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  1. Lamb and Artichoke Stew – Recipe

    July 18, 2018 by Varga László

    Ingredients (6 servings)

    • 2 tablespoons olive oil
    • 1 kg lamb
    • 3 medium yellow onions
    • half a lemon
    • 1 head of garlic
    • 200 ml red wine
    • 100 ml tomato passata (thicker tomato juice)
    • 4 large artichokes
    • salt and black pepper to taste

     

    Preparation method:

    1. Chop the onion.
    2. Chop the garlic.
    3. Cut the lamb into 2 cm cubes.
    4. In a large pot, add the fattier pieces of lamb and over low heat render them to fat.
    5. Add the chopped onions and garlic and saute about 5-7 minutes over medium heat, until the onions are soft and fragrant.
    6. Add the cubed lamb, the red wine, salt and pepper to taste. Bring to boil and cook over medium-low heat for about half an hour.
    7. Add the tomato paste, lemon juice and keep cooking for another 30 minutes.
    8. Clean the artichokes: Remove their outermost tough leaves.
    9. Using a sharp knife cut the top third part of the artichokes.
    10. Cut each artichoke into a quarters and using a paring knife carefully remove the choke of each piece.
    11. Once cut and cleaned place the pieces into a bowl with lemon juice and water or directly into the stew pot, so they do not oxidize.
    12. After added all the artichokes quarters cook the stew for another 20 minutes or so. Adjust salt and pepper to your liking.
    13. Serve ornating with some chopped green garlic and a lemon wedge.

  2. Quails Stuffed with Peaches and Sauteed Vegetables – Recipe

    July 15, 2018 by Varga László

    Ingredients (4 servings):

    • 4 quails
    • 15 strips of bacon rashers
    • the juice of half of a lemon
    • 4 not very ripe peaches
    • 3-4 tablespoons olive oil
    • 500 g frozen mixed vegetables
    • 50-75 g butter
    • salt and freshly ground black pepper

     

    Preparation method:

    1. Wash the quails thoroughly and remove any trace of feathers.
    2. Squeeze the lemon’s juice over the quails, then season them with salt and freshly ground black pepper. Leave them to marinate for 30-60 minutes.
    3. Bone the peaches and cut them in small pieces.
    4. Stuff the quails with the dices peaches.
    5. Carefully wrap the quails with the bacon rashers: for each quail use 2 for wrapping the around waist and one in the other direction.
    6. Fix the bacon strips to stay in place with wooden toothpicks.
    7. Heat some olive oil in a large frying pan and fry the bacon-wrapped quails on each side for about 3-4 minutes over medium-high heat, until nicely golden brown.
    8. Then place the quails in a oven-proof dish, breast sides up
      and spread the remaining diced peaches around the quails. Sprinkle a dash of olive oil over the peaches.
    9. Place the quails dish in the preheated oven to 190 C and broil them for about 25 minutes.
    10. Meanwhile cook some frozen mixed vegetables in enough salty water.
    11. When tender with a bit of crisp, drain the water. melt the butter and saute the vegetables for a few minutes, season with some more salt if needed.
    12. Serve the quails together with the sauteed vegetables and peaches from the oven.

  3. Menudo – Mexican Hangover Soup with Tripe and Turkey Recipe

    July 9, 2018 by Varga László

    Ingredients (8-10 servings):

    • 1.5 kg tripe precooked
    • 1.5 kg turkey wings
    • 3 medium onions
    • 3-4 bay leafs
    • 1 bulb of garlic
    • 3 green chili peppers
    • 3 celery stalks
    • 200 g tomato puree
    • 1 tablespoon oregano
    • 1 tablespoon sweet paprika
    • 2 limes
    • 1 kg of oyster mushrooms
    • 1 medium red onion for garnishing
    • a bunch of parsley or coriander leaves for garnishing
    • salt and pepper to taste.

    Preparation method:

    1. Wash the tripe in 1-2 bowls of fresh water.
    2. Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
    3. Disjoint the turkey wings.
    4. Clean the garlic cloves.
    5. Add the tripe to a large cooking pot ( I used an open fire kettle, because I cooked outside). Fill with enough water to cover it . Start cooking.
    6. Add the turkey pieces, onion, garlic and bay leafs.
    7. Grille the green chili peppers, turning them a few times, until a bit charred on all their sides.
    8. Chop the grilled chili peppers.
    9. Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
    10. Season with the sweet and hot paprika.
    11. Add the tomato puree and season with the oregano and some extra paprika if needed. 
    12. Slice roughly the mushrooms to have sort of a similar shape with the tripe.
    13. When the tripe and turkey has cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
    14. Slice thinly the red onions.
    15. Chop the parsley.
    16. Cut the remaining lime into wedges.
    17. When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.