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Belgium (Belgian Recipes)

World Cuisine Recipes

   Belgian cuisine reflects the nature of the country itself and has a strong mix of Germanic and Latin (ie French) influences. Waffles and Chips (French Fries) are a staple of the diet and the modern forms of both dishes originated in Belgium. 'Steak and Chips' is a national dish (often served with a green salad), along with 'Mussels and Chips' and Belgium is also rightly famous for its chocolates. However, the diverse nature of the country also means that there is a vibrant and varied regional cuisine with hudreds of distinct regional dishes. This makes Belgain cookery one of the World's classic (but least known) cuisines.
Steamed Mussels
Servings: 4
1 tbsp Olive Oil
2 Shallots, finely chopped
1 Garlic Clove, crushed
90 ml/3 fl.oz. Dry White Wine
1 tbsp freshly chopped Parsley
Black Pepper
675 g/1½ lb Fresh Mussels (in shell), cleaned
Cooking Instructions:
Heat the oil in a large saucepan, add the garlic and shallots and sauté gently until soft, stirring from time to time. Add wine, parsley and pepper, and bring to the boil. Add the mussels, cover and simmer gently for 5-8 minutes, shaking the pan from time to time, until all the shells open. Transfer the mussels into soup bowls, discarding any which haven't opened and spoon the cooking liquor over the top of them. Serve immediately.
Sweet Ale Soup (Soupe a la Biere Douce)
Servings: 4
900 ml/30 fl.oz. Stout (Sweet Brown Ale)
Rind of 1 Lemon
480 ml/16 fl.oz. Milk
2 Egg Yolks
1/2 Stick Cinnamon
1 teasp Ground Ginger
1 level tbsp Cornflour
3 tbsp Cold Water
Cooking Instructions:
Place the beer, lemon rind, cinnamon and ginger in a large saucepan, bring to the boil then reduce the heat and simmer for 10 minutes. In a small bowl, mix together the cornflour and cold water to a smooth paste. Add a few spoonfuls of the hot beer to the cornflour mixture then add the cornflour mixture to the beer, stirring constantly. Continue to simmer the soup gently for a further 10 minutes stirring from time to time. In a small bowl, mix together the egg yolks and milk. Remove the pan from the heat and add the egg mixture to the soup from the heat, add to the soup stirring constantly. Return to a very low heat and cook gently, without boiling, until heated through. Adjust the seasoning and serve immediately.
Cream of Endive Soup
Servings: 4
2 tbsp Butter
2 Belgian Endives, cored and chopped
1 Onion, chopped
1 Garlic Clove, crushed
2 large Potatoes, peeled and cubed
480 ml/16 fl.oz. Fresh Chicken Stock
240 ml/8 fl.oz. Single Cream
Salt and White Pepper
Freshly Chopped Chives to garnish
Cooking Instructions:
Heat the butter in a large saucepan, add the endive, onion and garlic, and sauté for 3 minutes. Add the potatoes and stock, bring to the boil, mix well then reduce the heat and simmer for 20 minutes or until the potatoes are very soft. Allow to cool a little then transfer to a food processor and blend until smooth. Return the leek mixture to the saucepan, add the milk, salt, and pepper, mix well and heat through gently. Serve hot or cold garnished with chopped chives.
Endive au Gratin
Servings: 4
2 tbsp Vegetable Oil
4 Belgian Endives, cored
25 g/1 oz Green Capsicum (sweet pepper) chopped
25 g/1 oz Red Capsicum (sweet pepper ) chopped
2 teasp Plain Flour
240 ml/8 fl.oz. Milk
25 g/1oz Grated Gruyere Cheese
1 tbsp Freshly Grated Parmesan Cheese
Salt and Pepper
4 thin slices Ham
Freshly chopped Parsley
Cooking Instructions:
Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a frying pan, add the endives and fry gently until lightly browned on all side. Remove them from the pan with a slotted spoon and set aside. Reheat the oil in the frying pan, add the peppers and sauté gently until they begin to soften. Remove from the pan with a slotted spoon and set aside. Add the flour to the remaining oil in the pan and cook until lightly browned, stirring constantly. Add the milk a little at a time, mixing well between each addition and blend until the mixture is smooth. Remove the pan from the heat, add the cheeses, salt and pepper and stir until well blended. Stir in the sautéed peppers. Set aside. Wrap each endive in a piece of ham and place in a shallow ovenproof dish side by side. Cover with cheese sauce and bake for about 20 minutes or until sauce is bubbly and brown. Serve hot garnished with freshly chopped parsley.
