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  1. Sweet Banana Chili Peppers Stuffed with Salmon

    September 20, 2018 by Varga László

    Ingredients (2 servings):

    • 8-10 sweet banana chili peppers, I had red and orange ones
    • 200 g salmon filet
    • 1 egg
    • 5 garlic cloves
    • a bunch of thin green onions
    • a bunch of parsley leaves
    • 1 small red hot chili pepper
    • coarse salt to taste
    • 1 lime

    Preparation method:

    1. Using a cleaver or a heavy kitchen knife chop roughly the salmon.
    2. Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
    3. Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
    4. Slice thinly the green onions.
    5. Slice thinly the red hot chili pepper.
    6. Chop the garlic cloves.
    7. Chop the parsley leaves.
    8. Add together to a bowl the chopped salmon, green onions, parsley, red hot chili, garlic, a whole egg, the juice of a half lime and salt to taste.
    9. Mix them together gently.
    10. Using a teaspoon fill carefully the hollow sweet banana chilies.
    11. Place the salmon-filled chilies in an oven-proof dish and roast them in the oven preheated to 180 C for about 10-15 minutes.
    12. The remaining salmon filing mixture after stuffing all chilies will be fried in a pan for a few minutes on each side to a yummy omelet.
    13. Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.

  2. 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.

  3. 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.