February 16, 2018 by Varga László
Category Mutton, Soup, Welsh | Tags: , carrots, celery, kohlrabi, leek, mutton, parsnip, potatoes, rutabaga, soup, Welsh | No Comments
February 12, 2018 by Varga László
Ingredients (2 servings)
- 1 goose neck’s skin
- 1 goose liver
- 1 onion
- 1 egg
- 1 hard-boiled egg
- a few parsley leaves
- 1 slice of bread
- 50 ml milk
- salt and pepper to taste
- paprika to taste
- marjoram to taste
- 1 tablespoon goose fat
- Let the bread slice soak in milk.
- Debone and clean thoroughly the neck.
- Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
- Puree the goose liver or chop it. I preferred to chop it a bit coarse to have interesting texture.
- Chop the onion, green garlic, hard-boiled egg and parsley leaves.
- Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
- Add a bit of water and saute it over low heat for about 10 minutes.
- When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
- Sew the smaller end of the goose neck skin and fill it with the mix, with the help of a spoon.
- Saw carefully the other end of the neck and place it in an oven resistant tray.
- Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
- Heat the oven to 200 Celsius, add the goose neck and roast until crunchy and golden brown, turning once and ladle some fat on top.
Category Goose, Hungarian, Jewish | Tags: , eggs, goose, Hungarian, Jewish, liver, marjoram, paprika | No Comments
February 9, 2018 by Varga László
Ingredients (4 servings):
- 2 boneless breasts, around 600 g
- 1 large onion
- 5 garlic cloves
- 2 kg medium potatoes
- 2 ears fresh corn
- 1 bunch coriander leafs
- 1 bunch green onions
- 2 tablespoons dried guascas, optional, i couldn’t find it
- 2 avocadoes
- 1/2 cup sour cream
- 2 tablespoons drained capers
- salt and pepper to taste
- Chop the onion roughly.
- Chop the garlic.
- Peel the potatoes and cut them into 2 cm cubes.
- Cut the corn ears crosswise into 3-4 pieces each.
- Pit and slice thinly the avocados.
- Cut the chicken breasts into smaller pieces.
- Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.
- Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
- When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
- Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
- Tear the chicken breasts into smaller strips.
- Remove the green onions and coriander leaves from the broth and discard.
- Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.
- Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.
Category Chicken, Ethnic, Soup | Tags: , avocado, capers, chicken, Columbian, coriander, corn, green onions, soup | No Comments