Recipe list
Scampis with LA CHOUFFE
Salmon, green asparagus and CHOUFFE sauce
MEATBALLS LIEGE-STYLE WITH MC CHOUFFE
CHICORY AU GRATIN WITH MC CHOUFFE
DUCK BREAST WITH HOUBLON CHOUFFE AND ORANGE
SCALLOPS WITH HOUBLON CHOUFFE SAUCE
BEEF STEW WITH N’ICE CHOUFFE
CHICKEN FILLETS WITH CITRUS FRUITS AND CHOUFFE SOLEIL
BARBECUE SALMON JAPANESE-STYLE, WITH CHOUFFE SOLEIL
DUCK BREAST WITH CHERRY CHOUFFE SAUCE
Battered fried cod with CHOUFFE Blanche
CHOCOLATE MUFFINS WITH CHOUFFE SOLEIL
VELVETY PANCAKES WITH CHOUFFE BOK
MUNSTER PROFITEROLES WITH CRISPY COUNTRY BACON
EASY RECIPE – FOR 4 PERSONS
PREPARATION: 30 MINS – COOKING TIME: 25 MINS
- 24 peeled scampi
- 40 cl crème fraîche
- 2 diced tomatoes
- 33 cl of LA CHOUFFE®
- 25 gr green pepper
- Flour
- Butter
- Salt, pepper, chopped tarragon
Season and flour the scampi, and sauté them in the hot butter in the pan. Set them to one side.
De-glaze the pan with LA CHOUFFE®. Let it reduce a little, then add the crème fraîche, tomatoes and green pepper.
Cook the tomatoes through (+/- 10 minutes.), then drain them through a fine-mesh sieve. Let it thicken and add the chopped tarragon, followed by the scampi.
Season to taste.
Serve hot.
EASY RECIPE – FOR 4 PERSONS
PREPARATION: 35 MINS – COOKING TIME: 25 MINS
- 1 bunch of asparagus
- 4 salmon fillets
- 200 g shrimp
- Juice of ½ a lemon
- 35 g butter
- 1 shallot
- 1 33 cl CHOUFFE blond
- 25 cl single cream
- 1 onion
- Olive oil
- Chives
- Salt and pepper
Select nice green asparagus. Keep the tips 5 to 6 centimetres long.
Peel the rest of the stems and chop them into thin slices. Finely chop the chives.
Prepare the sauce.
Add the butter to a pan. Let it melt and add the chopped shallot.
Add LA CHOUFFE and let it reduce by half.
Add the single cream and let it reduce again, while adding a handful of shrimp.
Add salt and pepper.
Cook the salmon fillets in a non-stick frying pan with a little olive oil, preferably on the skin. Once cooked, pour the juice of half a lemon into the pan.
At the same time, blanch the asparagus for 3 minutes in boiling salted water.
Before serving, mix the sauce with a blender to emulsify it.
Arrange the plate with the salmon fillet and asparagus.
Add a handful of shrimp, the chopped chives, and drizzle the fish with the slightly bitter CHOUFFE sauce and serve immediately.
EASY RECIPE – FOR 4 PERSONS
PREPARATION: 30 MINS – COOKING TIME: 25 MINS
- 1 kg of chopped pork and veal
- 1 egg
- 2 sliced onions
- 200 gr breadcrumbs
- Salt and pepper, nutmeg
For the sauce:
- 15 cl water
- ½ sliced onion
- 1 tablespoon of vinegar
- Raisins, prunes
- 2 tablespoons of Liège syrup
- 2 tablespoons of Mc CHOUFFE®
To make the meatballs, grease an ovenproof dish with butter and lightly flour.
Pre-heat the oven to 200°C. Mix the ingredients and shape the meatballs, using about 120gr per meatball.
Place the meatballs on the oven dish and cook at 200°C for around 20 minutes.
For the sauce, put all the ingredients a pan, and cook over a low heat.
Bring to the boil, add the meatballs and reduce for a few minutes.
One minute before serving, add the Mc CHOUFFE®, add a stock cube, and serve.
