{"id":875,"date":"2021-02-24T11:47:07","date_gmt":"2021-02-24T10:47:07","guid":{"rendered":"https:\/\/tipsy.beer\/cooking-with-tipsy\/"},"modified":"2021-02-24T11:47:09","modified_gmt":"2021-02-24T10:47:09","slug":"cooking-with-tipsy","status":"publish","type":"page","link":"https:\/\/tipsy.beer\/en\/cooking-with-tipsy\/","title":{"rendered":"Cooking with Tipsy"},"content":{"rendered":"\t\t
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Pork cheek stew in Tipsy beer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By: Muziekgieterij Maastricht<\/p>\n

Ingredients (for 4 persons)<\/p>\n

1kg pork cheeks (skin them beforehand!)
\n1l Tipsy beer
\n1 clove of garlic
\n1 clove
\n2 tbsp mustard
\n2 onions
\n2 slices of gingerbread
\n1 tbsp star anise
\n2 juniper berries
\n1 tbsp olive oil<\/p>\n

1. Make sure the pork cheeks are at room temperature before you start: therefore, remove them from the refrigerator an hour beforehand.
\n2. 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.
\n3. Peel the onion and cut into small pieces. Peel and crush the garlic.
\n4. Remove the meat from the stew, then stew the onion and garlic in the roasting fat of the meat.
\n5. Add the star anise, juniper berries and cloves to the pot.
\n6. Stir everything well once and let the flour cook along briefly.
\n7. Put the pork cheeks back into the pot, pour in the Tipsy beer and stir.
\n8. 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.
\n9. Put the lid on the pot and let the meat cook for 2 hours on low heat.
\n10. Taste the pork cheek stew in Tipsy beer and season with salt and pepper to taste if necessary.<\/p>\n

Tip: serve with fries and\/or croquettes. Enjoy your meal!<\/p>\n

Text: Chris Bruijnzeels
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Cold beer mousse from Tipsy beer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By: Chef Albert van Wassenhove<\/p>\n

Ingredients (for 6 persons)<\/p>\n

4 egg yolks
\n2 leaves of gelatine
\n125 g sugar (75 g + 50 g)
\n1 dl Tipsy beer
\n100 cl cream
\n4 whites of egg + 100 g sugar
\nSoak the gelatine in cold water.
\nWhip the 4 egg yolks + 75 g sugar and the beer over low heat to 85\u00b0C (do not boil).
\nAdd the squeezed gelatine and stir to cool.
\nWhip the cream with 50 g sugar until almost squirty and also fold it under.
\nBeat 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.
\nNow mix the white of egg under the cold mass.
\nDivide into glasses (5 to 6) and leave to set in the fridge.<\/p>\n

Finish with a dollop of whipped cream and a garnish.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Leg of rabbit with fresh fruit<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By: Chef Albert van Wassenhove<\/p>\n

Ingredients (for 4 persons)<\/p>\n

4 rabbit legs (buttocks)
\n400 g fresh fruit salad (large pieces)
\n1 dl brown chicken stock
\nPepper and salt, 1 lemon
\n1 dl Tipsy beer<\/p>\n

Dry and season the legs. Roll them in the flour and
\ngive a color in hot foaming butter on 2 sides. 15′
\nLet them bake gently. Boil the cooking juices loose with tipsy beer
\nand brown chicken stock. Let cook further under cover until the
\nlegs are tender.<\/p>\n

When the legs are almost done, season the sauce with a spoonful of
\nspoonful (as desired) of syrup or honey, salt and pepper.
\nIn a saucepan, quickly fry the fruit with a little butter and
\nbutter and sugar. Do not let it turn to mush, but shake it well.
\nshake it.<\/p>\n

On a warm plate, arrange a few pieces of rabbit with sauce
\nand arrange the fruit around it.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Brasvar rib eye with potato waffle, asparagus and Tipsy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By: Chef Albert van Wassenhove<\/p>\n

Ingredients (for 6 persons)<\/p>\n

Potato waffle: 400 g boiled potatoes, 260 g self-rising flour, 12 cl Tipsy beer, 1 egg, 260 g butter
\n6 Brasvar chops (Jan Beyens)
\n2 dl brown meat gravy + 50 g butter
\n100 g butter
\nThe rest of the Tipsy beer
\nAsparagus, 4 to 5 per person<\/p>\n

