Gourmet temptations from Wallonia

Discover gourmet recipes from Wallonia prepared with Walloon products. Display them by agri-food sector or type of dish (starter, main course or dessert) by operating via the search icon.

Enjoy your meal!

BEEF FILLET WITH HERVE CHEESE SAUCE

Ingredients

For 4 persons :

4 portions of beef fillet, 200g each

1 Herve cheese

1 Peket alcohol glass

40cl crème fraîche

100g raisins

100g bacon cubes

200g small Paris mushrooms

100g butter

Salt and pepper

Preparation

The day before, cover the raisins with Peket

Cook the beef fillets pink.

Fry the bacon cubes. Cook the Paris mushrooms with butter

Heat up the cream, add small Herve cheese bits while stirring, then the fried bacon cubes, the mushrooms, the raisins and the Peket alcohol.

Serve the fillets with the sauce.

Attachments: Beef fillet with Herve cheese sauce.pdf

BEEFSTEAKS SAUTÉED WITH ABBAYE ALE

Ingredients

4 thick beefsteaks, each around 200 g

2 tablespoons of olive oil

1 clove of garlic, crushed

50 g butter

salt, pepper

Sauce:

350 g button mushrooms, sliced

40 g butter

1 tablespoon of lemon juice

1 tablespoon of flour

15 cl Abbaye brown ale

1 to 2 teaspoons of soy sauce

Preparation

Cover the beefsteaks with olive oil and sprinkle them with half the garlic, season and leave the meat to rest for at least 1 hour.

Sauce: Sautée the mushrooms in the butter and lemon juice for about 5 minutes until tender. Add the flour and stir for 1 minute. Pour in the beer and bring to the boil for 1 minute. Add the soy sauce, the rest of the garlic, correct the seasoning and keep hot. Melt 50 g of butter in a frying pan and seal the steaks on a high heat for 3 minutes on each side. Arrange the meat cut into pieces 2.5 cm wide on a hot serving dish. Decorate with the sauce and serve immediately.

BEEF FILLET WITH POT HERBS AND POTATOES FRIED IN LARD

Ingredients

  • 800 g fillet of beef cut into two long tied rolls
  • 350 g new potatoes
  • 50 cl veal stock
  • a bouquet of basil, parsley and tarragon
  • 1 sprig of thyme
  • 15 juniper berries
  • 1 teaspoon fennel seeds
  • 1 lump of sugar
  • 80 g lard (or clarified butter)
  • salt, pepper

Preparation

Cover the beefsteaks with olive oil and sprinkle them with half the garlic, season and leave the meat to rest for at least 1 hour.

Sauce: Sautée the mushrooms in the butter and lemon juice for about 5 minutes until tender. Add the flour and stir for 1 minute. Pour in the beer and bring to the boil for 1 minute. Add the soy sauce, the rest of the garlic, correct the seasoning and keep hot. Melt 50 g of butter in a frying pan and seal the steaks on a high heat for 3 minutes on each side. Arrange the meat cut into pieces 2.5 cm wide on a hot serving dish. Decorate with the sauce and serve immediately.

Attachments: Bœuf ficelle aux herbes potagères, pommes de terre cuites au saindoux EN.pdf

BISCUITS WITH SESAME

Ingredients

Preparation

Blend all the agreements and allow the mixture to thicken over a low heat.

Cover a baking sheet with aluminium foil and pour several spoonfuls of this dough onto it. Leave sufficient space between the biscuits, as the dough tends to spread. Bake the biscuits for 10 minutes in an oven at 190°c.

Leave the biscuits to cool.

Attachments: Biscuits au sésame EN.pdf

BUTTER WAFFLES

Ingredients

Preparation

Separate the egg whites and yolks, whisk the whites until stiff, reserve the yolks.

Mix the milk with the water. Add the yeast mixed with a little lukewarm water, add the well beaten egg yolks and the sieved flour. Blend thoroughly into the mixture.

Carefully incorporate the stiffly beaten egg whites with a spatula into the mixture. Finish by adding the melted butter.

Cook in an unbuttered heated waffle iron.

