By: Muziekgieterij Maastricht
Ingredients (for 4 persons)
1kg pork cheeks (skin them beforehand!)
1l Tipsy beer
1 clove of garlic
1 clove
2 tbsp mustard
2 onions
2 slices of gingerbread
1 tbsp star anise
2 juniper berries
1 tbsp olive oil
1. Make sure the pork cheeks are at room temperature before you start: therefore, remove them from the refrigerator an hour beforehand.
2. Melt a knob of butter together with some olive oil in a large stewpot over medium heat. Add the pork cheeks and cook until crispy.
3. Peel the onion and cut into small pieces. Peel and crush the garlic.
4. Remove the meat from the stew, then stew the onion and garlic in the roasting fat of the meat.
5. Add the star anise, juniper berries and cloves to the pot.
6. Stir everything well once and let the flour cook along briefly.
7. Put the pork cheeks back into the pot, pour in the Tipsy beer and stir.
8. Spread one side of the gingerbread with spicy mustard, season with a pinch of salt and ground pepper. Place the gingerbread with the mustard side on the meat.
9. Put the lid on the pot and let the meat cook for 2 hours on low heat.
10. Taste the pork cheek stew in Tipsy beer and season with salt and pepper to taste if necessary.
Tip: serve with fries and/or croquettes. Enjoy your meal!
Text: Chris Bruijnzeels
Photo: Alx Marks
By: Chef Albert van Wassenhove
Ingredients (for 6 persons)
4 egg yolks
2 leaves of gelatine
125 g sugar (75 g + 50 g)
1 dl Tipsy beer
100 cl cream
4 whites of egg + 100 g sugar
Soak the gelatine in cold water.
Whip the 4 egg yolks + 75 g sugar and the beer over low heat to 85°C (do not boil).
Add the squeezed gelatine and stir to cool.
Whip the cream with 50 g sugar until almost squirty and also fold it under.
Beat the 4 whites of egg in a fat-free bowl with the sugar. When you can turn the bowl without the whipped white of egg falling out, it is ok.
Now mix the white of egg under the cold mass.
Divide into glasses (5 to 6) and leave to set in the fridge.
Finish with a dollop of whipped cream and a garnish.
By: Chef Albert van Wassenhove
Ingredients (for 4 persons)
4 rabbit legs (buttocks)
400 g fresh fruit salad (large pieces)
1 dl brown chicken stock
Pepper and salt, 1 lemon
1 dl Tipsy beer
Dry and season the legs. Roll them in the flour and
give a color in hot foaming butter on 2 sides. 15′
Let them bake gently. Boil the cooking juices loose with tipsy beer
and brown chicken stock. Let cook further under cover until the
legs are tender.
When the legs are almost done, season the sauce with a spoonful of
spoonful (as desired) of syrup or honey, salt and pepper.
In a saucepan, quickly fry the fruit with a little butter and
butter and sugar. Do not let it turn to mush, but shake it well.
shake it.
On a warm plate, arrange a few pieces of rabbit with sauce
and arrange the fruit around it.
By: Chef Albert van Wassenhove
Ingredients (for 6 persons)
Potato waffle: 400 g boiled potatoes, 260 g self-rising flour, 12 cl Tipsy beer, 1 egg, 260 g butter
6 Brasvar chops (Jan Beyens)
2 dl brown meat gravy + 50 g butter
100 g butter
The rest of the Tipsy beer
Asparagus, 4 to 5 per person
Mix the flour, egg and melted butter together with the beer. Leave to ferment for 15′.
Boil or steam the potatoes until tender and run them through a stirring sieve.
Add pepper, salt and nutmeg.
Mix the cold potatoes into the dough and let ferment another 30′.
Heat the waffle iron and bake the small waffles until done.
Season the chops with the Evlier spice mixture, briefly roll them in the flour and give them a nice color in foaming butter. Let them color and cook gently.
Cook the asparagus al dente in salted water.
Remove the meat from the pan and remove the cooking butter.
Pour the rest of the beer into the pan with the meat gravy. Let it reduce (or bind with potato starch).
Taste the sauce and sieve it.
Finish with a knob of butter, without letting the sauce boil.
Arrange the asparagus and a cutlet on a plate. Add a little sauce and the potato waffle.
You can adapt the vegetables to the season.
By: Chef Albert van Wassenhove
Ingredients (for 5 to 6 persons)
5 egg yolks
5 capfuls of sugar
10 capfuls of Tipsy beer
1 dl cream + 20 g powdered sugar
For each 5 egg yolks 1 sheet of soaked gelatine
Mix the 5 egg yolks with the sugar and Tipsy beer.
Beat on a gentle heat (if you have a thermometer – beat to 82°C).
If you wish, you can now add the soaked gelatin and let it dissolve in the warm mixture.
Stir afterwards to cool it.
Now whip the cream with the powdered sugar until it is almost ready to be piped.
Mix the cream with the cold sabayon and ladle everything into 5 to 6 glasses. Depending on the size, leave to set in the fridge.
You can now finish it off with a dollop of whipped cream and a fresh raspberry, mint leaf, strawberry.
Let stand in the refrigerator.
By: Chef Albert van Wassenhove
Ingredients (for appr. 10 persons)
8 egg yolks and 8 egg whites separated
1 dl Tipsy
200 g caster sugar
50 g powdered sugar
4 dl cream
300 g dark chocolate
3 gelatine sheets
Soak the gelatine sheets in cold water.
Heat the chocolate and beer in bain marie (without boiling).
Whip the egg yolks and half of the caster sugar in a bain marie to about 80 degrees (with thermometer, do not let it boil!)
Add the squeezed gelatin and the warm chocolate.
