Belgium

 

Creamy Potato and Leek Soup

Ingredients

  • 6 potatoes, peeled and cubed
  • 1 (14.5 ounce) can chicken broth
  • 2 leeks, chopped
  • 2 teaspoons margarine
  • 1 1/2 cups heavy whipping cream

Directions

  1. In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
  2. In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

Carbonnade: Beef and Beer Stew Recipe

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Ingredients

  • 3 1/2 lbs chuck roast, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 4 Tbsp butter
  • 3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)
  • 3 Tbsp all-purpose flour
  • 1 1/2 cups chicken or beef broth
  • 1 1/2 cups (12 oz bottle) Belgian beer
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 Tbsp whole grain mustard
  • 1 Tbsp brown sugar

Method

 

1 Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed Dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl.

 

2 Add 2 tablespoons butter to Dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.

3 Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.

Serves 6.

Whatever ale you have used in the cooking makes for a great drink accompaniment to the stew.

 

Gentse waterzooi

 



Directions:

Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.

Poach the chicken filets in the same vegetable stock for about 20 minutes.

Cook the potatoes.

Keep vegetables and chicken warm, while making the sauce.

Strain the vegetable stock.

Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.

Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.

Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.

 

 

Mussels and Belgian fries

MOULES

FRITES or CHIPS

  • 2 large potatoes, peeled and cut into thin strips
  • 1/4 teaspoon salt
  • oil, for deep frying

Directions:

Frites/Chips:.

Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.

Moules/Mussels:.

Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).

Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.

Add the chopped herbs and mix with the onion mixture.

Add the washed mussels to the pan and cover with Belgian white beer, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.

Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.

Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.

Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.

 

Belgian_Waffles.docx (56,6 kB)
Carbonnade_-_Flemish_beef_stew.docx (55,8 kB)