Attachments: Gaufres au beurre EN.pdf

CARAMELISED APPLE BALLS WITH POMMEAU FROM FLEURUS

Ingredients


1 apple type "Jonagored"
1 dl water
10 lumps of sugar
1 tablespoon of salted farm butter
1 glass of Pommeau
vanilla ice cream

Preparation

Peel an apple and make balls with a spoon designed for that purpose. Pour 1 dl water into a pan with the sugar and butter and allow to caramelise lightly. Add the apple balls and cook them for a few minutes. When the balls are well caramelised, pour in a glass of Pommeau and flambé. Place a ball of ice cream in the centre of a dish, pour the apple balls all round it and serve immediately.

CHICORY AU GRATIN WITH HAM

Ingredients

Preparation

Boil the water with a pinch of salt and blanch the cleaned chicory for about 10 minutes. Retain 2 or 3 tablespoons of cooking liquor and drain the chicory.

Make a bechamel sauce: melt 60 g of butter without allowing it to brown and mix in the flour. Pour on the spoonful's of cooking liquor, then the milk. Mix well to avoid curdling. When the sauce is smooth, add 200 g of grated cheese.

Mix well and season with pepper, the nutmeg and salt, if required.

Taste.

Place several nuts of butter in a fireproof dish. Roll the chicory in the ham slices and arrange them on the dish. Coat the chicory with sauce.

If wished, dust the dish with breadcrumbs or with gomasio (ground and salted sesame seeds.) Divide the rest of the grated cheese over the surface of the dish and place it in an oven. Allow to brown for 25 minutes. Serve with potato purée prepared with full cream milk and fresh butter.

Attachments: Chicon gratiné au jambon EN.pdf

CHOCOLATE GATEAU

Ingredients

Preparation

Melt the chocolate and the butter in a bain-marie. Add the milk and the rum.

Beat the eggs and sugar to a foam. Mix in the sieved flour.

Butter a cake tin and pre-heat the oven for 10 minutes. Pour the mixture into the tin and cook for 45 minutes in a medium oven (180°C)

Attachments: Gâteau au chocolat EN.pdf

LEMON PANCAKES

Ingredients

Preparation

Beat 4 egg yolks and 4 whole eggs. Add the milk, the sieved flour, the salt and the vanilla sugar and mix well. Peel a lemon, cut it into small pieces and add it to the batter.

Melt butter in the pancake pan and immediately pour in a small quantity of batter. Turn the pancake when it is cooked and begins to swell.

Sprinkle the pancakes with lemon juice and dust lightly with sugar.

Attachments: Crêpes au citron EN.pdf

ICE CREAM WITH MINT AND CHOCOLATE

Ingredients

Preparation

Place the vanilla ice cream in the refrigerator for half an hour.

Cut the chocolate into fine pieces. Whip the crème fraîche.

Blend the crème fraîche, the chocolate, the mint syrup and the vanilla ice cream. Place it all in a plastic container without lid in the freezer for 1/2 hour, decorate with a half strawberry.

Attachments: Glace à la menthe et au chocolat EN.pdf

OZO GOAT CHEESE SALAD FLAVOURED WITH THYME, VINAIGRETTE OF NUT OIL AND HONE

Ingredients

  • 2 fresh Ozo goat cheeses- 4 flaky pastry rounds 10 cm in diameter
  • 4 flaky pastry rounds 15 cm in diameter
  • 1 dash of cream
  • fresh thyme
  • 1 egg yolk
  • mixed salad
  • roasted almonds
  • chopped nuts
  • chopped chives
  • tomato cubes
  • vinaigrette
  • 4 tablespoons of nut oil
  • 1 tablespoon of Xeres vinegar
  • 1 tablespoon of acacia honey
  • salt
  • pepper

Preparation

Mix the goat cheese, the cream and the thyme and a little pepper into a homogeneous mass. Arrange the flaky pastry rounds (10 cm) on the table, dip in egg yolk, arrange a quenelle of goat cheese in the centre, and cover with the other rounds (15 cm). Seal well and cut off the excess pastry. Glaze again and cook in the oven for 15 min at 200°C. Make the vinaigrette by mixing all the ingredients and warming it*. Season the salad, decorate attractively and serve immediately.

