November 27, 2012 by Varga László
Ingredients (4-6 servings):
- one whole rabbit, about 2 kg
- 4 tablespoons flour
- salt and pepper to season
- 100 g butter
- 1 large red onion
- 1 carrot
- 1/2 celery stalk
- 4 garlic cloves
- 1 large bunch parsley leaves
- 1 cup white wine
- 6-8 fresh rosemary branches
- 1/2 kg button mushrooms
- 2 cups cherry tomatoes canned or fresh (I had some canned by my mother)
For the side-dish:
- 1 1/2 kg potatoes
- 100 g grated cheese
- 1 tablespoon poppy seeds
- Wash thoroughly the rabbit and cut into pieces, about 8 of them.
- Season the rabbit pieces with salt and pepper then toss them in flour.
- Heat some butter in large frying pan, over medium high heat, and fry the rabbit pieces in batches until golden, adding some more butter when needed, set them aside.
- Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk.
- Cut the mushrooms into halves or quarters depending on their size.
- Heat the remaining butter in the large pan and fry the onion and garlic for 2 minutes.
- Add the sliced carrots and celery and cook for another 5 minutes.
- Return the rabbit to the pan, pour in the wine and add most of the parsley and cook for 10 minutes.
- Add the mushrooms and rosemary branches, bring the heat a bit up and cook for 5-7 minutes until the juice from the pan reduces to half.
- Add the cherry tomatoes and some sun dried tomatoes if you have any. Add some water if needed so that the rabbit is completely covered with sauce.
- Lower the heat,cover the pan and simmer for 40 minutes until the meat is fork tender, adding more water if needed. Season with salt an pepper.
For the side-dish:
- Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling water until almost done.
- Scoop the potatoes from the cooking dish and place them into a roasting tray smeared with a bit of butter. Season with salt and pepper.
- Spread over the potatoes the grated cheese and the poppy seeds.
- Place the potatoes into the preheated oven at 180 C and bake them for 15-20 minutes until they get a golden crust and the cheese has melted.
Category Italian, Rabbit | Tags: carrots,celery,garlic,mushrooms,parsley,poppy seeds,potato,rabbit,rosemary,tomatoes,wine | No Comments
November 17, 2012 by Varga László
for the goose
- a large fat goose – about 4+ kg
- 2 red onions
- a bulb(head) of garlic
- 2 tablespoons sweet paprika
- 2 teaspoons ground caraway
- salt and pepper
for the potatoes:
- 2 kg medium sized potatoes
- 3 large yellow onions
- half cup of lard, or vegetable oil
- salt and pepper to taste
for the cabbage:
- 1 kg red cabbage
- 2 tablespoons sugar
- 1 medium red onion
- half a red juicy sweet&sour apple
- Wash thoroughly the inside and outside of the goose.
- preheat the oven to 150 C.
- Cut the 2 red onions into quarters. Split the bulb of garlic into cloves, but leave them unpeeled.
- Place in the inside cavity of the goose a few garlic cloves and 1 quartered onion.
- Season evenly all the sides and insides of the goose with salt, pepper, paprika and caraway.
- Place the goose in a large enough baking tray, place besides the remaining quarters of onion and garlic cloves and pour into the tray about 1 liter water.
- Place the tray in the preheated electric oven and roast it for about 3 hours. From time to time (at least twice or thrice) baste the goose with the juices of the tray. If using gas oven, you should cover the tray for the first 2 hours with an aluminium foil. The last hour you should turn up the heat to 170 C and remove the foil if any.
- Take out the goose from the oven and let it rest for 10 minutes before carving.
For the Potatoes:
- Wash well the potatoes and put them in their skins into a pot with salted water. Cook until fork tender.
- Peel off their skins and with a potato masher, crush the potatoes but not all the way but only until clumpy.
- Chop roughly the yellow onions.
- Melt some animal fat in a frying pan and fry the onion until golden.
- Add the crushed potatoes and stir them thoroughly until well homogenized. Add some more lard if if too dry. Season with salt and pepper to taste.
For the cabbage:
- Chop the red onions. Slice thinly the apple.
- Cut roughly the red cabbage.
- Heat some vegetable oil in a pot and caramelize 2 tablespoons of sugar.
- Add the chopped onion and some more oil if needed, fry them until fragrant, stirring well.
- Add the chopped red cabbage and some water as much to about cover the cabbage.
- Simmer, stirring from time to time, until the cabbage is tender and water has evaporated mostly. Season with salt and pepper to taste.
- Add the thin apple slices and simmer for another 1-2 minutes.
Serve on large plates a good piece of goose, some crushed potatoes and braised red cabbage.
Category Goose, Hungarian | Tags: autumn,festive,garlic,goose,Hungarian,paprika,potato,red cabbage,roasted | 2 Comments
November 8, 2012 by Varga László
As I mentioned before, Saturdays I like to go to the farmers market and browse the freshest produces, inspiring myself at the very moment after the eye-catching goods I find and so I was drawn by cauliflower.
If you love nothing more than baking a pie and letting the mouth-watering smells fill the house as you relax on the sofa reading your cooking magazine, then you might be keen to read my roasted cauliflower soup recipe below.
Cauliflowers are in season right and their nutty taste after roasting is awesome. Plus this hot creamy soup is a great way to warm up your body in the late autumn cold days.
Ingredients (4 servings):
- 1 head large cauliflower, about 1.5-2 kg
- 2 tablespoons olive oil
- 2-3 cups vegetable stock (or chicken stock, or water if no stock available)
- salt and pepper to taste
- 3 tablespoons grated smoked scamorza cheese (or mozzarella)
- fresh thyme leaves
- Preheat the oven to 170 C.
- Wash thoroughly the cauliflower and cut/break them into about 2 cm florets.
- Place the florets in a bowl. Drizzle some olive oil over and season with salt and pepper. Toss them a bit until coated evenly.
- Arrange the florets into a single layer in roasting trays and place the in the oven.
- Roast the cauliflower florets for about 30 minutes stirring them once to get an even roast.
- Reserve a quarter of the cauliflower florets, the best looking and roasted ones ;).
- Add the rest 3/4 of florets to a blender together with about 2 cups of vegetable stock. Blend them together until smooth. Add some more stock until it arrives to the desired thickness.
- Place the pureed cauliflower into a pot and bring it to boil on a low heat, stirring continuously.
- Add some grated scamorza cheese or other melting cheese at hand and simmer for 2 minutes, continuing the stirring.
- Serve in saucers, and garnish on top with a few of the reserved cauliflower floret, some thyme leaves and croutons. Sprinkle over some more grated scamorza cheese.
Category Soup, Vegetarian | Tags: cauliflower,easy,roasted,soup,thyme | No Comments