Category Archives: Le Courage Maastricht

Open lasagne van St jakobschelpen en Merguez Pak choi, anijs paddenstoelen, Mosterd schuim

Posted on 22 december 2016 by Cor Pauwels

Ingredienten Pasta dough Flour, salt, egg yolks Form a stiff dough and allow to cool for 20 minutes Heat a deep pan of salted water to boil Roll the dough to the thinnest possible setting Cook the pasta for 1 … Continue reading →

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Posted in Le Courage Maastricht, Voorgerecht | Leave a comment

Esquabeche, Venkel, wortel, sjalot en safraan Rode biet creme, Venkel creme

Posted on 22 december 2016 by Cor Pauwels

Ingrediënten Red snapper (or similar flat fish) Fennel, Carrot, Shallot, Garlic, Saffron, White wine vinegar, Olive oil Beetroot, Crème Fraiche, Cream, Herb garnish Clean the fish from pin pones and scales, cut into 70g pieces Finely slice the carrot, fennel … Continue reading →

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Posted in Le Courage Maastricht, Tussengerecht | Leave a comment

Eendenborst, honing, lavendel, rose peper, zee zout Limburgs appelstroop met sherry Rodekool jam, Hutspot, roer gebakken broccoli, schorseneren

Posted on 22 december 2016 by Cor Pauwels

  Ingrediënten: Duck breast, honey, lavender, pink pepper, sea salt Apple stroop, sherry Red cabbage, apple, orange, vinegar, sugar, cinnamon Broccoli florets, salsify, new potatoes, rosemary, olive oil, sea salt Clean the duck breasts and score with a sharp knife … Continue reading →

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Posted in Hoofdgerecht, Le Courage Maastricht | Leave a comment

Peer Bordaloue, Bosvruchten compote en rode wijn

Posted on 22 december 2016 by Cor Pauwels

Peer Bordaloue, Bosvruchten compote, red wine Ingredieenten: Pears, Sweet pastry, Almond cream filling Wild berries, red wine, vanilla ice cream Sweet pastry 250 g    Flour 125 g    Sugar 125 g    Butter Form a dough and allow to rest 20 minutes, Roll … Continue reading →

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Posted in Dessert, Le Courage Maastricht | Leave a comment

Fougasse

Posted on 20 november 2016 by Cor Pauwels

Witte bloem, olijf olie, 2 eetlepels droge of verse gist, zee zout, suiker, heet water, rozemarijn. Zorg dat het brood rijst, maak het weer plat, snij het in en rol het uit, decoreer het brood met rozemarijn en laat het … Continue reading →

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Langzame geroosterde kabeljauwfilet

Posted on 20 november 2016 by Cor Pauwels

Langzamer geroosterde kabeljauwfilet met miso en mirin, sesam soya dressing, gemarineerde bloemkool, bloemkool puree, zoetzure komkommer 75g kabeljauw per persoon Miso, Mirin, soya saus, sesam, bloemkool, mosterd vinaigrette bloemkoolroosjes voor puree, komkommer, suiker, witte wijnazijn, saladeblaadjes, wasabe, room, peper. Snij de kabeljauw in … Continue reading →

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Risotto van Alkmaarse gort, pompoen, parmezaan en tuin kruiden Fazant, brioche toast, sjalot en sherry

Posted on 20 november 2016 by Cor Pauwels

Ingrediënten: Risotto van Alkmaarse gort, Pearl Barley, Leeks, Olive oil or butter, Pumpkin, Vegetable stock, Parmesan, Herbs, Wild duck, Thyme, Brioche toast, Shallots, Sherry, Stroop Scorch the duck to burn off any existing feathers, fill with sea salt and thyme … Continue reading →

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Ierse organische ossenhaas

Posted on 20 november 2016 by Cor Pauwels

Ingrediënten Irish Beef Fillet, Celery, Truffle potatoes, Girolles, Jerusalem artichokes, Spring onions, Thyme, basic veal sauce, Black pepper Trim the Beef fillet and tie whole or cut into steaks approx. 130g per person Seal the beef in a very hot pan … Continue reading →

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Posted in Frans, Hoofdgerecht, Le Courage Maastricht | Comments Off on Ierse organische ossenhaas