*how to warm a vinaigrette? By pouring it into a saucepan left beside a source of heat. Or pour it into a hot casserole.

La Bergamote

Jean-François et Christine Begon

Bd Ernest Solvay, 72, 4040 Herstal

Tel: 04/342.29.47

Attachments: La salade de chèvre d´Ozo parfumé au thym, vinaigrette à l´huile de noix et miel EN.pdf

CROULY WHITE AND BLUE WITH MALMÉDY CHEESE

Ingredients

  • 4 slices of farm ham
  • 3 potatoes
  • 1 teaspoon of goose fat
  • 1 teaspoon of lard
  • 350 g Malmédy cheese
  • 1 dl farm crème fraîche
  • 1 teaspoon of flour
  • 8 juniper berries
  • 50 g fresh farm butter
  • salt
  • freshly ground pepper
  • 1 small glass of pékêt liégeois (gin)

Preparation

Chicory braised with nutmeg and leeks, Brussels sprouts cooked in boiling water, pears in wine and cinnamon, potatoes "bachelor fashion".

Cook the various vegetables in butter and braise them. Set aside. Crush the juniper berries finely and mix in the Malmédy cheese. Mix together the berries, the cheese, the softened butter and the crème fraîche. Set aside.

Make a ham ring in a buttered ramekin.

Brown the piece of beef in the clarified butter, season with salt and pepper.

Glaze the vegetables with farm butter, add the pékêt and the cheese mixture, stir briskly.

Serve by presenting the beef in the centre of the plate, garnish with the ham ring filled with vegetables.

Le Relais du Crouly

Régis Coeckelbergs

Village de Ster, 306 a, 4970 francorchamps

Tel: 087/27.53.29

Fax: 087/27.55.39

Attachments: Le blanc bleu du Crouly au fromage de Malmédy EN.pdf

SUPRÊME OF PIKE-PERCH WITH HERB AND SAFFRON BUTTER

Ingredients

  • 4 fillets of pike-perch (´sandre´), about 160 g each
  • 250 g butter
  • 25 cl white wine
  • 2 chopped shallots
  • 1/4 glass of wine vinegar
  • 1 tablespoon of chopped chives
  • 1 tablespoon of chopped dill
  • salt
  • pepper
  • powdered saffron
  • flour
  • 1 tomato skinned and cut into cubes

Preparation

Lift the pike-perch fillets, scale them but keep the skin. Dust lightly with flour, season with salt and pepper. Cook the fillets in 50 g of butter, grill them and keep hot.

At the same time reduce the white wine, the vinegar and the chopped shallots in a frying pan. Incorporate 200 g of cold butter cut into cubes, correct the seasoning. Incorporate the herbs and the saffron. Beat well.

Arrange the pike-perch on hot plates, cover with fresh herb butter and add the cubes of tomato.

Le Bercha

Patrick Rousseau

Route de Mons, 763

7130 Bay (Binche)

Tel and Fax: 064/36.91.07

Attachments: Le suprême de sandre au beurre d´herbes safranées EN.pdf

SMOKED TROUT MOUSSE

Ingredients

Preparation

Soak the gelatine in water. Chop the chives. Cut the fish into pieces. Mash them with a fork or in a blender. Melt the butter in a frying pan. Add the flour steadily. Allow the whole to boil for one minute.

Drain the leaves of gelatine and dissolve them in the hot sauce. Mix in the lemon juice and the trout.

Whisk the cream to thicken and sprinkle with chopped chives. Then simply add the whipped cream to the fish and leave the mousse to set overnight in the refrigerator.

Cut the trout mousse into portions. Serve with a cucumber salad and buttered toast.

Attachments: Mousse de truite fumée EN.pdf

MEAT LOAF WITH NUTS

Ingredients

  • 350 g leftover boiled beef
  • 50 g butter
  • 1 finely chopped onion
  • 3/8 cup (8 cl) wholemeal flour
  • 1 1/4 cups (30 cl) beef stock
  • 1 teaspoon of Chili sauce
  • 2 tablespoons of oil
  • 450 g potatoes
  • 25 g butter
  • 1/4 cup (5 cl) of milk
  • grated nutmeg
  • 25 g crushed wheat
  • 50 g grated cheese

Preparation

Melt the butter in a casserole and fry the onion over a low heat until tender.

