There are quite a lot of Belgian classics that I love. But koninginnenhapje (vol-au-vent) is right at the top together with stoofvlees (beer & beef stew). Although stoofvlees is something I make every few months, vol-au-vent has always been the food I order in a restaurant, but never make myself. For some reason I was just convinced it was too difficult to try. My mom once made vol-au-vent for a family gathering (but no longer has the recipe) and it was just absolutely delicious, my one goal has always been to try and make one just as good.
The first few steps of the recipe all seemed so easy.. but then I got to the sauce part and it all went wrong. It was just too runny, almost like a soup. I called on my friend Guy for some advice and luckily managed to save the sauce. So for the next batch I made I started with double the amount of butter & flour which helped a lot. If you end up adding too much broth and have a light sauce, there are two things you can do:
- use cornflour
- restart the roux (use about half of the original recipe) and gradually add your previous sauce to it
But which ever option you go for, it’s import to know: you will be able to fix it! As this was the only difficult part of the recipe you’ll be flying it throughout the rest, I promise. You can also make this recipe easier by buying ready-made chicken broth/stock, but I decided to make it from scratch. The stock can also be frozen or you can have it as soup as well the next day.
You can serve chips with this recipe (most common side dish in Belgium) or potato croquettes. Whenever I’m home I always go for the croquettes as it’s harder to find in Ireland (or to make yourself). Enjoy!
|2 celery sticks|
|2 large onions|
|1 chicken stock cube|
|4 chicken breasts on bone|
|200g chestnut mushrooms|
|2 bay leaves|
|3 twigs of fresh thyme|
|200g pork mince|
|1 small egg|
|2tablespoons panko breadcrumbs|
|3 twigs of fresh rosemary|
|75ml cream (can be soy)|
|1tablespoon curry powder (mild)|
|2 whole cloves|
|2 twigs of fresh curly parsley|
|salt & pepper|
|80g all-purpose flour|
|8 large vol-au-vent cases|