Sander Verbrugghe from Bon Apart/Tapasake has a unique vision of culinary delights that surpasses the traditional image of the cook behind the stove. Not tied to one location, he actually came to Gediflora to prepare – surrounded by chrysanthemums – a dish that was practicable, easy to make and above all very tasty.
It shows that we shouldn’t limit ourselves only to what we know. We shouln’t be limited by conventions and clear lines. We can, may and must look further. In the same way that Sander Verbrugghe doesn’t limit himself to a stove and a kitchen, the Belgian Mums don’t have to impose any limits on themselves.
Mum Beer has a soft bite with distinct floral aromas. The aftertaste is characterized by a hint of bitterness, which ultimately provides the necessary kick. Veal lends itself perfectly as a main ingredient in dishes with Mum Beer, as do young vegetables and potatoes.
For 4 people
• 6 veal cheeks, trimmed
• 50 g butter
• Flour
• 200 g veal meatballs
• 3 carrots
• 3 onions
• 3 celery stems
• Thyme, garlic, bay leaf
• 1 bottle of Mum Beer
• 1 litre white stock (or 1 litre water with 2 stock cubes)
• 200 ml full fat cream
• 500 g baby potatoes
• Young vegetables (carrot, turnip, girolles mushrooms, etc.)
Cut the veal cheeks into two pieces and coat each piece with flour. Shake off the excess to avoid too much flour and then brown the pieces of veal cheek on all sides in melted butter and season with salt and pepper.
Chop the carrot, onion and celery coarsely and add. A few crushed cloves of garlic, thyme and bay leaf are a must. Let everything stew well, moisten with the Mum Beer and let it reduce for a while. Add the stock and put the pot for two hours in a preheated oven at 120° Celsius, under a tightly closed lid.
Then remove the veal cheeks and vegetables from the stock and use the stock to cook the meatballs, removing the meatballs afterwards. Sieve the stock and add the cream. Reduce the sauce briefly and, if necessary, bind it with corn starch.
Put the veal cheeks and meatballs back into the sauce. Season with salt and pepper.
Cook the baby potatoes and the young vegetables separately and fry in a little butter.
Garnish the dish with some finely chopped parsley.