Mix the flour, egg and melted butter together with the beer. Leave to ferment for 15′.
\nBoil or steam the potatoes until tender and run them through a stirring sieve.
\nAdd pepper, salt and nutmeg.
\nMix the cold potatoes into the dough and let ferment another 30′.
\nHeat the waffle iron and bake the small waffles until done.
\nSeason 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.
\nCook the asparagus al dente in salted water.
\nRemove the meat from the pan and remove the cooking butter.
\nPour the rest of the beer into the pan with the meat gravy. Let it reduce (or bind with potato starch).
\nTaste the sauce and sieve it.
\nFinish with a knob of butter, without letting the sauce boil.
\nArrange the asparagus and a cutlet on a plate. Add a little sauce and the potato waffle.<\/p>\n

You can adapt the vegetables to the season.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Cold sabayon with Tipsy beer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By: Chef Albert van Wassenhove<\/p>\n

Ingredients (for 5 to 6 persons)<\/p>\n

5 egg yolks
\n5 capfuls of sugar
\n10 capfuls of Tipsy beer
\n1 dl cream + 20 g powdered sugar
\nFor each 5 egg yolks 1 sheet of soaked gelatine
\nMix the 5 egg yolks with the sugar and Tipsy beer.
\nBeat on a gentle heat (if you have a thermometer – beat to 82\u00b0C).
\nIf you wish, you can now add the soaked gelatin and let it dissolve in the warm mixture.
\nStir afterwards to cool it.
\nNow whip the cream with the powdered sugar until it is almost ready to be piped.
\nMix the cream with the cold sabayon and ladle everything into 5 to 6 glasses. Depending on the size, leave to set in the fridge.
\nYou can now finish it off with a dollop of whipped cream and a fresh raspberry, mint leaf, strawberry.
\nLet stand in the refrigerator.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Tipsy Chocolademousse<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By: Chef Albert van Wassenhove<\/p>\n

Ingredients (for appr. 10 persons)<\/p>\n

8 egg yolks and 8 egg whites separated
\n1 dl Tipsy
\n200 g caster sugar
\n50 g powdered sugar
\n4 dl cream
\n300 g dark chocolate
\n3 gelatine sheets
\nSoak the gelatine sheets in cold water.
\nHeat the chocolate and beer in bain marie (without boiling).
\nWhip the egg yolks and half of the caster sugar in a bain marie to about 80 degrees (with thermometer, do not let it boil!)
\nAdd the squeezed gelatin and the warm chocolate.
\nBeat this mass cold (can also be done in a food processor).
\nWhip the cream and the powdered sugar.
\nMix the cream and egg mixture together.
\nBeat the white of the egg firmly with the rest of the sugar in a fat-free bowl and fold it under the chocolate mass.
\nPour the chocolate mousse into glasses and allow to cool.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Fresh shrimp croquettes with Tipsy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By: Chef Albert van Wassenhove<\/p>\n

Ingredients<\/p>\n

2 kg shrimp shells, 100 g onion, 100 g carrot, 100 g celery, 100 g tomato puree
\n2 l fish stock (may be from a sauce cube)
\n2 bottles of Tipsy beer
\n500 g peeled shrimp (as desired)
\n5 gelatine sheets
\n175 g roux (butter + flour)
\nLiaison of 4 egg yolks + 1 dl cream
\nBreadcrumbs, flour, white of egg, 1.5 dl oil
\nPicked parsley and lemon<\/p>\n

Brown the shrimp in 1 dl of oil and add the chopped onion, carrot and celery. A clove of garlic may be added.
\nAdd the tomato paste and stir well.
\nAdd the fish stock and beer and bring to the boil while stirring. Let it boil for 30 minutes. Sieve the sauce.
\nMeasure out 3 l of broth and thicken with 200 g roux, stirring constantly until the sauce boils. Note: this sauce gives a good binding.
\nSeason to taste.
\nAdd the soaked gelatin and the shrimp. Add the liaison and after heating do not let it boil.
\nPour the mixture into a flat dish and leave to cool under buttered paper in the fridge.
\nWhen everything is cold (can stay overnight in the refrigerator), pour out the mass on a lightly floured table and cut into the form.
\nRoll up into croquette shape.
\nStir 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.
\nFry in a hot clean fryer ( 150 \u00b0C) for 5′.
\nRemove the croquettes from the fryer and fry the parsley quickly ( 10′).
\nServe the fresh shrimp croquettes with the fried parsley, lemon and a little lettuce.<\/p>\n

