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January, 2013

  1. Thai Persimmon Turkey with Steamed Buttery Broccoli Recipe

    January 24, 2013 by Varga László

    aIMG_6541

    Ingredients (4 servings):

    • 500 g deboned turkey leg
    • 2 tablespoons minced ginger
    • garlic
    • 1/2 lime juice
    • 1 tablespoon hot chili paste
    • soy sauce
    • 1 tablespoon brown sugar
    • 2 persimmons
    • 1 small green chili pepper
    • 1 tablespoon lemongrass
    • 500 g button mushrooms
    • 1 cup coconut milk
    • 3 green onions
    • 1 red capia pepper
    • 1 large broccoli
    • 75 g butter
    • salt to taste

     

    Preparation method:

      1. Dice the turkey into 2 cm cubes.aIMG_6513
      2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.aIMG_6518
      3. Mix them well together and leave marinating for 1-2 hours.
      4. Slice the green chili pepper and dice the capia pepper.
      5. Cut the mushrooms into quarters.
      6. Chop the green onions.
      7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.aIMG_6536
      8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.aIMG_6525
      9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.aIMG_6530
      10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.aIMG_6532
      11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.aIMG_6538
      12. Wash well the broccoli and cut off its florets.aIMG_6534
      13. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
      14. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
      15. Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.aIMG_6546aIMG_6553

     

    Thai Turkey with Persimmon and Sauteed Broccoli Recipe

    Ingredients:

    • 500 g deboned turkey leg
    • 2 tablespoons minced ginger
    • garlic
    • 1/2 lime juice
    • 1 tablespoon hot chili paste
    • soy sauce
    • 1 tablespoon brown sugar
    • 2 persimmons
    • 1 small green chili pepper
    • 1 tablespoon lemongrass
    • 500 g button mushrooms
    • 1 cup coconut milk
    • 3 green onions
    • 1 red capia pepper
    • 1 large broccoli
    • 75 g butter
    • salt to taste

    Preparation method:

    1. Dice the turkey into 3 cm cubes.
    2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.
    3. Mix them well together and leave marinating for 1-2 hours.
    4. Slice the green chili pepper and dice the capia pepper.
    5. Cut the mushrooms into quarters.
    6. Chop the green onions.
    7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.
    8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.
    9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.
    10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.
    11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.
    12. For the broccoli:
    13. Wash well the broccoli and cut off its florets.
    14. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
    15. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
    http://chefdepaprika.com/2013/01/thai-persimmon-turkey-steamed-buttery-broccoli-recipe/


  2. Pomegranate Stuffed Mullet with Sauteed Okra – Fish Recipe

    January 16, 2013 by Varga László

    aIMG_6462

    Ingredients (4 servings):

    • 2 fishes – grey mullets, about 1/2 kg plus eachaIMG_6431
    • 1 pomegranate
    • 5-6 garlic cloves
    • salt and pepper
    • 1 lime
    • 1 lemon
    • 2 rosemary branches
    • For the okra
    • 1/2 kg okra (I used frozen)
    • 2 garlic cloves
    • 100 g butter
    • 2-3 sage leaves
    • 1/2 dried chili pepper
    • 50 g blue cheese

    Preparation method:

    1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
    2. Chop the garlic.
    3. Cut up the pomegranate and remove its seeds.aIMG_6436
    4. Cut 4 thin slices of the lemon and of the lime.
    5. Salt and pepper the fishes outsides as well as their insides.
    6. Stuff each fish hith halt of the chopped garlic and add one-one rosemary branch.aIMG_6438
    7. Fill the rest of their cavity with the pomegranate seeds, but not too much so they won’t spill out.aIMG_6443
    8. Preheat the oven to 190°C (375°F).
    9. Lay the mullets into an ovenproof dish and top them with the lemon and lime slices.
    10. Place the fish in the oven and let it bake for 30 minutes. If using gas oven cover the dish with a tin foil, but since I have electric oven, I skipped this step.aIMG_6448
    11. For the sauteed okra
    12. Chop the garlic cloves.
    13. Melt half of the butter in a frying pan over medium heat.
    14. Fry the chopped garlic until fragrant for about 1-2 minutes.aIMG_6449
    15. Add the fresh/defrosted, the rest of the butter, the chili pepper flakes and sage. Fry over medium-low temperature for 5 minutes.aIMG_6452
    16. Add 1/4 cup of water, cover and simmer for about 5 minutes or until water evaporates.aIMG_6454
    17. Add the crumbled blue cheese and stir-fry for another minuteaIMG_6455
    18. Serve the mullet with sauteed okra and some pomegranate seeds and cherry tomatoes.aIMG_6460

     

    Mullet Stuffed with Pomegranate with Sauteed Okra

    Yield: 4

    Ingredients:

    • 2 fishes - grey mullets, about 1/2 kg plus each
    • 1 pomegranate
    • 5-6 garlic cloves
    • salt and pepper
    • 1 lime
    • 1 lemon
    • 2 rosemary branches
    • For the okra
    • 1/2 kg okra (I used frozen)
    • 2 garlic cloves
    • 100 g butter
    • 2-3 sage leaves
    • 1/2 dried chili pepper
    • 50 g blue cheese

    Preparation method:

    1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
    2. Chop the garlic.
    3. Cut up the pomegranate and remove its seeds.
    4. Cut 4 thin slices of the lemon and of the lime.
    5. Salt and pepper the fishes outsides as well as their insides.
    6. Stuff each fish hith halt of the chopped garlic and add one-one rosemary branch.
    7. Fill the rest of their cavity with the pomegranate seeds, but not too much so they won't spill out.
    8. Preheat the oven to 190°C (375°F).
    9. Lay the mullets into an ovenproof dish and top them with the lemon and lime slices.
    10. Place the fish in the oven and let it bake for 30 minutes. If using gas oven cover the dish with a tin foil, but since I have electric oven, I skipped this step.
    11. For the sauteed okra
    12. Chop the garlic cloves.
    13. Melt half of the butter in a frying pan over medium heat.
    14. Fry the chopped garlic until fragrant for about 1-2 minutes.
    15. Add the fresh/defrosted, the rest of the butter, the chili pepper flakes and sage. Fry over medium-low temperature for 5 minutes.
    16. Add 1/4 cup of water, cover and simmer for about 5 minutes or until water evaporates.
    17. Add the crumbled blue cheese and stir-fry for another minute
    18. Serve the mullet with sauteed okra and some pomegranate seeds and cherry tomatoes.
    http://chefdepaprika.com/2013/01/mullet-stuffed-pomegranate-sauteed-okra-fish-recipe/