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“grilled beef cheek
and red cabbage”
served with Pauwel Kwak
Ingredients (4 servings)
-1 beef cheek (cooked and sliced,
available from the butcher)
-1 large white button mushroom
-200 g stewed red cabbage
-2 finely chopped onions
-butter
-1 tablespoon sugar
-1 teaspoon vinegar
-300 ml veal fond
-50 ml olive oil
-pepper and salt
Preparation
Cut four thin slices crossways from the hat of the raw
mushroom. Fry the onion in some butter, add the
sugar, vinegar and veal fond and allow to simmer until
you acquire a slightly syrupy sauce. Brush the olive
oil over the beef cheek and grill it for 3 to 4 minutes.
Season with salt and pepper. Place the stewed red
cabbage next to the grilled beef cheeks on plates and
slide the mushroom slice between them.
Hoppas
“Pigeon – pickles
crispy mustard wafer”
served with Pauwel Kwak
Ingredients (4 persons)
-4 pigeon breasts
-1 sheet of filo pastry
-1 tablespoon of mustard
For the home-made pickles:
-¼ cauliflower
-250 g gherkins
-½ red pepper
-½ green pepper
-250 g pickled onions
-the white of spring onions
-1 carrot
-125 ml water
-125 ml vinegar
-38 g corn starch
-50 g cane sugar
-12.50 g curcuma
-pinch of cayenne pepper
-25 g mustard starch
-ginger powder
For garnishing:
-4 cherry tomatoes
-fine slices of carrot
-edible flowers
Preparation
Cut all vegetables in equal parts. Shortly blanch the
cauliflower. Put all vegetables one by one in a deep
bowl adding plenty of salt in between the different
layers. Set aside in the fridge for at least 24 hours.
Rinse the vegetables. Bring the water with the vinegar
and the rest of the ingredients to the boil and pour
the mixture over the vegetables. Mix properly and
pour in a bowl or plastic box, seal off properly and
set aside. Keep some of the marinade separately for
garnishing.
Spread the tablespoon of mustard on the sheet of filo
pastry and cover with another sheet. Bake at 180°C
and let it cool down. Break off in suitable chunks.
Shortly sear the pigeon breasts, reduce the heat, put a
lid on the frying pan and cook for another 5 minutes.
Plate up and finish off with a crispy mustard wafer,
blobs of reduced marinade, cherry tomatoes, fine
slices of carrot and edible flowers.
Tip
Serve the dish with a Kwak beer. I believe it goes well
with the pigeon and pickles because Kwak has a nice
hint of caramel. This will complement and somewhat
soften the pickles so that these will not overpower the
pigeon.
Ambiance
“Lightly seared slivers
of Belgian blue beef,
rocket and marinated, grilled
radishes in sesame oil”
served with Pauwel Kwak
Ingredients (4 persons)
- beef fillet: 2 pieces, 200 g each
- rocket salad: 100 g
- radishes: 8 whole
- sesame seeds, black and white: 5 g
- garlic: 1 clove
- olive oil
- sesame oil: 5 g
- butter: 10 g
- fleur de sel
- smoked salt
- freshly ground pepper
- Anne’s dandelion vinegar: 1 tablespoon
Preparation
Dress the beef fillet and season with olive oil, smoked
salt and freshly ground pepper. Arrange in a warm pan
and sear for 2 minutes. Add pressed garlic and a pat
of butter and turn.
Baste for 2 minutes and remove the pieces. Arrange
on a grill and turn regularly to preserve the juice
of the meat. Peel the radishes and chop very finely.
Marinate in sesame oil, dandelion vinegar,
fleur de sel and freshly ground pepper.
Wash the rocket.
Finishing and garnish
Cut the beef into thin slices. Season with fleur
de sel and freshly ground pepper. Mix the rocket
with the radishes. Add the black and white sesame
seeds and mix. Arrange the beef slices in the centre
of a plate. Arrange the radish and rocket salad
on the side. Use a basic vinaigrette to lightly drizzle
over the beef fillet.
Belgian Bites
1/2
“Saffron
risotto
with langoustines
and a Nantua sauce”
served with Pauwel Kwak
Ingredients (4 persons)
Risotto
-2 peeled shallots, sliced thinly
-25g butter
-100g risotto rice
-1 envelope or glass pipette of
saffron threads
-4 dl vegetable stock
-3 tablespoons dry white wine
-2 tablespoons mascarpone
-2 tablespoons grated Parmesan cheese
-1 large or 4 small turban moulds
(Kügelhopf)
Nantua sauce
-20 medium-sized, fresh langoustines
-olive oil
-1 tablespoon tomato puree
-½ l fish fumet
-1 dl cream
-1 coffee spoon roux or corn starch
-salt
-cayenne pepper
Preparation
For the risotto: fry the thinly sliced shallots in some
butter until soft and stir in the rice and saffron.
Bring the stock to the boil together with the white
wine. Add 1/10th of this mixture to the rice and let
it all evaporate. Repeat this until all stock has been
stirred in.
