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Bruges’ recipes the way to beat winter blues
A trip to Belgium provided some great times and some great ideas for the kitchen, writes Clare Latimer
WITH this cold, wet and windy weather, what could be better than going to Bruges for the weekend (four hours door to door on Eurostar) and staying in the most heavenly hotel called De Tuilerieen
It has fires burning, cosy snug rooms, breath taking bedrooms, a small swimming pool with sauna and steam room and the most stunning breakfast running from 9am till noon – totally civilised. It suits the ones who lie in or, like us, the ones who get up at a reasonable time, climb to the top of Belfries and the like and then come back and get their money’s worth which even includes a chocolate fountain with fresh fruit and Champagne thrown in. No climbing of Belfries after that!
The first evening we ate in the town at the De Vlaamsche Pot, a dear little Flemish restaurant in the middle of Bruges tucked up an alley.
Inside it was decked with gingham tablecloths, hundreds of candles and dishcloths as napkins, fun waiting staff and this is where we ate the recipe given below.
The next evening we ate at one of the eating experiences of the world, The Herborist Hanbuckers that is a herb farm down a farm track about 15 minutes outside Bruges.
Abigail, my new best train friend, told me about this secret as we were speeding under the Channel.
The menu is about eight courses with no choice, served with complimentary champagnes and wines and the whole eating experience is about £80 per head.
It is a magic evening and I would recommend it to anyone wanting a special treat and something so personal and unique. You can Google any of the names above to obtain more details.
Rabbit Stew with Prunes and Apple
This is a fabulous winter dish and perfect with the chips and apple sauce that confirm its Belgium origin.
The chips were served from a huge metal dish with very smiley waitresses topping us up at any opportunity.
The only ‘sour puss’ was the chef who had definitely got out of bed the wrong side so I have made these recipes up as he was not even up to a grunt let alone a smile.
You can buy cherry beer at Oddbins or Belgo restaurants. Serve with chips or new potatoes.
Serves 4
One rabbit, jointed;
450ml cherry beer;
One tbsp white vinegar;
Salt and freshly ground black pepper;
Two bay leaves;
Half teasp thyme;
One sprig fresh
rosemary;
Eight prunes, stoned;
50g butter;
50g flour.
Method
Marinate the rabbit joints overnight in the fridge in a mixture of the beer, vinegar, salt and pepper, herbs and the prunes. Turn joints once if possible.
Preheat the oven 180°C 350°F Gas Mark 4. Remove the joints from the marinade.
Heat the butter in a large casserole dish and then brown the rabbit joints on each side. Remove and then blend in the flour with the butter.
Add the marinade juices and stir well. Add the rabbit joints and submerge well in the juices.
Cover and cook in the oven for two hours. Remove the rosemary and bay leaves and then serve.
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