The country won’t quickly be able to rid itself of the image of cheese that springs to most people’s minds when they think of the Netherlands – and neither does it want to. After all, it is the world’s biggest exporter of cheese.

Seasonal and regional highlights on the culinary calendar include asparagus, herring and lobster. The most interesting of these is surely lobster …

The popular Oosterschelde lobster is in season only from the beginning of April through to mid-July. The first lobster in the Oosterschelde – the river delta of the Rhine, Maas and Schelde – was caught 1883. According to legend, it arrived in the Oosterschelde because a ship laden with live North Sea lobsters had sunk there. We today know that this isn’t the case because it has been scientifically proven that the DNA structure of the Ooosterschelde lobster is different from that of its relatives. Thanks to the clear, clean water and what it feeds on, Zeeland lobster has a wonderful flavour, and demand for it is high. It is delicate and mild in taste and therefore held in high esteem in gastronomic circles.

In Brussels and Wallonia, 2012 is the ‘Year of Gastronomy’. In addition to the classics of fries, beer and chocolates, visitors’ attention will be diverted to regional delicacies such as Ardennes ham, traditional jams from Durbuy and Couques de Dinant biscuits. 

The Romantik Hotel Le Val d‘Amblève in Stavelot has given us the recipe for a typical appetiser for the cold months which you can try at home.

Winter Black Pudding

Ingredients to serve four:
1 black pudding
10g flour
100g butter
3 apples (preferably Jonagold)
0.1g xanthan (a natural thickening and gelling agent)
1 stick of cinnamon
1 star anise
2cl olive oil
2cl white Balsamic vinegar
2cl sushi vinegar
100g hazelnuts
Pepper
Salt

Method:
Black pudding – serve lukewarm:
Sprinkle the black pudding with flour. Add salt and pepper to taste. Sear in the butter then cook for 4 minutes in the oven; leave to rest.
Apple crème – serve cold:
Cook the apple in sparkling wine with the cinnamon, star anise and sugar. When the apple is cooked, mix it with 0.1g xanthan or a little butter.
Marinated apple – served cold:
Marinate the apple in the sushi vinegar and a little olive oil.
Apple brunoise – serve lukewarm:
Finely dice the apple and braise in the butter. Add the white Balsamic vinegar and cane sugar.
Hazelnut crumble – serve cold:
Brown the hazelnuts in the oven and grind them coarsely. Add salt and pepper to taste.
To arrange:
Cut the lukewarm black pudding into strips and garnish the plate to your own taste.

We hope you enjoy cooking this at home!