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Cooking with Kasteel and The Mastercooks of Belgium

By 20/02/2024February 22nd, 2024No Comments
Koken met Kasteel en The Mastercooks of Belgioum

Cooking with Kasteel is no longer limited to preparing stewed beef with Kasteel Donker. The Mastercooks of Belgium put our Kasteel beers on the list of ingredients and inspire you to start cooking with beer.

The Mastercooks of Belgium bring together Belgium’s top chefs and prepare young talent to promote Belgium cuisine across the globe. To achieve that, the organisation collaborates with reputable partners, including Kasteel.

Cooking with Kasteel Rouge

If you are just getting started with cooking with beer, you are best trying a recipe based on Kasteel Rouge. The balanced flavour offers many possibilities in the kitchen and virtually guarantees a successful dish.

Sea bass fillet with Kasteel Rouge

Today, we're cooking with beer with master chef Patrick De Gendt. He's making pan-fried sea bass fillet with a Kasteel Rouge sabayon, spring leeks, potatoes with sour cream and battered fish bites.

British rack of lamb with Kasteel Rouge

Today, we're cooking with beer with master chef Igor Snyders. He's making British rack of lamb with red cabbage and Kasteel Rouge.

Marinated salmon with Kasteel Rouge

Today, we're cooking with beer with master chef Dirk Vandendriessche. He's making marinated salmon with Kasteel Rouge, a Bintje potato salad and a kohlrabi and carrot chiffonade.

Lamb risotto and Kasteel Rouge

Today, we're cooking with beer with master chef Claude Pohlig. He's making a Kasteel Rouge and lamb cutlet risotto with Ghent mustard.

Cooking with Kasteel Donker

Kasteel Donker serves a complex palette of flavours that is both strong and mild as well as sweet. It is ideal for all your stews and meat dishes, but also recommended for fish dishes.

British lamb shoulder with Kasteel Donker

Today, we're cooking with beer with master chef Daniel Molmans. He's making British lamb shoulder and endive braised in Kasteel Donker.

Catfish with Kasteel Donker

Today we're cooking with beer with master chef Geert Gheysels. He's making pan-fried catfish with salsify, caviar and Kasteel Donker.

Cooking with Kasteel Tripel

Kasteel Tripel works well in combination with fish and shellfish dishes. Do keep in mind the bitterness of the beer. So only add Kasteel Tripel at the end of the recipe so it can’t boil.

Pan-fried cod with Kasteel Tripel

Today, we're cooking with beer with master chef Cédric Poncelet. He's making pan-fried cod, fennel confit with orange, cherry tomatoes, green asparagus, herb puree and a Kasteel Tripel sauce.

Atlantic cod with Kasteel Tripel

Today, we're cooking with beer with master chef Elien Verhulst. She’s making Atlantic cod with asparagus, wild garlic and a Kasteel Tripel mousseline.

Mussels with Kasteel Tripel

Today, we're cooking with beer with master chef Didier Verbelen. He's making mussels with Kasteel Tripel.

Dover sole with Kasteel Tripel

Today, we're cooking with beer with master chef Angelo Rosseel. He’s making Dover sole with hop shoots, poached egg and Kasteel Tripel.

Cooking with Kasteel Cuvée

Kasteel Cuvée is recommended for preparing meat dishes. Although this beer has a subtle bitterness from the hops, it won’t get in the way of the dish. Above all, listen to yourself when deciding how much beer you add to a dish.

Glazed beef neck with Kasteel Cuvée

Today we're cooking with beer with master chef Jo Nelissen. He's making pan-fried fillet of beef with glazed beef neck, aubergine, endive and Kasteel Cuvée.

British lamb fillet with Kasteel Cuvée

Today, we're cooking with beer with master chef Pierre Burtonboy. He's making British lamb fillet with a spring vegetable stew and Kasteel Cuvée.

Cooking with Kasteel Xtra

Just like Kasteel Tripel, Kasteel Xtra re-ferments in the bottle, which could make your dish bitter if you accidently let it boil. You are best using canned Kasteel Xtra as it is naturally less bitter.

Duck with Kasteel Xtra

Today, we're cooking with beer with master chef Dieter Fleurinck. He's making duck breast with kale, fig and a Kasteel Xtra sauce.

Haddock with Kasteel Xtra

Today, we're cooking with beer with master chef Guy De Jonghe. He's making haddock with green lentils, spinach, sea lettuce and a Kasteel Xtra sauce.

In the mood to cook with Kasteel? See here for more cooking tips.