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September, 2012

  1. Pork Medallions with Caramelized Mushrooms and Fried Peaches Recipe

    September 18, 2012 by Varga László

    Ingredients (3 servings):

    for the pork medallions:
    • about 6-700 g pork tenderloin
    • 1 tablespoon hot paprika powder
    • 4 tablespoons freshly squeezed lemon juice
    • 2 tablespoons soy sauce
    • 1 tablespoon mince garlic
    • 1/2 cup white wine
    • salt to taste
    • 4 tablespoons butter
    for the mushrooms:
    • 6 tablespoons extra virgin olive oil
    • 500 g smaller champignon (button) mushrooms
    • 3 tablespoons butter
    • salt and pepper to taste
    • 1-1/2 teaspoons fresh-chopped thyme leaves
    • 2 tablespoons fresh-squeezed lemon juice
    • 1/2 cup white wine
    for the peaches:
    • 4-6 large firm peaches well ripe
    • 2 tablespoons butter
    • 3 tablespoons brown sugar


    1. Slice the tenderloin into 2 cm thick medallions.
    2. Put the meat slices into a bowl together with the soy sauce, paprika, lemon juice, garlic, half cup of wine and salt to taste. Let it marinate for 2-3 hours or overnight. 
    3. Cut the peaches into halves.
    4. To prevent the mushrooms to soak water just wipe them with a damp towel or just a little water.
    5. Heat the olive oil in a frying pan until hot then add the mushrooms with cap side down, in a single layer.  Let them fry without stirring for about 3 minute until their caps are caramelized. If stirring quicker, they will release liquid and begin to boil.
    6. After these 3 minutes stir the and continue to fry them for about another 5 minutes.
    7. Add the butter and fry them for another 5 minute, until nicely caramelized – golden brown.
    8. Lower a bit the heat, add thyme, lemon juice, the other half cup of wine and salt and pepper to taste. Simmer until the liquid evaporates leaving just a small amount of sauce glazing the mushrooms.
    9. Remove the mushrooms from the pan and set them aside, but leave the small amount of juices remaining in the pan.
    10. Melt 3 tablespoons of butter in the pan and fry the peaches with the cut side down for about 2-3 minute depending on the ripeness of the peaches, not too much not to become too mushy.
    11. Flip them over and sprinkle with brown sugar and brown this other side also for another 2 minutes. 
    12. Meanwhile in another frying pan melt some butter and fry lightly the tenderloin slices on both sides for about 1-2 minutes per side.
    13. Serve an large plates 3-4 pork medallions, some fried peach halves and a handful of  caramelized mushrooms.


  2. Pasta with Smoked Fish and Cherry Tomatoes Recipe

    September 10, 2012 by Varga László

    Ingredients (2 servings):

    • 4 shallots
    • 4-5 cloves garlic
    • 2-3 tablespoons extra virgin olive oil
    • 5-6 smoked capelins (about 150 grams), you can use other species of  fishes – smoked
    • about 200 g cherry tomatoes
    • about 200 Italian pasta, I used some very nice looking – Gnocco Sardo
    • half of bunch parsley leaves
    • 100 ml semi dry white wine
    • 1 tablespoon freshly squeezed lemon juice
    • 2 tablespoons fermented sour creme
    • about 50 g hard cheese, I used Pecorino Romano

    Preparation method:

    1. Put the pasta in a pot of salted boiling water and cook them the time specified on their packing.
    2. Chop the shallots and garlic.
    3. Cut the cherry tomatoes into halves.
    4. Chop the parsley leaves.
    5. Cut off the capelin fishes’ heads and tails. Cut them into 2 cm pieces.
    6. In a frying pan heat up the olive oil and fry for about 2 minute the garlic and shallots, until fragrant.
    7. Add the fish pieces and fry them lightly for another 2 minutes.
    8. Add the wine, lemon juice and the fermented sour creme, simmer it down over medium heat until most of the liquid evaporates.
    9. Add to the pan the boiled but still firm pasta, the cherry tomatoes and the chopped parsley.
    10. Grate some cheese over and fry it, stirring lightly for a minute.
    11. Serve on large pasta plates with some extra grated cheese on top and some berry tomato clusters. 

  3. Yellow Summer Squash Stuffed with Pork Recipe

    September 5, 2012 by Varga László

    Ingredients (2 servings):

    • 2 medium ball shaped yellow summer squash (pumpkin)
    • about 400 g a bit fattier pork meat
    • 1 leek’s white part
    • 1 medium carrot
    • 3-4 cloves garlic
    • 2 slices bacon (about 50 g)
    • 100 ml dry wine
    • 2 tablespoons soy sauce
    • some hard cheese for topping
    • 2 berry (cherry) tomatoes

    Preparation method:

    1. Dice the meat into small 1-1 1/2 cm cubes.
    2. Chop the garlic. Cut the leek lengthwise then slice it thinly.
    3. Slice the bacon into smaller pieces.
    4. Clean then grate the carrot.
    5. In a frying pan throw the bacon slices and fry them until golden-brown.
    6. Add the chopped garlic and leek and fry for another 2 minutes, adding some oil if needed.
    7. Add the diced meat and stir-fry for about 10 minutes until the meat is cooked and golden. At half of this process, add the grated carrot, soy sauce and hot paprika.
    8. Pour over the wine and simmer it down on medium-high heat, stirring not to burn.
    9. Preheat the oven at 180 C.
    10. In the mean time cut the tops of the summer squashes and the scoop their inside leaving a shell thick of about half centimeter.
    11. Chop squashes scooped kernel. In a different pan, fry these squash bits with some oil and salt until golden and nicely scented.
    12. Add the fried squash to the meat pan, stir well together. Fry for another 2 minutes, season with salt and pepper to taste.
    13. Place the squash shells in an ovenproof dish and sweat them in the oven for 10-15 minutes.
    14. Remove temporarily the squash dish from the oven, fill the shells with the meat and vegetable mixture.
    15. Add on their tops some grated hard cheese and a berry tomato (or cherry one) in their middle.
    16. Place again the squash dish in the oven and bake for another 15-20 minute.
    17. Serve them still hot from the oven.