Liege  Salad (Salade Liegoise)
Servings: 4
450 g/1 lb Haricots Verts (green beans)
4 Medium Potatoes
150 g/5 oz  Smoked Streaky Bacon, (preferably in one piece), diced
25 g/1 oz  Butter
1 tbsp Freshly  Chopped Parsley
1 tbsp  Chopped Spring Onions
2 tbsp Red Wine Vinegar
Cooking Instructions:
Place the potatoes in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes or until cooked through. Meanwhile, place the beans in a large saucepan, cover with cold water and season with salt. Bring to the boil then reduce the heat and simmer for 5-8 minutes or until just tender. Meanwhile, heat the butter in a frying pan, add the bacon and fry for 5 minutes, turning from time to time. Add the wine vinegar to the frying pan and boil rapidly, scraping up any bits of bacon. Continue to boil until reduced by 2/3rds. Meanwhile, drain the cooked potatoes then peel them and cut them into slices. Drain the beans and arrange in a  salad bowl. Place the potatoes around the outsides, sprinkle with the chopped parsley and spring onions then pour the diced bacon together with the vinegar over the top. Serve warm.
Veal Chops with Chervil (Kalfskoteletten Met Romige Kervelsaus)
Servings: 4
25 g/1 oz  Butter
1 tbsp Vegetable Oil
4 Veal Chops
Salt and Black pepper
1 tbsp finely chopped Shallot
325 g/12 oz Mixed Wild Mushrooms (e.g. Shiitakes, Ceps, Portobello's), cleaned and halved
60 ml/2 fl.oz. Belgian Blond Beer
120 ml/4 fl.oz. Double Cream
1 heaped tbsp freshly chopped Chervil
Cooking Instructions:
Preheat the oven to 150C, 300F, Gas Mark 2. Heat the butter and oil in a large frying pan until hot, add the chops and sauté for 5 minutes on each side until browned. Remove to an ovenproof serving platter, season with salt and pepper, cover with aluminium foil and place in the oven to keep warm and continue cooking. Reheat the oil in the pan, add the shallot and sauté for 2 minutes. Add the mushrooms and beer to the frying pan, mix well and cook over low heat for about 10 minutes, turning from time to time until the mushrooms are soft. Add the cream, mix well and simmer for a further 5 minutes. Season the sauce with salt and pepper then stir in the chervil and mix well. To serve - remove the chops from the oven and pour the sauce over the top of them. Serve immediately.
Stewed Rabbit with Prunes
Servings: 4
225 g/8 oz Pitted Prunes
240 ml/8 fl.oz. Hot Water
3 tbsp Plain Flour
Salt and Black Pepper
8 Rabbit Portions
2 tbsp Butter
2 tbsp Vegetable Oil
100 g/4 oz Streaky Bacon, cut into 2.5 cm/1-inch pieces
2 Onions, coarsely chopped
360 ml/12 fl.oz.  Belgian Sour Beer (e.g Rodenbach)
1 tbsp Cider Vinegar
2 Garlic Cloves, finely chopped
4 large sprigs fresh Thyme
2 Bay Leaves
1 whole Clove
Cooking Instructions:
Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for 1 hour. Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides, shaking off any excess. Heat the butter and oil in a large saucepan, add the rabbit pieces and  brown on both sides. You may have to do this in batches. Remove the rabbit pieces and set aside. Add the bacon to the pan  and fry for about  5 minutes. Add the onions and cook for 5 minutes, stirring from time to time. Return  the rabbit pieces to the pan, sprinkle the remaining flour over the meat and onions and cook for 3 to 4 minutes, turning the meat from time to time. Gradually add the beer, allowing the sauce to thicken slightly between each addition then add the vinegar, garlic, thyme, bay leaves, and clove. Mix well, reduce the heat, cover  and simmer, covered, for 1 hour, stirring from time to time. Add the prunes, together with the water they were soaking in, bring to the boil then reduce the heat, cover and simmer for a further 45 minutes until the meat is very tender. Serve hot.
