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Recipes

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Wonderful Words Win Wine!

2022-11-04T11:00:47+00:00November 4th, 2022|Categories: News, Recipes|

Bruce Jack (yes, he is a real person!) loves wine and words. Just turn around a bottle of Bruce Jack wine to enjoy his words of wine wisdom and fun in the graffiti on the back label. But even Bruce needs a helping word every now and again! And we are asking our wine tribe to help out and join in the process of crafting a wine. The next vintage of the Bruce Jack Lifestyle wines will include sayings from our consumers - we want the favourite sayings, slogans and pearls of wisdom from those who already love our wine. [...]

Beer Brined Free-Range Chicken with all the trimmings and Smoked Bread Sauce

2022-09-22T11:32:07+00:00September 22nd, 2022|Categories: Recipes|

Ingredients Chicken: One whole Hanskraal chicken Brine: 660ml Salute To The Sun Sorghum IPA (2 cans) 1 cup of brown sugar 1/2 cup of good quality salt 1 tablespoon of onion powder 1 tablespoon of dry ginger 1 tablespoon of cracked black pepper 1 cup boiling water Dry rub: 4 tablespoons of brown sugar 2 tablespoons of good quality salt 1 tablespoon of onion powder 1 tablespoon of dry ginger 1 tablespoon of cracked black pepper Smoked Bread Sauce: A few slices of stale bread (sourdough would be best) Smoked potato skins Nutmeg 2 cups of milk 1 Bayleaf Small [...]

B Bos Smoked Trout & Sorghum Fishcakes with “Beer” Blanc sauce

2022-07-01T10:55:48+00:00May 1st, 2022|Categories: Recipes|

Ingredients Fishcakes 500g skinned B Bos or another type of smoked trout 500g potatoes, peeled & cooked 6 spring onions, finely shredded butter a good handful soft herbs, such as chives and parsley, finely chopped 2 lemon, 1 cut into wedges 1 beaten egg 100g fresh breadcrumbs & Sorghum (King Korn) Oil for frying “Beer Blanc” 1 tablespoon butter ¼ cup finely chopped shallots 3 tablespoons malt vinegar 2 tablespoons Bruce Jack Sorghum IPA ⅓ cup cream Salt to taste, if desired Chopped chives 8 tablespoons butter, cut into 12 pieces Method Boil the potatoes until tender then mash with [...]

B-Bos Smoked Trout with Sorghum Blini and Out of the Whey Yoghurt

2022-07-01T11:11:54+00:00April 1st, 2022|Categories: Recipes|

This is a great starter recipe to pair with the beer. The cold smoked trout pairs wonderfully with the lightly smokey and lemony spritz of the beer. Ingredients Sorghum Blini 75g sorghum flour 1 tsp baking powder Pinch of salt, optional 1 egg 75ml Bruce Jack Salute to the Sun 75ml milk Oil for frying 1 Packet (80g) of B-Bos Cold Smoked Trout (B-Bos) Out of the Whey Double Cream Yoghurt (Napier) A handful of chopped chives Method Put the flour, baking powder and salt into a bowl, stir to combine and sieve into a mixing bowl or jug. Add [...]

Sorghum Brioche Vetkoek with Crispy Beer-Brined Chicken and Homemade Slaw

2022-07-01T11:06:06+00:00March 1st, 2022|Categories: Recipes|

Ingredients Sorghum Brioche Vetkoek 4 free-range egg yolks 400g of plain flour (I used Eureka Mill) 100g of sorghum 1 teaspoon of salt 1 teaspoon of dry yeast Warm mmilk (I used Stonehouse Jersey milk) Homemade Slaw White cabbage Carrot Cooked corn on the cab Beer-Brined Chicken (Enough for about 8 de-boned thighs) 660ml Salute to the Sun Sorghum Beer (2 cans) 1 cup of white sugar 1/2 cup of good quality salt 1 tablespoon of onion powder 1 tablespoon of dry ginger 1 tablespoon of cracked black pepper 1 cup boiling water 8 deboned chicken thighs (I used Hanskraal [...]

Pete Goffe-Wood and the battle of the Braaibroodjie

2021-09-23T09:41:18+00:00September 23rd, 2021|Categories: Bruce Jack Wines, Recipes, Reserve Collection|

This heritage month we challenged our winemaking family and wine adventurers around the world to join #theultimatebraaibroodjiechallenge, follow us on instagram to see more. Thanks to Pete Goffe-Wood, judge on Ultimate Braaimaster for sharing his recipe with us. Tune in to Season 7 of UBM, it starts this Saturday 25 September 2021 on E-TV @18:00. Umami Braaibroodjie Recipe …may the sauce be with you PGW eat© INGREDIENTS: 4 slices       Pain de Mie 80g            butter, melted 20g            Rosemary 100g          Onion marmalade or chutney 150g          Dalewood Huguenot, grated 4               Tomatoes 8 slices       Pancetta 1 btl           Bruce Jack Reserve Pinotage Open the Pinotage [...]