Tag: beer

Rabbit in Kriek – Belgian Recipe with Cherry Beer and Sour Cherries Recipe

Ingredients (4 servings)

  • 1 rabbit – about 1 kg
  • 70-100 g butter
  • 2 tablespoons vegetable oil
  • 1 onion
  • 2 medium carrots or 4 small ones
  • 2 celery sticks
  • 2 bay leaves
  • 2 sprigs of thyme
  • a dozen black peppercorns
  • salt and pepper to taste
  • 1 tablespoon lemon jam
  • 1 tablespoon balsamic vinegar
  • 1 bottle kriek – Belgian cherry lambic beer
  • 1 jar sour cherries in syrup / compote
  • 1/2 tablespoon flour

Preparation method:

  1. Chop the onion.
  2. Chop the carrots.
  3. Chop the celery sticks.
  4. Divide the rabbit into 8-10 pieces.
  5. Season the rabbit pieces with salt and freshly ground pepper.
  6. Melt the butter in a large pan and add the vegetable oil.
  7. Brown the rabbit pieces on both sides, by working in batches, frying them 6-7 minutes, set them aside.
  8. Add the chopped onion to the pan with fats and sauté them over low heat for 3 minutes
  9. Add the chopped celery and carrots, continue sautéing over medium heat, for about 10 minutes, until the vegetables are a bit browned.
  10. Return the rabbit to the skillet, add the vinegar, (lemon) jam, black peppers, sprigs of thyme and bay leaves, thyme and peppercorns.
  11. Pour over the beer and some of the cherry can’s juice just cover the rabbit in the pan. Simmer covered until the meat almost fells off the bones, about an hour or so.
  12. Remove the rabbit pieces from the pan and place them aside, covered to keep them warm. Using a slotted spoon take out the vegetables and herbs and discard them.
  13. Reheat the pan juices and sprinkle the flour in. Cook for one minute, stirring constantly. If you want to further reduce the sauce cook for a few more minutes.
  14. Add sour cherries with the rest of the syrup and the remaining butter, to the sauce. Simmer for another 2 minutes or so.
  15. Return the pieces of rabbit to the pan and reheat gently in the sauce.
  16. Serve at once with potato croquettes or your preferred potato side-dish.
  17. Enjoy this food with another kriek! Cheers! 🙂

Pork Sauteed in Beer and Lemon Marmalade Recipe

Ingredients (3-4 servings):

  • 1 kg pork chops sliced

  • 5-7 garlic cloves
  • 4 green onions
  • 200 g cherry tomatoes
  • juice of half of lemon
  • 1 tablespoon sriracha sauce
  • salt and pepper to taste
  • 2 tablespoons lemon marmalade
  • 200 ml beer (lager)
  • white rice for side dish

Preparation method:

  1. Chop the garlic.
  2. Slice the green onions, separating the greens and whites.

  3. Season the pork chops with plenty of salt and freshly ground black pepper.
  4. Halve the cherry tomatoes.
  5. Heat the goose fat in a large frying pan.

  6. Add the chopped garlic and onions’ whites and sweat it over medium low heat for a minute.
  7. Place the pork slices in the skillet and spread the Sriracha sauce on their top.

  8. Pour to the skillet the beer, just enough not to cover the pork.

  9. Add the lemon juice, lemon marmalade, cherry tomatoes and sprinkle on top the onions’ greens.
  10. Cover and simmer for about 5 -7 minutes over medium low heat

  11. If you want a thicker sauce, uncover and simmer for 1-2 minutes.
  12. Serve with cooked white rice.

Mussels with Dark Beer and Cherry Tomatoes Recipe

Mussels with Dark Beer and Cherry Tomatoes

Ingredients (4-6 servings):

  • 750 g mussels without shells fresh or defrosted
  • 250 ml dark beer
  • 250 g cherry tomatoes
  • 2 tablespoons olive oil
  • a bunch of parsley leaves
  • a garlic bulb, peeled
  • a medium onion
  • salt and pepper to taste

    Preparation method:

  1. Chop the garlic and onion.Mussels with Dark Beer and Cherry Tomatoes
  2. Heat the olive oil in a large pan and lightly fry the chopped garlic and onion until translucent
  3. Add the cleaned defrosted mussels and the dark beer, add salt and pepper to taste.
  4. On medium heat cook for 7-10 minutes until the mussels are done but still juicy and the beer and juices have reduced to your liking.Mussels with Dark Beer and Cherry Tomatoes
  5. Add the halved cherry tomatoes, chopped parsley leaves and simmer for 3-5 minutes.Mussels with Dark Beer and Cherry Tomatoes
  6. Serve while still hot.Mussels with Dark Beer and Cherry Tomatoes