Crispy Chicken wings with a crust of Orango’s sweet potato chips and a mango chutney.

Chef Paul Boogaard

Crispy Chicken wings

  • 250 grams of chicken wings

  • Milk

  • 250 grams of chicken wings

  • Flower

  • 2 eggs

  • Orango’s Sweet potato Chips

  • Paprika powder

  • Pepper and salt

Mango Chutney

  • 1 ripe mango (eat me)

  • Milk

  • 1 chili pepper

  • Sugar

  • Ginger

  • Sushi vinegar

  • Olive Oil

Tip: Prepare the mango chutney a day in advance for even more flavor.

Crispy Chicken wings

  1. Soak the chicken wings in milk for 20 minutes

  2. Preheat the oven at 180 degrees

  3. Let the chicken wings dry, when dry, season them with pepper, salt and paprika powder.

  4. Coat the chicken wings with flour and tap off any excess flour.

  5. Beat the eggs in a bowl

  6. Pass the chicken wings through the egg mixture and coat them in a bowl with sweet potato chips crumbs.

  7. Put the wings in a preheated oven for 10 minutes each side to get them nice and crispy.

  8. If you have a grill setting, use it for the last 5 minutes to make them even crispier.

Mango Chutney

  1. Shred the shallot and add it to a splash of olive oil (make sure they will not discolor)

  2. Add a small piece of grated ginger to the olive oil and shallot.

  3. Cut and add mango and red pepper (add red pepper seeds if you like it spicy)

  4. Add 100 ml of water, 2 tablespoons of sugar and 2 tablespoons of sushi vinegar.

  5. Gently put all ingredients in a pan with a lid for about 10 minutes on low heat.

Tip: Prepare the mango chutney a day in advance for even more flavor.


On the skin baked Codfish with pearl barley, Sweet potato chips, crème and sea lavender.

Chef Frank van der Wende

Whole Dish

  • 150 grams of Codfish with skin

  • 400 grams of sweet potato

  • 200 grams of pearl barley

  • 50 grams of sea lavender

  • 2 shallots

  • 50 grams of butter

  • 300 ml of chicken stock

Sweet potato creme

  1. Peel the sweet potato and separate 50 grams for the Chips.

  2. Evenly cut the 350 grams of sweet potato and dice the shallots.

  3. Cook the sweet potatoes and shallot in the chicken stock till cooked.

  4. Put the cooked potatoes and shallot in the blender, mix with the remaining 10 grams of butter till its smooth. Season with pepper and salt.

Sweet potato chips

  1. Set a fryer on 170 degrees

  2. Cut the 50 grams of potato into thin slices

  3. Fry them till they’re golden brown, let them sit for a minute

  4. Add a little bit of salt

Pearl Barley

  1. Prepare the pearl barley by following the instructions on the package

  2. Heat up the pearl barley with little bit of chicken stock and butter.

Sea lavender

  1. Braise the sea lavender for about 2 minutes in 15 grams of butter.

  2. Coat the entire sea lavender with butter.

  3. Don’t add salt.


  1. Heat up a pan.

  2. Place 25 grams of butter in the pan and let It melt

  3. Lay down the Codfish, skin side down in the hot pan and let it sit for 2-3 minutes each side.


Crispy Vegetable Tempura made with Orango Sweet Potato Beer

Chef Tammy Rompas

Vegetable Tempura

  • 100 gr flour

  • 10 gr baking powder

  • 2 tsp cayenne powder

  • 1 tsp turmeric

  • Salt and pepper

  • 150 ml Orango Sweet Potato Beer

  • 200 gr panko

  • Your favorite hard vegetables, like: carrots, cauliflower, bell pepper or green beans

  • Sunflower oil to deep-fry

Vegetable Tempura

  1. Heat-up the sunflower oil in a pan on a medium heat.

  2. Cut the vegetables to snack size pieces. Make sure they are all somewhat the same size.

  3. Whisk all dry ingredients (flour, baking, cayenne and turmeric powder).

  4. Add salt and pepper to taste.

  5. Add the Orango Sweet Potato Beer and whish until there are no lumps left.

  6. Dip one vegetable at a time in the tempura batter and dip in the panko bread crumbs.

  7. Add the dipped vegetables straight to the pan to fry.

  8. Turn the vegetables around to get an even golden coating.

  9. If they are evenly golden, take them out and put them on some paper towel.

  10. Put some extra salt over the fried vegetables.

Tip: Serve with some hot chili sauce and of course the Orango Sweet Potato Beer!


