December 19, 2014 by admin
Ingredients (about 10 servings):
- 750-1000 g pork
- 2 tablespoons pork fat
- 750-1000 g pork fresh sausages
- 2 large carrots
- 1 small celery root
- 1 tablespoon sweet paprika
- 4 bay leaves
- 4 allspice berries
- 10-15 black peppercorns
- 1/2 head large Savoy cabbage
- 1 medium leek
- 2 red onions
- 1 head of garlic
- 200 ml semi sweet white wine
- 2 tablespoons mustard
- 1 celery stalk
- 1 teaspoon chili flakes
- salt to taste
- Cut the pork meat into 2 cm thick, 5-7 cm long strips.
- Chop the onion.
- Melt the pork fat in a large pot, cast iron if available.
- Add the meat and fry over medium heat for 5 minutes, turning once.
- Add the chopped onion and continue frying for 2 minutes, stirring.
- Add the cleaned but still whole garlic cloves, chili flake and paprika and stir-fry for another minute.
- Slice the carrots and celery root and add to the pot.
- Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
- Add the wine and enough water to cover the meat and the other ingredients.
- Slice roughly the celery stalks and leeks.
- After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
- Cook for another 20 minutes.
- Chop the Savoy Cabbage and add to the cooking pot.
- Cook until cabbage is done about 20-25 minutes.
- Serve while still hot.
Category Pork, Stew | Tags: , allspice, bay leaf, carrots, celery, garlic, mustard, paprika, pork, sausage, stew, wine | No Comments
December 13, 2014 by admin
I have been recently in Ukraine in Zakarpattia – aka Subcarpathia, very nice place, very friendly people, very good food and vodka.
While I was visiting the city and browsing through the farmers market I found smoked pears, never heard of them before.
So when I came back, I had to try them and add a splash of vodka to keep the Ukrainian theme. And since it’s goose season the meat of choice was of course goose.
Here’s the recipe:
Ingredients (2-4 servings):
- 2 goose legs
- 2 goose wings
- 4 bay leaves
- 100 ml dry white wine
- 10-15 smoked pears
- 1 tablespoon cornstarch
- 2-3 mild red chili peppers
- 1 large tomato
- 1 spoon of honey
- a dash of vodka, optional
- salt and pepper to taste
- Salt and pepper the goose legs and wings and place them in an ovenproof dish. Add the bay leaves and white wine,
- Place the dish with goose parts in the preheated oven at 180 C and roast the for about 1.5-2 hours, until done, and the skins are crunchy.
- Meanwhile chop finely the red peppers.
- Dice finely the tomatoes.
- Place the diced tomatoes and chopped peppers in a small pot, add a cup of water, a bit of salt and pepper, and simmer on low heat for about 30 minutes until they are soft and mushy.
- In another small pot add the smoked pears and about 1 liter of water simmer over medium heat for about 30-45 minutes until the pears have soaked and soften up.
- Remove the pears and set them aside.
- In the smokey-peary liquid add the dissolved cornstarch, a dash of vodka and the honey, simmer for a minute until thickens a bit.
- Server the goose legs with some boiled potatoes, some smoked pears covered with sauce and a spoon of the chili-tomato sauce.
Category Goose | Tags: , bay leaf, chili pepper, goose, honey, pears, roast, Ukrainian | No Comments
November 27, 2014 by admin
Ingredients (8 persons):
- 1 turkey (4-5 kg)
- 1 kg quince
- 1 kg purple/black grapes
- 4 bay leaves
- a few mild chili peppers
- 1 kg Brussels sprouts
- 100 g butter
- 100 g fresh hazelnut kernels
- 1-2 tablespoons crushed sage
- salt an pepper to taste
- bWash the quinces and cut them in halves.
- Place the halved quinces in the oven and bake them at 200 C for about 1 hour until very fragrant and soft, melting.
- Salt and pepper the turkey inside and outside.
- Stuff the turkey’s cavity with the grapes and bay leaves.
- Get the quinces out of the oven, skin them and core them.
- Cook separately over medium low temperature in 2 pots with some water – in one the cores and skins and in the other the soft – melted flesh, for 1 hour.
- Meanwhile place the turkey in an ovenproof dish.
- Stuff the turkey’s cavity with the grapes and bay leaves. Sprinkle some sage over the turkey and put into preheated oven at 180 C.
- Sieve the liquid from the pot with the seeds ans skins, forming a jelly-like thicker liquid.
- Every 20-30 minutes glaze the turkey with the quince jelly.
- Roast the turkey for about 4-5 hours, depending on the weight, until the meat is done.
- Puree the melting flesh of the quince and caramelize it a bit, over medium heat, in a large frying pan, stirring constantly.
- Slice thinly the chili peppers.
- Add the sliced chili peppers to the caramelizing quince pan, stir-frying for another few minutes.
- Wash and clean the Brussels sprouts.
- Slice thinly the hazelnuts.
- In a wok melt the butter over medium heat, add the Brussels sprouts and hazelnut, 1/4 cup of water, salt and pepper to taste. Cover and fry for about 5 minutes until the sprouts are dark-wild green.
- Take of the lid and stir fry for another few minutes until the water evaporates.
- Remove the turkey from the oven and let it cool for about 20 minutes before carving.
- Serve the turkey accompanied by the Brussels sprouts in a leaf of savoy cabbage as a cup and some quince-chili gravy.
Category American, Turkey | Tags: , brussels sprouts, grapes, hazelnut, holidays, oven, quince, roast, turkey | 1 Comment