WATERZOOI (VATERZOY)
I learned this while stationed in the Flemish part of Belgium, in a village called Sint-Hubrechtslille. So tasty good, my daughter still asks me to make it for her 10 years later!
Provided by Rayna Jordan
Categories World Cuisine Recipes European Belgian
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
- In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
- In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
- Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 7.2 g, Cholesterol 161.9 mg, Fat 24.2 g, Fiber 1 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 822.7 mg, Sugar 1.9 g
CHICKEN WATERZOOI
Steps:
- Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and poach until chicken is cooked. Add salt and pepper, to taste.
- Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a fine sieve. Take the skin off of the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.
- Serve in soup plates with boiled potatoes or white steamed rice.
WATERZOOI
Waterzooi is a typical dish from Ghent in Flanders, made from chicken or fish, vegetables, cream and potatoes, served as a kind of soup with bread.
Provided by Renards Gourmets
Categories Main Course Soup
Number Of Ingredients 16
Steps:
- In a heavy-bottomed pan, melt the butter over low to medium heat.
- Sauté leeks, potatoes, celery, carrots and onion for 3 minutes. Set aside.
- In a Dutch oven, place the chicken legs and bouquet garni and pour the broth. Season with salt and pepper.
- Cover and bring to a boil over high heat.
- Reduce the heat, cover and continue cooking over low heat for 20 minutes. Add the reserved vegetables.
- Cover and continue cooking for 15 minutes over low heat.
- Remove the bouquet garni.
TRADITIONAL FLEMISH WATERZOOI RECIPE
Some call this traditional Flemish fish dish a stew while others argue that it's a soup. Either way, it's an excellent way to enjoy fresh seafood.
Provided by Karin Engelbrecht
Categories Dinner Entree Lunch Main Course Soup
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Boil the potatoes in salted water until cooked.
- Heat the butter in a frying pan.
- Add the celery, carrot, and onion and cook the vegetables for 3 to 5 minutes, or until they are soft and glazed.
- Now add the leeks and cook for another 2 minutes.
- Add the stock to the vegetable mixture and allow it to infuse for 3 minutes.
- Gently poach the fish fillets in the broth for 3 to 5 minutes.
- Add the mussels after 1 minute.
- Remove the seafood from the pan once the mussels have opened and set aside. Strain the stock into a saucepan.
- Set the vegetables aside to use later.
- Whisk the egg yolk with the cream in a bowl.
- Put the stock back on the heat and, once it reaches boiling point, add the cream and egg mixture to thicken the stock and create a sauce.
- Now mix well with a whisk and make sure the sauce does not come to the boil again.
- Add the peeled shrimp and half the chives and stir.
- Place the fish pieces in a serving bowl along with the vegetables and potatoes.
- Pour the sauce over it.
- Garnish with the remaining chives. Tip: Most mussels sold in the Netherlands today have already been cleaned and debearded. If your mussels haven't been cleaned, simply use a knife or wire brush to scrape off any barnacles on the shells. Debeard the mussels by pulling off any strands. Place the mussels in a colander and rinse thoroughly under cool water. Discard any that have broken shells. Tap the open mussels on a hard surface and if they do not close within a few moments, throw them out too. About the book: Werken met Vis by Dutch sustainable seafood champion Bart van Olphen offers guidance in choosing, cleaning, preparing and cooking a wide range of sustainable (European) seafood varieties with traditional recipes from the Netherlands, Belgium, and beyond. Title: Werken met Vis By: Bart van Olphen Photography: Daniel Patriasz Design & Illustrations: Tijs Koelemeijer Language: Dutch only Publisher: Carrera Publisher's Site Price: €34,90 ISBN: 9789048816217
Nutrition Facts : Calories 855 kcal, Carbohydrate 57 g, Cholesterol 500 mg, Fiber 7 g, Protein 64 g, SaturatedFat 22 g, Sodium 1792 mg, Sugar 10 g, Fat 42 g, ServingSize Serves 2, UnsaturatedFat 0 g
GENTSE WATERZOOI
Make and share this Gentse Waterzooi recipe from Food.com.
Provided by Maiumlteacute G.
Categories Stew
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
- Poach the chicken filets in the same vegetable stock for about 20 minutes.
- Cook the potatoes.
- Keep vegetables and chicken warm, while making the sauce.
- Strain the vegetable stock.
- Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
- Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
- Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.
Nutrition Facts : Calories 948.2, Fat 30.2, SaturatedFat 12.8, Cholesterol 219.8, Sodium 313.9, Carbohydrate 108.9, Fiber 13.2, Sugar 7.4, Protein 61.5
WATERZOOI (VATERZOY)
I learned this while stationed in the Flemish part of Belgium, in a village called Sint-Hubrechtslille. So tasty good, my daughter still asks me to make it for her 10 years later!
Provided by Allrecipes Member
Categories Belgian Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
- In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
- In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
- Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 7.2 g, Cholesterol 161.9 mg, Fat 24.2 g, Fiber 1 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 822.7 mg, Sugar 1.9 g
WATERZOOI OF CHICKEN
From Ruth Van Waerebeek's "Everyone Eats Well in Belgium Cookbook." Don't be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); it's basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that it's Belgian Chicken Soup, and they love it.) It's not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time.
Provided by Belgophile
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place 1 bay leaf, 2 sprigs parsley, and 1/4 teaspoon thyme in cavity. Season with salt and pepper.
- Melt butter in heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until onions are translucent (but not browned); about 5 minutes.
- Place the chicken, breast side up, in the Dutch oven, on top of the onions. Add chicken broth (and water, if necessary) to mostly cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes.
- Skim the suface to remove any foam and fat. Add the carrots, leeks, and celery. Add the remaining parsley sprigs, thyme and bay leaf. Cover, and adjust heat to maintain a slow simmer for another 30 minutes.
- Add the potatoes and continue to simmer until potatoes are done and chicken is very tender, about 20 or 30 minutes. Remove from heat.
- Remove chicken and transfer to a large plate. Use a slotted spoon or similar tool to remove parsley and bay leaves from broth. Let the chicken rest until it is cool enough to handle, then just use your fingers to remove the skin and peel meat from the bones. Discard skin and bones. Continue to use your fingers to shred the meat into bite-sized pieces.
- Place Dutch oven with broth (which has cooled a little) over medium heat. While that's heating up, beat the cream and the egg yolks together in a bowl. Now, take a ladleful of hot broth and slowly add to the egg yolk mixture, while stirring. This tempers the yolks. Then, slowly stir the tempered egg yolk mixture into the larger pot of broth and vegetables. Do not boil or the egg yolks might curdle. Add the chicken. Garnish with fresh chopped parsley.
- Serve in bowls, making sure everyone gets equal amounts of chicken, vegetable and broth. I serve a with a hearty loaf of hand-sliced bread.
- Note: Waterzooi can be prepare almost entirely in advance, and the flavors are actually enhanced by sitting overnight in the refrigerator. The day before you plan to serve the dish, prepare the recipe through Step 5. Let cool completely and refrigerate the broth and vegetable separately from the chcken. The following day, before serving, reheat the chicken in the broth. Prepare the egg yolk and cream mixture and proceed with the last steps of the recipe. (The chicken may remain in the broth.).
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