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Love at first bite with Katie Joyce
Katie Joyce launched her blog in January 2011. Using normal Belgian supermarkets, she cooks food that can easily be found in Irish and English shops, but which can be hard to come by here.
Along the way, she also samples some of the more unusual – for non-locals – things that Belgian shoppers take for granted, such as marcassin (young wild boar) and cerf (deer). Imparting advice on where to shop and viable substitutes, as well as exploring the local culture and cuisine, Katie shares her tips and tricks for finding your way around Belgian shops and kitchens.
www.365thingsilearnedinmykitchen.blogspot.com
DRINK
When I want a good red wine, I’ll usually go for an Australian – Shotfire is among my favourites. Crush Wine on Rue Caroly near Place du Luxembourg has a wonderful selection of wines from Down Under. If I’m going local, I love tripel beers – Tripel Karmeliet is delicious.
We say: Crush Wine is conveniently located just a short walk from the European Parliament and sells more than 200 premium red, white, rosé and sparkling wines from Australia and New Zealand. Crush Wine’s tasting events are very popular; check their newsletter for dates
CRUSH WINE
39 Rue Caroly, 1050 Brussels
BAR
I love Monk near Place Sainte-Catherine in Brussels centre. The beer menu is extensive and the atmosphere is relaxed and friendly. It’s a great place to go for a chinwag with a group of friends. There is always lots going on around Place Sainte-Catherine, and it’s very good for food shopping. Of course, nearby is Place Saint-Géry, with Mappa Mundo, which serves my favourite mojito in Brussels. It’s another great place to go with friends or for people-watching.
INGREDIENT
I think I’ll opt for the humble tinned chickpea. For me, they are an essential in every cupboard and, for once, they’re easier to find here than in Ireland. I like to mix them with kidney beans, sweetcorn and fresh coriander for a simple salad, make falafels for a quick evening meal or toss them in a tagine for dinner with friends. They’re so versatile!
SHOP
About two shops up from Monk is a wonderful little mushroom shop, which also sells fresh fruit and vegetables. And Jack O’Shea’s butcher near Schuman can always be relied on for far more than just meat. They have brown bread (I’m yet to find a good Belgian flour substitute for Odlums Wholemeal) and a great selection of condiments and sauces to go with their meats. The staff are also very knowledgeable, which makes a huge difference.
We say: Jack O’Shea’s is a long-time favourite of Brussels expats. It offers the kind of quality cuts of lamb and pork that one would expect from an eighth-generation butcher’s family. And its grass-fed/grain-finished Black Angus beef is marbled, succulent and well-known among chefs in Brussels’ and London’s finest restaurants
JACK O’SHEA
30 Rue Le Titien, 1000 Brussels
RESTAURANT
When nothing else but honest-to-goodness, simple food will do, I’ll head to La Grande Porte. It’s Belgian cooking at its best. I particularly like the stoemp, but everything I’ve had there has been excellent. I credit this place with re-introducing me to Brussels sprouts. For treats and special occasions, Le Passage in Uccle is always a good choice. The menus offer great value and the wine list is excellent.
We say: La Grande Porte is practically a Brussels institution and is tucked away near Place Sablon. It’s just hidden enough to maintain a local, non-touristy feel, although the restaurant is used to an international crowd. People go here with their families or in large groups to enjoy the laid-back atmosphere and classic Belgian dishes like waterzooi, rabbit in plum sauce, Flemish beef stew and, of course, heaps of fries
LA GRANDE PORTE
9 Rue Notre-Seigneur, 1000 Brussels
Tel 02.512.89.98
LE PASSAGE
17 Avenue J&P Carsoel, 1180 Uccle
RECIPE
For the ultimate in comfort food, this rich and saucy pudding sticks to your ribs and leaves you hanging for more. As guests tuck into this, there is always a moment of silence as the sugar and cream attack and then coat the senses.
STICKY TOFFEE PUDDING
• 150g pitted and chopped dates• 250ml boiling water• 1 tsp bicarbonate of soda• 75g butter• 125g cassonade (light brown sugar)• 2 eggs• 2 tbsp golden syrup• 1 tsp vanilla extract• 200g plain flour• 1 tsp baking powderSauce• 125g cassonade• 100g unsalted butter• 200ml double cream
Preheat oven to 180C and grease cake tin (20cm round). Put the dates in a bowl, add the bicarb and pour in the hot water. Leave aside. Cream the butter, then beat in the sugar. Add the eggs and mix, then stir in the vanilla and the syrup. Fold in the flour and baking powder. Tip the date mixture in and fold this through until combined. Pour into tin and bake in oven for 25-30 minutes. Once done, stand the cake for five minutes before turning out and cooling. To make the sauce, put the butter, sugar and cream in a saucepan and heat until dissolved but not boiled. Serve the pudding warm with toffee sauce and a few scoops of vanilla ice cream
