Windhoek Winter Food Pairing Recipes

We’re in the grip of an icy winter in South Africa. You’ll find us wrapped up, staying cosy indoors and planning hearty, wholesome lunches or dinners with family and friends. Flavours that come into their own at this time of year are comforting toasty malts with a hint of caramel, warming barley with a nutty aftertaste, offset by a fruity, hoppy tang.

You’ve probably enjoyed Windhoek Lager or Draught around the braai; now let’s welcome this versatile brew indoors to take its rightful place at your dining table.Windhoek holds its own in the company of meaty, creamy, rich, spicy, and tangy dishes, complementing cuisine with its complex, rounded taste, while refreshing the palate with each sip and preparing it for the next delicious mouthful.

Culinary expert, Lufuno Sinthumule aka Chef Funi, created a three-course winter meal that pairs perfectly with Windhoek Lager and Windhoek Draught. Chef Funi is known for his simple, easy, and creative cooking. 

In addition to being a skilled chef, he’s also a highly experienced nutritionist, favouring wholesome ingredients in their natural state prepared in a healthy and economical way. His passion for hearty yet healthy eating shines through in his recipes as he marries nutrition with flavour on the plate – your guests will definitely want second helpings of this meal:

Main: Creamy samp and chakalaka bake and Slow braised beef short ribs served with parmesan mashed potatoes Rocket salad with pecorino and toasted pistachio nuts

Dessert:   Apple-pear crumble with mascarpone cheese 

Snoek and salmon fishcakes served with sweet potato skin fries and a homemade chili aioli sauce are a great starter. Serve off a large, sharing platter and encourage guests to tuck in tapas style with their fingers. 

Chef Funi is a fan of slow cooking, and his slow braised beef short ribs may take time but they’re a definite winter winner, especially when paired with mouth-watering parmesan mashed potatoes. His creamy samp and chakalaka bake serves as the ideal side dish, or main course for vegetarians. Rocket salad with nutty pecorino cheese and toasted pistachio nuts adds flavour, crunch, and a splash of green to the plate. 

Finish off with a crowd-pleaser apple-pear crumble served with creamy mascarpone cheese and another round of Windhoek. Quality over quantity is Windhoek’s mantra and found in every bottle of its 100% Pure beer. Nutrition without compromising taste is Chef Funi’s philosophy, and he’s certainly delivered that for your dining pleasure. 

RECIPES 

Snoek Fishcakes 

You will need: 

2 medium onions, finely chopped  

3 cloves of garlic, finely chopped  

400 g smoked snoek, finely flaked  

200 g smoked salmon, finely chopped  

6 sprigs of thyme, finely chopped  

¼ cup flour 

4 large eggs  

1 tsp salt  

1 tsp ground black pepper 

2 medium eggs, beaten 

200 g breadcrumbs (panko) 

½ cup olive oil  

300 ml mayonnaise 

4 lemons, cut into wedges or any shapes 

What to do: 

1. In a large bowl combine onion, garlic, snoek, salmon, thyme, flour, and eggs. Mix well, season with salt and black pepper to taste, and divide mixture into 12–20 portions, rolling each portion into a ball. 
2. Dip each ball in the beaten egg and then into the breadcrumbs. 
3. Heat the oil in a frying pan on a high heat until it’s hot and fry the fishcakes for about 3-5 minutes on each side or until golden brown and crispy.  
4. Serve with fried sweet potatoes chips, homemade aioli, and lemon wedges. 
5. Pair with Windhoek Premium Lager.  

Creamy Samp Bake with Chakalaka 

You will need: 

500 g samp 

2 l cold water 

50 g butter 

2 Tbsp cooking oil 

1 medium onion, chopped 

2 cloves of garlic, chopped 

1 cup ready-made chakalaka  

1 cup chicken stock/water  

500 ml (2 cups) fresh cream 

Pinch salt and black pepper 

100 g cheddar cheese, grated  

What to do: 

1. Preheat oven to 180°C.  
2. Soak the samp in cold water overnight. Drain the samp. Place the samp in a large saucepan, cover with cold water and cook until tender. Season with salt and butter.  
3. Fry the onion and garlic for a few minutes then add the chakalaka and chicken stock. Simmer on a low heat until the stock reduces by half.  
4. Stir in the samp and arrange the mixture in an ovenproof dish or individual moulds.  
5. Pour the cream over the samp and prick with a fork. Sprinkle the cheese on top and bake for 20–25 minutes. 
6. Pair with Windhoek Premium Lager. 

