on a large chopping board and cut it into six squares – all the sheets at once. Brush the top sheet with melted butter. Lay a phyllo square into a muffin hole and pat it down. Lay another square at an odd angle onto the first and pat it down. Finish the phyllo cup with a third layer of pastry. Fill all 12 muffin holes in the same way and set aside. Add the cream cheese and half the beer to a small saucepan set over medium heat. Stir the mixture until the cheese has melted. Add the rest of the beer, stir and lower the heat. Add the mustard and garlic powder. Add a small amount of the grated boerenkaas and cheddar and wait for it to incorporate and melt into the mixture. Keep adding small amounts of cheese and stirring until all cheese are incorporated. Remove the saucepan from the heat and whisk until completely smooth. Set aside to cool for 5 minutes. Add the egg to the mixture and whisk to incorporate. Spoon the mixture into the prepared phyllo cups and bake in the oven for 10 minutes. The tops should be slightly burnt. Serve the tarts warm or at room temperature with an ice cold beer.
This chicken is terribly easy and quick to make and deliciously soft and moist. Yields 6 portions.
6 chicken breasts, skin removed 45mll butter 30ml vegetable oil 125ml chicken stock 125ml stout or any other beer 10ml dried tarragon 125ml cream
Preheat your oven to 180℃. Place an ovenproof frying pan onto medium-heat and add the butter and vegetable oil to it. Season the chicken with salt and pepper and place it in the hot pan to fry. Cook the breasts for 4 minutes before turning and cooking the other side for another 4 minutes. Remove the chicken from the frying pan and keep on the side while you make the sauce. Pour the chicken stock into the frying pan and simmer for 3 minutes before adding the stout/beer. Bring the liquids back to a simmer, scrape the bottom of the pan with a wooden spoon to loosen the caramelised bits of chicken and cook for another 5 minutes. Add the tarragon and cream and stir through. Place the chicken breasts back in the sauce and place the pan in the oven. Cook for 20 minutes. Serve the chicken on couscous and spoon over some extra sauce.
My Whisk and I 