Sole with shrimps and a sauce of swimming crabs served with Tripel Karmeliet

Transcription

1 1/2 Sole with shrimps and a sauce of swimming crabs served with Tripel Karmeliet Ingredients (4 persons) - ¼ litre fish fumet - 1 tablespoon butter - 4 skinned and gutted soles of about 300g each - 1 kg swimming crabs - 1/8 l tomato sauce - 1 sprig of basil - 1 sprig of oregano - coarse salt - ½ coffee spoon cayenne pepper - ½ coffee spoon corn starch g peeled grey shrimps Bring the fish stock to the boil in a medium deep skillet. Insert the soles and let them stew gently under a lid. Turn them round after about 4 minutes and cook for another 4 minutes. Take them out of the cooking liquid and keep them warm. Pour the cooking liquid over the swimming crabs. Add the tomato sauce, basil and oregano and let it all simmer for about 10 minutes. Take out the 8 largest crabs and keep them warm. Dissolve half a coffee spoon of corn starch in 2 tablespoons of water. Sieve the jus, season it with coarse salt and half a coffee spoon of cayenne pepper and thicken lightly with the dissolved corn starch. Arrange the soles on 4 large, warm plates. Cut the fillets along the centre bone, loosen the meat gently from the side bones; remove the small side bones along the edges of the fillets. Divide the shrimps over the 4 soles. Arrange them more or less over the centre bone. Re-arrange the loosened pieces of fillet onto the soles with the inside pointing upwards and spoon the sauce over the sides. Add per plate 2 cooked swimming crabs. The intention is to suck out its delicious jus. Bier zoekt vis

2 Tripel Karmeliet with sole. Tripel Karmeliet is a beer with some very surprising characteristics. Somewhere in between the vanilla, citrus fruits and peach/apricot flavours, there is a hint of nutmeg and toasted bread. Such richly spiced beer matches perfectly well with the deep, concentrated flavour of the swimming crabs, one of the spearheads among the North Sea by-catch. 2/2

3 Grilled monkfish with pork belly, horseradish and cauliflower pickles served with Tripel Karmeliet 1/2 Ingredients (4 persons) - 1 monkfish of about 1500g, gutted, skinned, but still on the bone - olive oil - wheat flour Horseradish dressing - 6 tablespoons of grated horseradish - ½ dl of light mayonnaise Cauliflower pickles - 1/8th fresh cauliflower - home- or ready-made pickle sauce Mushrooms - 4 large white mushrooms - 1 coffee spoon lemon juice - salt and pepper - 4 thick slices of smoked belly pork - 4 small tomatoes Cut the monkfish crosswise in 4 thick slices. Grate the horseradish and stir in sufficient mayonnaise to hold the mixture together. Cut the cauliflower in small florets. Steam them in a basket. Let them cool down and mix with the homeor ready-made pickle sauce. Fry the mushrooms until half-done with a coffee spoon of lemon juice, salt and pepper. Grease a griddle plate or pan with a bit of oil and heat it until very hot. Season the pieces of fish with salt and pepper. Coat them with the flour and tap off excess flour. Put them on the hot griddle plate. Also put the slices of pork belly on the griddle plate. Cut a little cross in the upper side of the tomatoes and put the tomatoes and mushrooms on the griddle plate. Do not only turn the fish, pork belly, tomatoes and mushrooms when grilling them but also shift them 45 each time you turn them so as to obtain a nice grilled pattern. After having grilled the ingredients, transfer them onto kitchen towel for a little while to remove excess fat. Arrange them on a warm plate with the horseradish dressing, the cauliflower pickles and a bit of the frying liquid. Bier zoekt vis

4 Tripel Karmeliet with monkfish. A centuries-old brew based on barley, oats and wheat. A typical yeast with a hint of banana and vanilla. And an aftertaste that among whisky lovers would be named lemony : this is quite an adventurous beer and it needs some hearty food to go with it: a piece of well-grilled monkfish, tasty pork belly and our Tripel Karmeliet can handle it pickles and horseradish to add some fresh tartness. 2/2

5 wild salmon, herring and parsley crème served with Tripel Karmeliet Ingredients (4 persons) - 4 slices of wild salmon (50 g each) - 4 half herrings g parsley ml cream ml mayonnaise - lemon juice - pepper and salt - finely chopped green herbs (basil, flatleaf parsley and chervil) Cook the parsley in salted water; allow to cool and wring out the liquid. Bring the cream to a boil then add the parsley. Puree this then allow it to cool. Stir the puree into the mayonnaise and season with some lemon juice, pepper and salt. Briefly fry the salmon then serve it on plates with the herring. Garnish with the parsley crème and the finely chopped green herbs. Hoppas

