Recipes

Fried scallops with a light PALM Hop Select sauce

Ingredients

for 4 people:

480g Jerusalem artichokes
150g parsnips
1 shallot, chopped
1 small clove of garlic
¾ l milk
50ml cream
salt
chilli powder
100g farmhouse butter
75 g sour cream
1/2 l chicken stock
12 scallops
20cl of PALM Hop Select
1 tbsp truffle oil
1 tbsp light brown sugar
2 egg yolks
150g cold butter cut into cubes
2 thick slices of Comté

Preparation

Peel the Jerusalem artichokes and parsnips and cut into slices. Place the Jerusalem artichoke slices in a large saucepan, on top of the coarsely chopped shallot and parsnip. Add the milk, stock, garlic, sour cream, 75g farmhouse butter and cream and bring to the boil over a low heat. Add the salt and a pinch of chilli powder. Mix everything when the Jerusalem artichokes and parsnips are soft. Melt the remaining 25g of farmhouse butter in a hot pan and briefly fry the scallops on both sides. Remove the scallops from the pan and pour half a bottle of PALM Hop Select into the pan to loosen the burnt-on coating. Add the truffle oil and the sugar and leave to cool. Add 2 egg yolks. Beat until frothy with a whisk. Add the cold butter and beat further until a light sauce is achieved. Serve the scallops with the Jerusalem artichoke and parsnip mousseline and sauce. Finish with a few spikes of Comté.

Goat’s Cheese Fritters and a BRUGGE Tripel

Ingredients

for 4 people:

• 300g soft goat’s cheese 
• 1/2 apple, very finely chopped
• 2 tbsp honey
• 200g self-raising flour
• 50g sugar
• a pinch of salt
• 2 eggs, separated
• 33cl of BRUGGE Tripel

Preparation:

Mix the goat’s cheese with the diced apple and honey. Roll the mixture into balls. Mix the flour with the sugar, salt and egg yolks. Add in the BRUGGE Tripel beer. Leave to rest for an hour in the refrigerator. Preheat the deep fat fryer to the maximum setting. Whip the egg whites until stiff and carefully fold into the mixture. Dip the balls of goat’s cheese into the batter and fry until golden brown in the deep fat fryer. Serve with a salad.

Smoked trout with beetroot and radish with Cornet

Ingredients

for 4 people:

• 2 boiled beetroots + juice
• 2 tbsp soy sauce
• 2 tbsp white wine vinegar
• 2 tbsp honey
• 4 tsp horseradish
• 2 tbsp Cornet
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 12 radishes
• juice of 1 lemon
• 120 g smoked trout
• for the dressing:
2 tbsp oil
2 tbsp Cornet
1 tbsp honey
2 tbsp beetroot juice
salt and pepper
• chervil to finish

Preparation:

Cut the beetroot into slices of about half a centimetre. Cut 24 small discs with protruding shapes of different sizes from the slices. Marinate in the soy sauce, white wine vinegar and 2 tablespoons of honey. Purée 100g of the surplus beetroot together with the horseradish, 2 tbsp Cornet, the balsamic vinegar and one tablespoon of honey. Cut the radishes into slices and blanch briefly in water with lemon juice. Leave to cool. Mix all ingredients for the dressing. Garnish the plate with the beetroot and horseradish cream, the slices of beetroot, the smoked trout, blanched radishes and dressing. Finish with a few leaves of chervil.

Cod with frothy STEENBRUGGE sauce and tagliatelle with cauliflower cream

Ingredients

for 4 people:

• 5 cloves of garlic, chopped
• 1 onion, chopped
• 1 cauliflower, cut into florets
• 80cl chicken stock
• salt and pepper
• 40g grated Parmesan
• 4 pieces of cod
• a knob of butter
• 2 egg yolks
• 20cl of STEENBRUGGE Blond
• 2 tbsp honey
• a little lemon juice
• 500g tagliatelle

Preparation:

Fry the garlic and onion in a deep saucepan. Add the cauliflower florets and pour in the chicken stock. Season with salt and pepper. Cook until the cauliflower is completely soft. Mix the soft cauliflower with the cooking liquid until it is a smooth cream. Stir in the Parmesan. Cook the tagliatelle in plenty of boiling water until al dente. Fry the cod in a little butter until cooked. For the sauce, mix the beaten egg yolks with the STEENBRUGGE Blonde beer, salt and pepper, honey and lemon juice. Beat until frothy on a very low heat. Serve the cod with the STEENBRUGGE sauce and add to it the tagliatelle with the creamed cauliflower.