EASY RECIPE – FOR 4 PERSONS
PREPARATION: 30 MINS – COOKING TIME: 20 MINS
- 8 pieces of (soil-grown) chicory
- 8 slices of ham cooked on the bone
- 1 Mc CHOUFFE
- litre milk
- 80 g flour
- 120 g butter
- 200 g grated Gruyère cheese
- 1 tablespoon brown sugar
- Salt, pepper and nutmeg
Wash the chicory and remove the outer leaves, cutting away the base of the root to remove the bitterness.
Cook the chicory in a large pot of water for about 10 to 15 minutes, depending on their size.
Meanwhile, prepare the bechamel sauce. Melt 80 g of butter in a saucepan over a high heat. Add the flour as soon as the butter has melted, take it off the heat and let it brown slightly, stirring well.
Return the pan to the heat and gradually add the milk, stirring well. Add a little bit of cooking juice from the chicory. Keep stirring.
Lower the heat. Add salt, pepper and a generous amount of grated nutmeg. Add half of the grated Gruyère cheese, let it melt in the sauce and continue to stir. Let it reduce until it becomes a thick, creamy sauce. Put it to one side.
Drain the chicory. The chicory need to have lost as much of their water as possible for the next cooking stage.
Melt the remaining butter in a pan over medium heat, add the chicory and sprinkle with brown sugar. Braise for 3-4 minutes before adding 15 cl of Mc CHOUFFE. Stir regularly until the chicory caramelises.
Roll each piece of caramelised chicory in a slice of ham and place them in a baking dish. Pour the bechamel sauce over the chicory rolls and cover with the rest of the grated Gruyère cheese. Place the dish in an oven pre-heated to 200 °C for 20 minutes, until golden brown.
Serve hot with some delicious mashed potato or homemade chunky fries. And a Mc CHOUFFE, of course!
EASY RECIPE – FOR 2 PERSONS
PREPARATION: 30 MINS – COOKING TIME: 25 MINS
- 2 duck fillets, or 1 large duck breast
- 1 large tablespoon of sugar
- 2 large tablespoons of white vinegar
- 1 teaspoon of veal stock
- 1 tablespoon of honey
- Fresh coriander
- Juice of ½ a lemon
- 2 squeezed oranges
- 15cl of Houblon CHOUFFE®
- Salt and pepper
Prepare a sugar syrup by mixing the sugar and white vinegar.
When the syrup forms, add the salt and pepper, veal stock and honey.
Once stirred together, add the juice of half a lemon, the squeezed oranges and the Houblon CHOUFFE®.
Let it slowly reduce. While it is reducing, cook the duck fillets on the skin side for 5 minutes on a high heat, turn them over and cook through on the flesh side.
Once cooked through, degrease and de-glaze the fillets with the sauce, without bringing to the boil; add the fresh coriander. Garnish with zesty orange slices, a plain potato or rice.
EASY RECIPE – FOR 4 PERSONS
PREPARATION AND COOKING TIME: 35 MINS.
- 24 scallops
- 15cl of Houblon CHOUFFE®
- 1 carrot
- 1 leek
- 1 onion
- 10 cl thick crème fraîche
- 15 g butter
- Salt and pepper
Peel the carrots and grate them. Slice the leek and the onion.
In a casserole dish, melt the butter and sauté the vegetables for 10 minutes.
Add a little water. Add the beer, salt and pepper, and bring to the boil.
Take the casserole dish off the heat and add the scallops.
Poach the scallops 4 minutes in the casserole dish.
Arrange them, along with the vegetables, on the plates.
Pour the crème fraîche into the casserole and mix it with the cooking juices, reduce over a high heat.
Pour the hot sauce over the scallops and serve with rice.
Enjoy with a cold Houblon CHOUFFE!
EASY RECIPE – FOR 4-6 PERSONS
PREPARATION: 30 MINS – COOKING TIME: 2 HOUR
- 1 kg of stewing beef
- 2 onions
- 2 carrots
- 2 tablespoons of flour
- Butter
- Thyme
- 1 cup of water
- 1l of N’ICE CHOUFFE®
- 2 tablespoons of gooseberry jelly
- Salt and pepper
- 2 tablespoons of mustard
Sauté the chunks of beef in butter until they are golden brown.
Add salt and pepper. Remove the beef and set it to one side.
