Mains and mussels

menu-06_0Since 1961, Monsieur Paul choose the kitchen. 

It is there that he has learned the Belgian traditional cuisine with his father, Georges Vanlancker.

Chez Léon is a real family restaurant.  Monsieur Paul presents you here the most Belgian typical recipes.

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Special mussels

Easy, economical, tasty, this is a recipe that has to be followed to the letter with first-class ingredients, no cream or wine and a very exact cooking time. The flesh should be cooked exactly right to retain its flavour.

For 4 people

Ingredients :

2 kilos of Zealand mussels
2 onions
2 branches of celery
butter, water, salt and pepper

Instructions :  Thoroughly wash and brush the mussels. Chop onions and celery into small cubes. Take a high-sided and deep receptacle such as a casserole dish or stewing pot. Put butter and vegetables in the pot and cook for 3 minutes. Add water. Bring to the boil and keep boiling on a high flame. Throw in the mussels. Allow to cook for 7 minutes exactly. Season to taste. Serve scalding hot from the casserole dish accompanied by thickly-sliced French fried potatoes or a salad.

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Filet of brill with endives

for 4 people
Ingredients :

4 filets of brill weighing
200 grams each
8 medium endives
2 dl of fresh cream
1dl of fish stock
2 egg yolks

Instructions : Put the cream, white wine and fish stock in a frying pan. Bring to the boil. Turn down the heat and poach the fish slowly. Place the fish on a clean cloth. Add the shredded endives to the cooking liquid. Reduce the sauce. After reducing, add the egg yolks away from the heat to bind the sauce. Arrange the fish on a fireproof dish. Cover with sauce and cook in a slow oven for a few minutes. Serve with pommes duchesse.

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Filet of pork à la liégeoise

for 4 people

Ingredients :

800 grams of pork filets
15 cl of Genever gin
2 tablespoons of juniper berries
20 cl of veal stock
butter, salt and black pepper

Instructions :  Cut the pork filets into four equal parts and season. Fry the meat with the juniper berries. When the filets are cooked, remove the cooking fat and deglace with gin. Flambé, remove the meat and put to one side. Add the veal stock and allow it to reduce for 2 to 3 minutes. Adjust the seasoning if necessary. Cut the filets in four and cover with the sauce. Serve with rissole potatoes and cress.

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Veal kidneys cooked in Chimay beer

for 4 people

Ingredients :

3 veal kidneys
33 cl bottle of Chimay bleue
20 cl of veal stock
salt, black pepper, butter
20 small grelot onions

Instructions :  Clean the kidneys and remove the fat (you can ask your butcher to do this). Cut the kidneys into 5 or 6 pieces. Fry the kidneys but not for very long so that they remain slightly pink. Remove them and put them to one side. Throw away the cooking fat and deglace with the beer. Add the onions and the veal stock. Allow it to reduce to half the quantity. Remove from the heat. Bind with a few knobs of fresh butter. Serve with boiled potatoes sprinkled with parsley. (You can replace the veal kidneys with pork kidneys. Allow for six pieces in this case).

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Filet of beef “Père Léon”

for 4 people

Ingredients :

4 filets of beef weighing 200 grams each
2 finely chopped shallots
25 grams of chopped tarragon
6 tomatoes, blanched and cut in pieces
1 dl of demi-glace
4 dl of fresh cream
5 cl of cognac
1 bunch of cress

Instructions: Fry the meat in a bit of butter according to everyone’s taste (rare, medium or well-done). Keep to one side. Add the shallots to the cooking fat and blanch them. Add the cognac and flambé. Add the demi-glace, cream and tarragon. Reduce the sauce. Add the tomato pieces at the last minute. Arrange the filets on a plate and cover with sauce. Decorate with the cress. Serve with pommes allumettes.

