Beer Can Chicken, Bier blik hoender (of gebruik Coke)

Ek is al lankal lus om die resep te probeer.
Ek het uiteindelik en dit was heerlik en sappig.
Ek het die hoender in die Cobb braaier gaargemaak.
Maar hy kan op enige ander braaier (verkieslik met n deksel) gaargemaak word of selfs in die oond.
Bedek die hoender en hele pan met foelie indien jy dit in die oond doen.

een heel hoender
6 medium aartappels
halwe blikkie bier of coke

Die speserye en geure is na smaak:
Maar hier is wat ek gebruik het:
Ongeveer 200ml olyf olie.
5ml gerookte sout flokkies
4ml naeltjies
22ml Ina Paarman Hoender speserye
15ml gegeurde gemengde kruie (Robertsons)
5ml knoffel vlokkies
meng goed en laat staan vir die geure om trek.

Skil 6 medium aartappels.
Plaas dit in  zip lock sakkie saam met ongeveer 80ml olyfolie en 10ml sout vlokkies.
Meng en rol dat al die aartappels bedek is met die olie laag in die sakkie.

As die vuur/hitte gereed is plaas die halwe  bier in die houer

Bier blik hoender houer

Smeer die hoender met die olyf mengsel.
Maak seker dit is n lekker dik mengsel dan loop dit nie net af nie.
Plaas hoender oor die blikkie/staander en draai foelie om die vlerkies en om die boudtjies se punte
Plaas dit in foelie bord bv n tert bord.
Draai die aartappels elkeen apart in foelie toe en plaas om die hoender.
Sit in jou braaier en maak die deksel toe.
Myne het ongeveer 2 ure geneem om gaar te word.

MY hoender het ongeveer 2 ure geneem om gaar te word, saam met die lekker gebakte aartappels

Waarna ek net die boudtjiesafgesny het en teruggeplaas het in die biersous
Die hoender het ek met foelie bedek en saam met die aartappels warm gehou op 90 grade.
Ek het gevriesde oven bake groente saam met die boudtjies gesit en daar was n heerlike ete gaar met min skottelgoed.

*My bier blikkie was te hoog. Ek het die bier oorgegooi in n kleiner koeldrank blikkie (Tonic water)

Solank jou braaier se hitte egalig bly behoort enige braaier te werk


Chocolate Cola Cake

You will need:
100g butter
100g good-quality dark chocolate
1 large egg
10ml (2 tsp) oil
225ml cola
100g (¾ cup) flour
50g (¼ cup) granulated sugar
50g (¼ cup) castor sugar
25g (3 tbsp) cocoa powder
5ml (1 tsp) baking powder

50g good-quality dark chocolate
150ml (⅔ cup) cola
125ml (½ cup) brown sugar
125ml (½ cup) icing sugar, plus extra
5ml (1 tsp) cocoa powder
100g strawberries


Preheat the oven to 160°C. Grease an 18cm cake pan.

For the cake, heat the butter and chocolate in a heatproof bowl over simmering water until melted.
Whisk the egg, oil and cola together in a separate bowl. Sift the dry ingredients into a mixing bowl, make a well in the centre and gently mix in the chocolate mixture. Stir in egg mixture, mixing thoroughly until the batter is smooth. Pour mixture into the prepared cake pan and bake for 35-45 minutes or until a skewer comes out clean when tested. Remove from oven and allow to cool.

For the ganache, combine the chocolate, cola, brown sugar, icing sugar and cocoa powder in a saucepan and heat gently until chocolate is melted. Bring to the boil, reduce heat and simmer until mixture has reduced and coats the back of a spoon. Pour ganache over cooled cake allowing it to run down the sides too. Dust top with sifted icing sugar and top with strawberries.

Ham and Coke


Serves: 8

for the ham
2 kilograms mild-cure gammon joint
1 onion (peeled and cut in half)
2 litres coca-cola
for the glaze
1 handful of cloves
1 heaped tablespoon black treacle
2 teaspoons english mustard powder
2 tablespoons demerara sugar
More recipe inspiration


I find now that mild-cure gammon doesn’t need soaking, but if you know that you’re dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke.

Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it’s going to get a quick blast in the oven later. But do take into account that if the gammon’s been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.

Meanwhile, preheat the oven to 240°C/gas mark 9/450ºF.

When the ham’s had its time (and ham it is, now it’s cooked, though it’s true Americans call it ham from its uncooked state) take it out of the pan and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.

Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas mark 4/350ºF, turning up the heat towards the end if you think it needs it.

Additional information – for gluten free switch the English mustard powder for a gluten free mustard, such as Dijon.