Mussels with PALM and sourdough bread

Ingredients

for 4 people:

• 2 carrots
• 4 stalks of celery
• 1/2 red onion
• 2 large knobs of farmhouse butter
• 75cl of PALM
• 3 sprigs thyme
• 1 bay leaf
• salt and pepper
• 1kg mussels
• 4 slices sourdough bread

Preparation:

Clean the carrots and celery and cut into pieces of about 1.5cm. Cut the onion into rings. Melt half the farmhouse butter in a saucepan and braise the carrot, celery and onion. Add the PALM beer and season the whole thing with salt, pepper, the bay leaf and thyme. Then add the mussels with their juice. Place the lid on the saucepan and leave to simmer until the mussels open. Melt the rest of the farmhouse butter in a pan and fry the slices of sourdough bread on both sides until golden brown. Serve the mussels with the slices of toasted sourdough bread.

Panna cotta with raspberries and pears cooked in RODENBACH Rosso

Ingredients

for 4 people:

• 6 leaves of gelatine
• 50cl cream
• 50cl whole milk
• 150g sugar
• 1 vanilla pod
• 120g raspberries
• 1 pear
• 1 cinnamon stick
• 25cl of RODENBACH Rosso
• 4 mint leaves

Preparation:

Soak the gelatine in cold water. Heat the cream and milk over a low heat. Cut the vanilla pod in half and scrape out the seeds with the tip of a knife. Add these seeds with the sugar into the milk and cream. Bring to the boil until the sugar has dissolved. Squeeze out the gelatine and dissolve it in the warm cream and milk mixture. Stir until gelatine has completely dissolved and leave to cool. Cut the raspberries into pieces and divide the pieces into four bowls. Pour the mixture of cream and milk into the bowls and leave in the fridge overnight. Cut the pear into thin strips. Add the cinnamon stick to the RODENBACH Rosso and heat over a low heat. Add the pear slices, and cook for 15 minutes. Leave to cool. Dress the panna cotta with the cooked pears and a mint leaf

Juicy burgers and a CORNET

Ingredients

for 4 people:

• 700g minced meat (520g minced beef + 180g mixed minced meat)
• 4 tbsp Cornet + 2 additional tbsp
• 2 tsp of Worcestershire sauce
• 1 egg, beaten
• 2 onions, in rings.
• 2 tsp of Cayenne pepper
• 2 tbsp paprika powder
• 2 tbsp mustard
• salt and pepper
• 8 slices of salted bacon
• 1/4 cucumber
• 10cl vinegar
• 4 burger buns
• lettuce
• a knob of butter

Preparation:

Preheat the oven to 160 ° C. Cut the cucumber into slices and marinate in the vinegar. Mix the beer, Worcestershire sauce, egg, Cayenne pepper, paprika powder and mustard with the beef and mixed mince. Knead well and season to taste with salt and pepper. Shape this mixture into burgers. Melt some butter in a pan and fry the burgers until cooked. Keep the burgers warm in the oven and fry the onion rings in the same pan. Deglaze with a shot of Cornet. Fry the bacon until crispy in another pan. Cut the rolls in half and fill with the lettuce, fried bacon, burgers, cucumber slices and fried onion rings.

