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  1. Grilled Argentine Shrimps with Chimichurri

    February 1, 2019 by Varga László

    Ingredients (2 servings):

    • 500 g / a dozen whole Argentine red shrimps
    • 100 ml olive oil
    • 3 Tbsp red wine vinegar
    • 5 garlic cloves
    • 1 bunch of fresh parsley leaves
    • juice of 1 lime

    Preparation method:

    1. Peel off the shell of the shrimps leaving on the last segment of the tail.
    2. Devein them if you are skilled enough, I was lazy, so I left most of them with the veins.
    3. Chop the garlic.
    4. Chop these parsley leaves.
    5. Place the parsley leaves, 100 ml olive oil, the chopped garlic cloves and lime juice into a bowl.
    6. Using a hand/stick blender them until everything is mixed nicely together.
    7. Coat the shrimps with a bit of remaining olive oil and grill them 1- 2 minutes per side until cooked and have nice grill marks. Proceed in batches if having a smaller grill, like me.
    8. Lay the shrimps on a large plate and drizzle the chimichurri sauce over them. Serve while hot.

  2. Spaetzle with Speck Emmental and Austrian Apricot Puree – Recipe

    January 29, 2019 by Varga László

     

    Ingredients (2 servings):

    • 100 g black forest ham
    • 100 g dried spaetzle
    • 100 g Emmental cheese
    • 4 tablespoons Austrian apricot puree/jam
    • 100 ml Sour cream
    • salt and pepper to taste

    Preparation method:

    1. Cut the black forest ham into small slices.
    2. Cook the spaetzle according to the instructions on the package.
    3. Grate thinly the Emmental cheese.
    4. In a medium frying pan fry the ham slices a bit until they get a bit crunchy.
    5. Add the cooked spaetzle and the sour cream to the pan. Stir them gently together and simmer 1 minute over low heat.
    6. Season with salt and freshly ground black pepper.
    7. Add the grated cheese, mix and simmer for another 1-2 minutes.
    8. Serve the ham and spaetzle with some tablespoons of the apricot puree.
    9. Grind some more black pepper on top.

  3. Pork Belly Braised and Stewed with Beetroot Recipe

    January 21, 2019 by Varga László

    Ingredients (4 servings):

    • 1 kg boneless pork belly
    • 5 garlic cloves
    • 5 shallots
    • 2 medium beetroots
    • 1 red chilli pepper
    • 1 tablespoon kalamansi sauce
    • salt and pepper to taste

    Preparation method:

    1. Slice as thin as you can the pork belly, about 1 cm, season them with salt and pepper.
    2. Chop roughly the garlic.
    3. Halve the shallots.
    4. Slice the chilli pepper.
    5. Peel and slice the beetroots.
    6. Heat a non-stick heavy bottomed frying pan, over medium-high heat, fry the belly slices on both sides until browned. Work in batches if needed.
    7. Fry the garlic golden brown then fry the shallots, press them a bit with a wooden spoon to open up like a flower and sauté them like this.
    8. Return all the pork pieces fried garlic and shallots to the pan, top with the beetroot slices, sliced chilli, the kalamansi sauce and add enough water to cover them all.
    9. Cover the skillet with a lid and simmer for about 35-45 minutes until the beets are soft and bellies are falling apart at the fork’s touch. If needed add more water during this process in order to have enough juice to stew. Adjust with salt and freshly ground black pepper.
    10. Serve while hot with some steamed buttered broccoli and boiled purple potatoes.