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  1. Veal Ribs with Chillies and Coconut Milk

    May 14, 2018 by Varga László

              

    Ingredients (2 servings):

    • 1 kg or so veal ribs

    • 4 different chili peppers

    • 1 tin coconut milk (400 ml)
    • 1 head of garlic

    • salt to taste

     

    Preparation method:

    1. Wash the ribs and trim them of their fattier parts.
    2. Chop the garlic.

    3. Slice the chillies.

    4. In a bowl mix together the garlic, chillies, coconut milk and salt, we’ll use this mixture as a basting liquid.

    5. Place the veal ribs in an ovenproof dish.

    6. Roast the ribs in about 1 & 1/2 hours.
    7. Baste the ribs from time to time, every 10-15 minutes with the coconut-chili sauce.

    8. Serve with extra coconut baste around the ribs.


  2. Pain Perdu au Caramel Beurre Salé – French Toast with Salted Caramel Sauce Recipe

    April 24, 2018 by Varga László

    Pain Perdu au Caramel Beurre Salé - French Toast with Salted Caramel Sauce Recipe

    Ingredients (4 persons):

     

    for the  caramel sauce:

    • 80 g sugar (you can use caster sugar if you want)
    • 80 g half-salted butter
    • 20 cl of liquid cream
    • 20 ml cognac brandy

     

    for the  caramel sauce:

    • 3-4 croissants
    • 2 eggs
    • 50 g butter
    • 200 ml milk

     

    Preparation Method:

    1. Add the sugar to a sauce pan and heat over medium heat until melts, becoming an amber colored liquid, it takes about 3 – 4 minutes.
    2. Meanwhile, in another skillet, heat the cream and set aside.
    3. As soon as the sugar is turned into caramel – golden brown, remove the pan from the heat and gently add the cream in small batches, stirring constantly.
    4. Add the butter and cognac, and stir again until it reaches the desired thickness. If the cream is not thick enough, heat the pan over low heat and stir until you get the desired consistency.
    5. If not using this cream/sauce right away you can keep it by pouring it into a jar and reserving it in a cool place.
    6. Cut the croissants into thick slices of about 2 cm.
    7. Beat the eggs with the milk. (I did not add sugar because the croissants were already a bit sweet but you can add some if you like the french toasts sweeter.)
    8. Dip the slices in the egg and milk mixture on both their sides and let them soak for one minute.
    9. Heat the butter in a large skillet and brown the brioche slices on both sides over medium low heat.
    10. Arrange slices on plates and pour the salted caramel sauce on top, decorate with some canned or fresh fruits on the side.
    11. Serve immediately while warm.

     


  3. Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

    April 18, 2018 by Varga László

    Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

    Ingredients:

    • 1,5 kg goose innards and PARTS: wings, neck, gizzards, heats, even carcass
    • 3-4 medium carrots
    • 2 parsley roots
    • 1 parsnip root
    • 1 large purple onion
    • 2-3 garlic cloves
    • 100 g green peas (it can be frozen or fresh)
    • 100 g mushrooms
    • 350 g rice
    • 2-3 tablespoons goose fat
    • salt, pepper, parsley leaves

     

    Preparation method:

    1. Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
    2. Cover them with about 3 liters of cold water and start cooking it.
    3. Wash and clean thoroughly the root vegetables and dice them into larger pieces.
    4. When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
    5. Keep cooking over low heat until the meat is cooked.
    6. Filter the soup’s broth and set aside its fat.
    7. Dice the vegetables into bigger cubes.
    8. Brown these dices veggies in some goose fat for a few minutes.
    9. Bone the meat and cut it into bigger pieces.
    10. Fry the rice in goose fat until translucent, glassy like.
    11. Add the green peas and fill up with about a liter of the goose stock, cover and simmer over low heat.
    12. Fry the mushrooms and the goose parts in the goose fat.
    13. When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
    14. Serve while hot sprinkling some chopped parsley leaves on top.