Gentse waterzooi, a famous and popular Belgian chicken stew dish
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Hi,
Challenged by Pete Thomas, I made this famous and most popular Belgian stew dish, called waterzooi. Waterzooi is a stew dish from Belgium and originating in Flanders . The second part of the name derives from the Middle Dutch terms "sode", "zo(o)de" and "soot", words referring to the act of boiling or the ingredients being boiled. It is sometimes called Gentse Waterzooi which refers to the Belgian town of Ghent where it originated. The original dish is often made of fish, either freshwater or sea, (known as Viszooitje), though today chicken waterzooi (Kippenwaterzooi) is more common. The most accepted theory is that rivers around Ghent became too polluted and the fish there disappeared. All versions are based on a soup-base of egg yolk, cream and thickened vegetable broth. The stew itself contains fish or chicken, vegetables including carrots, onions, celeriac, leeks, potatoes and herbs such as parsley, thyme, bay-leaves and sage. Checkout Pete Thomas' channel and subscribe : https://www.youtube.com/user/drabzz Pete is a wonderful cook and a man with a hart of gold !! This was the recipe I challenged Pete with : Welsh Cawl Challenge - Cawl Cymraeg - One Pot Meals : https://www.youtube.com/watch?v=LJXCk... Check it out !!!
Ingredients
Challenged by Pete Thomas, I made this famous and most popular Belgian stew dish, called waterzooi. Waterzooi is a stew dish from Belgium and originating in Flanders . The second part of the name derives from the Middle Dutch terms "sode", "zo(o)de" and "soot", words referring to the act of boiling or the ingredients being boiled. It is sometimes called Gentse Waterzooi which refers to the Belgian town of Ghent where it originated. The original dish is often made of fish, either freshwater or sea, (known as Viszooitje), though today chicken waterzooi (Kippenwaterzooi) is more common. The most accepted theory is that rivers around Ghent became too polluted and the fish there disappeared. All versions are based on a soup-base of egg yolk, cream and thickened vegetable broth. The stew itself contains fish or chicken, vegetables including carrots, onions, celeriac, leeks, potatoes and herbs such as parsley, thyme, bay-leaves and sage. Checkout Pete Thomas' channel and subscribe : https://www.youtube.com/user/drabzz Pete is a wonderful cook and a man with a hart of gold !! This was the recipe I challenged Pete with : Welsh Cawl Challenge - Cawl Cymraeg - One Pot Meals : https://www.youtube.com/watch?v=LJXCk... Check it out !!!
Ingredients
- 1 liter chicken stock
- 2 liters cold water
- 400 g lamb or veal shank
- 1 carrot
- 1/4 leek
- 1 onion
- pepper corns
- thyme
- bay leaves
- 3 cloves
- 1 kg chicken thighs
- 3 leek whites
- 1 carrot
- 4 stalks of celery
- 1 onion
- 125 ml cream
- 1 egg yolk
- fresh parsley
- fresh chervil
- some butter
- pepper to taste
- salt to taste
Bon appétit !
Watch my video and see how I prepare it by clicking on this link :
https://www.youtube.com/watch?v=BcJaQ5fLmbE
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