Post by rivergirl on Feb 22, 2014 13:27:20 GMT
Sorry about the pitiful photo ! But this dish is sublime! Serve it up sliced on a steaming hot plate of chips and that set stock turns into a luscious tasty juice.
Mine is not the real Flemish delicacy, I have adapted it to use up my left over meats.
This one used up turkey breast, belly pork, leg of pork,a ham hock, some smoked duck and some garlic smoked chicken. ( all left over meats dug out of the freezer)
I made up the stock by boiling up all my saved, carcasses and bones .
Barely cover with water
Pepper
Allspice
Juniper
Thyme
Bay leave
Star anise one
Halved onions
Two heads garlic
Leeks
Carrots
Celery
Top up the liquid with cider,beer or white wine and cook until you have a really tasty broth.
You can add gelatine for a harder set but I have never bothered.
I have not given measurements for the spices,herbs etc as you can adjust it to your taste as you are cooking.i add the salt at the end as well.
Cube up the meat pour over the cooled stock and refrigerate.
I also make cheats pork pie the same way . I just pour in the stock after the pork pie has cooked.
Mine is not the real Flemish delicacy, I have adapted it to use up my left over meats.
This one used up turkey breast, belly pork, leg of pork,a ham hock, some smoked duck and some garlic smoked chicken. ( all left over meats dug out of the freezer)
I made up the stock by boiling up all my saved, carcasses and bones .
Barely cover with water
Pepper
Allspice
Juniper
Thyme
Bay leave
Star anise one
Halved onions
Two heads garlic
Leeks
Carrots
Celery
Top up the liquid with cider,beer or white wine and cook until you have a really tasty broth.
You can add gelatine for a harder set but I have never bothered.
I have not given measurements for the spices,herbs etc as you can adjust it to your taste as you are cooking.i add the salt at the end as well.
Cube up the meat pour over the cooled stock and refrigerate.
I also make cheats pork pie the same way . I just pour in the stock after the pork pie has cooked.
