arthur
11-23-2012, 06:09 AM
The waterzooi Ghent (Ghent kitchen)
Waterzooi are the origins of Ghent and here we find a recipe that respect the principles of tradition.
Ingredients (for 4 people)
1 chicken (or chicken) of 1.500 kg
3 carrots - 1 small celery
3 leeks - 3 large onions
1 bouquet garni
1 clove of garlic
1/4 liter of cream
salt - pepper
3 egg yolks.
1 1/2 cup of rice (as an accompaniment)
Ghent is the second largest city in Flanders with 490 000 inhabitants. The port of Ghent, connected to the North Sea by two channels, is the second of Belgium.
Preparation of waterzooi:
Clean and wash the vegetables and cut into pieces.
Boil 2 liters. water and add the vegetables with the dressing.
Wash the chicken (or chicken), cut into pieces and add to broth.
Meanwhile, cook the rice in 3 cups of water with a tbsp tsp salt. Bring to a boil without lid.
Couvrer rice and let rise in gentle heat.
Pour the rice in a sieve and run under the tap.
Take a few tbsp of broth to thin the egg yolks and cream turning sharply.
Waterzooi Remove from heat and add the cream turning (the waterzooi can no longer boil to prevent the sauce from turning).
Waterzooi Pour into a large dish. Serve with rice.
Waterzooi are the origins of Ghent and here we find a recipe that respect the principles of tradition.
Ingredients (for 4 people)
1 chicken (or chicken) of 1.500 kg
3 carrots - 1 small celery
3 leeks - 3 large onions
1 bouquet garni
1 clove of garlic
1/4 liter of cream
salt - pepper
3 egg yolks.
1 1/2 cup of rice (as an accompaniment)
Ghent is the second largest city in Flanders with 490 000 inhabitants. The port of Ghent, connected to the North Sea by two channels, is the second of Belgium.
Preparation of waterzooi:
Clean and wash the vegetables and cut into pieces.
Boil 2 liters. water and add the vegetables with the dressing.
Wash the chicken (or chicken), cut into pieces and add to broth.
Meanwhile, cook the rice in 3 cups of water with a tbsp tsp salt. Bring to a boil without lid.
Couvrer rice and let rise in gentle heat.
Pour the rice in a sieve and run under the tap.
Take a few tbsp of broth to thin the egg yolks and cream turning sharply.
Waterzooi Remove from heat and add the cream turning (the waterzooi can no longer boil to prevent the sauce from turning).
Waterzooi Pour into a large dish. Serve with rice.