Dust with flour, mix and cook for one minute. Gradually sprinkle with the stock, the Chili sauce and the Worcestershire sauce. Season lightly with salt and pepper.

Cook until the sauce is of a smooth, thick consistency, then remove from the heat and allow to cool.

During this time, chop the nuts. Chop the beef with a knife. When the sauce is cold, mix in the nuts and the beef. Oil a 1 litre mould, pour in the prepared meat and place in the refrigerator. Boil a saucepan of salted water. Peel the potatoes, wash and cook in the boiling water for 12 min. Drain and mash with the butter and sufficient milk to produce a creamy purée. Add salt, pepper and a pinch of nutmeg.

Pre-heat the oven to 200°C. Turn out the meat loaf onto a gratin dish. Cover the top and sides with mashed potato.

Mix together the crushed wheat and grated cheese. Coat the meat loaf and bake in the oven for 30 minutes, until the wheat and cheese are golden. Serve immediately.

Attachments: Pain de viande aux noix EN.pdf

PURSLANE SOUP WITH CROUTONS

Ingredients

Preparation

Peel the potatoes, cut them into pieces, wash the vegetables. Lightly brown the potatoes and 150 g of purslane in 50 g of fresh butter.

Heat the stock to boiling and add the browned vegetables and potatoes.

Cook until tender. Season with salt and pepper. At the last moment add the cress and boil for 1 minute, remove from the heat and process in the blender.

Then add the rest of the purslane (50 g) to the boiling soup. Use the clarified butter to brown the croutons.

Attachments: Potage de pourpier aux croûtons EN.pdf

TEN-VEGETABLE SOUP

Ingredients

  • 80 g butter
  • 4 carrots (not too large)
  • 2 turnips
  • 3 whites of leeks
  • 1 stick of celery
  • 200 g green beans
  • 3 potatoes
  • 1 onion
  • 3 tomatoes
  • 2 courgettes
  • 1 large head of chicory
  • salt
  • pepper
  • 2 litres stock

Preparation

Cut the vegetables into small cubes: carrots, turnips, potatoes, tomatoes (peeled and seeded), courgettes and chicory. Cut the whites of leeks and the celery into strips. Finely chop the onion and cut the beans into slices approximately one cm in length.

Brown the vegetables in half the butter in a thick-bottomed casserole over a low heat. Allow to sweat. Season with salt and pepper and cook covered over a low heat. Add a little lukewarm water if necessary.

Cover the cooked vegetables with 2 litres of stock and simmer on a low heat for a short time. Place the rest of the butter in the bottom of the soup tureen and pour over the boiling soup.

CHICORY SOUP

Ingredients

Preparation

Coarsely chop 1 kg of chicory, the white of a leek, the onion and the potatoes. Brown lightly in 50 g concentrated butter. Add the stock and bring to the boil. Process the soup in a blender. Finely chop the rest of the chicory, brown it in the rest of the butter. Serve with marjoram or burnet.

Attachments: potages aux witloofs EN.pdf

PUDDING WITH APPLES AND ADVOCAAT

Ingredients

Preparation

Boil the milk with the vanilla stick. Work the butter to soften it and mix it into the flour. Carefully add the boiling milk while stirring. After 4 to 5 minutes allow to thicken on the heat for 4 to 5 minutes. Add the egg yolks and the apples. Beat the egg whites until stiff and incorporate them into the pudding.

Butter a mould, dust the bottom and sides with sugar and pour in the pudding (up to 3/4 of the height at maximum). Allow the pudding to set for 40 minutes in the oven before baking it in a bain-marie. Turn out the pudding, allow to cool and cover with advocaat just before serving.

