July 30, 2012 by Varga László
Ingredients (2-4 servings):
For pico de gallo (salsa mexicana, salsa fresca)
- 3-4 medium tomatoes
- 1 medium onion
- 1 green chili pepper (preferably the hotter kind like jalapeno)
- 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
- about half of a lime’s juice
The rest of the fillings:
- a few roast leftover slices
- 200 g surimi sticks
- a green pepper
- a small chili pepper
- 2-3 garlic cloves
- 150 g sour cream
- 150 g Mexican tomato salsa sauce
- a few teaspoons of sweet and hot paprika according to your tastes
- a medium lettuce
- a few slices of mexican cheese (mexican cheddar, etc) – optional
Pico de gallo:
- Chop coarsely the cilantro or parsley leaves. Slice thinly the chili pepper.
- Dice into smaller cubes the tomatoes and onion.
- Mix the salsa ingredients, season with lime juice, salt and pepper to taste.
The rest of the fillings:
- Slice into shreds the remaining roast leftovers, I had some of the previous Sauerbraten veal roast.
- Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chili pepper.
- Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
- In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
- Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
- Lay on the still hot tortilla shreds of lettuce leaves.
- Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
- Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
- Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.
Category Beef, Fish, Mexican | Tags: chili pepper,easy,ethnic,garlic,healthy,lettuce,lime,Mexican,onion,parsley,quick,sour cream,tomatoes,tortilla,veal | 5 Comments
July 26, 2012 by Varga László
I travelled this late spring to Germany, in Bavaria/Bayern in German. As usual, when abroad, I wander by foot allot, visiting the cities, every corner of the I found interesting, takings snacks on the run , taking a lot of pictures and useually in the late afternoon a well deserved dinner, local food is a must.
So, in München / Munich, in the Hofbräuhaus, I ate a Münchner Sauerbraten (marinated beef pot roast), very Yummy, garnished with bread dumpling (Semmelknödel). And of course there was a Hofbräu Original draft beer. As a parenthesis, while at table, I chitchatted with some locals at my very long table who were complaining that in the late years the food got more and more expensive even in Germany, as the daily menu that they use to eat although it remained at the same price contained fewer courses and smaller portions ;).
I wanted to try it earlier, but I did not have at hand a nice piece of beef and the long marinating time was a bit of a turn-off when I needed a quicker recipe at time.
But when I got lately to the farmers market I got a very good deal at large piece of veal leg, so I had plenty of meat for short term and long term cooking. With other foods in my belly and my fridge, I had plenty of patience for this dish to come alive.
Ingredients (4 servings):
- 1 kg veal leg
- 300 ml water
- 300 ml white wine vinegar
- 1 onion
- 3-4 thyme branches
- 4-6 juniper berries
- 3 bay leaves
- 3-4 cloves
- salt and pepper to taste
- about 500 g carrots
- 2 smaller parsley roots, approx. 200 g
- 1 medium celery stalk
- 75 g butter
- 3 tablespoons butter
- 1 bread crumbs
- 200 ml sour cream
- Wash the veal, remove any skins and tendons.
- Peel the onion and cut it into rings, do not chop them.
- Wash and clean the vegetables, slice them into 1-2 cm rounds.
- Bring water to boil, add the onion, vegetables, seasonings (bay leaves, juniper, cloves, thyme) and vinegar and simmer for 15 minutes. Place aside and cool it down.
- Place the veal piece into a smaller plastic container and pour over the marinade mix with vegetables watching that the meat is totally covered by liquid. If you don’t have a such sized container, use a resealable plastic bag.
- Place the container into the fridge and let it marinade for a week ( 7 days 😉 ).
- Remove the veal from the marinade and pad it dry with kitchen towels.
- Preheat the oven to 180 ° C.
- Melt the butter into a frying pan over medium heat and sear the veal piece on each side, about 4 minutes per side until nicely brownish.
- In a different pan, heat up the marinade.
- Place the veal into an ovenproof dish, pour over the marinade and place this dish into the preheated oven.
- Let it roast for about 2 – 2 & 1/2 hours, turning the meat once or twice to get an even roasting. If you don’t have an electric oven, but a gas one, cover the dish with tin foil for the first half of roasting time.
- Remove the veal from the oven and set aside for 5-10 minutes. Then slice it int0 1 cm pieces.
- Run the marinade sauce through a sieve, discarding the vegetables.
- Bring to boil the resulting gravy, adding the breadcrumbs and the sour creme. Simmer until the desired thickness, about 2-3 minutes.
- Place 2-3 slices of sauerbraten covered by some of this brown gravy. As a side dish you can use traditional ones like knödel or spätzle, but I used baked potatoes.
Category Beef, German, veal | Tags: bavaria,bay leaf,Bayern,carrots,cloves,German,juniper,marinated,oven,roasted,sauce,thyme,veal,vinegar | 2 Comments
July 18, 2012 by Varga László
Category Vegetarian | Tags: basil,eggplant,hazelnuts,pasta,spinach | 4 Comments