Flemish stew with Livar pork cheeks and La Trappe Quadrupel
International Beer Day. That naturally means only one thing: Flemish stew with Livar pork cheeks and Trappist beer. We're cheating a bit for this recipe and opting for a Dutch Trappist beer, namely the La Trappe Quadrupel from our sister abbey De Koningshoeven in Berkel-Enschot.
For 4 people
- 10 rabbit livers, without membrane
- 5 sunflower oil
- 3 shallots, finely chopped
- 2 cloves of garlic, grated
- 2 the flower
- 400g good veal stock
- 1 slice white bread
- 2 tablespoons of Dijon mustard
- 1 bottle La Trappe Quadrupel
- 5 sprigs of thyme
- 3 bay leaves
- Chips for 4 people
For Belgian mayonnaise
- 2 egg yolks
- 2 dragon vinegar
- 1 tablespoon Dijon mustard
- 1 lemon juice
- 400 ml sunflower oil
- Salt and pepper to taste
For the green salad
- 1 small bunch of chervil
- 1 small bunch of watercress
- 1 small bunch of cress
- 10 chives stalks
- 3 tbsp olive oil
- 2 teaspoons of salty Tomasu soy sauce
- 1/2 lemon, juice
- Start by removing the skin from the Livar rabbit pieces. Then, finely chop the shallot and grate the garlic cloves.
- Sear the knuckles all around until brown in a hot cast-iron pan with sunflower oil. Remove the knuckles from the pan.
- In the same pan, sauté the shallots and garlic, then add the cloves to the pan. Stir well. Then add 2 tbsp of flour and stir well.
- Pour the lot into a good veal jus and spread 2 tbsp of Dijon mustard on a slice of white bread. Add to the pan.
- Open a bottle of La Trappe Quadrupel and pour it into your stew. Add some sprigs of thyme and bay leaves, then put the lid on the pot. Place the casserole dish in an oven preheated to 145 degrees Celsius for 2 to 3 hours.
- In the meantime, make the Belgian mayonnaise. To do this, mix the ingredients together with an immersion blender. Save what's left for later.
- Mix the herbs for the green salad and season with olive oil, soy sauce, and lemon juice. Toss well. In the meantime, also bake the fries.
- Finally, arrange the croquettes on the plate alongside the green salad, fries, and Belgian mayonnaise.
Make this dish with...
Whole Liver - 1.2 kg
€ 40,35 VAT inclusive