Tag Archives: Mashed Potatoes

Belgian Cuisine: Potato Cream, Shrimps & Smoked Ham

POTATO-SHRIMPS

Belgium is one those unsung countries when it comes to gastronomy.
Who has heard of the Ardennes Forest and its abundant game and mushrooms? Have you visited Bruges? The biggest misconception is “French fries”! Sorry, mate, but they are Belgian! And what about mussles and waffles?… And the beer?

Here is a typical fare that people in Bruges are fond of:
Potato Cream (Mashed potato cream), Shrimps & Smoked Ham!

INGREDIENTS: for 4 persons

-Potatoes: 4 bintje if possible
-Small (grey) shrimps: 300 g
-Smoked ham: 4 slices
-Egg yolks: 4
-Butter: 150 g
-White wine: 3 cups/600 ml
-Olive oil (EV): a little
-Fresh cream: 1 large tablespoon
-Nutmeg: 1 pinch
-Salt, pepper: to taste

RECIPE:

-Peel the potatoes. Cut them for easier cooking. Boil them in water for 20 minutes. Mash them with a fork. Add a little of the cooking water if necessary. Add and mix in a little olive oil and the fresh cream. Keep warm.

-Lightly fry smoked ham in a little butter. Get the shrimps rid of their shells and heads.

-In a bain-marie (on the fire put a pan with water and heat, use a smaller pan and place it inside the water-filled pan so as to avoid a direct contact with the heat) pan, whisk the egg yolks quickly addin the wine to them litle by little. Then add and mix the butter, a small piece at a time. Season with salt and pepper to taste. Mix.
Add this sauce to the mashed potatoes, mixing the two delicately. Season again if necessary. Ad the nutmeg.

-In a plate place some mashed potatoes in the middle. Wrap a piece of smoked ham around it and put the plate under the grill for a few minutes to obtain a lightly coloured top for the potatoes.

-Steam the shrimps and place them on top and around the mashed potatoes. Add a touch with some flat parsley or other herb of your liking!

To be savoured with a Belgian beer!

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Safran & Mandarine Mashed Potatoes with Cockles & Mussles

MASHED-SAFRAN

One should never be afraid to experiment with seasonal products.
A failed experiment is certainly better than a dish served again and again ad infinitum!
At least this dish will be remarked for its colour!

Safran & Mandarine Mashed Potatoes with Cockles & Mussles!

INGREDIENTS: For 4 persons

-Potatoes: Choose 6 beautiful ones
-Mussles: 1 kg
-Cockles: 1 kg
-Dry white wine: 2 cups/400 ml
-Mandarines: 2 (organic if possible)
-Mandarin oil: 3 large tablespoons
-Shallots: 2
-Butter: 50 g
-Fresh cream: 2 large tablespoons
-Safran powder: 2 g
-Safran filaments: a few
-Mimolette cheese
-Egg yolks: 2
-Salt & pepper (to taste)

RECIPE:

-Mandarine oil:
Take the skin off mandarines (not includging the white part). Take out mandarine wedges.
Drop them in a glass jar with some pepper and cardamom.
Cover with EV olive oil and marinate for a few days in afresh area (not in the fridge as the oil would become solid).

-Wash the mandarines under warm water and leave them in freezer for 10 minutes. Grate their skins onto a plate and press their juice into a small bowl.

-Wash the mussles.
Drop them in a deep pan and heat them together with a glass of white wine, chopped shallot and safran filaments until they all open, stirring from time to time..
Take out the flesh out of the shellfish. Filter put aside the sauce.

-Repeat the same procedure with cockles.

-Peel the potatoes, cut them into pieces and cook them in salted water. When they properly cooked, mash them and mi in mandarine oil, safran powder and the fresh cream. Season with salt and pepper. Keep warm.

-Sauce:
In a pan over a medium fire, pour in the mandarine juice and the mussles and cokcles sauce. Reduce a little. Beat the egg yolks and add them to the sauce, beating all the time as you add the butter in small pieces at a time. Season with salt and pepper, a few safran filaments and grated mandarine skin.

-Take 3 large tablespoons of the sauce and mix them with the mashed potatoes. Dop the mussles, cockles and mandarine wedges into the sauce to heat them slowly on a small fire.

-Serve the mashed potatoes mounted with thin cuts of mimolette cheese and surrund them with sauce, mussles, cockles and mandarine wedges.

Drink a dry white wine with them!

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