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Ghent waterzooi

for 4 people

Ingredients :

1 chicken weighing
1.5 kg enough for 4 people
1 onion stuck with one clove
2 carrots
2 branches of white celery
2 bay leaves
1 branch of thyme, coarse-grained salt and pepper
1 chicken stock cube
a few branches of parsley
2 dl of fresh cream
Garnish: carrots, white celery and leeks cut into strips, chopped parsley, boiled potatoes

Instructions: Put the chicken in a casserole dish and cover it in cold, salted water. Bring to the boil and immediately cover the chicken with more cold water. Add all the other ingredients. Bring to the boil and cook. The chicken is cooked when the flesh gives way when pressed. Drain and put the chicken to one side. Bind the sauce with a white roux and add the vegetables cut in strips which have been poached in a bit of salted, boiling water with a small knob of butter. Add the cream, then adjust seasoning and thickness of the sauce. Cut the chicken and place the pieces in the sauce – sprinkle with chopped parsley and serve with boiled potatoes.

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Rabbit in Kriek (cherry) sauce

for 4 people

Ingredients :

1 rabbit cut in pieces enough for 4 people
50 cl of Kriek beer
25 cl of white wine
1 roughly chopped onion
2 shredded carrots
2 branches of shredded white celery
2 bay leaves
1 branch of thyme
10 white peppercorns
Garnish and sauce
1 can of a ¼ litre of griotte cherries
100 grams of brown roux

Instructions: Marinate the rabbit in all the ingredients in the refrigerator overnight. Drain and keep the liquid. Fry the rabbit pieces in hot butter, then remove to a cooking pot. Fry the vegetables and put them in the pot. Season to taste. Cover with marinade and bring to the boil. The rabbit is ready when the flesh comes away when pressed. Drain and set the rabbit pieces to one side. Bind the sauce with the roux and adjust the seasoning. Place the rabbit pieces in the sauce with the drained cherries. Server with boiled potatoes.

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Brussels meatballs

for 4 people

Ingredients :

600 grams of prepared pork and veal minced meat
200 grams of smoky bacon
2 onions
5 cl of vinegar
4 dl of veal stock
30 grams of chopped parsley

Instructions: Make meatballs from the minced meat of 150 grams and cook them slowly in a knob of butter until half cooked. Remove the meatballs and keep them to one side. Simmer the bacon and chopped onions in the cooking fat. Deglaze with vinegar and add the veal stock. Reduce the sauce. Arrange the meatballs on a fireproof dish and cover with the sauce. Cook at 200 degrees for 10 minutes. Remove the dish from the oven and sprinkle with parsley. Serve with French fried or mashed potatoes.

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Aunt Pauline’s chicken

for 4 people

Ingredients :

600 grams of prepared pork and veal minced meat
200 grams of smoky bacon
2 onions
5 cl of vinegar
4 dl of veal stock
30 grams of chopped parsley

Instructions: Make meatballs from the minced meat of 150 grams and cook them slowly in a knob of butter until half cooked. Remove the meatballs and keep them to one side. Simmer the bacon and chopped onions in the cooking fat. Deglaze with vinegar and add the veal stock. Reduce the sauce. Arrange the meatballs on a fireproof dish and cover with the sauce. Cook at 200 degrees for 10 minutes. Remove the dish from the oven and sprinkle with parsley. Serve with French fried or mashed potatoes.

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Vegetable stoemp (bubble and squeak)

for 4 people

Ingredients :

1 kg of mashed potatoes (floury variety)
3 leeks
12 medium-sized carrots
2 large onions
60 grams of butter
salt, pepper and nutmeg

Instructions: Peel the potatoes and cut them in pieces. Peel the carrots and cut them into rounds 2 cm thick. Chop the leeks leaving a bit of green and cut into rounds like the carrots. Put everything in a stewing pot having taken care to thoroughly wash the leeks. Cover with water. Salt and cook everything together. Fry the chopped onions in the butter and keep them to one side. When the vegetables are cooked, drain and allow to dry. Crush with a pestle and add the butter and the onions with a spatula, adding pepper and nutmeg to taste. Serve with pork chops, sausages or even smoky bacon. You may vary the vegetables depending on what is in season.

 

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