Robin Koenen is head chef and owner of Restaurant BOSQ. As the name somewhat suggests: in the forest. For his recipe for the BBQ Battle, it cannot help but be that he got his inspiration from the forest. Judge for yourself, the ingredients include: Jerusalem artichoke, apple and spruce tops.

Ingredients for 3 - 4 persons

• blood sausage

Pork short ribs

• 200 millilitres apple juice
• Four Roses Bourbon
• Rub: salt, black pepper, caraway, cepes powder

Laque

• Apple syrup
• Honey
• Caraway
• Cepes powder
• Jus de veau

Caramelised apples

• 3 small apples
• Sugar
• Apple juice
• Spruce tops
• Four Roses Bourbon
  
• Butterscotch

Puffed Jerusalem artichokes

• 3 Jerusalem artichokes
• Horseradish
• Butterscotch
• Sour cream
  

Omelette of herbs

• Fresh herbs: dill, parsley, chives
• Yoghurt
• Flour
• Egg

Method

Cover the short ribs with the rub and place on the barbecue. Allow to cook and remove the short ribs from the barbecue if they are not yet fully cooked, then wrap them in aluminium foil. Fill trays with apple juice and Four Roses Bourbon and let the shortribs steam further on the barbecue.

Peel the Jerusalem artichokes and wrap in aluminium foil along with a knob of butter and horseradish. Let puff immediately on the fire.

For the herb omelette, finely chop all the fresh herbs. Add additional herbs of your choice if necessary. Add the yoghurt and an egg and some flour to the mixture, cook on the barbecue.

Peel the apples. Put the sugar together with some water in a pan and let melt. Season the caramelised sugar with the apple juice, Four Roses Bourbon and spruce tops and add the apples to the pan, let stand quietly.

Combine all the ingredients for the laque and apply a generous layer to the shortribs. Grill the pudding slices briefly on the barbecue and serve all dishes together on a nice wooden board.

Et voilà, enjoy your meal!

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