Recepten
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Stew of beef with dark Augustijn.
Stew of beef with dark Augustijn.
(Recipe: Hof ter Vrombaut)Ingredients:
1kg simmered beef-1 onion-1clove of garlic-1 celery-1 carrot-1 dark augustijn-400 gr canned tomatoes-250 ml broth of beef-fresh oregano-2 cl olive oil-pepper and salt.Preparation:
-Spice... -
Fillet of cod with chicory and Celis White.
Fillet of cod with chicory and Celis White.
(Recipe: Hof ter Vrombaut)For 4 people
4 chicory shrubs-1 spoon butter -pepper and salt-2 shallots-1 dl fish broth-1 dl Celis White-5 spoons of cream-50 gr ice cold butter, in cubes-8 fillets of cod-fresh chive.Rinse the...
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Cod fried in nut butter with dill, minced mushrooms with Augustijn Grand Cru
Cod fried in nut butter with dill, minced mushrooms with Augustijn Grand Cru (8 people)
( recipe: Dirk Boelens/ De Warande)
Ingredients:
- 8 pieces of cod without skin
- Nut butter with dill: 200 gr farm butter, 25 gr. hazelnuts, 25 gr pine cone pits, 10 gr....
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Venison chop, sauce of quince and Augustijn Dark, candied red cabbage, stew with sprouts and bacon
( recipe: Dirk Boelens/ De Warande)
Ingredients:
- 800 to 1200 gr. Venison chops, membranes and meat waste
- Candied red cabbage (for 15 personen): 1 kg chopped red cabbage, 25 gr. vinegar, 100 gr. cassis, 100 gr. brown sugar, 100 gr. white sugar, stick of cinnamon, * 1...
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Venison chop, sauce of quince and Augustijn Dark, candied red cabbage, stew with sprouts and bacon
( recipe: Dirk Boelens/ De Warande)
Ingredients:
- 800 to 1200 gr. Venison chops, membranes and meat waste
- Candied red cabbage (for 15 personen): 1 kg chopped red cabbage, 25 gr. vinegar, 100 gr. cassis, 100 gr. brown sugar, 100 gr. white sugar, stick of cinnamon, * 1...
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Fried monk fish with spinach, pumpkin coulis with Augustijn Blonde, stewed saffron tomato
( recipe: Dirk Boelens/ De Warande)
Ingredients:
- 8 pieces of monk fish
- Pumpkin coulis: 80 gr. Augustijn, 80 gr. Pumpkin flesh, 160 gr. butter
- Garniture: 500 gram spinach, cubes of pealed tomatoes, saffron
Preparation and finishing
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Crème brûlée (burnt cream) of Leute Bok beer
( recipe: Dirk Boelens/ De Warande)
Ingredients and preparation:
- Warm 500 gr. cream and 320 gr. milk up to boiling point
- Mix 2 eggs and 6 egg yolks with 150 gr. sugar, pour 175 gr. Bokbeer on top and mingle. To get more beer taste, one can take 250 gr of Bokbeer and...
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Blue Beef rib steak with Gulden Draak, tempura of red onion, 'corne de gatte'-potato, cauliflower gratin
( recipe: Dirk Boelens/ De Warande)
Ingredients:
- 1 to1,5 kg rib steak without bone in slices of around 5 cm, corne de gatte, fried mushrooms
- Sauce: 400 gr brown base water, meat waste, shallot, 250 gr. Gulden Draak, 40 gr. kneaded butter, thyme, laurel, teaspoon of...
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Leg of the lamb with Piraat, za’atar, garlic batter, aubergine caviar, couscous with sprouts
( recipe: Dirk Boelens/ De Warande)
Ingredients:
- 1000 to 1200 gr. cleaned leg of the lamb, garlic batter, za’atar herbs,
- Couscous: 250 gr. couscous, 350 gr. sprouts
- Aubergine caviar: 3 aubergines, some garlic batter, olive oil
- Sauce: 400 gr brown...
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HEAD MEAT – AUGUSTIJN DARK
(recipe : Stef Roesbeke / De Cluysenaer)
Ingredients for 4 people
200 gr head meat, Augustijn dark, 12 capers with steel, White radish,
Cucumber , Cabbage turnip, Spring onions, Rice vinegar,
30 gr mosterd seeds , White wine vinegar, Poultry broth.-...
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SALMON – AUGUSTIJN BLONDE
(recipe : Stef Roesbeke / De Cluysenaer )
Ingredients for 4 people600 gr salmon fillet, 3 dl Augustijn blonde, 1 dl rice vinegar, 4 white asparagus,
White of eggs, Bread crumbles, 8 white asparagus, 8 green asparagus
2 egg yolks, 2 spoons of marinade, 150 gr salted...