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May, 2012

  1. Oven Roasted Lamb with Wine and Orange Juice Recipe

    May 22, 2012 by Varga László



    Ingredients (4-6 persons)

    • half of a medium lamb (approx. 4 kg) without internal organs and head (I used them for a soup)
    • 250 ml white wine
    • 250 ml orange juice
    • 4 branches fresh rosemary
    • salt and black pepper
    • 4 green garlic stalks

     

    Preparation method:

    1. Cut up the half of the lamb in pieces so it fits an oven pan. Rub salt and pepper on both sides.
    2. Pour over the roast pan the wine and orange juice, add the rosemary branches.
    3. Chop the green garlic and add half of it to the marinade tray. Let it marinate for 4-6 hours, turning once. If you leave it at room temperature it will gain more flavour than in refrigerator.
    4. Preheat an oven to 200 C.
    5. Remove the lamb from the tray. Make some incisions on the lamb’s surface and stuff in the the other half of chopped green garlic.
    6. Place the lamb pieces in the oven on a middle roasting rack – with the fatter side upside – and place beneath the roasting pan for the meat drippings.
    7. Roast for half an hour at this heat, then reduce temperature to 150 C and roast for another 2 & 1/2 hours.
    8. Meanwhile i prepared the colcannon as sidedish at the request of my friends who were invited at dinner. You can find the colcannon recipe at my St. Patrick’s Irish beef Stew post.
    9. Remove the lamb from the oven, let it rest for 5-10 minutes, then carve it nicely and serve with the colcannon.
    10. I had some Hungarian pickles to accompany it – small bell peppers and cucumbers stuffed with cabbage. Yummy!
    11. Serve with some glasses of wine – Cabernet Sauvignon is the best, but you can serve other dry wines red, white and  rose, all of them match this dish.

    Miel la cuptor marinat în vin şi suc de portocale. Reţeta:



  2. Hungarian Veal Testicles Stew – Paprikas Recipe

    May 17, 2012 by Varga László



    Ingredients (2 persons)

    • 400 g veal testicles
    • 1 red onion
    • 2 tablespoons duck lard, or vegetable oil
    • 3-4 smaller green peppers
    • 6-8 black peppercorns
    • 2 teaspoons paprika
    • 3 stalks green garlic
    • 2-3 small tomatoes
    • salt and pepper to taste
    • 2-3 fresh thyme branches
    • 2 egg yolks
    • 100 g white flour
    • 100 g sour creme
    • some parsley for garnishing

     

    Preparation method:

    1. Clean the testicles of the excess skins and wash carefully. Let them in soak for about half an hour in water mixed with some vinegar and then again for another half hour in plain water to wash off the vinegar sourness. If still has vinegar smell wash again in water.
    2. Chop the onion. Heat the lard in a pan and fry the chopped onion until fragrant.
    3. Chop the green peppers and add them to the pan together with some water, paprika, salt and peppercorns. Simmer for 30-40 minutes until the peppers are soft.
    4. Add the cleaned testicles to the pan and water to cover everything with liquid. Start  again the simmering process.
    5. Chop the green garlic and add together with the thyme branches to the stew. Simmer for about an hour from the testicle addition.
    6. Dice the tomatoes into small cubes, add them to the stew pan together with the sour creme and simmer for another 15 minutes. Taste the stew and season to taste with salt, pepper and paprika.
    7. Meanwhile, in a bowl, whisk the egg yolks. Add gradually the flour and season with some salt. Mix with a fork and add some more flour until it gets to a thicker consistency.
    8. With the help of a teaspoon put small amounts of the egg-flour mix to the stew to make the noodles. If not enough liquid to boil in the pan add a little more water. Boil for 5 minutes.
    9. Serve hot the the stew with testicles and noodles, garnish with some freshly chopped parsley leaves and a spoonful of sour creme.




  3. Oven Roasted Kid with Vegetables Recipe

    May 8, 2012 by Varga László


    Ingredients (4 persons):

    • 1 kid (goatling) leg about 2 kg
    • salt, pepper to taste
    • 2-3 teaspoons hot paprika
    • 200-300 g carrots
    • 200 g parsley roots
    • 500 g new potatoes (or if you don’t find these, smaller potatoes)
    • 4 stalk green garlic
    • 200 g button (champignon) mushrooms
    • 1 stalk leek
    • 1 bunch red orach (Atriplex hortensis as its Latin name)
    • 200 g urdă cheese (fresh white sheep cheese – but you can use other fresh cheeses)
    • 200 g sour creme
    • 1 small red chili pepper

     

    Preparation Method:

    1. Wash thoroughly the kid leg, then pat it dry with paper towels. Sprinkle with salt, pepper and hot paprika the leg on both sides then place it into an ovenproof dish.
    2. Wash the new potatoes, then place them in the above mentioned dish, together with 2 tablespoons of oil and some salt.
    3. Chop 2 stalk of green garlic, scatter over the content of the dish. Place the dish in the preheated oven at 140C.
    4. Meanwhile, clean the carrot and parsley roots and cut them into 4-5 cm pieces.
    5. After about 1 hour of roasting in the oven, add the cut carrots and parsley roots to the oven dish and roast for one more hour.
    6. After that, wash and clean the mushrooms, chop the leek into 1-2 cm slices, add them into the oven dish and roast for another 50 minutes.
    7. Chop the remaining green garlic, wash the orach leaves and add them to the oven, cook for another 5-10 minutes until the leaves are wilted.
    8. While all the roasting process, prepare the cheese sauce: In a bowl, crumble with a fork the cheese.
    9. Slice thinly half of the hot chili, add to the cheese  bowl together with the sour creme and some salt to taste. Stir the well until smooth and lump free.
    10. Remove the roasting dish from the oven and let about 10 minute to cool a bit down.
    11. Serve hot some pieces of kid, together with roasted vegetables, few wilted orach leaves and a tablespoon of cheese sauce.