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  1. Baked Purple Potatoes and Fish Recipe

    October 23, 2014 by Varga László

     

    Baked Fish and Purple Potatoes 09Baked Fish and Purple Potatoes 08

     

    Ingredients (4 servings):

    • 1 kg purple potatoesBaked Fish and Purple Potatoes 01
    • 4 pieces of white fish fillets
    • 2-3 tablespoons soy sauce
    • a handful of peppermint leaves
    • 10-15 slices of red hot chili peppers preserved in salted brine
    • salt and black pepper to taste

     

    Preparation method:

    1. Wash thoroughly the potatoes and cut them into quarters.Baked Fish and Purple Potatoes 02
    2. Smear some olive oil on the bottom of an oven proof dish, place the quartered potatoes in it, sprinkle over salt and freshly ground pepper.Baked Fish and Purple Potatoes 03
    3. Wash the fish fillets and place them into another oiled oven proof dish. Sprinkle the soy sauce over and garnish with the chilli pepper slices and fresh mint leaves.Baked Fish and Purple Potatoes 04
    4. Preheat the oven ant 180 C.
    5. Bake the fish for circa 15-20 minutes depending on the thickness of the fillets.Baked Fish and Purple Potatoes 06
    6. Bake the potatoes for about 30 minutes.Baked Fish and Purple Potatoes 05
    7. Serve the fish and potatoes garnished with tomato slices.Baked Fish and Purple Potatoes 07

  2. Latvian Wild Mushroom and Potato Soup Recipe

    October 16, 2014 by Varga László

    Latvian Wild Mushrooms and Potato Soup 8

     

    During the summer, I had visiting a friend from Latvia, Dace, very pretty girl, studying theater.

    After a while, this autumn we chatted online and she told me that she was as most of her countrymen busy picking mushrooms, she laughed when I told her I never did mushrooming ;). (Though, a few weeks later I went picking mushrooms and the ensuing recipe will follow soon).

    Inspired by this huge Latvian tradition for mushrooms I cooked the following recipe with some wild mushrooms bought from the farmers market, you can you whatever you find as long they are wild!

    The recipe turned out to be very tasty as my Ukrainian guests agreed, soon I will cook Varenyky inspired by talks with them.

     

    Ingredients (4 servings)

    • 500 g wild mushrooms – I used once scotch bonnet mushroomsLatvian Wild Mushrooms and Potato Soup 1
    • 6 larger potatoes
    • 1 tablespoon olive oil
    • 2 tablespoon butter
    • 100 ml white wine
    • 1 l vegetable stock
    • 1 medium onion
    • 1 cup heavy cream
    • 1/2 tablespoon sweet paprika
    • 100 ml heavy cream
    • some freshly dill for garnishing

     

    Preparation method:

    1. Chop the onion roughly.Latvian Wild Mushrooms and Potato Soup 5
    2. Peel and dice the potatoes.Latvian Wild Mushrooms and Potato Soup 3
    3. Chop roughly the mushrooms if using larger ones
    4. Heat olive oil and butter in a large soup pot.
    5. Saute the chopped mushrooms until soft.Latvian Wild Mushrooms and Potato Soup 2
    6. Add the white wine, vegetable stock, potatoes and salt and pepper.
    7. Bring to a boil and cook until potatoes are soft.Latvian Wild Mushrooms and Potato Soup 4
    8. In a different small frying pan heat 2-3 tablespoons olive oil. Add the chopped onion and fry until golden brown and having a nice aroma.-
    9. When potatoes have cooked take out about half of them into a blender. Add some liquid from the soup and puree them.Latvian Wild Mushrooms and Potato Soup 7
    10. Add the pureed potatoes add back into pot of soup, together with the heavy cream, paprika and some salt and pepper to taste.
    11. Serve the soup while hot, add a tablespoon of creme and some dill leaves.Latvian Wild Mushrooms and Potato Soup 9

     


  3. Gulyásleves Recipe – Hungarian Goulash in Cast Iron Kettle

    October 8, 2014 by Varga László

    Gulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle

    I had over a friend from France – Robin – very nice guy and very good blues musician. His plan is to go by hitchhiking all the way to Australia along singing and playing his guitar and harmonica.

