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Turkey fillet with mushrooms, blue-veined cheese
and Delirium Tremens

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Turkey fillet with mushrooms, blue-veined cheese
Turkey fillet with mushrooms, blue-veined cheese and Delirium Tremens

Ingredients for 4 people:

  • 500 gr turkey fillet (organic quality)
  • 125 gr mushrooms ( Parisian mushrooms)
  • 1 small leek
  • 75 gr blue-veined cheese (e.g. Bleu d' Auvergne, Gorgonzola)
  • 2 dl poultry stock
  • 8 table spoons of Delirium Tremens
  • 4 table spoons of olive or sunflower oil
  • pepper and salt

Preparation:

Cut the leek into small rings, rinse them and let them drain in a colander. Remove the hard stipes from the mushrooms and cut them into pieces. Cut the turkey fillet into even slices or cubes, season them with some salt and let it rest. Heat some oil in a frying pan and sear the fillet. Lower the temperature and add some stock. Keep stirring and let it simmer on a gentle fire for about 25 minutes. Add the leek and the mushrooms 10 minutes before the end of the cooking time and let it simmer further. Add the blue-veined cheese and the beer 5 minutes before the end. Increase the heat for a short moment and season with pepper and salt. Serve with pasta or saffron rice, accompanied by a coldly served Delirium Tremens.

Type of beer: Blond (heavy, 8.5 ABV)

French toast with cherries,
almonds and Floris Kriek

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French toast with cherries,
French toast with cherries, almonds and Floris Kriek

Ingredients for 4 servings:

  • 4 slices of wholemeal or whole grain bread
  • 300 gr of fresh, pitted cherries (use cherries from cans as alternative)
  • 1 egg
  • 8 table spoon of full-cream milk
  • 4 table spoons of butter
  • 2 dl Floris Kriek
  • 4 table spoons of almond chips
  • powdered sugar

Preparation:

Cut the pitted cherries in half and marinate them for 2 to 3 hours in the beer. Use a shape to cut rounds out of the slices of bread. Alternatively, you can cut triangles out of the bread. Then prepare a batter with the egg and milk. Heat the butter in a frying pan, dip the bread in the batter, let it drip and fry the bread on both sides in the frying pan. Put some powdered sugar on dessert plates. Divide the marinated cherries over the warm breads and put them on the plates. Heat the almond chips very shortly in a frying pan (don't use any butter) and sprinkle them over the breads. Serve with a cold Floris Kriek.

Shrimps with cajun herbs, celeriac and pumpkin sauce
and St Idesbald blond

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Shrimps with cajun herbs, celeriac and pumpkin sauce
Shrimps with cajun herbs, celeriac and pumpkin sauce and St Idesbald blond

Ingredients for 4 servings:

  • 500 gr shrimps, peeled and cleaned
  • 200 gr pumpkin, peeled and pitted
  • 200 gr celeriac, peeled
  • 2 shallots
  • 1 leek
  • 3 tea spoons of cajun herbs
  • 6 table spoons of olive or sunflower oil
  • 1.5 dl poultry or vegetable stock
  • 6 to 8 table spoons St Idesbald blond
  • Season with pepper and salt according to your own taste

Preparation:

Cut the leek leaves in pieces of 5 cm each and rinse them. Cook them al dente in nearly boiling water. Season the peeled and cleaned shrimps with some salt and let them rest for a while. Peel the shallots and chop them into pieces. Cut the pumpkin and celeriac into cubes. Heat two table spoons of oil in a frying pan and stir fry the vegetables for a short period of time. Put the heating low, add the poultry or vegetable stock to the vegetables and let everything simmer for 20 to 25 min. Add the St Idesbald 5 min prior to the end of the preparation time. Season with pepper and salt. Mix it, strain it if necessary, and keep warm in the pan. Heat 4 table spoons of oil in a wok and stir fry the shrimps. Add the cajun herbs to the shrimps and wrap each one of them in a leek leaf. Serve with the warm sauce and a fresh St Idesbald blond.

Biercuisine
Han Hidalgo

Hertenvlees met Delirium Christmas
Hertenvlees met Delirium Christmas

Ingrediënten voor vier personen:

600 gram hertenvlees, van de bout of schouder, in blokjes
2 eetlepels bloem
1 grote ui
4 kruidnagelen
1 laurierblaadje
2 eetlepels appel- of perenstroop
4 eetlepels zonnebloem- of olijfolie
3,5 dl wildbouillon
1 dl Delirium Christmas (of Delirium Nocturnum)
200 gram winterwortel, in blokjes
200 gram bleekselderij, in blokjes
300 gram vastkokende aardappelen, in blokjes
peper uit de molen en zout naar smaak

Bereidingswijze:

De ui schillen en in blokjes of stukjes snijden. De blokjes hertenvlees met weinig zout en bloem bestrooien. Olie in een braadpan verhitten en de blokjes aanbraden. De blokjes of stukjes ui kort meebraden. Hittebron verlagen en de kruidnagelen, het laurierblaadje en de wildbouillon toevoegen. Gedurende 80 minuten op de laagste hittebron gaar stoven. Eventueel iets langer tot het vlees goed gaar is. Tien minuten voor het einde van de stooftijd het stoofvocht zoveel mogelijk inkoken. De kruidnagelen en het laurierblaadje eruit halen. Het bier en de appelstroop erdoor roeren en verder stoven. Op smaak brengen met peper en zout en warm houden. De blokjes winterwortel, bleekselderij en aardappel niet al te gaar koken en vervolgens afgieten. De groenten over voorverwarmde borden rangschikken en het vlees en de saus erover verdelen. Een licht gekoeld glas Delirium Christmas (op keldertemperatuur), erbij serveren. Dit bier kan worden vervangen door een licht gekoeld glas Delirium Nocturnum.

Biercuisine
Han Hidalgo

Fillet of wolf fish with leek, courgette, mild curry
and La Guillotine

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Fillet of wolf fish with leek, courgette, mild curry
Fillet of wolf fish with leek, courgette, mild curry and La Guillotine

Ingredients for 4 people:

  • 4 fillets of wolf fish, 125 gr each; wolf fish can also be replaced by another solid fish species
  • 200 gr leek white
  • 1 small courgette
  • 1 tablespoon of flower
  • 2 coffee spoons of mild curry powder
  • 5 tablespoons of olive or sunflower oil
  • 1 dl fish stock
  • 3 tablespoons of whipped cream
  • 6 tablespoons of La Guillotine
  • 1 tablespoon of finely cut parsley
  • pepper and salt

Preparation:

Preheat the oven to 180° Celcius. Slightly salt the fish fillets and let them rest for a while. Dust with a bit of flower. Heat three tablespoons of oil in a frying pan with Teflon coating and fry the fillets until they are crispy by turning them from time to time. Take them out of the pan, put them in kitchen foil and place them in the preheated oven for a couple of minutes.

Cut the leek white into thin slices, rince them and let drain in a colander. Use as much of the white of the courgette and cut it into thin strips. Heat two tablespoons of oil in a wok or frying pan and stir fry the leek slices and strips of courgette. Mix with the mild curry powder and fish stock and heat it. Then add the beer, heat it during 3 minutes and mix with the whipped cream. Spice it with some pepper and salt. Divide the warm wolf fish fillets and the vegetables with some sauce over the preheated plates. Garnish with some finely cut parsley. Serve with some croquettes and a fresh La Guillotine beer.

Biercuisine
Han Hidalgo

Delirium with cod cheek and
crumble of old Postel cheese

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Delirium with cod cheek and
Delirium with cod cheek and crumble of old Postel cheese

Ingredients for 4 people:

  • 4 cod cheeks or fillets
  • 100 gr butter
  • 50 gr panko1
  • 50 gr of grated old Postel cheese
  • 3 egg yolks
  • 1 dl Delirium
  • 250 gr clarified butter
  • a dash of olive oil
  • half a lemon

Cod is a solid fish species with a specific character which allows the old Postel cheese to stand out even better. And letting the cheese stand out was exactly what I aimed for, in combination with the full-bodied Delirium Tremens. Wouter Keersmaekers


Preparation:

Melt the butter and bake the panko golden brown. Let it cool down and mix with the cheese. Then mix the egg yolks with the beer. Beat up at a low temperature and gently add small pieces of the clarified butter to prepare the sauce. Spice with some pepper and salt. Bake the cod cheeks in the olive oil and sprinkle with some lemon juice. Serve with the crumble of old Postel cheese and the mousseline sauce.



1. a kind of Japanese breadcrumb, available in the better supermarkets.

Crêpes with minced meat
Crêpes with minced meat and Artevelde Grand Cru
Ingredients for 4 people:

  • 400 gr minced beef
  • 2 shallots
  • 1 coffee spoon of cumin powder
  • 2 tablespoons of tomato puree
  • 2 tablespoons of olive or sunflower oil
  • 1 dl of beef or poultry stock
  • 8 tablespoons of Artevelde Grand Cru
  • 1 tablespoon of chopped fresh chives
  • 8 crêpes or thin pancakes
  • pepper and salt

Preparation:

Peel the shallots and chop them into pieces. Heat some oil in a frying pan and sear the minced beef. Use a fork to make the larger chunks of meat smaller and add the shallot, cumin powder, tomato puree and stock. Put the stove on the lowest mark and heat during 25 to 30 minutes. Boil down 5 minutes before the end of the cooking time and then add the beer. Spice it with pepper and salt and let it cool down. Divide this mixture and some sauce over the crêpes or thin pancakes, roll them up and garnish with the chopped chives. Serve with a cold Artevelde Grand Cru.

Biercuisine
Han Hidalgo