Buy Brouwerij De Molen Wild Turkey Wheat Wine 2023 at ’t Bockje Bathmen

Method

1. Take the meat out of the fridge an hour before cooking and brush it with olive oil.
2. Sear the côte de boeuf in a smoking-hot pan or on the grill for 3 minutes per side.
3. Cook it with the rosemary in an oven at 120 °C for about 40 minutes to a core temperature of 52 °C.
4. Meanwhile, fry the potato wedges in oil for 25 minutes until golden brown and cooked through.
5. Leave the meat to rest for 10 minutes, carve it off the bone into slices and sprinkle with coarse sea salt and pepper.

Method

1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
2. Only cut or break the cheese just before serving.

Method

1. Preheat the oven to 180 °C and grease an ovenproof dish with butter.
2. Chop the dates, pour boiling water over them, leave to soak for 10 minutes and mash them.
3. Beat the butter with the brown sugar until creamy, beat in the eggs and fold in the self-raising flour and the dates.
4. Pour the batter into the dish and bake for 30 to 35 minutes until a skewer comes out clean.
5. For the sauce, heat the cream with the brown sugar and simmer gently for 5 minutes, stirring, until it thickens.
6. Serve the pudding warm with the sauce poured over.