Beat this mass cold (can also be done in a food processor).
Whip the cream and the powdered sugar.
Mix the cream and egg mixture together.
Beat the white of the egg firmly with the rest of the sugar in a fat-free bowl and fold it under the chocolate mass.
Pour the chocolate mousse into glasses and allow to cool.
By: Chef Albert van Wassenhove
Ingredients
2 kg shrimp shells, 100 g onion, 100 g carrot, 100 g celery, 100 g tomato puree
2 l fish stock (may be from a sauce cube)
2 bottles of Tipsy beer
500 g peeled shrimp (as desired)
5 gelatine sheets
175 g roux (butter + flour)
Liaison of 4 egg yolks + 1 dl cream
Breadcrumbs, flour, white of egg, 1.5 dl oil
Picked parsley and lemon
Brown the shrimp in 1 dl of oil and add the chopped onion, carrot and celery. A clove of garlic may be added.
Add the tomato paste and stir well.
Add the fish stock and beer and bring to the boil while stirring. Let it boil for 30 minutes. Sieve the sauce.
Measure out 3 l of broth and thicken with 200 g roux, stirring constantly until the sauce boils. Note: this sauce gives a good binding.
Season to taste.
Add the soaked gelatin and the shrimp. Add the liaison and after heating do not let it boil.
Pour the mixture into a flat dish and leave to cool under buttered paper in the fridge.
When everything is cold (can stay overnight in the refrigerator), pour out the mass on a lightly floured table and cut into the form.
Roll up into croquette shape.
Stir the white of the egg with 1/2 dl.oil and a pinch of salt and roll the croquettes in it. Afterwards, dip them in breadcrumbs. Make sure they are nicely breaded, otherwise there will be problems during frying.
Fry in a hot clean fryer ( 150 °C) for 5′.
Remove the croquettes from the fryer and fry the parsley quickly ( 10′).
Serve the fresh shrimp croquettes with the fried parsley, lemon and a little lettuce.
When you cut open these croquettes, the filling is allowed to gently spill out.
If you take fish stock from a cube, be careful with salt.
You can freeze the excess shrimp croquettes made for a later meal.
By: Chef Albert van Wassenhove
Ingredients
1 kg pure pumpkin
500 g onion
500 g carrots
4 l stock
2 bottles of Tipsy beer
One Tipsy bread
Ground cheese (belg. Meule du plateau)
Filet d’Anvers
Pepper and salt
Cut the onion, carrot and pumpkin into small pieces and sauté them in butter. Season with salt and pepper.
Moisten with the broth (chicken broth or bouillon cubes) and beer and bring to the boil for 20 ‘. Skim regularly.
When the vegetables are cooked, pass the soup through a passe-vite and then through a fine sauce sieve. Keep the remainder of in the sieve.
Mix the remainder of the sieve with ground cheese and spread it on a toast of tipsy bread. Now place this under the salamander (top grill in oven) for a while until the cheese is nicely colored.
Mix a little saved cream with shreds of filet d’Anvers and spoon into the soup bag or plate.
Now pour in the hot soup.
Serve the warm toast separately or in the soup.
The ratio of ground cheese, sieve residue = 1 part cheese – 4 parts sieve residue.
If using stock cubes, be careful with salt.
By: Chef Albert van Wassenhove
Ingredients (for 4 persons)
4 chicken fillets
250 g blue veined cheese (pas de 2)
1 onion
1 bottle of Tipsy beer
3 dl (soy) cream
4 potatoes
50 g butter
1 dl brown meat gravy
Mix the cheese (100 g) with pepper, 1 dl beer and 2 tablespoons cream.
Cut open the chicken breast and stuff with half the cheese + mill pepper.
Tie with a thin cord.
Marinate the chicken fillets for 2 hours in the beer with the finely chopped onion.
Steam the potatoes until tender in the peel, let them cool and cut them into 2.
Spoon them ¾ empty and mix the potato pulp with 100 g cheese, season well with pepper.
Stuff the potatoes and reheat in the oven.
Dry the chicken fillets and sprinkle with a little flour and seasoning
Heat butter in a pan and brown the chicken fillets nicely, then turn them.
Let it cook nicely under a lid (± 10 ‘)
Remove them from the pan, remove the cooking fat and put the marinade, the brown meat gravy and the rest of the cream in the pan.
Let it reduce for a moment and season with ground pepper (little salt!)
At the last, add the rest of the cheese to the sauce and let it melt (off the heat).
Remove the string and cut the chicken breast in 2.
Arrange on a warm plate with the potato and pour the sauce over it.
Finish with chopped parsley.
Note: you can also replace the soy cream with real cream.
By: Chef Albert van Wassenhove
Ingredients (for about 10 persons)
2 kg lamb stew (from the shoulder)
3 onions, 2 carrots, 100 g beans 150 g sprouts
3 cloves of garlic
2 bottles of Tipsy beer
5 dl lamb stock (commercially available, or make it yourself)
Pepper, salt, oil, 1 tablespoon flour
Clean the vegetables. Cook the beans and Brussels sprouts halfway. Slice the onions and dice the carrots.
Season the meat with salt and pepper and fry in hot oil. Stir well.
Add the onions and garlic; stir well.
Add 1 tablespoon of flour and stir well.
Pour in the beer and lamb stock and bring to the boil. Leave to simmer on a low heat.
When the meat is almost done, taste it. Add the beans and sprouts. Now let everything cook further.
Season the dish and sprinkle generously with chopped parsley.
Serve a boiled potato separately
A spoonful of Tierentine mustard may be added to personal taste!
…
To ensure you get the best experience from our website, we use cookies.
If you are not 18 yet then you are too young to be Tipsy!
