OC at Home-Christmas Menu

4 chefs from 4 houses: one 4 course-menu

Christmas, the time of year to enjoy delicious food and drinks with your loved ones. One of our greatest passions is gastronomy. From growing our own fruit and vegetables, to cultivating our own wine, to creating fresh, seasonal dishes. We love working with fresh and local ingredients, using the best products from the region in our dishes. Our chefs bring you their favorite Christmas recipes for you to make with OC at Home. From our house to yours.

Chef de Cuisine Guido le Bron de Vexela

Steak tartare with pickles and quail egg

This traditional starter has been a popular choice at Château St. Gerlach for many years. Tender beef, combined with farm-fresh quail eggs and a delicious, crispy Parmesan cookie, results in a flavour combination that never goes out of style. Our Chef de Cuisine, Guido le Bron de Vexela shares his recipe for you to recreate and enjoy this dish at home.

Ingredients (4 servings):

  • 320 g beef tenderloin
  • 10 g cornichons
  • 10 g capers
  • 10 g shallot, finely sliced
  • 1 tbsp mustard
  • 1 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce
  • A few drops of Tabasco
  • Salt and pepper, to season
  • Fresh-leaf parsley or chervil and young lettuce leaves, to garnish
  • Four Quail eggs
  • 20 g Parmesan cheese, grated
  • 100 ml Cornichon juice
  • 50 ml Parsley oil

Learn how to make this all-time classic and celebrated crowd-pleaser

  1. Preheat the oven to 180°C
  2. Finely chop the beef
  3. Create the tartare by combining the chopped meat with cornichons, capers, shallots, tomato ketchup, mustard, Worcestershire sauce and Tabasco. Season with salt and pepper
  4. Poach the quail eggs for about two minutes in nearly boiling water seasoned with salt and vinegar. Once done, dip the eggs in cold water
  5. Bake the Parmesan cheese on a baking mat at 180°C, for about eight minutes
  6. Mix the cornichon juice with parsley oil and gently stir to combine
  7. Place the tartare in a mould and firmly press
  8. Wash the fresh herbs and chop down to desired size.
  9. Serve on a plate, as shown in the photo
  10. Garnish the tartare with the herbs and place the poached quail egg above the “turret”
  11. Place the Parmesan biscuit on top and spoon over the cornichon dressing
Chef de cuisine l’Auberge de Neercanne, Raymond Remmen

Salmon with sauerkraut and white wine sauce

Delicious as either an entrée or light lunch, this is one of the most popular dishes at L’Auberge de Neercanne. While the individual ingredients are everyday favourites, their novel combination results in a surprising taste. The main ingredient in every l’Auberge recipe is passion, which we like to think makes each dish extra delicious. Chef de Cuisine Raymond Remmen has already shared this recipe with restaurant guests, and now it’s available to prepare at home.

Ingredients (4 servings):

  • 400 g smoked salmon
  • 500 g of tartar
  • A dash of white wine and apple juice
  • A dash of ginger juice
  • 100 g of cream Five juniper berries
  • Two bay leaves Salt and pepper, to taste
  • Two shallots, chopped
  • 250 ml white wine (about two small glasses)
  • 250 ml whipped cream
  • 75 g of butter Salt and pepper, to taste
  • Potato starch (to thicken the sauce, if needed)
  • Chives, cut into fine rings, to garnish

Familiar flavours create a surprising dish

  1. Drain the sauerkraut. Cook over a low heat with a dash of white wine and apple juice, the bay leaves and juniper berries (take care not to overcook)
  2. Cook for around ten minutes before adding the ginger juice. Once combined, slowly bring back to the boil for five minutes. Add the cream and boil again to reduce and achieve the desired taste
  3. Remove the bay leaf and juniper berries, season with salt and pepper. Bear in mind that the smoked salmon is also quite salty!
  4. Next prepare the white wine sauce. Start by gently frying the shallots in a little butter until they are translucent.
  5. Add the white wine to deglaze the pan, and let the mixture reduce by about half. Now add the cream and reduce slowly, again by half
  6. Cut the remaining the butter into small cubes
  7. Puree the sauce using a hand blender and gradually add the butter. Season with salt and pepper. If the sauce is very thin it can be thickened by adding a little potato starch, but this is not always necessary
  8. To serve, make a tower of sauerkraut on a deep plate. Place the smoked salmon above and pour the white wine sauce over the top. Chopped chives can be added to the sauce or used as a final garnish
Chef de cuisine Raoul Goovaerts

Roasted fillet of venison with pumpkin ravioli, braised red cabbage, spring onion and Mostarda sauce

This main course from Chef de Cuisine Raoul Goovaerts of Winselerhof is wonderfully seasonal and will leave you in no doubt that colder days have arrived. Combining the fruity taste of Mostarda gravy, with warm, homemade ravioli and the typical sweetness of pumpkin, creates a delicious interplay of flavours that makes this dish the perfect dinner party surprise.

