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February, 2012

  1. Pork Leg in Caramelized Crust

    February 27, 2012 by Channah

    Ingredients (2 persons):


    • 400 g boneless pork leg and without lots of fat (you can use a fatter piece if you like it)
    • 250 ml dry red wine
    • 200 g dried plums
    • 1 quince
    • salt, pepper
    • 1 teaspoon cinnamon powder
    • garlic




    1. Season the meat with salt, pepper and cinnamon.
    2. Put the meat in a plastic box for marinade.
    3. Clean the quince and cut in large slices.
    4. Add plums and slices of quince near the pork meat.
    5. Add the wine and leave to marinate preferably overnight, but if you don’t have time left at least for a few hours.
    6. Preheat the oven to 220oC/ 430oF.
    7. Make some holes in the meat with a knife and add pieces of garlic.
    8. Into a baking dish put aluminum foil. Add the pork meat and marinate sauce. If you use lean meat add a little vegetable oil over it.
    9. Cover tightly with aluminum foil. Make some holes in aluminum foil with a toothpick.
    10. Keep in the oven for 30 minutes.
    11. After that bring out from the oven, carefully remove the aluminum foil and add the fruit. Cover again with the aluminum foil and let in the oven for other 90 minutes.





  2. Kiwi Chicken Recipe

    February 25, 2012 by Varga László

    Ingredients (4 persons)

    • 2 tablespoons soy sauce
    • 1 tablespoon freshly squeezed lime juice
    • 2 teaspoons brown sugar
    • 1 teaspoon lemon peel
    • 1 teaspoon balsamic vinegar
    • 1/2 teaspoon chili flakes
    • 500 g skinless chicken breasts
    • 4 tablespoons cornstarch
    • 1 red bell pepper, cubed
    • 6 green onions, cut into 3-4 cm pieces
    • 2 tablespoons minced garlic
    • 2 tablespoons minced fresh ginger
    • 6 smaller kiwis, of you have bigger ones use 3-4
    • 1 cup rice
    • 200 g mushrooms

    Preparation method:

    1. In a bowl stir together soy sauce, lime juice, sugar, lemon peel, vinegar and chili flakes until blended.
    2. Cut the chicken breasts into 2 cm cubes, add to the marinade and set aside for at least 1 hour.
    3. Remove the chicken cubes from the marinade and dredge them in the cornstarch until evenly coated. 
    4. Heat 2-3 tablespoons of oil in a wok over medium-high heat, add chicken and stir-fry 4-5 minutes, then set the chicken aside. 
    5. Add some other oil to wok, stir in garlic, ginger, pepper and onions,  and stir-fry 1-2 minutes. 
    6. Return chicken to wok and stir in the remaining marinade and simmer for 2-3 minutes. 
    7. Add in cubed kiwi and let it simmer for a few seconds.
    8. For the side-dish, boil together the rice and mushrooms, add some salt, pepper and curry powder, cook on medium heat until rice is tender.
    9. Serve the kiwi chicken together with the mushroom rice and some slices of fresh kiwi.

  3. Baked Trout with Mango Recipe

    February 17, 2012 by Channah

    Ingredients (2 persons):


    • 2 whole trout, cleaned
    • 4 tablespoon extra virgin olive oil
    • 4 tablespoon soy sauce
    • 1 glass white dry wine
    • 1 tablespoon cilantro seeds
    • 1 tablespoon mustard seed
    • 1/2 lemon – the juice
    • pepper, sea salt
    • 1 green chili pepper, chopped
    • 1 red pepper, diced
    • 1 small onion, chopped
    • 1 peeled mango, not too ripe
    • rocket leaves (arugula, ruccola)




    1. Remove the tail and head of the fish. Season to fish with salt and pepper; be careful the amount of salt you add, because soy sauce contains already salt.
    2. Put the fish into a box or bag for marinating. Add the olive oil, soy sauce, white dry wine, the lemon juice, cilantro and mustard seeds. Let it marinate for one hour.
    3. Diced 1/4 of mango and mix with half the quantity of the chili pepper, red pepper and onion.
    4. Preheat the oven to 210oC/ 410oF.
    5. Into a tray put aluminum foil. Add the marinated fish.
    6. Over the mixture of mango and vegetables add a few tablespoons of the marinade sauce. Fill the fish with this mixture.
    7. Put the rest of the vegetables over fish. Add some of the marinated sauce.
    8. Cut the remained mango into big slices. Add it over the fish.
    9. Cover tightly with aluminum foil. Make some holes in aluminum foil with a toothpick.
    10. Cook for 15-20 minutes. After that remove the aluminum foil and cook for another 5 minutes.
    11. Serve the trout on a plate accompanied by fresh rocket leaves, vegetables and mango slices.