Marche Gourmande Touristique DEGUSTATION DE SPECIALITES BELGES Recettes Erice 10 Marzo 2018 Programme Erasmus+ Call 2017 KA2 Partenariats stratégiques entre établissements scolaires uniquement Coopération en matière d innovation et d échange de pratiques I.P.S.E.O.A. "I. e V. Florio ERICE - TRAPANI Institut Ilon-Saint Jacques NAMUR - BELGIO
Marche Gourmande Touristique - Erice 10 Marzo 2018 DEGUSTATION DE SPECIALITES BELGES RECIPES Programme Erasmus+ Call 2017 KA2 Partenariats stratégiques entre établissements scolaires uniquement Coopération en matière d innovation et d échange de pratiques I.P.S.E.O.A. "I. e V. Florio ERICE - TRAPANI Institut Ilon-Saint Jacques NAMUR - BELGIO
STEP 1: Aperitif Beer based cocktail Beer origin The first remains of a cereal fermentation beverage go back to 12 000 years before JC in Jéricho. At that time, the beer was made from the mixture of cereals and water heated by the sun. During the Antiquity, beer had got a real succes thanks to its medical and nutritious aspects. In the 6th century, the abbeys allowed the fabrication and the consumption of beer.. The monks were the first using hop and in 1435 the word «beer» was pronounced and formalized for the very first time.. In 1950, the beer is filled in industrial bottles, Then, in 1963 the crate of beer is created. Finally, in the year 2005 the draught beer is available at home Ingredients for 4 cocktail 16 cl of Grapefruit cream 1. Put 2 leaves of mint in each glass 20 cl of «Eau de Villée» 2. Fill in a third of the glass with ice cube. Juice of 2 yellow lemons 36 cl of white beer called Bière Blanche de Namur Ice Cubes 8 leaves of mint 3. Put in each glass 4cl of grapefruit cream, 3cl of yellow lemon juice, 9 cl of beer and 5 cl of Eau de Villée 4. Mix with the spoon. 5. Serve with a straw. 2
STEP 1: Appetizers PRAWN CROQUETTES The history of the «prawn croquettes» The prawn croquette s origin can be traced back to WW1, in the years 1915-1916. It come from Yser region. Our soldiers would have eaten prawns mixed with a kind of pastry in order to improve their conservation. Make a fish stock with the fish, the water and the white wine Add salt and pepper and thicken with cream. Ingredients for 4 people 30 g Belgian grey prawns 30 g roux (mixture butter and flour) 120 cl fish stock A lemon Parsley 12cl cream Salt, pepper 40 cl egg whites 20 g flour 40 g breadcrumbs Add the cream Remove from the heat source and add «the roux» Sieve Incorporate the prawns with a spatula Lay the wax paper on the cooking tray Pour the mixture on the baking tray Put in the fridge for half day Roll in the flour, the egg whites and the breadcrumbs Fry deeply at 170c - 180c Decorate with parsley and lemon slices 3
STEP 1: Appetizers AVISANCES The history of «avisance» Its origin goes back a long time, to when the «Namurois» used to go on pilgrimage to «Notre-Dame de Halle». Everybody would bring food for the trip, especially crêpes wrapped around leftover meat. The pilgrims used to say in French that they avisaient, that is to say that they took their precautions for the trip. The crêpes became known over time as avisances and got made with bread dough. Nowadays, puff pastry is used instead. Put the flour in a bowl and make a well inside with the salt on the bowl rim. Ingredients for 4 persons 500g flour 1 packet of yeast 200cl milk 1 egg 50g boter 7g salt 4 pork or veal sausages Water the yeast with warm milk. Add the eggs, the milk and the butter in the middle of the well. Make a mixture of all the ingredients with the fingers. Let the dough rise for 1 hour in a tempered room. Brown the sausages When the dough has doubles in volume, remix the dough and divide it into 4 small parts of dough. Let them stand for at least a quarter. Press the dough. Put a sausage on each of the 4 parts and roll it in the dough. Close it and solder the dough. Beat the egg and using a pastry brush and spread over each avisance. Bake in the oven at 180 degrees during 20 minutes. 4
STEP 2: First course CHICON AU GRATIN The chicory was born at the same time as Belgium, specifically at the Belgian revolution in September 1830. At that time, the chicory was extensively cultivated. When the revolution broke out, a Schaerbeek farmer decided to put his stock of chicories in a secure place, in his cellar. To protect the root plants, he covered them with a layer of earth. The days went by and things calmed down outside. When our farmer went down to his cellar again, he discovered that the roots had produced a strange white foliage. He called them witloof. This is the unofficial origin of the chicon. Officially, the head gardener of the National Botanical Gardens, Mr Frans Bresiers, learning that the chicory could produce white leaves, carried out a sries of tests. He understood quite rapidly that the chicory was white because it grew in darkness. The lack of light prevents photosynthesis. So, without chlorophyle, the leave are not green as in other vegetables, they are white. Frans Bresiers s work concisted in transforming those white shoots, which appeared accidentally, into a recognized vegetable. Bigger, with well-clustered leaves and a little less bitter in taste. This new vegetable appeared on Brussels markets for the first time in 1867. Frans Bresiers named this new vegetable chicon after the latin scientific name of the chicory : cichorium. Endive is a typically Fench appellation. Ingredients for 4 people 8 chicories 4 slice of shoulder ham 40 g butter 40 g flour 75 cl milk 100 g grated gruyere cheese Salt Sugar Pepper Nutmeg Cut the base of the chicories, Remove the damaged leaves. Remove the bitter part, Braise the chicories. Cover and cook gently adding some water when necessary. Add salt, pepper and sugar Check the cooking, drain and leave to cool. Prepare a white sauce, melt the butter in a cooking pan on a brisk fire. Pour in the flour, mix and add the milk on a mild fire till the mixture thickens and stay on the spoon. Add the grated cheese, salt, pepper and nutmeg. Press the chicories in order to remove the remaining water. Wrap each chicory in a ham slice and lay the wraps in a gratin cooking dish. Pour the sauce on the chicory roll, Sprinkle with grated cheese. Brown in the oven during 10 minutes at 200 C 5