Attachments: Pudding aux pommes et à l´advocaat EN.pdf

ROSETTE OF POTATOES NICOLA (UNDER TERRA NOSTRA) AND SALMON TROUT, CREAM WIT

Ingredients

  • 600 g fillet of salmon trout
  • 4 large potatoes (under Terra Nostra)
  • 1 kg spinach shoots
  • 1/4 l crème fraîche
  • 10 cl "La Ramée" pale ale
  • 1 shallot
  • 3 or 4 tablespoons of olive oil
  • 1 small pot of trout eggs
  • 1 bunch of purslane or cress
  • salt
  • pepper
  • nutmeg

Preparation

Cook the potatoes in the oven in their skins for about 35 minutes. When they are cooked slice them and brown them in a frying pan with a little olive oil. Keep hot on one side. Blanch the spinach in boiling water for 2 minutes, drain and sweat in a small saucepan with a little olive oil. Season.

Cut the trout fillets into 2 cm strips. Seal them in a frying pan with olive oil for 2 minutes? season and keep hot.

Place the ale and the finely chopped shallot in a saucepan, reduce to 1/3. Add the crème fraîche and allow to cook for a further 5 min while stirring with a whisk. On the plate, place the potato slices in a rosette, place the spinach in the centre and put the strips of trout on top. Coat with sauce all around and decorate with the trout eggs and the purslane leaves. Serve very hot.

Les Ailes

Olivier Bianco

Avenue des Prisonniers de Guerre, 3,

1490 Court-Saint-Etienne

Tel: 010/61.61.61

Fax: 010/61.46.32

Attachments: Rosace de pommes de terre Nicola (sous Terra Nostra)EN.pdf

RUMP STEAK WITH ANCHOVY BUTTER, MARCHAND DE VIN SAUCE, MACARONI WITH BEEF S

Ingredients

Preparation

Bring the stock to the boil and season, blend the butter, the anchovy fillets, the lemon juice and pepper, blend together, cook the slices of rump steak (rare), keep hot, skim fat from the dish.

Spread with the anchovy butter, deglaze your pan with the roast beef stock and turn the macaroni in this sauce, correct the seasoning.

Presentation: cut each slice of rump steak into two, place in a very hot oven for 30 second, serve the macaroni separately in a vegetable dish and the Marchand de Vin sauce in a sauce boat.

Attachments: Rumsteak au beurre d´anchois, sauce Marchand de Vin, macaronis au jus de Bœuf EN.pdf

RHUBARB TART WITH ANGELICA

Ingredients

Preparation

Roll out the flaky pastry, butter the flan dish and line with the pastry. Cover the whole of the pastry with 2 cm pieces of rhubarb.

Mix the sugar and flour and sprinkle the rhubarb with this mixture and with angelica cut into small pieces. Beat the eggs and cover the tart with them. Cook for 30 minutes in the oven at 200°C. Garnish with candied angelica. Dust the tart with icing sugar just before serving.

Attachments: Tarte rhubarbe à l´angélique EN.pdf

CHOCOLATE TRUFFLES

Ingredients

Preparation

Grate the chocolate, mix with the milk and melt over a low heat. Melt the butter without cooking it. Mix with the melted chocolate over a low heat, turning with a spatula.

Beat the egg yolks and the sugar thoroughly to obtain a foaming mixture and incorporate it into the mixture. Allow to cool in a deep container.

Take a small nut of this mixture, roll it into a ball and dip it in the cocoa powder. Leave to harden in the refrigerator for 24 hours.

Attachments: Truffes au chocolat EN.pdf

LEFFE TROUT, POTATOES IN JACKETS STUFFED WITH SNAILS

Ingredients

Preparation

Blanch the parsley for a few minutes in 2 dl of trout stock. Drain. Reduce the stock to 3/4, add 2 dl of crème fraîche, bring to the boil.

Mix well and pass through a strainer. Poach the trout fillets in the stock on a very low heat. When they are cooked, keep them hot. Add the chopped parsley to the stock.

At the same time, reduce the cooking liquor from the snails with 2 dl of crème fraiche. Drain the potatoes, add the cheese to the snails and fill the potatoes with this stuffing.

Cover each plate with green sauce, add a stuffed potato and place 2 fillets of trout. Decorate with a snail shell filled with herbs and a few strips of tomato.

Le Chalet des Grottes

Huguette Anciaux

Rue d´Anthée, 52, 5540 Hastière

Tel: 082/64.41.86

Fax: 082/64.57.55

Attachments: Truite de la Leffe pommes de terre en chemise farcies aux petits gris EN.pdf