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You are here: Home Leisure Dining & Cuisine What's cooking in Belgium

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22/10/2003What's cooking in Belgium

It's that time of year when comfort food beckons - and luckily, Belgian cuisine can't get any more comfort-foody! Check out our quartet of traditional Belgian fare.

A traditional quartet of Belgian dishes for you to recreate for yourself: Chicons a la Flamande/Witloof op Zijn Vlaams

 
Ingredients 6 to 8 cored endives 1 tablespoon caster sugar ground black pepper 5 tablespoons unsalted butter 1/2 cup water, plus additional if needed 3 tablespoons finely chopped fresh parsley, for garnish juice of 1/2 lemon 1/2 teaspoon salt Using a stainless steel or enamelled pot, smear most of the butter on the bottom of the pot and cut out a round of parchment paper to fit inside. Butter the paper and put to one side. Arrange the endives in the pot and add the sugar, water, lemon juice, salt and pepper. Cover the endives with the parchment paper, buttered side down. Place a plate on top of the paper to add weight and cover, cooking until tender on a medium heat for 30 to 40 minutes, turning the endives over once during cooking. Remove the plate and cook on a high heat to reduce the sauce to a syrup, caramelising the endives on both sides. Sprinkle with parsley and serve. Stoemp aux Epinards/Stoemp met Spinazie 4 large baking potatoes peeled and cubed 1 tablespoon salt, plus additional to taste 1-1/2 cups fresh parsley 1/2 cup minced chives 8 tablespoons unsalted butter ground black pepper 1/4 cup milk, warmed 1/4 pound fresh spinach, rinsed thoroughly and stems removed 4 fresh tarragon sprigs pinch of nutmeg Place the potatoes in a large saucepan, cover with cold water and add one tablespoon of salt. Bring to a boil and cook until tender on a medium heat for about 20 minutes. While the potatoes are cooking, place the spinach, parsley chives, and tarragon into another saucepan, adding one to 2 tablespoons of water if they are completely dry. Cook uncovered until limp for about 10 minutes. Pass the potatoes and the greens through a mixer and stir in butter, pepper and nutmeg.
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