Category Archives: Recipes

More about the Cowboy

This phenomenon is making way on the old continent: I named the barbecue sauce! Fast foods were the first to offer it. The American influence continued its march and now you can find it almost everywhere. This Cowboy sauce precisely combines the tartness of the vinegar and the sweetness of the honey with a smoky taste. It adds that extra oomph to your dishes. Michelin- starred chef Luc Bellings thought it was the best BBQ sauce to go with chicken (ed. Het Laatste Nieuws 04/05/2019). Barbecue sauces fans : this one will step up onto your podium.

Sauce Cowboy 300ml

👈  To buy it online, click on the Cowboy

You are a food service professional? The Cowboy is also available as 3L pot. For more info about prices or wholesalers, contact us via info@brusselsketjep.com or call the 0032 488/77.44.16

Looking for inspiration? Discover a few recipes using the Cowboy:

 

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Une publication partagée par Mystery_f00d (@mystery_f00d)

 

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Une publication partagée par Morgane (@morganatable)

 

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Une publication partagée par Sonia T (@les_assiettes_de_sonia)

 

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Une publication partagée par Vickylicious (@vickylicious_blog)

 

16-20

More about the 16-20

Its mission? Fly into the stratosphere. It was supposed to be a one- time thing. But it came back from its trip to space and continued living, due to public demand. It even has a spot in the Bruges Fries Museum. The 16-20 sauce – owing its name to David Antoine’s famous radio show – became a standard. Probably due to its unique taste of fried onions and peppers. What makes it special? Its sweetness and a touch of tang.

Chef’s Tip : the Space Burger, with a chorizo brioche bun, a great meat from the butcher, rocket, tomato slice and fried onions for the crisp! The 16-20 on top for a delicious journey.

Sauce 16-20 300ml

👈  To buy it online, click on the 16-20

You are a food service professional? The 16-20 is also available as 3L pot. For more info about prices or wholesalers, contact us via info@brusselsketjep.com or call the 0032 488/77.44.16

Looking for inspiration? Discover a few recipes using the 16-20 :

Lili Food and Go Rémy se met à table

 

Mostoed

More about the Mostoed

Condiments aren’t meant to come in pairs… They do better in threes. Even though ketchup and mayonnaise are the most consumed, we can’t forget about mustard. In this industry, there’s a mustard for everyone. So for its Mostoed, Brussels Ketjep is playing the experience and tradition card. Its name is the Brussels dialect word for mustard.

It’s a spicy mustard with a creamy texture. It goes just as well with a hot dog than with sauerkraut, or even with a plate of cheeses to go with your beers. And even though it’s underestimated, many chefs use it in the kitchen. Perfect as a side dip, it can also raise your dishes as an ingredient of your recipes.

Sauce Mostoed 300ml

👈  To buy it online, click on the Mostoed

You are a food service professional? The Mostoed is also available as 3L pot or 50 ml mini jars. For more info about prices or wholesalers, contact us via info@brusselsketjep.com or call the 0032 488/77.44.16

Looking for inspiration? Discover a few recipes using the Mostoed :

 

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Une publication partagée par Morgane (@morganatable)

Remy se met à table

 

The chocolate ribs with Malou

On 7th November, la Grande Balade broadcasted on RTL offered an original recipe created with MalouGabsi, semi-finalist of Top Chef 2020. The recipe : chocolate and Brussels Ketjep lacquered spare ribs, cooked on the barbecue!

To see the recipe in motion, it’s here. And for the most impatient, here’s what you need :

Ingredients:

  • Spare Ribs
  • 1 or 2 red Peppers
  • 1 mix of Quinoa
  • Brussels Ketjep
  • Poultry stock
  • Hot pepper sauce
  • Dark Chocolate
  • Butter
  • Flat-leaf Parsley
  • Salt & Pepper

The recipe :

1. Season the ribs with salt and pepper and steam them in a steam cooker to make them tender.

2. Cook the quinoa mix as indicated on the packet. Add the melted butter and chopped parsley.

3. Cut the peppers in half and remove the seeds. Stuff with the quinoa mixture and put on the barbecue.

4. For lacquering, mix hot pepper sauce, poultry stock, chocolate and Brussels Ketjep. Melt on the barbecue in a small pan. The acidity of the Brussels Ketjep balances the sweet and fruity taste of the chocolate.

5. Put the ribs on the barbecue and brush them several times with the mixture of Brussels Ketjep and chocolate to obtain a nice crust. Make sure the barbecue is not too hot.

Enjoy with a nice little beer!

Cosmik Pure Diamond x Brussels Ketjep

Boost your Bloody Mary

It’s finally the festive season. Whether you like it or not, you won’t escape from it. So… It’s best to get a worthy apperitif. For this occasion, we offer you a new innovation: the first Belgian Christmas Cocktail!
That’s on the house, coming from the association between the Cosmik Vodka and Brussels Ketjep. You only have to follow the recipe.

Ingredients :

  • A slightly flared glass of 35 cl
  • A siphon
  • 3 ice cubes
  • 5 cl of Cosmik Pure Diamond Vodka
  • Brussels Ketjep
  • Egg white
  • 13 cl of Big Tom tomato juice
  • Worcestershire sauce
  • Tabasco
  • Celery salt
  • Celery
  • Lemon

Cosmik Pure Diamond x Brussels Ketjep

Recette :

  • Pour the Cosmik Vodka and the tomato juice on top of ice cubes.
  • Add the worcestershire sauce, a few drops of Tabasco, a pinch of celery salt and some lemon drops.
  • Create a Brussels Ketjep mousse by mixing egg white and Ketjep in the siphon. Leave it to set in the fridge before making the mousse.
  • Decorate with a piece of celery and a celery salt line.
  • Cheeeers !

Cosmik Pure Diamond x Brussels Ketjep