Next level English breakfast

Chef Dirk Barneveld and sous Chef Danny Sibma

Next level English breakfast

  • Iberico batallé el único

  • Apple syrup

  • Potato

  • Orango sweet potato chips

  • Chives

  • 400 grams of flower

  • 4 eggs

  • 2 egg yolks

  • Furikake

  • 2 Oranges

  • Sweet potato

  • Beetroot

  • 0,7L Tomato juice

  • 7 grams of Agar agar

Iberico batallé el único

  1. Fry the Iberico gold brown in oil with pepper and salt.

  2. Treat the Ibericoin in the oven at 150  degrees Celsius, till it has a core temperature of 62 C.

Apple syrup

  1. Cook the apple syrup, add Orango beer and reduce it to a thick syrup till it is 124 C.

Crumble of potato

  1. Cut the potato in brunoises, and then deep-fry it.

  2. Slice the chives and crumble the Orango sweet potato chips


  1. Mix the flower, salt, eggs, egg yolks and olive oil till it’s a dough.

  2. Add the furikake and orange zesters to the dough.

  3. Cook the sweet potato and add pepper, salt, cream and butter while blending.

  4. When cooled down, add egg yolks (50/50 egg yolks and cream)


  1. Slice the beetroot in thin pieces and cut it in circles, then add sweet and sour

  2. Cut the raw sweet potato brunoises, add the oranges and a little bit of sweet and sour

  3. Boil the tomato juice with 7 grams of agar agar, let it cool down and put in a bottle.


Tropical beer tiramisu

Patissier Johanne Tatje

Tiramisu for 4 to 5 persons

  • 125 ml whipped cream

  • 75 grams white caster sugar

  • 4 eggs

  • Chives

  • 400 grams of flower

  • 4 eggs

  • 500 grams of mascarpone

  • 20 lady fingers

  • 10 Bastogne cookies

  • 20 grams Orango beer

  • Cacao powder

Mango filling

  • 2 mangoes

  • 10 mint leaves

  • 25 grams of sugar

  • 30 grams of Orango beer

Beer tiramisu

  1. Whip all cream with 15 grams of white caster sugar, till its stiff.

  2. Separate the eggs, egg whites aren’t used, whip the egg yolks with 60 grams of the white caster sugar till you get a light-yellow crème. It’s important that the whisk and bowl aren’t greasy.

  3. Whisk the mascarpone loose and mix this in parts with the crème. This prevents clumbs. Then add the whipped cream and put on with a spatula.

  4. Take 1/3 of the filling apart in a bowl and add 20 grams of Orango beer, mix this till its integrated.

  5. Add this 1/3 to rest with a spatula, piece by piece.

Mango filling:

  1. Peel the mangoes and cut them in small blocks

  2. Take the half of the mangoes and put them with the sugar and 30 grams of Orango beer in a pan. Heat this on middle fire, and keep whisking, till the sugar is dissolved.

  3. When the sugar is dissolved and the substance is getting thick, let it cool.

  4. When the mangoes are cooled down, add the other mangoes.

  5. Cut the mint leaves, add them and mix them into the filling.

Building the tiramisu

  1. Dip the ladyfingers in the Orango sweet potato beer and put them in a baking tray or a glass.

  2. Fill a piping bag with the tiramisu and add the first layer of tiramisu on the soaked ladyfingers.

  3. Add the mango filling, and slightly push them till you get a nice layer.

  4. Again, add a layer of tiramisu and put the tiramisu in the refrigerator till its stiffened.

  5. Last step, sift cocoa powder on top of the tiramisu.

Tip: Prepare the mango chutney a day in advance for even more flavor.