Scampi, Breydel ham and pineapple kebabs marinated in RODENBACH Vintage

Ingredients

for 4 people:

• 3 slices of pineapple
• 75cl of RODENBACH Vintage
• juice of 1/2 lime
• a few sprigs of coriander
• 1/2 chilli, finely chopped
• 2 thick slices of Breydel ham
• 24 scampi
• pepper
• 1 tbsp cane sugar
• a knob of butter

Preparation:

Chop the coriander; except for one sprig. Remove the hard centre of the pineapple and cut the slices into triangles. Marinate the pineapple chunks for a minimum of one hour in the RODENBACH Vintage with the lime juice, chopped coriander and finely chopped chilli. Cut the Breydel ham into small strips and sauté them in a pan without fat. Fry the scampi in the same pan. Season with pepper. Sprinkle a little cane sugar over the pineapple chunks and fry them in the butter. Alternately spear scampi, strips of Breydel ham and chunks of fried pineapple on a skewer. Finish with the remaining sprig of coriander and serve with a fresh salad.

Stew with shallots and PALM Hop Select

Ingredients

for 4 people:

• 2 large knobs of farmhouse butter
• 1kg of beef, in cubes
• 33cl of PALM Hop Select
• 500 ml beef stock
• 4 shallots, cut into quarters
• 1 clove of garlic, finely chopped
• 4 sprigs thyme
• 3 sprigs rosemary
• 1 bay leaf
• 2 thick slices of bread with mustard
• 2 tbsp brown sugar
• salt and pepper
• 4 apples
• 75g chopped nuts
• 1 tbsp cane sugar
• 3 tbsp honey
• 2 tbsp soy sauce

Preparation:

Heat a large thick-bottomed saucepan and melt a knob of butter in it. Brown the beef in the butter. Season with salt and pepper and put to one side. Melt a second knob of butter in the pan and sauté the shallots and garlic until translucent. Deglaze with the PALM Hop Select beer and return the meat to the saucepan. Add the beef stock, thyme, rosemary, bay leaf, brown sugar, salt and pepper. Place two slices of bread with mustard on top of the meat. Leave to simmer for an hour and a half over a medium heat. Preheat the oven to 175°C. Cut off the top of the apples and remove the core. Mix the chopped nuts with the cane sugar, honey and soy sauce and stuff the apples with this mixture. Put the apples in a greased baking dish and bake the apples in the oven for 25 minutes until tender. Serve the stew with the stuffed apples.

Fillet of sole with butter sauce and BRUGGE Tripel

Ingredients

for 4 people:

• 750 g potatoes, sliced
• 40g butter
• salt and pepper
• handful of parsley, chopped
• 6 tbsp flour
• 4 sole fillets
• 1 shallot, chopped
• 1 tbsp lemon juice
• 6 tbsp BRUGGE Tripel
• 6 tbsp cream
• 40g farmhouse butter, cut into pieces, from the refrigerator
• salt and pepper 

Preparation:

Blanch the potato slices in boiling water for 4 minutes. Strain and leave to drain. Melt 20g (not refrigerated) butter in a pan and fry the potato slices until golden yellow. Season with salt, pepper and chopped parsley. Season the flour with salt and pepper. Coat the sole fillets and gently knock off any excess. Melt the rest of the (non-refrigerated) butter in a pan and fry the sole fillets until they are golden brown in colour. Keep the sole warm and fry the chopped shallot in the same pan until translucent. Add the BRUGGE Tripel beer and lemon juice, and then mix in the cream. Leave the mixture to reduce. Strain the mixture, add the strained liquid back into the saucepan and whisk in the chilled pieces of butter with a whisk. Serve the sole with parsley potatoes and butter sauce.

Waffles with sour cream and RODENBACH Caractère Rouge

Ingredients

for 4 people:

• 2 carrots
• 4 stalks of celery
• 1/2 red onion
• 2 large knobs of farmhouse butter
• 75cl of PALM
• 3 sprigs thyme
• 1 bay leaf
• salt and pepper
• 1kg mussels
• 4 slices sourdough bread

Preparation:

Clean the carrots and celery and cut into pieces of about 1.5cm. Cut the onion into rings. Melt half the farmhouse butter in a saucepan and braise the carrot, celery and onion. Add the PALM beer and season the whole thing with salt, pepper, the bay leaf and thyme. Then add the mussels with their juice. Place the lid on the saucepan and leave to simmer until the mussels open. Melt the rest of the farmhouse butter in a pan and fry the slices of sourdough bread on both sides until golden brown. Serve the mussels with the slices of toasted sourdough bread.