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  1. Mutton Stewed with Chokeberries and Cinzano – Recipe

    August 17, 2018 by Varga László

    Ingredients (3 servings):

    • 500 g marinated mutton pastrami
    • 300 g fresh chokeberries (aronia)
    • 200 ml Cinzano
    • 2 smaller onions
    • salt and pepper to taste
    • 1 cup bulgur
    • 75 g butter

     

    Preparation method:

    1. Cut the mutton pastrami into smaller pieces.
    2. Wash the berries and remove them from their clusters, keep a few intact for garnishing.
    3. Chop the onions.
    4. Melt 50 g of the butter in a heavy bottomed skillet.
    5. Add the chopped onions and saute on low heat for 3-5 minutes until translucent and fragrant.
    6. Add the chokeberries and a cup of water and simmer for about 20 minutes until the fruits are soft and cooked through. Add some more water if the sauce is getting dry.
    7. Add the mutton pastrami , pour over the Cinzano, another cup of water, season with salt and freshly ground black pepper and cook for 20 minutes until the meat is cooking.
    8. Remove from heat and add the remaining butter and stir gently to thicken the sauce.
    9. Meanwhile cook the bulgur:
    10. Add to a smaller pot a cup of bulgur and two cups of water, some salt and cook for 20 minutes or so over medium heat until the water gets fully incorporated.
    11. Serve the mutton chokeberry stew with some bulgur and garnished with some of the fresh berries set aside initially.

  2. Pumpkin Flower Tempura

    August 13, 2018 by Varga László

    Ingredients (2 servings):

    • about 20 pumpkin flower, buds and freshly opened
    • 1 egg
    • 4 tablespoons wheat flour
    • 2 tablespoons rice flour
    • 2 tablespoons cornstarch
    • 1/2 l vegetable frying oil
    • salt and freshly ground black pepper

    Preparation method :

    1. Wash the pumpkin flowers and dry them a bit.
    2. Add to large bowl a cup of ice cold water. Break the egg to the bowl and whisk it to a light foam.
    3. Add the flours and cornstarch, I put the quantities measured with my eyes, not very strict.
    4. Mix them together lightly, keep some lumps, they are needed in the tempura batter. The consistency of the batter should be similar to the pancake batter., so adjust with some cold water or flour if needed.
    5. On a separate place spread a few tablespoons wheat flour.
    6. Dredge the pumpkin flowers through this flour , then into the batter.
    7. Heat the vegetable oil in a wok over high heat until very hot. Test the temperature of the oil with a few drops of batter, if they rise immediately to the surface of the oil, it is hot enough.
    8. Fry the battered flowers in this hot oil a few minutes, turning once, until golden and place them after frying on a dripper or on paper kitchen towels.
    9. Serve with sriracha sauce and mayonnaise.

  3. Chinese Eggplants Indonesian – Style with Garlic Chilli Sauce – Recipe

    August 10, 2018 by Varga László

    Ingredients (3-4 servings):

    • 3 long and thin Chinese eggplants, about 300-400 g
    • ‎1 garlic bulb
    • ‎2 hot chilli peppers, maybe different kinds if you can find
    • ‎1 red pepper – sweet
    • ‎1 teaspoon ground lemongrass
    • ‎1 teaspoon ground kaffir lime leaves
    • ‎1/2 can coconut milk
    • ‎3-4 shallots
    • ‎1 tablespoon vegetable oil
    • ‎salt and pepper to taste

    Preparation method :

    1. Cut the eggplants crosswise into 7-10 cm long pieces , then halve each of these lengthwise.
    2. Fill a bowl with cold water and dissolve 2 tablespoons of salt in it.
    3. Add the eggplants to the bowl and leave them to soak out their bitterness for half an hour.
    4. Chop the garlic, shallots and chillies.
    5. Slice the sweet red pepper.
    6. In a steamer or a wok with little water with a lid, steam the eggplants for 5-7 minutes, until soft.
    7. Heat the oil in another wok, add the chopped garlic, chillies and shallots.
    8. Stir-fry over medium heat for 1-2 minutes.
    9. Add the red pepper, lemongrass, kaffir lime and some water and simmer for 1-2 minutes.
    10. Add the coconut milk and continue to simmer for 3-4 minutes until the sauce thickens to the desired consistency.
    11. Add the eggplants and simmer for another minute.
    12. Serve while hot with some green leaves on the side.