Buy Brouwerij Rodanum Tripel Jules Madeira BA at ’t Bockje Bathmen

33 cl · 8.5% · Tripel

€ 5,99

Brouwerij Rodanum Tripel Jules Madeira BA
This bottle

Brouwerij Rodanum Tripel Jules Madeira BA

Recommendation for this bottle

At the table with Brouwerij Rodanum Tripel Jules Madeira BA

Barrel-aged beer · Netherlands · 8.5%

Why this works together

Chosen for the beer style (barrel-aged beer), the country of origin (the Netherlands), the alcohol percentage (8.5%) and the notes of nuts, clove and raisin in the description. The alcohol gives weight and the high carbonation cuts through it again. That way a tripel holds its own next to hearty food without flattening it.

Serve at 12 to 14 °C.

What is needed

For 4 people

Pork belly, slow-cookedMain coursePork belly, slow-cooked

Ingredients

  • 1 kilo of pork belly
  • 4 tablespoons of soy sauce
  • 2 tablespoons honey
  • 3 cloves of garlic
  • 20 grams of fresh ginger
  • 300 grams of pak choi
  • 250 grams of rice

Method

  1. Preheat the oven to 150 °C and score the rind of the pork belly in a diamond pattern.
  2. Mix the soy sauce, the honey, the finely chopped garlic and the grated ginger and rub it into the meat.
  3. Cook the pork belly in the oven, covered, with a little water in the bottom, for 2.5 hours until the meat is tender.
  4. Remove the cover and roast for another 20 minutes at 220 °C until the top is crisp.
  5. Cook the rice according to the packet and stir-fry the pak choi for 3 minutes in a little oil.
  6. Slice the pork belly and serve with the rice and the pak choi.
Aged GoudaWith the cheeseAged Gouda

Ingredients

  • 160 grams aged Gouda

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.
Sticky toffee puddingAs a dessertSticky toffee pudding

Ingredients

  • 200 grams pitted dates
  • 175 grams self-raising flour
  • 150 grams dark soft brown sugar
  • 2 eggs
  • 75 grams butter
  • 200 millilitres whipping cream for the sauce
  • 100 grams brown sugar for the sauce

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.

To serve one bottle or glass per person

  • 4 flesjes Brouwerij Rodanum Tripel Jules Madeira BA

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every beer

Photos: Slow-cooked pork belly: avlxyz, CC BY-SA 2.0 · Aged Gouda cheese: goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0 · Sticky toffee pudding: thefoodplace.co.uk, CC BY 2.0

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Chosen by taste: the notes from the description of each bottle, supplemented with type, flavour profile, origin and price from our own data. Beer from the same brewery is left out.

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.