There is a second way: namely by stirring in all stock
at once and bringing the rice, with the lid on the pan,
gently to the boil. Real risotto purists still disagree
about which of both is the correct way but the latter
is no doubt the easiest. Anyway, the rice must stew
for about 25 minutes before it is cooked.
For the Nantua sauce: remove the heads of the
langoustines, peel the tails and take out the intestinal
tract. Fry the heads in a tablespoon of olive oil. Add
the tomato puree and the fish fumet and let it stew
for about 20 minutes on a gentle heat. Sieve the
stock. Boil down together with the cream to half its
volume. Meanwhile, dissolve a coffee spoon of corn
starch in 2 tablespoons of water. Thicken the stock
with the dissolved corn starch or a coffee spoon of
roux. Season this Nantua sauce with salt and a pinch
of cayenne pepper.
Bring the Nantua sauce to the boil again, lower the
heat and let it simmer gently. Put in the peeled tails
and cook them for about 2 minutes. Remove the tails
and keep them warm.
Bier zoekt vis
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Stir the mascarpone and Parmesan cheese through
the cooked risotto.
Grease a large or 4 individual turban moulds with
a bit of olive oil. Fill it with the risotto and press it
down firmly using a spoon.
Turn over the turban moulds on warm plates.
Put the langoustine tails in the centre cavity of the
turban. Pour a few tablespoons of sauce over them.
Spoon the remaining sauce over the rice.
Pauwel Kwak with langoustines.
Saffron, creamy risotto and a smooth, velvety crayfish
sauce: once more, this delicate amber-coloured beer
with its beautiful head and its ‘petit goût bonbon’
blends in beautifully with this classic French cuisine
dish.
1/2
“Red gurnard in a
ricotta and spinach lasagne”
served with Pauwel Kwak
Ingredients (4 persons)
-sufficient lasagne sheets to cover your
baking dish three times
-salt
-500g young spinach leaves
-500g fillet of red gurnard
-1 peeled shallot, sliced thinly
-olive oil
-½ l tomato sauce
-freshly ground pepper
-300g ricotta cheese
-2 cloves of peeled garlic, chopped finely
-100g grated mozzarella cheese
Preparation
Cut the lasagne sheets to the size of your baking dish
(if you have a large dish, you can arrange the sheets so
that they overlap one another). Blanch them for about
5 minutes in plenty of boiling, lightly salted water.
Take them out with a skimmer and unfold them on a
kitchen towel. Wash the spinach. Cook it for 3 minutes
in just a little bit of water under a lid. Drain the
spinach. Rinse it in cold running water to preserve the
green colour. Drain once more.
Make sure the fillets of red gurnard are properly
skinned and boned. Cut them lengthwise into three.
Fry the thinly sliced shallot for 2 minutes in a
tablespoon of olive oil. Add the tomato sauce. Reduce
this mixture to 3/4th of its volume. Season with some
salt and pepper.
Also stir a bit of salt and pepper through the ricotta
cheese. Roughly chop the spinach and stir in the finely
chopped cloves of garlic.
Grease the baking dish with a lick of oil. Arrange a layer
of lasagne in the dish. Spoon about half a cm of spinach
over it. Arrange another layer of lasagne and spread
out half of the ricotta cheese. Divide half of the fillets
of fish over this layer of ricotta. Sprinkle some freshly
ground pepper and a pinch of salt over it and repeat the
whole procedure: sheet of lasagne, spinach, ricotta and
fish. Cover the whole with a last layer of lasagne.
Bier zoekt vis
2/2
Put this lasagne dish in the fridge over night so that
it can set. Now you can, on the following day, easily
divide it into portions. Put these portions separately
from one another in a large baking dish greased with
plenty of oil. Pour the tomato sauce between and
around the separate portions and sprinkle the grated
mozzarella over it.
Preheat the oven at 180° C. Place the dish for about
twenty minutes in the preheated oven. If, after these
twenty minutes, the cheese hasn’t yet coloured enough,
put it under the oven grill for another minute.
Pauwel Kwak with red gurnard.
Spinach, ricotta cheese and red gurnard: all smooth
and soft. Pauwel Kwak: seductive, fruity malt, a bit of
caramel, almost toffee, a hint of roasted almonds. Here,
you simply cannot go wrong: this is the story of Jack
and Jill, the perfect match.
“Lamb
ragout
with Pauwel Kwak”
Ingredients (4 persons)
-one loin or leg of lamb weighing
approximately 1 kg. (2 1/4 lb.)
-half a green cabbage
-4 carrots
-4 turnips
-half a celeriac
-1/2 kg. (1 lb.) Brussels sprouts
-1 onion
-250 gr (1 lb.) cultivated mushrooms
-1 bottle Kwak
-butter
-clove garlic
-thyme
-bay
-salt and pepper
Preparation
A golden rule: above all else sweat the onion in the
butter and add the vegetables in the following order:
carrot, green cabbage, sprouts, celeriac, turnips,
potatoes. Allow to braise moistening with the Pauwel
Kwak beer.
