September 17, 2014 by admin
As i told in a previous article, I had a short summer holiday in Greece where I ate quite a few seafood dishes, one of the favorite being the following – Shrimp Saganaki or as the Greek call it – Garides Saganaki.
I bought and brought back from Greece lots goodies – feta cheese, Kalamata olives and extra virgin olive oil.
A week a go, Shuang, a friend from China, stayed over so I cooked her the following dish. She licked her fingers
Ingredients (4 servings):
- 500 g medium shrimps (about 15-20 pieces)
- 50 ml ouzo
- 400 g cherry tomatoes, but you can use also plum ore other kind of tomatoes
- 200 g Greek feta cheese
- 2 tablespoons olive oil
- 6 garlic cloves
- 1 medium onion
- 1 tablespoon dried oregano
- 1/2 tablespoon chili flakes
- 1 teaspoons red peppercorns
- salt to taste
- a few bread slices for the side
- a handful of Kalamata olives for the finishing
- Chop the garlic and onion.
- Halve the cherry tomatoes, or if using bigger tomatoes, dice them.
- Heat the olive oil in a smaller pan over medium heat.
- Add the chopped onion, garlic and red chili flakes and fry until translucent and softened.
- Add the cherry tomatoes, stir and simmer over medium heat about 5 minutes, the sauce has formed.
- Add the whole shrimps, ouzo and the red peppercorns to taste and simmer for 2 minutes.
- Crumble or cut the feta cheese into cubes.
- Add the feta cheese and oregano. Cover it with a lid and simmer for another 3-4 minutes until the cheese has melted.
- Meanwhile in a different pan heat some olive oil and fry some rye bread to toast.
- Serve while shrimps still hot.
Category Greek, Seafood | Tags: , cheese, cherry tomatoes, garlic, Greek, oregano, seafood, stew | No Comments
September 10, 2014 by admin
I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:
Ingredients (6-8 persons):
- 1 whole medium duck about 2 kg
- 3 medium onions
- 1 garlic bulb
- 1 medium pickled cabbage – about 1.5 kg
- 250 ml white wine
- 3-4 medium apples
- 2 tablespoons sweet paprika
- salt and pepper to taste
- 2-3 tarragon branches
- Cut the duck in pieces.
- On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.
- Dice the onions and garlic.
- Fry the diced onions and garlic in the duck fat. When translucent add the sweet paprika and stir fry it for another 15 seconds.
- Return the duck pieces to the pot, add the wine and simmer for about half hour.
- Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.
- Peal, clean and dice the apples into 2 cm cubes.
- When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.
- Simmer over low heat until the cabbage has softened, stirring from time to time.
- If you like the soups more creamy, add to the plates some cream or yogurt.
Category Duck, Hungarian, Stew | Tags: , apple, cabbage, Hungarian, kettle, open fire, paprika, pickles, stew, tarragon | No Comments
September 2, 2014 by Varga László
I had the idea of this recipe from my holiday in Greece: they have very good wines and plenty of figs, and a lot of yummy seafood, but that will be the focus of other posts.
So, on the way back from Lefkada we stopped at a market and between other goodies bought some figs, a Greek red wine and a big can of extra virgin olive oil. A friend helped me pick the right kind of olive oil because it was only labeled in Greek .
Back home, I only needed the chicken and on a late August night I cooked the following dish. It was one of the tastiest I cooked or tested lately.
Ingredients (3-4 servings):
- 700 g chicken breasts
- 8-10 fresh figs, even a bit overripe
- 250 ml Imiglykos Greek red wine
- 2 bay leaves
- the juice of half lemon
- 2 tablespoons Greek virgin olive oil
- Salt and pepper to taste
- Halve the figs., set aside some halves for decoration.
- Wash the chicken breasts and cut each of them into 4 smaller pieces. Salt and pepper them and leave them 5 minutes.
- Heat the olive oil in a frying pan and, over high heat lightly, fry the chicken breasts on both sides.
- Turn heat to medium low and add the halved figs, wine, lemon juice and bay leaves.
- Simmer for around 20 minutes until sauce reduced and the figs are mostly dissolved in the sauce.
- Serve with rice or potatoes, garnish with the fresh fig halves and some mint leaves.
Category Chicken, Greek | Tags: , chicken, figs, Greek, lemon, light, wine | No Comments