Belgian Fries
Servings: 4
900 g/2 lb  Potatoes e.g. Maris Piper or King Edward, Disiree
Oil for deep frying
Cooking Instructions:
Preheat the deep fat fryer to 160C/320F. Peel the potatoes then cut  into slices 1cm/just under 1/2 inch thick. Cut the slices into chips/fries 1cm/just under 1/2 inch thick. Place the chips in a colander and rinse well under cold running water then drain and dry well on kitchen paper. Place the chips if the basket, lower into the oil, cover the fryer and fry for 8-10 minutes until softened but not coloured. You may have to do this in batches depending on the size of your fryer. Remove from the fryer and shake the basket to drain well. Set aside covered with kitchen paper for up to 30 minutes. Turn the deep fat fryer up to 190C/375F making sure it has reached this temperature. Fry the chips again, in batches if necessary, for 3-5 minutes or until crisp and golden. Do not cover the pan when frying the 2nd time. To serve - drain well on kitchen paper, season with salt and serve immediately. For an authentic Belgian taste, serve with mayonnaise (not vinegar).
Belgian Potato Croquettes (Aardappel Kroketjes)
Servings: 4-6
3 Potatoes, peeled and cut into chunks
Approx 120 ml/4 fl.oz. Water
50 g/2 oz Butter
A pinch of nutmeg
50 g/2oz Plain Flour
2 Eggs
Vegetable oil for frying
Cooking Instructions:
Place the potatoes in a large saucepan, cover with salted water, bring to the boil then cook for 15-20 minutes until soft. Drain the potatoes well, return to the pan and mash with a fork or potato masher. Set aside. In another saucepan, mix together the water, butter, salt and nutmeg. Bring to the  boil then stir in the flour and reduce the heat a little. Beat with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball, about 3 minutes. Remove from the heat and add the eggs, one at the time, beating well after each addition. Continue to beat the mixture until smooth and shiny then add the mashed potatoes and mix well. Preheat the deep fat fryer to 180C,350F and preheat the oven to 170C, 325F, Gas Mark 3. Drop tablespoons of the potato mixture into the oil, flattening each croquette with the back of the spoon and cook for a few minutes until crisp and golden, turning once or twice. You will need to do this in batches. Drain well on kitchen paper and keep warm in the oven whilst you cook the remaining croquettes. Serve hot.
Belgian Plum Flan
Servings: 6
1 x 20 cm/8-inch Sweet Shortcrust Pastry Flan case
300 ml/10 fl.oz. Water
2-3 tbsp Caster Sugar
450 g/1 lb Fresh Ripe Plums, halved and stoned
Crème Patissière:
75 g/3 oz Granulated Sugar
3 Egg Yolks
3 tbsp Plain Flour
240 ml/8 fl.oz. Boiling Milk
25 g/1 oz Butter
1 teasp Vanilla Extract
4 tbsp Apricot Jam
1 tbsp Lemon Juice
Cooking Instructions:
Place the water and caster sugar in a large saucepan, bring to the boil, stirring then add the plums and mix well. Reduce the heat and cook for 5-10 minutes until the plums are just tender but still in tact. Remove from the heat and leave to cool. Meanwhile, in a large mixing bowl beat together the granulated sugar and egg yolks until pale and thick. Whisk in the flour until smooth. Gradually add the boiling milk in a steady stream, whisking constantly. Transfer to a saucepan and slowly heat to near boiling point, stirring constantly. Continue to cook for a further 2 minutes stirring all the time. Remove from the heat, beat in the butter and vanilla extract then stand the saucepan in cold water and continue to stir until cooled. Once cold, pour the creme into the pastry case then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the crème. Set aside. In a small saucepan, melt the jam with the lemon juice over a low heat mixing well. Brush the apricot mixture over the top of the plums to glaze them then set aside to get completely cold before serving.

World Cuisine Recipes


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