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  1. 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.

  2. Confit Duck Gizzards Recipe

    January 18, 2019 by Varga László

    Ingredients (2 servings):

    • 1/2 kg duck gizzards
    • 1 jar of duck fat
    • 6-7 garlic cloves
    • extra virgin olive oil
    • 2-3 tablespoons fish sauce
    • salt and freshly ground black pepper
    • Italian flat pasta
    • a bunch of green onions        

    Preparation method:

    1. Chop the garlic.
    2. Wash and then pat dry the gizzards.
    3. Add the gizzards into a bowl or a smaller pot together with the olive oil, salt, ground pepper, chopped garlic and fish sauce. Let them marinate overnight, or at least a few hours.
    4. Heat your oven to 90 degrees C.
    5. Pour the duck fat in an oven-safe pot and heat it up until the fat gets liquid.
    6. Remove the gizzards from their marinade, shake off the extra bits and lay them in the pot with duck fat, so they are entirely covered by the fat.
    7. Cook in the oven for 3-4 hours until cooked to your desired doneness.
    8. Cook the pasta according to the instructions but I would recommend taking one minute of their recommended cooking time.
    9. After cooked place them in a frying pan together with the remaining marinade and sautee them for 1-2 minutes over low heat.
    10. Served the gizzards with the garlic-olive oil pasta, garnish with some greens, I used chopped green onions.

  3. Chicken Liver and Chanterelles Stewed with Wine and Pear Jam – Recipe

    January 9, 2019 by Varga László

    Ingredients (4 servings ):

    • 1/2 kg chicken livers
    • 1/2 kg chanterelle mushrooms
    • 100 ml white wine
    • 1-2 tablespoons pear jam (to taste)
    • 100 g butter
    • 3-4 garlic cloves
    • 1 large onion
    • 200 g double cream
    • a bunch of parsley leaves.

    Preparation method :

    1. Wash and clean the livers. Cut them in smaller pieces, each one in 2-3.
    2. Wash and clean the mushrooms. Cut them in smaller pieces.
    3. Chop coarsely the onion.
    4. Chop the garlic.
    5. Heat the butter in a heavy bottomed pot over medium heat.
    6. Add the chopped onions and salute them for 2 minutes.
    7. Add the chicken livers and garlic and continue to fry over medium heat for another minute.
    8. Add the mushrooms, wine, pear jam, season with salt and freshly ground black pepper. Cover and cook for 10 minutes.
    9. Chop the parsley leaves, setting aside half of them for garnishing.
    10. Add half of the chopped parsley leaves and the double cream.
    11. Cook uncovered for 5-10 minutes until mushrooms are cooked and sauce reduced to the desired consistency. Adjust taste with salt and pepper if needed.
    12. Serve with boiled potatoes and garnished with chopped parsley leaves.