A traditional Flemish Chicken stew
I haven’t added a Belgian recipe for a while, so I thought it was high time to cook one of the classics – Waterzooi. It’s a nice recipe for this time of year when the weather is a little unpredictable, a comforting dish but surprisingly delicate and relatively light – delicious rain or shine.
Waterzooi originates from Ghent in Flanders and would have traditionally been made with fresh water fish, but this variation containing chicken is now more common and is a great example of the sociology of food – the change in recipe indirectly caused by one of the first recorded acts of industrial espionage. Continue reading
With apologies to Texas
“You may suspect, by now, that the chief ingredients of all chili are fiery envy, scalding jealousy, scorching contempt and sizzling scorn. ” – H. Allen Smith
There are so many brilliant quotes about Chili con Carne, the one above comes from maybe not the definitive, but certainly one of the funniest articles ever written on the subject. Another favourite is “”In Texas, four things temporal are held inviolate — women, states’ rights, a cattle brand, and chili.” – Joe Cooper
(A quick note on the language used below – when I say Chili I am referring to the dish Chili con Carne, when I say Chilli I am referring to the fruit, and yes they are a fruit not a vegetable!)