Remove the excess fat but keep the cooking juices.
Fry the chopped onions in the pan, and add the sliced carrots.
Put the beef back in the pan and add mustard.
Dissolve the flour in the cup of water and add it to the pan. Then add 1l of N’ice CHOUFFE® in 2 pours, and let it cook for 2 hours.
Finally add the gooseberry jelly.
EASY RECIPE – FOR 2 PERSONS
- 2 chicken fillets reduced to 1cm
- 1 pink grapefruit
- 1 juicy orange
- 1 lemon
- 15 to 20cl of CHOUFFE® Soleil
- 3 tablespoons of vinegar
- 2 tablespoons of sugar
- Salt and pepper
Prepare caramel with the sugar and vinegar.
Squeeze the citrus fruits and remove some zest.
When the caramel starts to form – before changing colour – gradually loosen it with the juice, let it reduce by half and add the CHOUFFE® Soleil.
Meanwhile, cook the chicken fillets in a pan.
Degrease and de-glaze with the beery caramel juice.
Serve with rice and garnish with the zest.
RECETTE FACILE – POUR 4 PERS
- 4 fresh salmon fillets each around 200 g
- 375 ml of CHOUFFE Soleil
- 250 ml soy sauce
- 125 ml mirin sauce
- 175 ml brown sugar
- The zest of 4 oranges (+ orange segments for the garnish)
- 2 green onions, chopped
- 2 tablespoons of fresh ginger, chopped
- 2 cloves of garlic, crushed
- Salt and pepper
In a thick-bottomed pan, heat the beer, soy sauce, brown sugar, mirin sauce, orange zest, green onions, ginger and garlic over a high heat.
Bring the marinade to the boil, stirring frequently until the sugar is dissolved. Boil for 10 to 15 minutes to reduce the marinade by half or until the mixture has a syrupy consistency. Remove from the heat and set it to one side.
Place the salmon fillets in a baking dish, and pour in the marinade. Cover and refrigerate for 1 to 2 hours.
Remove the fillets from the marinade.
Sieve the marinade to remove any lumps. In a pan, bring the liquid part of the marinade to the boil and reduce for about 5 minutes. Put it to one side.
Pre-heat the barbecue to an intense heat. Grease the grill.
Place the salmon fillets on a sheet of aluminium foil, and then on the grill. Close the cover and cook them for 4 to 5 minutes. Using a spatula, gently turn the salmon pieces over and cook for 2 to 3 minutes, or until the internal temperature reaches 70°C. Halfway through cooking, drizzle the fillets with the marinade on both sides.
Transfer the salmon fillets to a serving dish and pour the rest of the marinade over them. Prepare a radish and cucumber salad as an accompaniment. Add the orange segments, rice noodles sprinkled with sesame seeds and green onions.
RECETTE FACILE – POUR 6 PERS
- Duck breasts
- 3 x 33cl Cherry CHOUFFE
- 3 large shallots, or 6 small ones
- Salted butter
- Guérande salt
- Freshly ground pepper
Peel the shallots and finely chop them. Pour the beer into a saucepan with the chopped shallots. Heat them over a high heat and reduce until only a few teaspoons of liquid remain.
Meanwhile, slice the skin of the duck breasts in a grid pattern. Place in a hot frying pan skin side down, and sprinkle the other side with salt and pepper. Cover the pan with a lid to avoid splashing and cook for 5 minutes. Turn the duck breasts over, reduce the heat and return to the heat for 2 to 3 minutes according to preference.
When the sauce has reduced, gradually add knobs of butter until the sauce becomes creamy.
Serve the duck breast with a dash of sauce and sautéed potatoes.
EASY RECIPE – FOR 4 PEOPLE
PREPARATION TIME: 20 MINS – COOKING TIME: 10 MINS
Ingredients
- 1 CHOUFFE Blanche
- 1 kg cod
- 1 egg
- 250 g flour
- Pepper
- Salt
- Cayenne pepper
- Curry powder
Instructions for the batter:
Pour a bottle of CHOUFFE Blanche in a bowl.
Add an egg to the beer, and beat the ingredients until frothy.
Add the flour gradually, beating the batter vigorously.