STEP 3: Second course WATERZOI A LA GANTOISE This word comes from the Flemish language. It means water for water and zooi for cooked. In the Middle Ages, in East Flanders, we built ports and canals in Gand and Bruges. The fishs were selected ingredients, cooked with local vegetables (celery, carrot, leek and potatoes). They were cooked together with water or bouillon. Then, we put cream to the boil liquid. The Waterzooi was born. Over the years, factories popped out along the canals. The fish slowly disappeared with time. Since the decrease of the fish, people used chicken instead. The chicken waterzooi was born in Gand and took the name of Wanterzooi à la Gantoise Ingredients for 4 people Préparation 1 chicken 2 branches of celery 100 g celeriac 2 leeks 5 carrots 3 onions 2 spice bouquets thyme, laurel, ½ sprig os parsley) 5 cl cream salt, pepper 50 g butter 50 g flour 8 potatoes. 1 clove Dress and blanch the chicken or poach it starting with cold water and skim it regularly. Add a hotpot bouquet ( celery and leek bound, onion cloved and entire carrot) and a bouquet garni and boil during 1 hour. Decant and reduce the chicken stock in order to spice it. During this time make the julienne vegetables and parboil it. Prepare a roux (butter and flour), cook quickly. Bound the chicken stock with the roux in order to have a velvety finish. Add the cream in order to obtain a «supreme» sauce. Cut the poultry in four parts, take away the bones,the skin and the cartilage. Adjust the seasoning and the consistency. Sieve on the pieces of the chicken. 6
STEP 4: Dessert Brussels waffles and Belgian chocolate sauce The waffle Its origins would date back to the 14th century in Brussels. At that time, the Belgian villagers used to celebrate the end of harvest. The nature and size of the waffle was depending on the wealth of the village and the variety of local products available. In the past, waffle used to be eaten twice a year: on New Year s Day and on shrove Tuesday. It differs from the Liege waffle in lightness and shape. The chocolate The first traces of chocolate in Belgium were found in Ghent in 1635, at the Baudeloo abbey where it was offered by monks. At the time cocoa essentially considered as a luxury drink for royals and aristocrats Ingredients for 4 people 100 g flour 10 g yeast 150 ml milk 35 g butter 1 egg 2 g baking powder 1 soup spoon S2 sugar Salt pinch 100g dark chocolate A dash of cream Dissolve yeast in warm milk and a pinch of sugar.. Melt the butter. Separate the egg whites and yolks. Beat the egg yolks with the sugar. Add the milk. Add the melted butter, the sifted flour, the baking powder, the salt and mix. Beat the egg whites. Incorporate the egg whites to the preparation. Cover and let stand for 1 hour. The pastry should be slightly stiffer than pancake pastry. Cook the waffels in a hot iron. For the chocolate sauce, melt the chocolate with some cream in a bain-marie Serve the warm waffles on a plate. Sprinkle with icing sugar and cover with the chocolate sauce. 7
STEP 5: Sweets BELGIAN CHOCOLATE TRUFFLES The history of the Belgian chocolate: The 17th century The first traces/testimonies of chocolate trade in Belgium date back to 1635, when the abbot of the Baudeloo abbey bought chocolate in Ghent. The manufacting process of chocolate was, at the time, a secondary activity of chemists who were selling it as a toning product. The 19th century In 1840, the Belgian chocolate make Berwearts, sold the first chocolate tablets, pills, and figurines in pressed chocolate. It is at around that time that several chocolate makers, that later became renowned companies, started their activities : Neuhaus (1857), Côte d Or (1883), Jacques and Callebaut (1911) Ingredients for 40 truffles Pour les truffles: 250 g dark chocolate 150 g butter 200 g crystallised sugar 70 g milk For decorating: Cocoa powder Flaked almonds Add the sugar to the milk and bring to a boil. Remove from heat and incorporate the butter to the milk. Melt the chocolate and incorporate it to the warm syrup. Whisk the preparation. Pour the mixture in a shallow dish (a 3 cm layer). Place in the fridge for 2 hours. In your hands, make small balls with that preparation. Coat them with cocoa powder or other possible coating material Shake the truffles to remove the excess of cocoa powder and place in the fridge. 8
STEP 5: Sweets SPECULOOS The History of the «speculoos» The ethymological origin of this biscuit is subject to controversy. Some argue that speculoos comes from the latin word spieces meaning spices or speculum meaning mirror The speculoos would be a picture, the reflection of a person. For others, the word speculator meaning bishop explains the Saint Nicolas shape of the biscuit. Hasselt, located in Belgian Limburg, is the city particularly known for its speculoos. Ingredients for 65 biscuits 125 g butter 115 g brown sugar ( cassonade») 1 eeg 15 g speculoos spices 250 g flour 3 g de backstolz ou backing powder 20 g milk Some salt 15 g de gingembre 100 g cinnamon 25 g nutmeg 20 g clove 5 g de cardamom 15 g ginger Sieve together the flour and the baking powder. Pomade the butter. Incorporate the sugar. Mix together the eggs and the spices. Incorporate the flour and the baking powder.stop the mixture as soon as possible. Add the milk. Dry the preparation on a table with some flour. Cut out into small parts. Make rolls with the paste cut out pieces. Wrap in cling film. Set aside and keep in cold storage Cut the rolls in slices and lay them on a baking tray. Bake in the oven at 180 C during 10 min 9