Hey Day

Hefeweizen

15
5
2
COLOUR
Hey Day Hefeweizen
Available Formats:

The Story

Using malted wheat in addition to malted barley gives this beer its distinct colour and haziness as it goes unfiltered. While it has a crisp, dry body coupled with light clove and banana flavours no bananas were harmed in the brewing of this beer. Hey Day takes it’s unique character from a traditional German (Bavarian) yeast strain which makes this beer a classic worth enjoying anywhere.

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Recipes

Orange-and-Clove-Genoise

Orange and Clove Genoise

Ingredients
Pastry Flour
60 grams
Sugar
110 grams sugar (split into 60,20,30)
Egg Yolks
3
Egg Whites
3
Orange Juice
20 ml
Orange Zest
1
Clove Powder
1 gram
Baking Powder
2 grams
Method
Sift the flour, baking powder, clove powder and 60 grams sugar and set aside. Whip the egg yolks, orange juice, orange zest and 20 grams sugar on high speed till double in volume and pale in color. Whip the egg whites separately and once they begin to form soft peaks add the 30 grams sugar to it. Whip till stiff peaks. Pour the egg yolks into the egg whites and fold gently. Sprinkle the sifted flour and sugar a little at a time to the egg mixture. Pour the mixture into an ungreased cake mould. Bake at 340° F for approximately 30 minutes or until a skewer to check if the cake is baked comes out clean. Let the cake rest on a cooling rack. Slice the bananas on a bias. Place the bananas on a slice of the Orange Clove Genoise. Sprinkle the sugar on the bananas and using a blowtorch caramelize the bananas. Recipe by Savoury Chef
Pan-Roasted-Chicken-Breast-with-Mango-Chutney

Pan Roasted Chicken Breast with Mango Chutney

Ingredients
Free-range chicken breast
4 pieces
Salt & Pepper
To taste
Extra virgin olive oil
2 tablespoons
Vegetable oil
1 tablespoon
Mustard seed
1 teaspoon
Fresh ginger
1 knob, grated
Ground clove
1/8 teaspoon
Garlic
1 clove, grated
Salt
1 teaspoon
Mangos
2, peeled, flesh cut from the seed and roughly chopped
Rice vinegar
1/2 cup
Sugar
1/4 cup
Method
Chutney Heat oil in a pot over medium heat. Add the mustard seed and toast until seeds start to pop, add garlic, ginger and ground clove. Immediately add the remaining ingredients. Let simmer over medium heat for about 30-45 minutes or until liquid has reduced by half. This is best if it is made the night before serving and can keep for up to one week in the fridge. Chicken Simmer. Trim chicken of any excess fat. Season with salt and pepper. Heat oil in a sautee or frying pan over medium high heat. Sear chicken on both sides, then roast in the oven for 10-15 minutes or until cooked through. Serve with mango chutney Recipes by Savoury Chef
Ricotta-and-Minted-Pea-Crostini

Ricotta and Minted Pea Crostini

Ingredients
Fresh peas
1 1/2 cups
Garlic, chopped fine
1 clove
Shallot, chopped fine
1 tablespoon
Extra virgin olive oil
2 tablespoons
Chopped fresh mint leaves
1 tablespoon
Ricotta cheese
1 cup
Lemon zest
1 teaspoon
Baguette
1
Extra virgin olive oil
1/4 cup
Salt & Pepper
To taste
Method
Preheat oven to 375F. Blanch the peas in salted boiling water for one minute. Remove from pot and shock in ice water. Drain well, put in a bowl and mash the peas with the back of a metal or wooden spoon. Set aside. Sweat the shallot and garlic in olive oil over medium heat until soft and translucent. Add chopped mint and cooked shallots and garlic to the smashed peas and mix thoroughly. Season with salt and pepper. Set aside. Mix the ricotta and lemon zest, season with salt and pepper. Set aside. Cut the baguette into 1” slices. Brush with olive oil and bake in the oven until golden and crisp. The bread can also be grilled if you prefer. Let bread cool slightly. Spread ricotta over each slice of baguette, then top with smashed peas. Recipes by Savoury Chef
Ingredients
Pastry Flour
60 grams
Sugar
110 grams sugar (split into 60,20,30)
Egg Yolks
3
Egg Whites
3
Orange Juice
20 ml
Orange Zest
1
Clove Powder
1 gram
Baking Powder
2 grams
Method
Sift the flour, baking powder, clove powder and 60 grams sugar and set aside. Whip the egg yolks, orange juice, orange zest and 20 grams sugar on high speed till double in volume and pale in color. Whip the egg whites separately and once they begin to form soft peaks add the 30 grams sugar to it. Whip till stiff peaks. Pour the egg yolks into the egg whites and fold gently. Sprinkle the sifted flour and sugar a little at a time to the egg mixture. Pour the mixture into an ungreased cake mould. Bake at 340° F for approximately 30 minutes or until a skewer to check if the cake is baked comes out clean. Let the cake rest on a cooling rack. Slice the bananas on a bias. Place the bananas on a slice of the Orange Clove Genoise. Sprinkle the sugar on the bananas and using a blowtorch caramelize the bananas. Recipe by Savoury Chef
Ingredients
Free-range chicken breast
4 pieces
Salt & Pepper
To taste
Extra virgin olive oil
2 tablespoons
Vegetable oil
1 tablespoon
Mustard seed
1 teaspoon
Fresh ginger
1 knob, grated
Ground clove
1/8 teaspoon
Garlic
1 clove, grated
Salt
1 teaspoon
Mangos
2, peeled, flesh cut from the seed and roughly chopped
Rice vinegar
1/2 cup
Sugar
1/4 cup
Method
Chutney Heat oil in a pot over medium heat. Add the mustard seed and toast until seeds start to pop, add garlic, ginger and ground clove. Immediately add the remaining ingredients. Let simmer over medium heat for about 30-45 minutes or until liquid has reduced by half. This is best if it is made the night before serving and can keep for up to one week in the fridge. Chicken Simmer. Trim chicken of any excess fat. Season with salt and pepper. Heat oil in a sautee or frying pan over medium high heat. Sear chicken on both sides, then roast in the oven for 10-15 minutes or until cooked through. Serve with mango chutney Recipes by Savoury Chef
Ingredients
Fresh peas
1 1/2 cups
Garlic, chopped fine
1 clove
Shallot, chopped fine
1 tablespoon
Extra virgin olive oil
2 tablespoons
Chopped fresh mint leaves
1 tablespoon
Ricotta cheese
1 cup
Lemon zest
1 teaspoon
Baguette
1
Extra virgin olive oil
1/4 cup
Salt & Pepper
To taste
Method
Preheat oven to 375F. Blanch the peas in salted boiling water for one minute. Remove from pot and shock in ice water. Drain well, put in a bowl and mash the peas with the back of a metal or wooden spoon. Set aside. Sweat the shallot and garlic in olive oil over medium heat until soft and translucent. Add chopped mint and cooked shallots and garlic to the smashed peas and mix thoroughly. Season with salt and pepper. Set aside. Mix the ricotta and lemon zest, season with salt and pepper. Set aside. Cut the baguette into 1” slices. Brush with olive oil and bake in the oven until golden and crisp. The bread can also be grilled if you prefer. Let bread cool slightly. Spread ricotta over each slice of baguette, then top with smashed peas. Recipes by Savoury Chef