When you cut open these croquettes, the filling is allowed to gently spill out.
\nIf you take fish stock from a cube, be careful with salt.<\/p>\n

You can freeze the excess shrimp croquettes made for a later meal.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mortselse pumpkin soup with Tipsy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By: Chef Albert van Wassenhove<\/p>\n

Ingredients<\/p>\n

1 kg pure pumpkin
\n500 g onion
\n500 g carrots
\n4 l stock
\n2 bottles of Tipsy beer
\nOne Tipsy bread
\nGround cheese (belg. Meule du plateau)
\nFilet d’Anvers
\nPepper and salt<\/p>\n

Cut the onion, carrot and pumpkin into small pieces and saut\u00e9 them in butter. Season with salt and pepper.
\nMoisten with the broth (chicken broth or bouillon cubes) and beer and bring to the boil for 20 ‘. Skim regularly.
\nWhen 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.
\nMix 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.
\nMix a little saved cream with shreds of filet d’Anvers and spoon into the soup bag or plate.
\nNow pour in the hot soup.
\nServe the warm toast separately or in the soup.<\/p>\n

The ratio of ground cheese, sieve residue = 1 part cheese – 4 parts sieve residue.
\nIf using stock cubes, be careful with salt.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Chicken breast with blue-veined cheese and Tipsy beer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By: Chef Albert van Wassenhove<\/p>\n

Ingredients (for 4 persons)<\/p>\n

4 chicken fillets
\n250 g blue veined cheese (pas de 2)
\n1 onion
\n1 bottle of Tipsy beer
\n3 dl (soy) cream
\n4 potatoes
\n50 g butter
\n1 dl brown meat gravy<\/p>\n

Mix the cheese (100 g) with pepper, 1 dl beer and 2 tablespoons cream.
\nCut open the chicken breast and stuff with half the cheese + mill pepper.
\nTie with a thin cord.
\nMarinate the chicken fillets for 2 hours in the beer with the finely chopped onion.
\nSteam the potatoes until tender in the peel, let them cool and cut them into 2.
\nSpoon them \u00be empty and mix the potato pulp with 100 g cheese, season well with pepper.
\nStuff the potatoes and reheat in the oven.
\nDry the chicken fillets and sprinkle with a little flour and seasoning
\nHeat butter in a pan and brown the chicken fillets nicely, then turn them.
\nLet it cook nicely under a lid (\u00b1 10 ‘)
\nRemove 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.
\nLet it reduce for a moment and season with ground pepper (little salt!)
\nAt the last, add the rest of the cheese to the sauce and let it melt (off the heat).
\nRemove the string and cut the chicken breast in 2.
\nArrange on a warm plate with the potato and pour the sauce over it.
\nFinish with chopped parsley.<\/p>\n

Note: you can also replace the soy cream with real cream.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Lamb stew with Tipsy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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By: Chef Albert van Wassenhove<\/p>\n

Ingredients (for about 10 persons)<\/p>\n

2 kg lamb stew (from the shoulder)
\n3 onions, 2 carrots, 100 g beans 150 g sprouts
\n3 cloves of garlic
\n2 bottles of Tipsy beer
\n5 dl lamb stock (commercially available, or make it yourself)
\nPepper, salt, oil, 1 tablespoon flour
\nClean the vegetables. Cook the beans and Brussels sprouts halfway. Slice the onions and dice the carrots.
\nSeason the meat with salt and pepper and fry in hot oil. Stir well.
\nAdd the onions and garlic; stir well.
\nAdd 1 tablespoon of flour and stir well.
\nPour in the beer and lamb stock and bring to the boil. Leave to simmer on a low heat.
\nWhen the meat is almost done, taste it. Add the beans and sprouts. Now let everything cook further.
\nSeason the dish and sprinkle generously with chopped parsley.
\nServe a boiled potato separately<\/p>\n

A spoonful of Tierentine mustard may be added to personal taste!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mortselse kibbeling from STELOY<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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…<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Pork cheek stew in Tipsy beer 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-875","page","type-page","status-publish","hentry"],"yoast_head":"\nCooking with Tipsy - Tipsy Bier<\/title>\n<meta name=\"description\" content=\"Heb jij zin om de smaak uit het verleden te (her)beleven? Ontdek de unieke smaak van Tipsy bier!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tipsy.beer\/en\/cooking-with-tipsy\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking with Tipsy - Tipsy Bier\" \/>\n<meta property=\"og:description\" content=\"Heb jij zin om de smaak uit het verleden te (her)beleven? 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