I don’t know about you, but sometimes I’m fresh out of ideas as to what to make for dinner. If you’re the same, I have two recipes for you and if you serve them together, I can guarantee you, it will be a big success.
The two are “French fries” and “Tomate crevette”. In case you don’t know how to make them, relax, I’ll tell you step by step (with pictures) how to go about it.
Even though both recipes sound French, let me assure you, they are Belgian specialties. And take my word for it, being from Belgium (born and raised) I know what I’m talking about.
French fries
To make good fries, it’s vital that you start off with a good potato. In my experience, a russet potato is the best. And not only does the potato have to be the right kind, it has to be rock hard. If the potato is slight soft, it cannot produce a good fry.
Next, take a clean towel and thoroughly dry the potatoes. Place the towel on the kitchen counter and cut the potatoes into thick slices, about the size of a finger. Then cut the slices into fries, also about a finger thick.
In a french fries cooker, pour about a liter of oil. This can be sunflower oil or vegetable oil and heat it up to maximum temperature. If you have an electric cooker a light will tell you when the oil is ready. If you have a stovetop pot, drop one fry in the oil. When it sizzles the oil is ready.
When the fries are golden brown, lift them out of the cooker or pot and shake off excess oil. Place kitchen paper on a serving tray and pour the fries onto the tray. The kitchen paper will absorb any remaining oil.
Lightly sprinkle with salt. Serve plan, with mayonnaise, ketchup or gravy.
With a sharp knife, peel the skin off the tomatoes, slice off the ‘hat’ and remove the inner flesh.
Mix about 200 grams of shrimp with mayonnaise and some salt and pepper. Spoon the mixture into the tomatoes and put the hat on top.
Serve on a bed of lettuce.
There, that’s it, that’s all there is to it.