Braised Beef Short Ribs  

You will need: 

2.5 kg bone-in beef short ribs (thick cuts) 

2 tsp each of salt and freshly ground black pepper  

2 Tbsp vegetable oil  

1 Tbsp freshly chopped thyme  

2 tsp smoked paprika 

1 large onion, finely chopped  

2 medium carrots, peeled and sliced on the diagonal 

1 large celery stalk, finely chopped  

3 cloves of garlic, chopped  

3 Tbsp flour  

125 ml (½ cup) Worcester sauce or red wine  

500 ml (2 cups) beef stock 

125 ml (½ cup) water  

2 Tbsp tomato puree 

3 Tbsp balsamic vinegar  

3 bay leaves  

Salt and freshly ground black pepper 

2-3 sprigs of fresh thyme  

What to do: 

1. In a large bowl, season the meat generously with salt and black pepper, add thyme and paprika. Rub the seasoning all over the ribs. Cover and refrigerate for about 1-2 hours.  
2. Heat the oil in a large oven safe pot over a medium-high heat. Working in batches to avoid crowding, sear the short ribs on all sides until they are browned and crispy on the outside. This will take about 5 minutes per batch. Remove the ribs from the pot and set aside.  
3. In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables until they are softened and lightly brown, about 5 minutes. Add the garlic and sprinkle with flour and continue to cook until the flour is lightly browned, about 2 minutes. 
4. Pour in the Worcester sauce or the wine and scrape the bottom of the pot to release any brown bits. Allow to simmer for a few minutes until it has reduced slightly.  
5. Add the beef stock, water, tomato puree, vinegar, bay leaves, salt and black pepper, and thyme sprigs. Return the ribs and any collected juices to the pot and spoon the liquid over the meat.  
6. Cover and place in a preheated oven of 180°C and cook for about 2.5 hours, or until the meat is tender and falling of the bone. 
7. Once the short ribs are perfectly cooked, remove them from the pot and set aside. Skim any excess fat from the surface of the cooking liquid.  
8. Strain the cooking liquid into a saucepan and simmer it over a medium heat until it has reduced and slightly thickened.  
9. Serve the short ribs with the braising sauce and accompany them with parmesan mashed potatoes and rocket salad.  
10. Garnish with the remaining fresh thyme leaves. 
11. Pair with Windhoek Premium Draught. 

Rocket Salad with Pecorino  

You will need: 

2 handful pistachio nuts 

½ cup (125 ml) olive oil 

¼ cup (60 ml) red wine vinegar 

¼ cup (60 ml) balsamic vinegar 

1 tsp freshly ground pepper  

1 tsp sea salt  

1 tsp Dijon mustard  

300 g rocket leaves  

150 g pecorino or any hard cheese  

What to do: 

1. In a medium saucepan over a medium heat, toast the nuts lightly, shaking the pan gently, until light golden, about 2-3 minutes. Transfer to a plate and set aside.  
2. In a large bowl, combine the olive oil, vinegars, salt and pepper, and mustard and mix well with a fork or whisk. Add the rocket and toss to coat evenly. 
3. Using a vegetable peeler, shave the cheese into thin ribbons and sprinkle with nuts on top and serve.  

Apple-Pear Crumble  

You will need: 

500 g apples, peeled 

500 g pears, peeled 

30 ml lemon juice  

30 ml orange juice  

1 cup (120 g) self-raising wheat flour  

60 g cold butter or baking margarine, cut into cubes  

¼ cup light brown sugar  

2 Tbsp Pistachio nuts, chopped  

Mascarpone cheese for serving 

What to do: 

1. Preheat the oven to 180°C. Butter or spray the individual moulds or large baking dish.  
2. Halve and core the apples and pears and cut into cubes. Arrange the fruit in the prepared dish. Drizzle with the lemon and orange juice and spread the fruits evenly in the dish.  
3. In a medium bowl, combine the flour and sugar together. Add the butter or margarine to the flour and mix using either the tips of your fingers, a pastry blender or 2 knives, cutting the butter into the flour until the mixture resembles breadcrumbs. Add the nuts and mix with a fork or your fingertips. Spread the topping evenly over the fruit. 
4. Bake the crumble until the top is golden and the fruit juices are bubbling around the edges, about 35-40 minutes. Remove from the oven and leave to cool on a wire rack for about 10-15 minutes. Serve warm with a dollop of mascarpone cheese. 
5. Pair with Windhoek Premium Lager.