Add 3/4 teaspoon of baking powder and continue beating.
Season the batter with salt and pepper, and a pinch of cayenne pepper.
Instructions for the fish:
Cut the fish into pieces.
Season with salt, pepper and curry powder.
Pour the oil into a deep pan, to a depth of 2cm, and heat to simmering point.
Quickly dip the fish in the batter and place it in the pan. Turn the fish over once the first side is golden brown.
Place the fried fish on a dish covered with absorbent kitchen towel.
EASY RECIPE – FOR 12 MUFFINS
- 240 g flour
- 200 g caster sugar
- 100 g butter
- 40cl of CHOUFFE® Soleil
- 30 g dark chocolate
- 50 g bitter cocoa powder (unsweetened)
- 4 eggs
- Lime zest
- 1 sachet of baking powder
Pre-heat the oven to 170°C.
In a saucepan, bring 10 cl of CHOUFFE Soleil to the boil.
Gradually add the cocoa powder and the rest of the beer. Stir over a low heat until the liquid has a nice consistency.
Remove the mixture from the heat and let it cool.
Meanwhile, beat the eggs and sugar until they become white.
Add the melted butter and the beer-cocoa mixture.
Then add the flour, dark chocolate (cut into small pieces), baking powder and some lime zest.
Mix until you obtain a nice consistency.
Pour the mixture into the buttered muffin cups.
Bake for 40-45 minutes in the oven, according to taste.
Let them cool and enjoy!
EASY RECIPE – 4 PERSONS
- 250 g flour
- A pinch of salt
- 3 eggs
- 50 cl of Chouffe Bok
- 30 g butter + 20 g butter to grease the pan
- 30 g sugar (optional)
- Garnishing, as preferred: brown sugar, sugar, jam, chocolate spread, honey, butter, etc.
Place the flour (and sugar if you choose to sweeten the dough) and salt in a bowl.
Make a hole in the centre, and break the eggs into it whole.
Stir the dough vigorously with a spoon (preferably wooden). Add a little beer, then stir.
Gradually add the beer until the dough has a nice consistency.
Melt the butter and add it to the mixture. Beat with a whisk to smooth out any lumps.
It is possible to add orange blossom extract, a little lemon juice, vanilla, or perhaps a dash of rum?
Leave the dough to rest in the fridge for at least 1 hour, covered with a clean cloth.
After resting, pour a ladle of dough into the pan, and cook each pancake for 3 min, sautéing it or flipping it halfway with a spatula.
It is possible to partially replace the beer with milk or water, according to taste.
EASY RECIPE – 8 PERSONS
INGREDIENTS
For the choux pastry
- 2.5 litres water
- 5 g salt
- 100 g butter
- 150 g flour
- 4 eggs
For the Munster stuffing
- 50 g butter
- 50 g flour
- 200 ml milk
- 2 egg yolks
- Salt and pepper
- 150 g Munster
For the crispy bacon
- 16 thin slices of country bacon without fat
RECIPE
Choux pastry:
Place the water, salt and diced butter into a pan.
Cook over a medium heat, stirring regularly with a spatula.
Once the butter has melted, bring to the boil. Then remove the pan from the heat.
Add the flour in one go. Combine quickly and vigorously using a spatula or whisk to prevent lumps forming.
Once the mixture is smooth, add the first egg, then stir until fully combined. Add the second egg, stir and repeat the process for the other eggs.
Use a piping bag to place small balls of pastry the size of a walnut onto a greased baking tray.
Bake the choux pastry balls in the oven at 200-200°C for 20 minutes.
Munster stuffing:
Heat the butter and flour together for a few seconds. Leave to cool, then pour the boiling milk onto the cold roux mixture.
Allow to boil for a few minutes, stirring constantly.
Remove from the heat, add the egg yolks and cubed Munster, then season.
To stuff the profiteroles, use a piping bag and inject the stuffing through a small hole. Alternatively, cut off the top of the profiteroles and fill them like a stuffed tomato, before replacing the lid.
Crispy bacon:
Dry the bacon slices between two slices of greaseproof paper in the oven at 180°C.
Enjoy with a good Château d’YCHOUFFE !