Belgium

I've only spent a few days in Belgium, but it did not take long to see that the Belgians like eating. I could give a recipe for waffles or mussels and chips which are great favourites. Belgium is also famous for beer so here is a recipe which contains that magic fluid.

Boulettes a la biere (Pork meatballs in beer)

• 500g minced pork
• 1 egg
• 50g breadcrumbs, soaked in 4 tablespoons of milk
• 1 teaspoon dried marjoram
• 1/2 teaspoon grated nutmeg
• salt & pepper
• 3-4 shallots, peeled and chopped
• 1 tablespoon flour
• 1 stick celery washed and sliced
• 1 carrot, washed and sliced
• 900ml light beer (biere blonde)
• 1 bay leaf and a sprig of thyme
• 50g raisins
• 100g prunes (with their stones)

To finish

• 150ml double cream
• salt & pepper
• 1 heaped tablespoon parsley

Work the pork into a firm mass with the egg, breadcrumbs, marjoram and nutmeg, salt and pepper, and one of the shallots sweated briefly in a little of the butter. Form the mixture into a dozen balls and roll them lightly in a little flour.

Melt the rest of the butter in a saucepan and turn the meat balls in the hot froth for a moment or two. Add the remaining shallots, the celery and the carrot. Let them take the heat for a moment. Pour in the beer and let it bubble up. Add the bay leaf and the thyme and the dried fruit and bring everything back to the boil. Turn down the heat, lid and leave to simmer until the meatballs are tender and the prunes soft - 35 to 40 minutes.

Remove the meatballs and the fruit and keep them warm while you reduce the sauce to about 300 ml. Stir in the cream and allow it all to bubble up. Taste and add salt and pepper as necessary - not too much, as the flavours are subtly sweet.

Serve the meatballs lightly sauced, and sprinkled with parsley arranged on a platter flanked with plain-boiled Brussels sprouts and nutmeg-spiced mashed potatoes or sliced potatoes sautéed with butter and onion. Hand the extra cream sauce and a sharp apple puree separately. Beer must accompany, of course.