Whisk the remaining egg whites with 250 grams of sugar, in afat-freebowl. You can add these meringues as decorations on the tiramisu.

bake these meringues on 90 degrees Celcius, when they don't stick on the baking mat, they're ready to eat.


Slowly cooked veal rump cap with ash cooked sweet potato in combination with Orango

Sous-chef Armel Verhoeve

Cooked veal rump

  • Veal rump cap approximately 1500/1800 grams

  • Herb (300gr) made of:

  • 60 gr smoked paprika powder,

  • 80 grams of sea salt,

  • 20 grams of caster sugar,

  • 20 grams of garlic powder,

  • 20 grams of onion powder,

  • 3 tbsp coarsely ground pepper,

  • 1 tbsp chili powder,

  • 1 tbsp milled coffee powder,

  • 1 tbsp cocoa,

  • 1 tbsp oregano,

  • half a tbsp cumin powder

Toasted sweet potato

  • Sour cream

  • Chives

  • Cumin powder

  • Smoked paprika

Whole dish

  1. Cut back the grease layer up to max. 5 mm.

  2. Cut the fat layer every 5 mm, turn 90 degrees and repeat for a diamond pattern.

  3. Check if there are any excess tissue on the other side and remove them.

  4. Spice generously with the prepared rub, let it come to room temperature.

  5. Light the barbecue and heat it to 120 degrees, make sure you have one side of the barbecue covered with coals, and keep 1 half-free so you can cook the meat indirectly.

  6. Put the veal rump on the piece where there are no coals.

  7. Make sure the temperature remains stable at 120 degrees by using the discs on your barbecue.

  8. After half an hour, check the veal rump on its core temperature, keep doing this regularly until it has reached a core temperature of 52 degrees.

  9. Remove the veal rump from the barbecue and wrap it in aluminum foil.

  10. Let the veal rump rest for at least 15 minutes before cutting it in the opposite direction.

Ash baked sweet potato

  1. Tear sheets of aluminum foil (depends on how many potatoes you have).

  2. Place a sweet potato on each piece and brush with oil, sea salt, and freshly ground pepper.

  3. Fold the foil and empty it for the veal rump between the glowing coals.

Tip: don't be impatient and let the meat rest well! This way it absorbs all the flavor well and will not sink inn when you cut it. If you cut it in the opposite way of the meat fibers, the meat will remain super tender!


Fried sea bass fillet with asparagus, Salicornia and hollandaise of Orango beer

chef DaIEl van Lente

Ingredients for 4 persons

  • 4 sea bass fillets with skin

  • 200 grams of Salicornia

  • 8 white asparagus

  • mace

  • Juice of half a lime

  • 25 gr shallots

  • 1 dl Orango beer

  • 1 bay leaf

  • 3 bruised peppercorns

  • 3 egg yolks

  • 200 gr clarified butter

  • Salt

Whole dish

  1. Peel the asparagus and bring them to a boil in water with salt and mace. Allow them, to boil for a few minutes, then turn off the heat and leave the asparagus in the liquid.

  2. For the sauce you first make a castric: bring the shallots, beer, bay leaf, and peppercorns to the boil, after the boil let it cool down.

  3. Sieve the castric.

  4. Fry the sea bass on the skin until tender, when the fish is white and still a bit glassy.

  5. Briefly wok the Salicornia in some olive oil. Don't add salt!

  6. Melt the butter and spoon off the fat. This is the white that floats to the surface, now you have clarified butter.

  7. Beat the egg yolks with the castric au bain-marie until they are creamy and bound. Remove the bowl from the heat and gradually add the clarified butter. Don't add too much at once, otherwise the sauce will start to curdle.

  8. Season to taste with a little lime juice and a pinch of salt.

  9. Now you can present everything on a plate and as a tip, replace the classic pinot blanc for a chilled Orango beer this time.