Nannyp
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caprice62Potjelveesch???
You keep coming out with things I have never heard of.
Out with it, what is this, will we like it, how do we make it?
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dingsy
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The joys of google-just had to reproduce it as the translation is so appalling!!-
The Potjevleesch (or Potjevleisch according to some spellings) is a flat northern Flemish. Ce nom signifie « petit pot de viandes » ("pot" signifie pot, "-je" est un suffixe diminutif et "vleesch" signifie viande en ouest-flamand). The name means "little pot of meat" ( "pot" means pot, "I" is a diminutive suffix and "vleesch" means meat in West Flanders). En Belgique on trouve souvent l'orthographe "potjevlees" (en néerlandais actuel) et il est parfois abrégé à l'oral en "potch'" par les nordistes. In Belgium there are often spelling "potjevlees" (in Dutch current) and it is sometimes abbreviated to the oral "Potch" by northerners. Il est originaire de Furnes et de Dunkerque . He is originally from Furnes and Dunkirk. Il s'agit de morceaux de viandes de poulet , lapin , porc et veau , froides et prises dans de la gelée. These are pieces of meat chicken, rabbit, pork and veal, cold and taken in jelly.
The Potjevleesh is usually served with fries (which melts the ice) but it is a traditional way of Dunkirk apples (peeled apples cut into 2 or 4 mi-cooked in water and then completed in frying) he once served
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caprice62
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sorry !!!
as above wot she said
think of small portions of meat set in the savoury juices that they have been cooked in (similar to the insides of a good pork pie) but with other meats . The frites are served separate and as the jelly melts it makes a tasty gravy for the frites !!
The first time I had this I nearly dies of horror as I thought it was going to be really greasy but Richard and I have a rule when abroad "you order it you eat it 
So I ate it and it was divine I make it myself at home now but have tweaked the recipe much to the horror of my neighbours (until they tasted it !!! ) I use a pastis and star anise when cooking the meat instead of the beer it can be really cheap to male as I also use rabbit ( £1 from a friend ) ham hock or echine (usually about £3) and a boiling fowl (free !! or cheap as chips )
from that I can make a good pot, a pork pie and the rest gets boiled up again to make a good batch of pea or lentil soup
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Nannyp
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Um, right 
I will try and make sense of that....and leave you to carry on waxing lyrical about it. If I see it somewhere someday, I might order it, but for now, I'll stick to my Sunday roast 
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caprice62
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its a northern thing being next to the heart of Flanders I get the best of both cultures here . What are the local specialities by you ( and please don't mention andouillettes  )
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Nannyp
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I won't mention andouillettes 
Not sure about around here, I can't say I am aware of any local speciality..will look out for some next time we're out 
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SephieG
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Just picked up on this - I would think it meant - pot of flesh, so some sort of hotpot/casserole perhaps?
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caprice62
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no Sophie its served cold with hot chips and its the meats set in their cooking juices which then turn to jelly which when put on the chips turns back to a savoury juice
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SephieG
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| caprice62 wrote: | | no Sophie its served cold with hot chips and its the meats set in their cooking juices which then turn to jelly which when put on the chips turns back to a savoury juice |
The jellified meat & stock sounds tasty - I always liked chips and gravy as a student! - but I get the idea now, thanks.
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caprice62
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if you are a chips in gravy fan (as I am ) you will LOVE this
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