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  1. Duck Legs and Potatoes Cooked in Cooked in Coke

    January 11, 2018 by Varga László

    Ingredients (2 servings):

    • 2 duck legs
    • 50 g fresh ginger
    • 750 g potatoes
    • 3-5 garlic cloves
    • 1 l cola soda – either Coca-Cola or Pepsi-Cola, I used Pepsi 🙂
    • Salt and pepper to taste
    • 1/2 l vegetable frying oil

     

    Preparation method:

    1. Slice the ginger into 1/2 cm slices.
    2. Chop the garlic.
    3. Wash thoroughly the potatoes and cut them into halves.
    4. Place the duck legs on the bottom of a pot, add the ginger slices and chopped garlic, top with the potatoes. Poor over the soda and add salt and pepper to taste.
    5. Cook over medium heat for about 40 minutes, until the duck meat is fork tender.
    6. Take out the potatoes and duck and drain.
    7. Heat the oil in a deep fryer or a deeper pan and fry the duck legs till crisp and the potatoes until golden.

  2. Veal Braised in Soymilk, Cauliflower Puree and Blackberries Sauteed in Butter

    January 8, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg veal loin
    • 1 l soy milk
    • 1 garlic head
    • 2 sprigs of rosemary
    • 1 medium cauliflower
    • 100 g butter
    • 50-100 ml double cream
    • 1/2 kg blackberries
    • salt and pepper to taste

     

    Preparation method:

    1. Chop the garlic.
    2. Cut the veal loin into 2 cm slices.
    3. Add into a pot the veal and chopped garlic, cover with the soy milk , salt and pepper to taste.
    4. Bring to boil and simmer on low fire for about one and a half hour.
    5. Clean the cauliflower and cut into pieces to fit into a second pot.
    6. Fill the pot with water and add salt to taste.
    7. Cook over medium heat for about 40-60 minutes until the cauliflower softens.
    8. Remove the cauliflower pieces from the liquid and add them to a bowl.
    9. Add half of the butter and double cream, add some extra salt if needed, blend it into a puree.
    10. Wash the blackberries.
    11. Melt the other half of the butter in a frying pan and toss in the blackberries.
    12. Sprinkle (only) a bit of salt and saute them for circa 2 minutes.
    13. Serve the cauliflower puree with the braised veal and top it with the sauteed blackberries.

  3. Goose Breast with Persimmon Baked in Honey Whiskey and Boiled Potatoes in Butter

    December 20, 2017 by Varga László

    Ingredients (2 servings):

    • 500 g purple potatoes
    • 1 whole goose breast (it may be also duck breast) 
    • 2 persimmons
    • 50 g butter
    • salt and pepper to taste
    • 50-100 ml honey flavoured whiskey

    Preparation method:

    1. Slice the persimmons into 1 cm thick slices.
    2. Smear an ovenproof dish with some butter.
    3. Lay the persimmon slices in this dish and pour over the honey whiskey.
    4. Place the dish with persimmons into the oven preheated to 200 C and cook for about 20 minutes or so, until the persimmon slices got caramelised .
    5. Wash thoroughly the purple potatoes and then boil them skins on till fork soft.
    6. Wash the goose (duck) breasts and then pat them dry with paper towels. Salt and pepper them to taste.
    7. Lay the breasts skin side down a heavy bottomed frying pan and dry them over low heat for about 15 minutes.
    8. Flip them them and fry them on their meat sides for another 3 minutes.
    9. Slice the breasts and serve them on top of the roasted persimmons alongside the halved purple potatoes topped with pieces of butter.