May Bank Holiday - (Week 18 - Belgium)

OUR EXPERIENCE

When I learnt that one of Belgium's traditions was based around the 3^rd May, I thought we had to do it, as the first Monday after the 3^rd May was the Monday we were going to be exploring food from Belgium. It was in the stars. I had trouble finding a reasonable joint of veal for roasting, and hate to confess that all I could source – at short notice – was veal meatballs. But, at least it was veal. I did get some frites to go with it, with mayonnaise and I did the spinach too. It was an interesting mixture, one which I think we would only have on the first Monday after 3^rd May if we had it again. Individually we liked the meatballs and chips with Mayo, but not so keen on the spinach. My husband thought chips and mayo was a real new taste sensation discovery. Bless him, he doesn't get out much!. However, the carbonnade I did was lovely. The French use wine, the Belgium's use beer. I did, however, wonder what beer I should use. I stood for ages in the supermarket waiting for someone to come over and look at the beers before pouncing for a recommendation. It wasn't a Belgium beer, but the end result was lovely. Our son loved the idea that it was cooked in beer and it tasted velvety. I made it the day before as I had read it helps with flavours. We couldn’t say, as we had never had it before, but it was very nice. That was the meal we ended on, which was much better than the meal we started our Belgium week with. Endives, we didn’t really like them, although I really liked the idea of the dish. I found them a little too strong, but could see that they would work lovely in a fresh salad. Also, I didn’t drain them enough and some of the water did make the sauce a ‘bit interesting’ to quote our son. Smaller mouthfuls of endive ham and sauce worked better than larger mouthfuls to balance the taste. I also made a coffee cake, which was ok when warm but again nothing we were particularly keen about. The simple Victoria sandwich cake I made for my husband’s birthday cake received more praise.  We are off to Hungary next, which as you would expect, my son has made several comments on.

I realise that my blog doesn't look very pretty, but I have found that I am not running a compatible something or other to make it look nicer, so bear with me while I try and sort this out.

Cooked with score (out of 100):

Belgian Endive Ham Au Gratin…………………………………………………53

Pom Koek (Belgian Coffee Cake)..…………………………………………….60

Carbonnade....................………………………………………………………….90

 

Carbonnade

Braising Steak

onions

beer

stock

sugar - 1 dsp

red wine vinegar splash

salt and pepper

thyme parsley tarragon

Cook the onions (some add bacon too) until caramelised, toss the diced meat in seasoned flour and brown. Put it all in a casserole dish. Add the beer and stock and the rest of the herbs, scrap the bottom of the pan off and bring to boil. Pour over the meat and cook in the over for at least 2 hours. I also added some small potatoes and mushrooms.

 

 

Belgian Endive Ham Au Gratin

 

Belgian endive wrapped with ham, topped with a rich béchamel, and topped with nutty Gruyere. You could omit the ham for a vegetarian alternative.

Source: Lindsey Johnson

Serves: 2-4

Ingredients

For endive:

4 Belgian endives, (Chicory) stem end trimmed and any withered outer leaves removed

1 Tbsp. butter

1 tsp. fresh lemon juice

salt and pepper

For béchamel:

1 Tbsp. butter

1 Tbsp. flour

¾ cup whole milk

¼ tsp. salt

pinch freshly grated nutmeg

4 slices gran biscotto ham

½ cup grated Gruyere

 

Instructions

1. For the endives heat a small skillet over medium-high heat. Add the 1 Tbsp. butter and heat until foaming. Add the endives and sprinkle with the lemon juice, salt and pepper. Cover with a lid and lower heat. Cook for about 30 minutes, turning the each endive over once or twice during cooking time. Keep warm until ready to assemble the casserole.
2. While the endives are braising, prepare the béchamel. In a small saucepan, heat the other 1 Tbsp. butter until foaming. Add the flour and whisk until smooth, cooking for about 1 minute. Add the milk and whisk well. Let simmer for a few minutes, whisking constantly. Add the salt and the pinch of nutmeg. Keep warm until ready to use.
3. Once endives have finished braising, drain off any extra liquid (reserve it to add to the béchamel) and wrap each one in a slice of the Gran Biscotto ham and place in the buttered gratin dish. Top with the béchamel and grated Gruyere.
4. Bake at 425 degrees for about 20 minutes, or until the entire casserole is bubbling and the cheese has browned on the top.
    

Pom Koek (Belgian Coffee Cake)

Margaret Dens Buytaert,

3 cups flour

¹⁄₂ cup sugar

1 teaspoon baking soda

1 teaspoon cinnamon

⁄₄ teaspoon ground cloves

1 teaspoon salt

1 cup honey

1 cup hot coffee

1 egg

¹⁄₃ cup corn oil

 

1. Pre-heat oven to 350 degrees. Prepare a 9" by 4" in loaf pan by lightly greasing the sides. Cut a piece of wax paper or parchment to fit the bottom for quick removal.
2. Mix together dry ingredients (flour, sugar, baking soda, cinnamon & cloves).
3. In a separate bowl, quickly mix 1 egg. Spoon in and mix the honey, coffee, and oil.
4. Quickly fold in the dry ingredients - mixing just enough to combine without toughening the batter.
5. Fold into pan and bake for 30 (or 50) minutes. Use a tooth pick to see if centre is done.
6. Slice thinly and serve warm plain or with butter.

Belgium has flat fertile lands in the north and rugged mountains in the south. The country is divided between two people the Flemings in the North who speak Flemish, and the French-speaking Walloons in the south. They are famous for their mussels and producing some of the world’s finest lace. Antwerp is also the centre of the world’s industrial diamond industry. Bruges is one of the most preserved medieval cities in Europe and it is where the saxophone was invented in 1840’s. The headquarters of the European Union is based in the capital of Belgium, Brussels.

 

 

CUISINE

Belgium is divided into a number of regions, each with its own characteristics and traditions. On the coast is West Flanders, the capital being Bruges and at the beginning of each May the traditional dish of roast veal and spinach is served, and ‘Noeuds de Bruges’ are dished out to the capitals visitors. Along the coast during the summer months the Blessing of the Sea takes place, where tomatoes aux crevettes are eaten (tomatoes with shrimps). Ghent is the capital of East Flanders, where during July a three day feasting occurs, and one of the dishes is Waterzooi (chicken broth).  A speciality of the province of Liege is ‘tarte au Riz Liegeoise’, served with coffee between 3.30 and 5.00pm. A onion soup is Hainault’s special soup, which is served on Shrove Tuesday and in Ardennes the chief specialities are dishes using hare, wild boar, venison and rabbit; which accounts for its famous pate. In Limbourg you have to wait every 7 years for the Marian procession of the Virgin Jesse to take place, in celebration a large Vol au Vent is served.  Namur has a fish dish that has become so popular they eat it at other times ‘Poisson de Meuse  l’Escaveche’ (Meuse Fish in Jelly). Anwterp is famed for its asparagus and eels, particularly Eels in Sorrel (Anguilles au Vert). Lastly there is Brabant, whose capital is Brussels, which is also the capital of the country and following a civil procession the favourite dish is sweetbreads in Maderia sauce or Schoesels au Madere..  (Source: Fleur van Acker)

 

Despite all the regional traditions, chicory is available during the winter months and is served all over Belgium, either raw or cooked; fries, served with mayonnaise are a national favourite snack as well as with mussels. Chocolate, normally has a creamy praline centre.