Another characteristic of a Belgian friterie is the large selection of Belgian sauces including ketchup, curry ketchup, mayonnaise, tartar sauce, cocktail, American, samurai, riche, Mexican, oriental, Brazil, Tunisian, Algerian béarnaise or many others
This Belgian specialty is not to be missed
In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines. Enjoy our selection of Beef, Chicken or Fish.
Who created the frikandel is contested. Some state that it was first made by Gerrit de Vries of Dordrecht in 1954, after he wasn't allowed any more to sell his product as a meatball because of a food law. Next he changed the shape and name instead of the recipe. Others say it was first made by Jan Bekkers of Deurne in 1958, and named "frikandel" in 1959 after he founded the Beckers factory. What can be agreed on is that the present recipe with the very fine mince is derived from the 1958 version. The de Vries 1954 sausage, named fricadelle, contained chunkier minced meat as it was essentially a minced meat patty in the shape of a sausage.[
The sausage (the Italian cervellata, from Latin cerebellum, cerebrum short for "brain") is a sausage consumed including Switzerland , in Germany , in Alsace and northern France and in Belgium .
Mashed potato filled 'kroketten/croquettes' are often served as a side dish in winter holiday meals, such as Christmas. In fast food cuisine, varieties exist without potatoes but with cheese, beef or goulash, often in a filling based on béchamel sauce. The Dutch version of little balls, bitterballen, is also found in snackbars. A typical Belgian variety is filled with grey shrimp - 'garnaalkroketten/croquettes aux crevettes'. They are typically garnished with a slice of lemon and some deep fried parsley.
A chicken nugget is a chicken product made from either meat slurry or chicken breasts cut to shape, breaded or battered, then deep-fried or baked.
The most typical companion to fries
Some Belgians[who?] believe that the term "French" was introduced when American soldiers arrived in Belgium during World War I and consequently tasted Belgian fries. They supposedly called them "French", as it was the official language of the Belgian Army at that time. At this time, the term "French fries" was growing popular. Available from kids to family size and served in a traditional "Cornet" with dipping sauce
The traditional Belgian rough cut frites
A mitraillette consists of: A demi-baguette (a smaller version of a Baguette). Fried meat (as sausage, burger, steak, frikandel). The meat varies with the friterie. Salted fries One of a variety of sauces (mayonnaise, ketchup, Sauce andalouse, Garlic Sauce, Bearnaise sauce and many others) Crudités are often included (grated carrot, fresh lettuce, tomato slices) The crudités vary with the venue. Cheese and cabbage are not uncommon. Originally mitraillettes only contained a sausage or sliced meat, alternatives quickly became available. Often, Dürüms are served instead in more multicultural areas.
Literally "Submachine gun"
La crêpe with sugar
The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium and Quebec. Crêpes are served with a variety of fillings, from the most simple with only sugar to crêpes Suzette or elaborate savory .
The very thin pancake
Vol au Vent
A vol-au-vent (pronounced [vɔlovɑ̃], French for "windblown" to describe its lightness) is a small hollow case of puff pastry. Vols-au-vent are typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. This pastry is usually found filled with savory ingredients, but can also have a sweet filling. The pastry and its catchy name vol-au-vent were invented by Antonin Carême in his pastry-shop opened in the rue de la Paix in Paris in 1803–04. Friterie Belgica replace the pastry with fries. There are many types of meatball recipes using different types of meats and spices, including vegetarian and fish alternatives, and various methods of preparation. The ancient Roman cookbook Apicius included many meatball-type recipes. From the Balkans to India, there is a large variety of meatballs in the kofta family. We serve them with tomato sauce.
A meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, possibly eggs and herbs. Meatballs are usually prepared and rolled by hand, and are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatball recipes using different types of meats and spices, including vegetarian and fish alternatives, and various methods of preparation. The ancient Roman cookbook Apicius included many meatball-type recipes. From the Balkans to India, there is a large variety of meatballs in the kofta family. Served with tomato sauce and fries.