Ghent Stew Gentse Hutspot Recipes

Steps:

• Dice& boil onions and carrots 20 minutes.
• Drain.
• Boil peeled and quartered potatoes 20-25 minutes, til tender.
• Drain and dry thoroughly.
• Add onions and carrots mash well.
• Add salt, pepper, butter and milk.
• Mix.
• Warm all together and serve hot.

Steps:

• In a large pot or Dutch oven place meats, stock or water, salt, pepper, bay leaves, and cloves and bring to a boil.
• Skim surface, reduce heat, cover, and simmer for 3 hours.
• Add carrots, leeks, celery and simmer an additional 30 minutes.
• Add cabbage and potatoes and simmer until potatoes are cooked, about 30 minutes.
• Remove pigs feet, if using; slice beef and bacon and arrange on a serving platter.
• Arrange vegetables around meat.
• Serve stock separately as a gravy.

Steps:

• Preheat oven to 250°F (low). Rub the salt, pepper, and brown sugar into all the sides of the roast. Coat roast with flour.
• In a large dutch oven, heat oil and butter over med-high heat. Sear roast on both sides.
• Remove roast, and add onion to the pot (the liquid may become blackend, this is from the sugar and is normal). Add the wine, reduce heat to medium and cook onion about 1 minute to deglaze the pot.
• Place roast back into dutch oven. Cover and place in oven. Bake for 4 hours.
• Add baby carrots and cubed potatoes. Season with italian seasoning, then place green beans over top. Cover and continue cooking for an additional 1 hour.

Steps:

• Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
• Poach the chicken filets in the same vegetable stock for about 20 minutes.
• Cook the potatoes.
• Keep vegetables and chicken warm, while making the sauce.
• Strain the vegetable stock.
• Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
• Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
• Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.

Steps:

• FOR THE WATERZOOI: Rub the chicken inside and out with salt and pepper. Butter the bottom of a large, heavy casserole with 2 tablespoons of the butter. Layer it with the onions, shallots, leeks, celery, carrots, and parsley roots. Lay the chicken pieces on top of the vegetables. Pour the wine and chicken broth over everything, season with salt and pepper, and bring to just below a boil over high heat. Reduce the heat to low, cover, and simmer very gently, without letting the broth come to a boil, until the meat on the chicken nearly falls off, about 2 1/2 hours. Remove the chicken and set aside or bone it, if you desire. Continue to simmer the remaining ingredients until the parsley roots are soft, another 30 minutes.
• In a medium size bowl, beat together the egg yolks, heavy cream, the remaining 2 tablespoons of butter, and a few tablespoons of the broth from the casserole. Remove the parsley roots and pass them through a food mill or mash them. Stir them into the egg mixture. Slowly pour the egg mixture into the stew, whisking all the time so the eggs don't curdle. Add the parsley and lemon juice and stir. Ladle the broth over the chicken pieces and serve immediately. Makes 6 to 8 servings.
• CHICKEN BROTH:.
• This is a nice homemade broth that can be used for recipes calling for chicken broth. For duck broth, replace the chicken bones and meat with a duck carcass and for rabbit broth, replace with rabbit bones. For recipes calling for a rich chicken broth, first roast the chicken bones in a 425°F oven until golden before proceeding with the recipe.
• Put all the ingredients, except the salt and pepper, in a stockpot, and bring to a boil. Reduce the heat to a simmer and skim off the foam from the surface until no more appears. Partially cover the pot and simmer over very low heat for at least 6 hours.
• Pour the broth through a strainer (a chinois, or conical strainer, would be ideal) and discard all the bones, vegetables, and bouquet garni. Now line the strainer with cheesecloth and pour the broth through again. Season to taste with salt and pepper. Place the broth in the refrigerator until the fat congeals and remove. The broth can kept, refrigerated for up to 1 week, or frozen for up to 6 months. Makes 3 to 4 quarts.
• Real Stew.

Steps:

• Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
• The Prep:.
• 1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
• 2. Lightly season & rub chops with Stubbs or rub of your choice.
• 3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
• 4. Peel onion and cut in half. Slice each half into thin half rings.
• 5. Half cabbage, core & slice into thin ribbons like for slaw.
• 6. Peel, half, core & slice apples into 1/2 moons.
• Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
• The Build:.
• Meat:.
• 1. Heat 2 Tbs. of oil in pan set to med-high - high.
• 2. Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side. (do not over cook! we want the inside still rare.).
• 3. Remove veal and set aside.
• Aromatics:.
• 1. Lower heat to med - med-high. Add the rest of oil to the same pan (do not clean pan first we want those brown bits).
• 2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
• 3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
• 4. Bring to boil & allow to reduce for about 10 minute.
• 5. Remove 1/2 of onion mixture and set aside.
• The Finish:.
• 1. Place veal chops on top of remaining onion mixture.
• 2. Top with reserved onion mixture.
• 3. Add enough chicken stock to cover.
• 4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
• 5. remove cover and allow to simmer for ten minutes to thicken the sauce.
• 6. Add a bit more stock if over thickened.
• 7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
• I served this over yellow rice (con pollo).
• Add some steamed veggies and a nice salad and Dig In!

Steps:

• Dice onions, celery and carrots. Peel and quarter potatoes. Peel and cut rutabaga into strips resembling french fries.
• Place all veggies into a large pot with 2 cups water. Bring to a boil, then simmer covered for 20-25 minutes til fork tender. Place rookworst on top of veggies in the last 5 mins of cooking, keep an eye on them so the casings dont split.
• While veggies are cooking, fry cubed spek til not quite crisp.
• Remove rookworst and spek to a warmed dish and cover.
• Drain veggies thoroughly. Add salt, bacon fat and sour cream. Mash to desired consistency. (We prefer ours a little bit lumpy).
• Serve hot with plain yellow mustard on the side.