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  1. Roasted Veal Shoulder Sauteed Raspberries and Lettuce Buds – Recipe

    September 7, 2018 by Varga László

    Ingredients (4 servings):

    • 1-1.5 kg piece of veal shoulder
    • a few tablespoons balsamic vinegar from Modena
    • 200 g raspberries
    • 1 tablespoon brown sugar
    • salt and freshly ground black pepper to taste
    • 3 lettuce buds
    • 200 g kefir

     

    Preparation method:

    1. Season the piece of veal shoulder with salt and pepper on both sides.
    2. Glaze the veal with balsamic vinegar and place int the oven preheated to 180C.
    3. Star roasting for 90 minutes, but every 10 minutes or so take the veal out to give it a balsamic vinegar glaze. Turn also top to bottom to give it an all-over glaze.
      Meanwhile prepare the raspberries:
    4. Add them to a smaller frying pan, add about a cup of water. Season them with the sugar and a pinch of salt and some more pinches of black pepper.
    5. Simmer the raspberries for 5-7 minutes untils soften but the berries still intact and not melted.
    6. Wash thoroughly the lettuce buds and halve them lengthwise.
    7. When the veal is done, remove it from oven and let it rest 10 minutes before slicing it.
    8. Serve a few veal slices per plate, drizzled with the raspberries and their juices, a lettuce bud halved and topped with dollops of caucasian kefir.

  2. Roasted Sea Bass with Lemons and Radicchio – Recipe

    September 5, 2018 by Varga László

    Ingredients (1-2 servings):

    • 1 whole sea-bass
    • 1 radicchio
    • 1 lemon
    • a few sprigs of thyme
    • Salt and pepper to taste
    • 3-4 tablespoons olive oil

     

    Preparation method:

    1. Clean and scale the fish, then pat dry with paper kitchen towels.
    2. Slice half of the lemon a d cut each slice in two.
    3. Season with plenty of salt and freshly ground black pepper both the inside and outside of the fish.
    4. Fill the fish will some lemon slices and thyme.
    5. Smear the bottom of an oven proof dish with olive oil. Place the lemon filled bass in it, surrounded by the remaining slices.
    6. Roast in the 200 C preheated oven for about an hour.
      Meanwhile prepare the radicchio:
    7. Quarter the radicchio into 4 wedges.
    8. Lay them in another oven proof dish, sprinkle some olive oil and the juice of the remaining half lemon.
    9. Roast in the with the fish for half an hour.
    10. Serve the sea-bass with the radicchio quarters and some caramelized lemons from the oven.

  3. Greek Lamb Chops Recipe – Paidakia – with Roasted Asparagus

    August 31, 2018 by Varga László

    Ingredients (2 servings ):

    • 6 lamb chops
    • 1 lemon
    • 3 garlic cloves
    • 2 teaspoons dried oregano
    • 1 small red chili pepper
    • 1 tablespoon olive oil
    • sea salt and freshly ground black pepper to taste
    • a bunch of asparagus stalks

     

    Preparation method:

    1. Chop the garlic.
    2. Chop the red chili pepper.
    3. Squeeze the juice of half of the lemon.
    4. Mix together in a flatter bowl the chopped garlic, chopped chili, oregano, lemon juice, olive oil and sea salt and freshly ground black pepper to taste. Add the lamb chops. Toss them well in the marinade mixture, to be covered evenly. ( I did it a bit differently, i added the marinade ingredients over the lamb and tossed them a bit to mix them and cover evenly the lamb chops.)
    5. Let the chops marinate for 1-2 hours, even overnight if you have the time.
    6. Meanwhile prepare the asparagus:
    7. Wash the asparagus stalks and tear off their woodsy lower third.
    8. Grill the asparagus over high heat on two sides for a few minutes, until they get the nice charred grill marks.
    9. Grill the lamb chops for 2-3 minutes on each side and let them rest for a couple of minutes.
    10. Serve the lamb chops with the grilled asparagus and some lemon wedges / slices.