Cuisine Focus – Belgian – 3 Principles at Work

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Just imagine having a cuisine that offers its dining audiences three various aspects- simple presentation, finest ingredients and big servings. This is what Belgian cuisine stands for and for a country usually known as the ‘nation of gourmands,’ it is apparent how Belgians treat food with both simplicity and mighty splendor.

In Belgium, there is no such thing as purely fine cuisine or totally gourmet. This is due to influences brought by the Germans and the French. For instance, if the French look up to cooking as good food and appreciation of its overall elements, Belgium has a deep reverence towards simpler food served in bigger portions or sizes. On the contrary, this does not mean paying less attention to significant details. In fact, Belgian cuisine may stand for simplicity but it usually converts the finest ingredients into well-prepared meals.

Typical dishes include Frites or Frieten. Also known as fries or chips, depending on region and place of origin, this dish remains popular among Belgians and tourists. The manner of preparing Frieten or Frites is also different, as compared to the method employed in American cooking. For one, the size is comparatively bigger and thicker. More so, animal fat is being used in frying Belgian fries, a less healthy alternative so to speak.

Other famous specialties likewise include Stoemp and Tomate-crevette. One can also enjoy salads and stews, along with typical Belgian dishes namely waffles, sausages and tartines.

Ingredients Utilized in Belgian Cuisine

Meat:

Beef, Chicken, Pork

Seafood:

Mussels, Shrimps, Eel, Fish

Vegetables:

Potatoes, Green Beans, Radish, Lettuce, Brussels sprouts

Dairy:

Milk, Eggs, Cheese

Aside from these items, Belgian cooking is also about fruits, stews, and creamy sauces. Spreads such as pate’ or soft cheeses are being made and served, to complement freshly-baked breads. Fruits such as apples are also utilized to give life to other sausage-based meals. Moreover, Belgian cuisine is also famous for its delicious snacks, appetizers and desserts.

Belgians are also chocolate lovers and beer drinkers. In fact, Belgian desserts often include Pralines. Waffles, as a snack, can be purchased around its inner streets and mostly, foreigners often associate Belgium with waffles namely Brussels and Liege.

Pork is also a prized item, due to the Belgian’s affinity with meat. Bacon is likely used and is a part of Belgian cooking. Prepared sausages are also diverse, with types including Pensen, Braadworst and Boudins.

Indeed, Belgian cuisine may feature 3 distinctive aspects- simplicity of presentation, existence of finest ingredients and bigger food portions. However, it only shows that diversity in terms of food has only one result in the end- nothing but great taste.

Authentic Belgian Recipes

Poulet a la Biere

Serves 4

Ingredients:

2 tbsp Flour

Salt and Black pepper

4 Chicken quarters, halved

2 Onions, quartered

4 Carrots, thickly sliced

4 Sticks of Celery, thickly sliced

50g/2oz Butter

1 tbsp Olive Oil

2 tbsp Gin

300ml/10 fl.oz. Light Ale

1 Garlic Clove, crushed

1 Bouquet Garni

3 tbsp Single Cream

Instruction:

1. Coat the chicken pieces in flour which has been well seasoned with salt and pepper.

2. Melt the butter and oil in a casserole, add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and reserve.

3. Add the chicken to the casserole and brown on all sides adding a little more oil if necessary. Pour in the gin, warm through a little and carefully set alight.

4. When the flames have died down, add the reserved vegetables, light ale, garlic, bouquet garni, salt and pepper, cover and simmer for 1 hour over a low heat, stirring occasionally.

5. To serve – remove the chicken and vegetables to a warmed serving dish. Bring the juices to the boil, remove from heat and stir in the cream. Pour over the chicken and serve immediately.

Stewed Rabbit with Prunes

Serves 4

Ingredients:
225g/8oz Pitted Prunes
240ml/8fl.oz. Hot Water
3 tbsp Plain Flour
Salt and Black Pepper
8 Rabbit Portions
2 tbsp Butter
2 tbsp Vegetable Oil
100g/4oz Streaky Bacon, cut into 2.5cm/1-inch pieces
2 Onions, coarsely chopped
360ml/12fl.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

Instructions:

1. Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for 1 hour.

2. Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides, shaking off any excess.

3. 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.

4. Add the bacon to the pan and fry for about 5 minutes.

5. Add the onions and cook for 5 minutes, stirring from time to time.

6. 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.

7. 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.

8. 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.

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