6 calf s head and herb vinaigrette served with Tripel Karmeliet Ingredients (4 persons) - 4 thin slices of calf s head - 1 egg - pepper and salt - vinegar ml olive oil - lemon juice - 1 tablespoon chopped parsley - 1 tablespoon chopped chervil - 1 tablespoon tarragon - 1 tablespoon chives - 1 tablespoon spring onion Poach 1 the egg for 2 minutes in boiling water with some salt and a dash of vinegar. Carefully remove the egg from the water with a skimmer and place it on a towel to drain. Then place it in a bowl and apply the same technique to make mayonnaise: beat the egg and gradually add olive oil until everything bonds. Add the herbs and the spring onion. Season with lemon juice, salt and pepper. Heat the calf s head for 7 to 8 minutes in an oven at 180 C so that the slices are lukewarm. Cover with aluminium foil to prevent them from drying out. Pour some sauce over the lukewarm calf s head slices and serve. 1 Cook in liquid such as water or bouillon, but do not let the liquid boil. This technique is often used for preparing eggs or fish. Hoppas

7 Stir-fried mussels, coriander, coconut milk, ginger, rice served with Tripel Karmeliet Ingredients (4 persons) - 2,5 kg mussels per person - 1 bunch of coriander - coconut milk - 2 cm ginger - rice Clean the mussels in plenty of water. Chop up the coriander and grate the ginger. Save some fine slices for garnishing. Heat the wok over high heat. Add some grape seed soil. Add the mussels. When the mussels are starting to open up, add the grated ginger and the chopped coriander. Meanwhile cook the rice. Drain the rice after the set cooking time and mix in a bit of butter. Cook the mussels until ready adding some coconut milk at the very last moment. Keep some of the coconut milk separately for garnishing. Serve and finish off with slices of ginger, a sprig of coriander and some coconut milk. Tip Serve with a Tripel Karmeliet. The citrus and ripe fruit flavours of the beer are complemented beautifully by the coconut and ginger. The mussels form the link with this rich, thirst-quenching Belgian beer. Here, it is served with black and white rice. Ambiance

8 Caramelized Vita pork loin fillet with herbs and a celery cream served with Tripel Karmeliet Ingredients (4 persons) - Vita pork loin fillet: 450 g - honey: 100 g - sugar: 20 g - long pepper: 2 whole - star anise: 1 whole - cinnamon, ground: 5 g - celery: 1 stalk - lovage: 8 leaves - milk: 100 g - butter: 20g - olive oil - Anne s dandelion vinegar - filo dough: 2 sheets - freshly ground pepper - salt - reduced pork stock - rosemary - garlic: 3 cloves Baste the pork fillet with olive oil. Marinate in the long pepper, anise, cinnamon, rosemary and garlic for 6 hours. In the meantime, make the sauce by combining the pork stock, honey, olive oil and Anne s dandelion vinegar. Clean the celery and cut into small pieces. Put the celery in the milk, add salt and a bit of butter and bring to a boil. As soon as the celery is soft, mix until a fine, light purée is formed. Create the crisp accompaniments with an impression of the lovage leaf by brushing the filo dough with honey and arranging the lovage leafs on top of this. Place a second filo sheet on top of the leaves, cover and cut out nice round circles. Bake in the oven at 190 C between parchment paper. Remove the pork loin fillet from the marinade. Sear in a warm pan. Allow to rest on the grill, cover with the sauce and continue to roast in the oven. During roasting, baste regularly so that a crisp crust forms on the meat. Pour a portion of the marinade through a sieve and warm slightly to get more liquid. Finishing and garnish Slice the pork loin into fine slices. Dress the pork loin slices with the celery mousse and drizzle lightly with sauce. Stand the crisp filo rounds up in the celery cream. Belgian Bites

9 1/2 Oven-baked rabbit with Tripel Karmeliet Ingredients (8 people) - 2 kg (4,5 lb) forequarters of rabbit - 2 carrots - 3 onions - 1 head green celery - 50 gr (2 oz) clarified butter - 3 litres (5 _ pints) Tripel Karmeliet - black peppercorns - 2 desert spoons honey - 1 desert spoon tomato puree - 1 desert spoon flour For the Royale sauce - 30 finely chopped shallots - 60 finely chopped cloves garlic - 2 litres (3 _ pints) Karmeliet - thyme and bay - 1/2 goose liver confit - 1/2 dl (1 _ fl. oz.) pig s blood Mushrooms gr (1 lb.) mushrooms - 1 dl (3 1/2 fl. oz.) olive oil - 2 cloves garlic - salt gr (5 _ oz.) breadcrumbs Brown the rabbit joints on all sides in clarified butter. Clean the carrots, onions and celery, cut into fine strips and add to the meat with the honey. Season with pepper, thyme and bay, sprinkle all over with a desert spoon of flour and add a desert spoon of tomato puree. Pour over 2 litres (3 1/2 pints) of Tripel Karmeliet, bring to the boil, cover and leave to stew in the oven for two hours (180 C, gas mark 4). Take off the meat of the thighs and return to a casserole. Add another litre (1 _ pints) Tripel Karmeliet and the finely chopped shallots and garlic to the cooking juices. Stew in the oven for a good 4 hours. Check regularly adding a little more Tripel Karmeliet if desired. After 4 hours take the pan out of the oven and thicken the sauce with pig s blood (if you prefer not to use pig s blood, you can thicken the sauce with beurre manié i.e. butter mixed with flour.) French beans gr (1 lb.) beans - 50 gr (2 oz.) butter - 2 finely chopped shallots Bierpassie

