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Club ‘Friends of the Flandriens’

De Flandriens-pin
 
The Centre is the operating base of the club ‘Friends of the Flandriens’. Members of this club lost their heart to the cycling sport and to the Ronde in particular. They support the museum by helping out at different activities and by sharing their knowledge and ideas to support and protect the history and safeguard future of cycling.
 
Those who want to become a Friend of the Flandiens, has to pay a contribution of 25 Euros per year (pay into this account 443-5697472-89). Members enjoy many benefits:
 
·         One year free access to the museum
·         10% reduction in the Shop (www.derondeshop.be)
·         Free access to the ‘Nacht der Flandriens’ (meal included)
·         Free copy of the ‘Gazette der Flandriens’ (= newspaper, ten times per year)
·         Free copy of the news letter (e-mail)
·         Free exclusive pin of Briek Schotte, the mentor of our club.
·         Reduction at many other activities.
 
 For more information, call 055/33.99.33 or contact our chairman Robert Janssens

Prepare Briek's hotch-potch!


The recipe of Briek Schotte's hotch-potch. Enjoy your meal!

Ingredients (for 12 to 15 persons)

1 pig’s tale
1 kg of spare rib
2 pig’s feet
1 hock
1 kg of bacon
2 pig’s cheeks
2 pig’s ears
2 sausages

Stock:

Garlic
3 onions
Thyme
2 bay leaves
Clove
2 tablespoons of lard

Vegetables:

1/2 cauliflower
2 leek whites
6 turnips
5 carrots
6 large potatoes
2 bay leaves
Thyme
2 tablespoons of lard

Preparation:

1. Pickle the meat with nitrite salt, rub into the salt.
2. Put the meat in a dish and cover with salt.
3. Fill up with water and stir everything.
4. Let it sit for one night in a dark basement (around 8°C).
5. Desalt the meat by squeezing the salt out in cold water. Let it sit in fresh cold water for 4 hours.
6. Melt the lard and stew the onions together with some thyme and bay leaves. Add the meat and some water. 
7. Add the carrots and the garlic.
8. Allow it to cook slowly for 4 hours.
9. Wash the rest of the vegetables and chop them to pieces. Stew the potatoes and turnips in the rest of the lard. Let them cook through.
10. Pour everything in one dish and cook the sausages in the mean time.

Recipe: Jeroen Meus
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Wielershirt de Flandriens
Freddy Maertens showt het Flandrien-shirt

Voorzitter der Flandriens: Robert Janssens