ULTIMATE Belgian Food Tour In Brussels!
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Recipes in this Video
3 recipes
Belgian fries, or 'frites', have a rich history dating back to the late 1600s in Belgium. Traditionally served in a paper cone, they are often accompanied by a variety of sauces, with mayonnaise being the most popular. The dish is a beloved street food and has inspired variations worldwide, including the popular 'poutine' in Canada.
Ingredients
- ●potatoes
- ●vegetable oil
- ●salt
- ●mayonnaise
- ●vinegar
- ●pepper
- ●garlic
- ●paprika
- ●cayenne pepper
- ●parsley
- ●onion powder
- ●mustard
- ●ketchup
- ●chili sauce
- ●cheese curds
Instructions
- 1Peel and cut the potatoes into thick strips.
- 2Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 3Drain the potatoes and pat them dry with a towel.
- 4Heat vegetable oil in a deep fryer or large pot to 325°F (160°C).
- 5Fry the potatoes in batches for about 5-6 minutes until soft but not browned.
- 6Remove the fries and drain on paper towels.
- 7Increase the oil temperature to 375°F (190°C).
- 8Fry the potatoes again in batches for 3-4 minutes until golden brown and crispy.
- 9Remove the fries and drain on paper towels again.
- 10Season the fries with salt while they are still hot.
- 11Serve the fries with a variety of dipping sauces like mayonnaise, ketchup, or vinegar.
- 12Garnish with chopped parsley if desired.
milkeggs
Ingredients
- ●1 lb shrimp, peeled and deveined
- ●1/2 cup breadcrumbs
- ●1/4 cup all-purpose flour
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup green onions, chopped
- ●2 cloves garlic, minced
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 egg, beaten
- ●Oil for frying
Instructions
- 1In a food processor, pulse the shrimp until finely chopped but not pureed.
- 2In a large bowl, combine the chopped shrimp, breadcrumbs, flour, Parmesan cheese, green onions, garlic, paprika, salt, and black pepper.
- 3Add the beaten egg to the mixture and mix until well combined.
- 4Form the mixture into small patties or balls, about 1-2 inches in diameter.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, carefully add the shrimp croquettes in batches, making sure not to overcrowd the pan.
- 7Fry the croquettes for about 3-4 minutes on each side, or until golden brown and cooked through.
- 8Remove the croquettes from the oil and drain on paper towels.
- 9Serve hot with your choice of dipping sauce.
Equipment
food processordeep frying panmixing bowlmeasuring cupsmeasuring spoonsspatulapaper towels
Ingredients
- ●2 lbs beef chuck, cut into 2-inch pieces
- ●2 tbsp olive oil
- ●2 large onions, sliced
- ●3 cloves garlic, minced
- ●2 cups beef broth
- ●1 cup Belgian beer (preferably a dark beer)
- ●2 tbsp brown sugar
- ●2 tbsp apple cider vinegar
- ●2 bay leaves
- ●1 tsp dried thyme
- ●Salt and pepper to taste
- ●4 slices of bread (preferably a crusty type)
- ●1 tbsp mustard
Instructions
- 1Heat the olive oil in a large Dutch oven over medium-high heat.
- 2Season the beef pieces with salt and pepper, then brown them in batches in the hot oil. Remove and set aside.
- 3In the same pot, add the sliced onions and cook until they are soft and caramelized, about 10 minutes.
- 4Add the minced garlic and cook for an additional minute until fragrant.
- 5Return the browned beef to the pot and sprinkle with brown sugar, stirring to combine.
- 6Pour in the beef broth and Belgian beer, then add the apple cider vinegar, bay leaves, and thyme.
- 7Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for about 2 to 3 hours, or until the beef is tender.
- 8During the last 30 minutes of cooking, spread mustard on the slices of bread and place them on top of the stew to soak up the flavors.
- 9Remove the bay leaves before serving, and adjust seasoning with salt and pepper as needed.
Equipment
Dutch ovenWooden spoonMeasuring cupsMeasuring spoons
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