Ingredients (4 servings):

  • 600 g European deer back fillet
  • ½ a butternut squash or pumpkin
  • 75 g butter
  • Five sprigs of thyme
  • Two sprigs of rosemary
  • Three shallots
  • One clove of garlic
  • ¼ bunch of chives
  • ¼ of an orange, grated
  • Four slices of pasta dough
  • One egg, beaten
  • ¼ of a red cabbage
  • 200 ml red Port
  • 100 ml Aceto Balsamico
  • 50 ml white Aceto Balsamico
  • Four spring onions
  • 300 ml Fond
  • One shallot, chopped
  • Two laurel leaves
  • Two cloves
  • Two juniper berries
  • 100 ml Marsala
  • Two tbsp Mostarda (candied fruit with mustard seed, widely available at Italian delicatessens)

A spiced and comforting winter warmer

1. Divide the venison into four tournedos. Once at room temperature, panfry in butter and season with salt and pepper.
2. Oven roast the venison at 180°C for about five minutes, then remove and let the meat rest.
3. Just before serving, warm the venison in the oven at 180°C for 4 minutes.
4. Peel the butternut squash and cut a slice. From this, cut out four circles and blanch them. Cut another slice and dice into ‘brunoise’.
5. Cut the rest of the pumpkin into pieces and place in a roasting tin with the thyme, rosemary, two chopped shallots, garlic, a dash of olive oil, salt and pepper. Cover and cook in the oven for 45 minutes at 200°C.
6. Blend the roasted pumpkin mix together with the butter, shallot, garlic, salt and pepper in a food processor until smooth. (This will be used for both the ravioli filling and dressing)
7. Chop one shallot and panfry it with the brunoise-cut pumpkin. Season with the grated orange, finely chopped chives, salt and pepper. This will be used as a filling for the ravioli.
8. Cut out the pasta sheets with a round cutter, spread half the dough with beaten egg and place the pumpkin filling in the centre. Fold and squeeze together with a ravioli press or simply use fingers. Boil the ravioli for four minutes just before serving.
9. Dice the red cabbage very finely in a food processor and panfry. Deglaze with Port before adding the Aceto Balsamico and reduce until all the moisture has been absorbed. Season with salt and pepper, to taste
10. Blanch the spring onion and then stew in a little water and butter with the pumpkin rounds. Season well.
11. Sauté the chopped shallot in a pan, add the spices and deglaze using Marsala. Add the stock and reduce it over a low heat. Finally add the Mostarda.
12. Arrange the dish as shown in the image and enjoy!

Tiramisu with coffee and red fruits

Who isn’t familiar with this delicious dessert. The perfect mix of cream and sweet with a coffee and liqueur kick, tiramisu’s appealing combination of flavours makes it a real crowd pleaser. With the addition of sumptuous red fruits, Chef de Cuisine Menno Bannier from Kruisherenhotel has given this classic a compelling twist, creating a dinner party finale guaranteed to make guests smile with delight.

Ingredients (4 servings), 24-hours preparation time

For the Tiramisu parfait

  • 60 g egg yolk
  • 180 ml whipped cream
  • 200 ml Monin Tiramisu syrup

For the pecan crumble

  • 150 g pecans
  • 50 g granulated sugar

For the coffee crumble

  • 100 g coffee beans
  • 30 g flour
  • 18 g butter
  • 15 g granulated sugar

For the red berry jelly

  • 200 ml red currant juice
  • 2 g Agar For the Baileys foam
  • 30 ml Baileys
  • 30 ml milk
  • 60 ml sweetened cream
  • 15 g egg yolk
  • 10 g white chocolate

To garnish

  • 12 fresh blackberries

A traditional dessert with a modern twist


  1. Start by making the parfait. Beat the egg yolk lightly using a mixer for about three minutes before gradually adding the Monin syrup. At the same time, beat the whipped cream with a whisk into a yoghurt-like thickness.
  2. Leave the mixture of egg yolk and Monin to whisk for ten minutes. Then, little by little combine with the whipped cream. Once mixed, fill the desired container with the parfait and freeze for 24-hours.
  3. Turn the 50 g of sugar into caramel by melting it gently over a low heat, preferably in a thick-bottomed pan. Let the caramel slowly turn colour, until it has reached a temperature of 118°C. Remove from the heat and pour the caramel over the pecans. Leave to completely cool. Once hard, blend the caramelised pecans in a food processor or chop very finely with a sharp knife.
  4. Mix the flour, butter (at room temperature) and sugar in a food processor before adding the ground coffee beans. Spread this batter over a baking tray and bake for six minutes in a preheated oven at 160°C. Every two minutes stir with a fork to ensure a crumble-like consistency
  5. Mix the milk and cream together and slowly heat until nearly boiling. Remove from the flame and stir through the white chocolate using a spatula. Stay off the heat and then using a whisk mix in the egg yolks, before finally adding the Baileys.
  6. Once the Baileys mixture has cooled a little, use it to fill a whipped cream canister, aerate with one cartridge and refrigerate
  7. Remove the frozen parfait from the moulds and if necessary, cut to size. Store in a covered container in the freezer until ready to use
  8. Combine the redcurrant juice with the Agar and boil for about three minutes to form a gel. Leave to cool, then refrigerate for two hours, before pureeing in a food processor.

How to present the dish:

  1. Take a flat plate
  2. Arrange a tablespoon of the pecan crumble in the centre
  3. Place the parfait on top.
  4. Using a piping bag, dot the redcurrant gel around the parfait
  5. Take the whipped cream canister and spray three artful clusters on the edge of the parfait and in-between the redcurrant gel.
  6. Sprinkle the coffee crumble over the foam clusters
  7. Finally, garnish the dish with three beautiful, fresh blackberries.
Enjoy your meal!
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