Avant, je n’aimais pas trop le Waterzooï. But I had always eaten with a sauce waterzooïs unpleasantly mealy and vegetables cooked to death. We made this dish, traditionally Belgian specialty of the city of Ghent, when, during cooking as I am, we learned cut into julienne strips. The result of cooking vegetables in English was perfect for keeping the taste and texture of vegetables. The true Waterzooi Gent uses the tuberous root of parsley and I was lucky enough to have found. I must say that we find more easily in the markets of Brussels now.
Waterzooi Chicken Ghent
Ingredients:
1 chicken cut into 8 pieces
6 sprigs parsley, chopped leaves and branches tied with the bouquet garni
a tuberous root parsley
carrots 1 +2 1 +1
leeks,
2 stalks celery,
1 bouquet garni (thyme, bay leaves, parsley sprigs)
2 tbsp butter + a dash of oil
3 egg yolks
100 ml cream,
Salt, pepper, nutmeg.
Method:
Cut vegetables (2 carrots, 1 ½ leeks, celery and parsley root tuberous) julienne.
Cook separately in English (salted water) and refresh immediately in ice water.
Book.
Melt the butter in a casserole.
Make Heat butter + oil.
Add a carrot and half a leek, cook for 5 minutes without browning.
Y to the chicken pieces, 1 carrot and half a leek, parsley sprigs and bouquet garni and 500 ml of water (with a stock cube, if desired)
Season and simmer for 45 minutes covered, stirring occasionally.
In a bowl whisk the egg yolks and cream.
When chicken pieces are cooked, drain them in a dish and strain the stock through a chinois.
Heat the vegetable cooked in the broth and drain.
Remove from heat and add the chicken broth into the egg yolks and cream, stirring.
to thicken, if desired, at very low heat, stirring constantly (I did not).
Adjust seasoning and pour over the chicken and vegetables with the sauce.
Serve sprinkled with chopped parsley.
***
Earlier i did not like Waterzooi. Purpose I always tasted it with an unpleasant floury taste and vegetables cooked to death. In the cooking school that I’m doing, we did this traditional Belgian dish from the city of Gent to learn the technique of cutting vegetables in a julienne. Cooking the vegetables “à l’anglaise” (hot boiling water and then freshened up in iced water), helped preserve the taste and the texture of the vegetables. The real Gentse Waterzooï uses root parsley and I was lucky to have found some. I must say though that we do find root parsley more and more easily at markets in Brussels.
Gentse Chicken Waterzooi
Ingredients
1 organic chicken, cut in 8 pieces
6 branches of parsleu (leaved chopped and stems kept for the bouquet garni)
1 root parsley
1+2 carrots
1+1 leek
2 ribs of celery
1 bouquet garni (thyme, bay and stems of parsley)
2 tbsps butter with a splash of oil
3 egg yolks
100 ml cream
Sel, pepper, nutmeg
Method:
Cut the veggies (2 carrots, 1½ leek, celery and the root parsley) in julienne (thin long strips).
Cook each vegetable separately and plunge immediately in iced water.
Keep aside.
Melt butter and oil in a pan.
Add the chicken with 1 carrot, ½ leek, parsley stems, bouquet garni and 500ml of water (with a stock cube if you wish).
Season and simmer covered for around 45 minutes.
In a bowl, whip the cream and the egg yolks together.
When the chicken is cooked, remove the chicken and sieve the broth.
Heat the vegetables in the broth and drain.
Off the fire, add the broth to the egg and cream mixture stirring all the time.
If you wish, you could thicken the broth on slow heat, stirring all the time (I skipped this).
Recheck seasoning and pour the sauce on the chicken and vegetables.
Serve garnished with parsley leaves.
***
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