    He has seen a lot of places and has been in a lot of places, having a lot of good stories to tell. He has been through Hungary but from his recollection didn’t eat tasty Hungarian food. So I had to correct his impression on Hungarian cuisine. I met with some friends with whom planed for ages to cook, gulyas soup in a cast iron kettle over open fire. This was a very good opportunity to to finally do it.

    We went to our friends garden unpacked the kettle, set the fire and cooked the delicious goulash or gulyas as it’s called in Hungarian. It was the beginning of the summer on a long Sunday warm afternoon prolonging into the cooler night. In the meantime we had fun, singing talking and drinking beers. As it turned out, it was the start of the open fire kettle cooking – since this time we had another five cookouts at the same venue which (apparently) finished for this year at the end of September. Some of the recipes I already shared, some are still to come.

    And here follows the recipe:

    Ingredients (8-10 servings):

    • 2 kg lean veal, preferably,  but you can also use beef    Gulyasleves - Hungarian Goulash 05
    • 1 kg onionsGulyasleves - Hungarian Goulash 01
    • 2 whole bulbs of garlicGulyasleves - Hungarian Goulash 03
    • 2 kg potatoes
    • 100 ml rendered pork lard or vegetable oil
    • 1/2 kg red/green bell pepperGulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle
    • 4 tomatoes – about 1/2 kg
    • salt to taste
    • 1/2 tablespoon cumin
    • sweet and hot paprika to taste ( 1 used about 1 tablespoon sweet and 1 tablespoon hot)

     

    Preparation method:

    1.  Dice the veal into 2 cm cubes.Gulyasleves - Hungarian Goulash 06
    2. Chop roughly the onion and garlic.Gulyasleves - Hungarian Goulash 04Gulyasleves - Hungarian Goulash 02
    3. Dice the bell peppers.Gulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle
    4. Dice the tomatoes into 1 cm cubes.a2014-09-06-22.24
    5. Clean and dice the potatoes into 2 cm cubes.Gulyasleves - Hungarian Goulash 14
    6. Heat the rendered lard/oil into the cast iron kettle.Gulyasleves - Hungarian Goulash 07
    7. Add to the kettle the chopped garlic and onion and fry, stirring them about 5 minutes until golden and fragrant.Gulyasleves - Hungarian Goulash 08
    8. Add the diced meat Gulyasleves - Hungarian Goulash 09and the hot and sweet paprikaGulyasleves - Hungarian Goulash 11
    9. Fry them stirring from time to time for about 15 minutes until the meat has taken a brownish darker color.Gulyasleves - Hungarian Goulash 12
    10. Add water to cover and the salt and cumin to taste. Don’t use black pepper, all the hotness of this dish is from the cumin and hot paprika.
    11. Bring to boil and cook over medium fire for about 2-3 hours until the meat is 2/3 done. It depends on the kind of meat you use and don’t’ forget to stir now and then. Because this step is a lengthy one, you can relax and sing a bit as we did with our recent friend Robin Madier.Gulyasleves - Hungarian Goulash 13
    12. When the meat is about 2/3 done add the cubed potatoes, replenish with some more water to cover and cook for another circa 20 minutes.Gulyasleves - Hungarian Goulash 15
    13. When the potatoes are almost done add the diced bell peppers and tomatoes, add if needed some more salt and sweet/hot paprika to taste.Gulyasleves - Hungarian Goulash 18
    14. Cook for another 10-15 minutes, until the tomatoes and peppers mostly melted in the pot of soup.
    15. Serve the soup while hot.Gulyasleves - Hungarian Goulash 19