Ramon's Buitenkeuken

Chef Ramon Brugman prepares a refined meal from his outdoor kitchen where comfort and flavor come together. He makes a creamy mushroom risotto that simmers slowly into a smooth, creamy consistency, flavored with fresh tarragon. Additionally, he demonstrates how to make your own soft ricotta, a surprisingly simple technique that adds a lot of flavor to the dish. As a refreshing counterpoint, Ramon roasts sweet and sour beets over the fire and serves crispy garlic bread rolls. Along the way, he shares practical cooking tips, clever techniques, and inspiration to help you put a restaurant-worthy dinner on the table at home.

In his outdoor kitchen, chef Ramon Brugman takes viewers to India. He prepares a creamy butter chicken bursting with fragrant spices and rich flavors. Alongside this, he bakes fresh garlic naan and prepares a smooth tarka dahl that pairs perfectly with the curry. A refreshing raita provides balance and cooling. Ramon demonstrates step-by-step how to make the flavors of Indian cuisine accessible for home cooking. With handy preparation methods, fire techniques, and spice combinations, he creates a complete feast that impresses without being complicated.

Chef Ramon Brugman serves a hearty meal with influences from various cuisines. He makes a traditional Hungarian goulash soup, richly filled with tender beef, vegetables, and paprika. Alongside this, he bakes a fragrant focaccia with a crispy crust. As an extra dish, he prepares homemade marinated salmon, served in thin slices with cream cheese, lemon, and fresh herbs. The combination of warm, robust flavors and fresh, light accents makes for a versatile meal suitable for any season. Furthermore, Ramon shares handy tips for marinating, baking, and making the most of outdoor cooking.

Chef Ramon Brugman prepares a light and summery meal where simplicity and quality take center stage. He serves thinly sliced veal roast beef with a fresh tomato salsa, roasted baby potatoes, and a creamy yogurt dip with lemon and dill. Additionally, he makes a salad of spinach, cashews, and Parmesan cheese. With attention to balance, flavor, and texture, Ramon demonstrates how to create an impressive dish with just a few good ingredients. His practical cooking tips make the dish suitable for both everyday dinners and special occasions.

Chef Ramon Brugman goes in search of the ultimate cheeseburger. He starts with the base using home-ground beef and then bakes fresh hamburger buns. The toppings are also entirely homemade: ketchup, mustard, sweet and sour onions, and a fresh lettuce garnish. As a side dish, he makes thin, crispy fries with creamy mayonnaise. Ramon demonstrates that a classic burger only becomes truly special when every component is prepared with care.

Chef Ramon Brugman shows how to bring Italian luxury to the outdoor kitchen. He bakes a pizza bianco topped with ricotta, mortadella, and creamy burrata. The pizza is finished with homemade pistachio pesto and fresh arugula. For a sweet conclusion, Ramon makes a dessert of crispy meringue, airy vanilla mascarpone, fresh strawberries, and chopped pistachios. In this episode, it is all about pure ingredients, simple techniques, and creating a complete Italian experience in the open air.

Chef Ramon Brugman discovers the flavors of Korea in his outdoor kitchen. He makes crispy chicken with a spicy gochujang sauce and serves it with colorful bibimbap full of fresh vegetables and egg. He also prepares savory Korean vegetable pancakes and various homemade sauces. The combination of sweet, sour, spicy, and savory creates an explosion of flavor. Ramon shows how to make the versatile Korean cuisine accessible for home cooking and shares handy tips for preparing authentic dishes over the fire.

Chef Ramon Brugman prepares a Mediterranean meal featuring juicy rotisserie chicken. The chicken is seasoned with lemon and thyme and slow-cooked over the fire. Alongside this, he makes fresh gnocchi with pesto, a fragrant ratatouille, and a salad of roasted tomatoes, Parmesan, and almonds. This episode focuses on summery flavors, relaxed cooking, and combining classic ingredients into a complete meal for family and friends.

Chef Ramon Brugman prepares fresh tortellini filled with ricotta, sweet onion, and pine nuts. The pasta is served in a creamy tomato sauce with mascarpone. Alongside this, he bakes crispy ciabatta bread and makes a pistachio pesto. A fresh salad of thinly sliced fennel and Parmesan provides a beautiful contrast. Ramon demonstrates how to prepare an elegant Italian meal that is both refined and accessible using fresh pasta and a few quality ingredients.

Chef Ramon Brugman grills spicy lamb kofta over an open fire and serves it in homemade pitas. Alongside this, he makes a creamy yogurt tahini, a roasted bell pepper salad with feta and pomegranate, and a fresh herb sauce with sumac, coriander, and mint. The episode is packed with fragrant spices, colorful ingredients, and techniques that bring the flavors of the Middle East to the outdoor kitchen. Ramon shows how to assemble a complete meal from scratch.

Chef Ramon Brugman prepares a salmon dish with Asian influences. The salmon is given a glossy soy glaze and served with a fresh noodle salad. Alongside this, he makes sweet and sour cucumber pickle, roasted edamame beans, and a creamy ginger and sesame dip. The combination of fresh, savory, and sweet flavors creates a colorful meal that is perfect for a long summer evening. Ramon shares techniques for perfectly preparing fish and balancing Asian flavors.

Chef Ramon Brugman prepares a hearty meal centered around fresh Turkish bread. He makes spicy meatballs with raisins, creamy orzo with spinach, and poached eggs in a spicy tomato sauce with feta. Additionally, he prepares a fresh romaine lettuce salad. The combination of warm spices, soft textures, and freshly baked bread creates a comforting dish to share with family and friends.

Chef Ramon Brugman prepares fresh spaghetti with fennel sausage in a rich tomato sauce. Additionally, he prepares a salad of green asparagus with Parmesan cheese and lemon, and makes a flavorful caponata of eggplant, capers, raisins, and olives. This flavorful menu showcases the fresh and varied flavors of Italy, combining fresh vegetables, homemade pasta, and Mediterranean ingredients into a satisfying outdoor meal.

Chef Ramon Brugman prepares a classic rendang in which beef slow-cooks in coconut and aromatic spices. He serves the dish with hot rice, ketjap beans, fresh sambal, and a fresh pointed cabbage salad. Crispy fried onions and seroendeng provide extra flavor and texture. This episode highlights patience, layered seasoning, and the rich culinary traditions that make rendang one of Indonesia's most beloved dishes.

Chef Ramon Brugman creates a hearty outdoor meal with fresh tortillas and slow-cooked short rib. The tender meat is paired with a spicy pineapple salsa that provides freshness and contrast. Additionally, he prepares a spicy chimichurri and serves roasted corn on the cob with lime butter. The combination of smoky, spicy, and fresh flavors makes this a dish that is perfect for outdoor cooking, sharing with friends, and eating with your hands.