- Pork fillet
- Rabbit saddle fillet
- Salt and pepper
- Approximately 200 grams of chicken breast
- 8 quail eggs
- 4 roasted red peppers from a jar
- Handful of spinach leaves
- 2 coarsely sliced scallions
- 4 dry bay leaves
- 7 white gelatine leaves
2 bottles La Trappe PUUR (4,7%)More about La Trappe PUUR (4,7%)
- Rub salt and pepper on the pork fillet and rabbit saddle fillet and fry them both in butter until they are done.
- Let them cool down and cut them into chunks of 2x2 cm.
- Cut 200 grams of smoked chicken breasts into pieces of 2x2 cm.
- Hard-boil 8 quail eggs, let them cool down, peel them and season lightly with salt and pepper. Pat dry the 4 canned roasted red peppers and cut them as well into pieces of 2x2 cm.
- Pat dry the 4 canned roasted red peppers and cut them as well into pieces of 2x2 cm.
- Blanch a handful of large spinach leaves for half a minute, rinse in cold water and squeeze out as much water as possible.
- Place the cut pieces of meat, quail eggs, red pepper and spinach in a 1-litre baking tin with plastic cling film.
- Boil 2 bottles of La Trappe Puur until you get 2/3 its original volume with 2 coarsely sliced scallions and 4 dry bay leaves.
- In the meantime, soak 7 white gelatine leaves in plenty of cold water.
- Remove the boiled 4 dl La Trappe Puur from the fire, sieve it and dissolve the squeezed out gelatine in the beer. Let the beer cool down.
- As soon as the beer starts to thicken, carefully pour it into the baking tin so it covers everything.
- Cover the top with plastic cling film and place the baking tin in the fridge for at least 6 hours.
- Serve the tureen in thick slices as a entrée or serve the entire tureen on a cold buffet.
Recipe from S. Nieuwenhuizen