J’Something and Castle Milk Stout teamed up to feed ‘Mr Serious’, Musa Sukwene, who worked up a serious appetite performing live at Kaya FM.
Castle Milk Stout Unplugged is a monthly feature on the popular radio station which sees the brand pair musicians with especially-created food that is cooked for them by Mi Casa frontman J’Something.
The September in-studio guest was singer Musa Sukwene, who won the ninth season of Idols South Africa in 2013. The Afro pop/Soul artist performed his Unplugged session and in between enjoyed J’Something’s Castle Milk Stout root fries and lamb chops.
J’Something says his recipes are easy to recreate at home and admits he’s no chef by profession but rather ‘a guy that really loves food and cooking’.
“I’ve developed the Stout Lamb Chops, this pairs deliciously well with my Stout Root Fries as a simple meal that’s packed with flavour to be served hot, straight out the oven. You can also enjoy the Stout Root Fries on its own as a healthy baked snack alternative instead of a fried chip,” J’Something said.
Get the recipes below.
STOUT LAMB CHOPS
- 1 head of Whole Garlic
- 1 Tablespoon Olive Oil
- 1 Tablespoon Honey
- 1 Tablespoon Butter
- 1kg Lamb Chops
- Salt & ground Black Pepper to taste
- 4 stalks of fresh Rosemary
- ¼ cup Castle Milk Stout
- ¼ cup of Parsley, for garnish
- Preheat oven to 180°C.
- Cut the whole garlic in half and roast on a roasting tray for 20 minutes or till soft and pops out of the skin easily.
- Remove garlic from oven when done, peel and crush to make a paste, set aside.
- Add olive oil to a pan and put heat on high.
- Season the lamb chops with salt and pepper then place into the smoking hot pan, brown on each side, then remove pan from heat.
- Brush the chops with the roasted garlic paste and place into a roasting tray lined with the rosemary stalks.
- Splash the chops with half of the Castle Milk Stout and cover with aluminium foil. Place in oven and cook for 15 minutes.
- Add the honey, butter and remaining Castle Milk Stout to the pan that you cooked the lamb chops in to deglaze the pan, then reduce the liquid till syrupy (about 10 minutes).
- Once the chops have been removed from the oven, pour the reduced liquid over the chops and sprinkle with parsley to garnish. Serve hot.
— Kaya FM 95.9 (@kayafm95dot9) September 30, 2016
STOUT ROOT FRIES
- 4 large Parsnips, cut into strips
- 1 large Sweet Potato, cut into strips
- 8 Baby Carrots, whole
- 1 Tablespoon salt
- Truffle Oil, to drizzle
- 1 Tablespoon whole Coriander Seeds
- ¼ Cup Castle Milk Stout
- Crème Fraiche, to serve
- ½ cup Fresh Coriander, roughly chopped
- Pre-heat oven to 180°C and put a pot of water on to boil.
- Wash parsnips and sweet potatoes and cut into strips, leaving skin on. Wash carrots and leave whole with skin on.
- Place vegetables into the pot of boiling water and cook until slightly softened but still maintains shape and colour, about 10 minutes.
- Once cooked, remove from pot and pat dry.
- Toss vegetables in truffle oil, salt and coriander seeds until well coated.
- Place vegetables on a roasting tray and drizzle with the Castle Milk Stout, place in oven and cook until crisp, about 20 minutes.
- Remove from oven and serve with a generous drizzle of crème fraiche & the fresh coriander.
- Serve immediately.