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Chloelicious -> RE: What's for Dinner Tonight? (2/15/2007 4:45:17 AM)
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Yesterday night > smoked salmon, shellfishs and lobster, then home made chocolate mousse.
Today: a typical Belgian dish ( from Liège, the city where i come from)
Boulet a la liégeoise: Big meat balls in a sauce made of (pears, apples and date fruit syrup; see link ) with some roasted slice of potatoes.
http://www.sirop-de-liege.com/fabrication.asp?M=15&L=uk
edited for the recipe
Ingredients: for 4 persons - 500 g of minced meat pig-ox - 1/2 chopped shallot - 100 g of bread soaked with milk - salt, pepper and nutmeg - 1 c in of chopped parsley - 1 whole egg - 50 g of butter - 1 c in of fine sugar - 2 c in of vinegar - 200 g of sliced thinly onion - thym, laurel and marjoram - 2 c in c of Syrup of Liège - 40 raisins.
Mix the minced meat with the shallot, the bread, the parsley, the egg, the salt, the pepper and the nutmeg and form 8 balls.
Make warm the butter and color balls on every side, take them out and place them on a plate. Deglaze with the vinegar and the sugar, let evaporate half and add onions, thym, laurel and marjoram.
Place balls on the bed of onions and cast anchor of water halfway up. Let shiver 20 m
Remove balls on the plate with half of the onions, mix the sauce and cross it in a conical sieve. Add the Syrup of Liège and the raisins, rectify the seasoning and put back balls in the sauce, warm before serving.
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