Economic Council of East-Flanders wants to present two festive recipes that were created together with some East-Flemish chefs in order to stimulate people to use local products for these interesting, delicious dishes.

In the first video Brecht Lamote of FERM catering teaches us how to prepare a fresh appetizer, using local goat cheese, ham, mustard and honey.

FERM (english version) from EROV on Vimeo.

Ingredients for 4 people:

● 4 goat cheeses of Klavertroef (a biological goat farm in Scheldewindeke)

● 200g salad mix

● 16 slices of Ganda ham

● Tierenteyn mustard

● White wine vinegar

● Olive oil

● Pepper and salt


● Preheat the oven to 180-200°C

● To make the dressing, mix mustard and honey, and add ⅓ of this mix to ⅓ of oil and ⅓ of vinegar (tip: put these ingredients in an empty jar, close the lid and shake till everything is well mixed)

● Make crispy Ganda ham: heat a pan with a bit of oil (should be hot), put in the slices of ham and bake them on both sides till they’re crispy. Put them on a paper towel so the grease can leak out

● Break the goat cheese in big lumps and put them in an oven tray. Put it in the oven for about 5 minutes. Get it out and burn the cheese lumps with a Bunsen burner until they have a nice colour, to give them extra taste.

● Garnish the plate: begin with a bit of dressing at the bottom of the plate. Add the salad mix, Ganda ham, the cheese and another bit of dressing.

● To make a festive salad, you can add a piece of seasonal fruit or edible flowers.

In the second recipe video, chef Didier Bourdeaux of restaurant Maison D. in Ronse explains to us how to prepare another appetizer, namely marinated veal with brebis de Brakel (sheeps cheese) and pickles from Camp’s.

Maison D (english version) from EROV on Vimeo.

Ingredients for 4 people:

● 400g of veal

● 2 spoons of (self-made) mayonnaise

● 1 teaspoon of harissa

● 1 coffee spoon of fine chive

● nice piece of Brebis de Brakel sheep’s cheese (from De Schapenmelkerij in Brakel)

● 1 small jar of Camp’s pickles

● All kinds of radish varieties (original, blue meat, red meat, green meat, daikon, winter radish …)

● For the finishing touch: watercress and chervil, rings of shallot pickled in good white wine vinegar, green herbal oil.


● Cut the veal in big beams and freeze them. Then cut them in 16 thin slices (like carpaccio; you can also ask your butcher to do this if you don’t have a cutting machine or a good knife). Mince the rest (just like steak tartare).

● Make the tartare with mayonnaise, chive and harissa. Spice up as you wish with pepper and salt.

● Put olive oil on the thin veal slices and spice it up with pepper and coarse salt.

● Put a spoon of tartare on the slices and roll them up tightly, so the rolls look like cannelloni.

● Grate cheese over the veal cannelloni and garnish on a plate.


● Put small pieces of the pickled vegetables next to and on top of the meat.

● Cut the radishes with a mandolin, a sharp knife or a cutting machine and arrange them on the veal.

● Finish with watercress, chervil, herbal oil and pickled shallot.

For the daredevils:

Maison D. serves this dish with a cream of cheese, a gel of pickles and herbal oil. This might be difficult for a hobby cook, since you need to be more equipped. But for the ones who dare, it looks prettier on the plate.

Creme of cheese

● 200g of cheese

● 200g of milk

● 2g of kappa

Mix for 12 minutes in a thermomix at 70°C. Goed mixen. Pour in a tray and let it harden in the fridge. After that it has to be mixed again (cold) in the thermomix. Spice it up with pepper and a little bit of salt. Put it in a piping bag.

Pickles gel

● 400g of consommé of beef

● 100g of Camp’s pickles

● 1 teaspoon of curcuma

● 3,2g of agar agar

● 1,9g of gellan

● 1 leaf of soaked gelatin

Boil everything, except for the gelatin. Once it boils, add the gelatin. Pour in a tray. Let it harden for 12 hours in the fridge. Mince in the thermomix and strain. Put in a squeeze bottle.

Herbal oil

Mix different kinds of green tea and a clove of garlic for 20 minutes in a thermomix at 70°C with neutral oil like grape seed oil. Pass through a nettle cloth and put in a squeeze bottle.