Mussels with ‘Vlaskop’ for 4 persons
- 2 kg mussels
- 1 jonagold apple
- quarter of celeriac
- 2 bottles of vlaskop
- 4 coffee spoons of curie
Cut the apple and chervil in bars, stew the julienne in a little butter, add the mussels, the curie and the chervil and douse with vlaskop. Let boil the mussels during 6 to 8 minutes under closed lid.
Pork tenderloins with Ichtegem’s oud bruin for 4 persons
- 1 bottle of Ichtegem’s oud bruin
- 8 pork tenderloins with meat rests for the sauce
- 0,5 litre of brown stock (possibly strong beef stock)
- 2 wiped off soup spoons of sugar
- 1 bay leaf
- 1 stalk of rosemary
- 1 stalk of thyme
Stew the meet rests in a little butter until they colour brown. Sprinkle with a little sugar, quench the heat in the pan with brown stock and Ichtegem’s oud bruin. Add the thyme, bay leaf and rosemary. Bring everything into the boil until the sauce looks like chop sauce. Fry the pork tenderloins red brown, season with pepper and salt, and serve with the sauce, thick hand cut fries and a tablespoonful of mayonnaise.