10 2/2 For the roulade - The trimmed backs of the rabbits - A generous portion of spinach gr (7 oz.) mushrooms - 2 finely chopped onions - the livers and kidneys of the rabbits Brush the mushrooms, cut into 1/2 cm (1/4 inch) slices and marinate in a mixture of olive oil, crushed garlic, salt and pepper. Coat the slices with breadcrumbs and bake in olive oil. For the roulade Carefully cut the trimmings from the backs of the rabbits into thin slices. Work the kidneys and livers into a mouse, season with salt and pepper. Blanche the spinach quickly and wash under cold water to keep its colour. Melt the butter in a pan and allow the finely chopped onion to brown evenly, gradually working in the spinach. Lay a line of spinach along the ribs of the back, followed by a few mushrooms and then a generous portion of the liver and kidney mousse. Roll up and tie tightly with string. Put the roulade in the oven as well. Arrange the meat of the rabbit in the centre of heated plates and cover with fine slices of goose liver. Arrange the mushrooms around the meat. Cut a few slices of the roulade for each plate. Carefully nap the sauce around the meat. Serve to your guests on the plate accompanied by a tasty Tripel Karmeliet with its spicy bouquet.

11 Pumpkin soup flavoured with Tripel Karmeliet and accompanied by baked goose liver Ingredients (4 persons) - 1 large pumpkin - 1 onion - 1 carrot - white part of 1 leek - 1 litre (1 _ pints) veal or chicken - stock - 1 bottle Tripel Karmeliet - 1 knob butter - 2 soup spoons cream gr (1 lb.) uncooked goose - liver - 1 soup spoon sugar - salt and pepper Pumpkin has something sweetish about it and consequently it goes together with goose liver outstandingly well. The goose liver must be of the best quality. Buy it with confidence from a good supplier. You can omit the goose liver but it is certainly the making of the soup. Tripel Karmeliet is a many-faceted, rich, bronzecoloured beer that, because of the yeast used, has an extra fruity tang. It is a salve for the stomach.

12 Pakora of Ganda ham and asparagus, dip of Tripel Karmeliet, capers and preserved shallots Ingredients (20 pakoras) g white asparagus g potatoes - Asparaguses* g leek whites g onion - 6 slices of Ganda ham g flour g gram flour (chickpea flour) - water - 1 tablespoon curcuma (turmeric yellow) Dip: - freshly made mayonnaise - capers - 4 tablespoons preserved shallots - Tripel Karmeliet Wash all vegetables and cut into fine julienne strips. Also slice the Ganda ham into fine strips and mix with the vegetables. Season the mixture with curcuma, salt and pepper. Peal the cloves of garlic and crush them, mix with the cumin-seed, add the whole to the vegetables and stir together. Prepare a smooth batter with 100g of flour, 100g of gram flour and some water. Mix all ingredients into the batter. Sprinkle some extra flour and gram flour onto the batter mixture until obtaining a firm, sticky result. Now form little balls from the mixture using 2 tablespoons and fry them in hot oil until they are golden-brown. Drain on kitchen paper to remove excess fat. Make the dip by diluting the mayonnaise with the Tripel Karmeliet and add the capers for the briny note and the preserved shallots. Specification Pakoras are a popular snack in India. The nice thing about them is that they are crispy on the outside and deliciously soft within. You can make them with many different types of vegetable mixtures. DOLCE

13 baked breast of duck with Tripel Karmeliet and baby onions Ingredients - duck breasts - 1 orange - 2 finely chopped shallots dl. (1/2 pint) Tripel Karmeliet - 1 desert spoon root ginger - 2 dl. (7 fl. oz.) poultry stock - 1 soup spoon honey - 2 cloves garlic - 2 soup spoons red wine vinegar Fry the duck breasts in a pan for about ten minutes. At the end add the shallots and garlic. Remove the meat from the pan and cover with foil. Deglaze the pan juices with the vinegar, Tripel Karmeliet, honey, poultry stock and a piece of orange peel. Allow this to reduce by 2/3 along with the ginger.

14 Capon with Tripel Karmeliet Clean the capon and roast in the oven for 2 hours. Baste regularly with the cooking juices. Deglaze the pan with Tripel Karmeliet and chicken stock. Reduce to the desired consistency and put through a sieve. Cut the capon into evenly sized pieces and divide up onto pre-heated plates. Garnish: leaf spinach lightly braised in butter, green pea puree with rosemary and a croquette of chestnut puree and potato. Bierpassie