Lindemans

Our recipes and cocktails

Glazed goose liver with baked beetroot with a brunoise of rhubarb and beetroot and a vinaigrette of Old Kriek Cuvée René and elderflower

Glazed goose liver with baked beetroot with a brunoise of rhubarb and beetroot and a vinaigrette of Old Kriek Cuvée René and elderflower

Method

Goose liver

Preparation

Pan-fry the goose liver, season and glaze with the birch syrup. Add a sprinkling of hazelnuts and cocoa nibs. Bake o in the oven. 

Rhubarb/beetroot

Preparation

Briefly fry the rhubarb and beetroot until al dente. Season with pepper and salt. 

Baked beetroot

Preparation

Bake off the beetroots in the oven at 180°C. Afterwards, cut into halves and season with the fruit pepper and fleur de sel. 

Vinaigrette with Old Kriek Cuvée René

Preparation

Mix all the ingredients and season with pepper and salt.