Add the thyme, bay and sliced garlic. Allow to cook
covered for 20 minutes over a low light.
In the mean time brown the meat lightly in butter
seasoned with salt and pepper.
Then add the meat to the vegetable melange.
Put the pan or casserole in the oven at 200 °C
(gas mark 6) uncovered for about 20 minutes.
If you like your meat well done, you can leave it in
a little longer; if you want it rare, take it out of the
oven sooner.
Correct seasoning and bring to the table in the
casserole or pan.
“braised veal
and white beans”
cheeks
with Pauwel Kwak
Ingredients (4 persons)
Preparation
-4 veal cheeks (trimmed, available from
the butcher)
-150 g white beans
-thyme, bay leaf, pepper, salt
-2 finely chopped onions
-1 bottle of Kwak
-250 ml veal fond
Cook the white beans in water with some thyme and
bay leaf until they are soft. Fry the onion in butter
and then add the veal cheeks to the pan and continue
frying. Season with pepper and salt. Deglaze1 with
the Kwak and the veal fond. Pour the gravy over the
cheeks and add thyme, bay leaf and a clove of garlic.
Simmer for 2 hours. Serve with the white beans.
1
Add liquid such as water, beer, wine or stock. The liquid loosens caramelised
bits of food in the pan. The resulting gravy is often the basis for a sauce.
Hoppas
“Cappuccino of spinach and
coriander, pinchos of
smoked fish and whipped
cream” with Pauwel Kwak
Ingredients (8 small glasses)
- 250 g red onion
- 1 green chilli
- 2 cloves of garlic
- 2 tablespoons olive oil
- 2 tablespoons garam masala
- ½ tablespoon cumin seed
- 1 l vegetable stock
- 500 g fresh spinach
- 2 handfuls coriander
- 1 handful flat parsley
- 20 cl Kwak beer
- 2 lemons
- 100 g smoked salmon
- 25 cl cream 40%
- salt
- 1 tablespoon garam masala
Preparation
Peel the onion and cut into slices.
Cut the chilli lengthwise, remove the seeds and chop
finely.
Peel the clove of garlic and cut up finely.
Heat the oil in a frying pan and fry the onion and
garlic. Add the garam masala, the cumin seed, the
chilli and let it stew for a while. Add the warm
vegetable stock.
Shred the coriander and flat parsley and add to the
soup.
Let it simmer for 10 minutes, keeping it just below
boiling point.
Wash the spinach and add it to the soup together
with the lemon juice.
Bring to the boil and thoroughly mix the soup.
Now add the Kwak beer so as not to taste its
bitterness.
Prick the smoked salmon on little skewers.
Beat the whipped cream until it forms soft peaks.
Serve the soup in small glasses, spoon the whipped
cream over it and sprinkle with salt and garam
masala.
Garnish with the pinchos of salmon.
Specification
An explosion of flavours. The Kwak beer creates a
mild bitterness and a subtle hint of liquorice, which
in turn matches perfectly with the garam masala.
The fattiness of the smoked salmon adds an extra
dimension to this dish. The cappuccino can also be
served cold.
DOLCE
“Baked Goose
liver
liver with endives, Parma
or Superano ham and
a Kwak vinaigrette”
Ingredients (4 persons)
-4 endives
-1 spoonful honey
-4 slices goose liver
(approx. 80 gram - 3 oz.)
-1 bottle Kwak
-2 slices ham
-1 dl (3.5 fl. oz.) olive oil
-2 soup spoons red wine vinegar
-salt and pepper
Preparation
First make the vinaigrette.
Reduce the Kwak by 2/3, mix with 1 spoonful of
honey, vinegar and mustard and stir until an even
consistency is obtained.
Cut the endives into julienne strips, season with
a little salt and pepper, add the vinaigrette and the
finely chopped ham.
Bake the goose liver and lay it on the salad, dress
with a little more vinaigrette around the sides.
Serve with a glass of Kwak.
Bierpassie
“Baked Goose
liver
and rognonade
à la Pauwel Kwak”
Preparation
Cut large onions into thick rings, blanche them
and remove the core. Cut calf ’s kidneys and
sweetbreads into large dice, season and roll in
flour. Sauté in butter until golden brown, add the
finely chopped inner part of the onion and deglaze
with Pauwel Kwak. Allow to simmer for fifteen
minutes. Add a little unthickened veal gravy and
allow to reduce to the desired consistency. Keep the
rognonade warm. Simmer some shallots in water
with a pinch of sugar until done and then caramelise
them. Put the onion rings in a medium oven for
about ten minutes. Roll the duck livers in a little
flour and sauté them. Take the onion rings out of
the oven and fill them with the rognonade. Sprinkle
with parsley and place the sautéed duck livers on top
decorating with a few shallots.
Bierpassie