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March, 2013

  1. Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast Recipe

    March 30, 2013 by Varga László

    aDSC_0164

    Ingredients (4 servings):

    • about 2 kg beef or pork bones with marrow
    • 1 bunch of fresh parsley leaves
    • 4 shallotsaFILE0409
    • 4 garlic cloves
    • 50 g butter
    • 250 (very) small button mushrooms
    • a half lemon’s juice
    • 100 ml white wine
    • salt and pepper to taste
    • bread, 1/4 inch slices, toasted

    Preparation method:

    1.  Wash thoroughly the bones with marrow.aFILE0405
    2. Cook the in plenty of water for about 2 hours set aside the resulting stock, you can use it for soups and gravies.
    3. Preheat oven to 200 C. Place the marrow bones into an ovenproof dish cut side up, lay it to the oven and roast for 10-15 minutes.aDSC_0162
    4. Meanwhile, chop the garlic and shallots.aFILE0410
    5. In a wok or a frying pan melt the butter an saute the chopped garlic and shallots until fragrant.aFILE0411
    6. Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produces and half of the lemon juice.aFILE0412
    7. Cover the pan and cook for 10 minutes, then remove the lid and simmer until the sauce reduces. Remove it from the heat and let it cool for a few minutes.aDSC_0147aDSC_0151
    8. Chop the parsley leaves and add it to the mushroom saute, add the rest of the lemon juice and season with salt and pepper to taste. Stir them lightly.
    9. Heat 1-2 tablespoons olive oil in a large frying pan. Place the bread slices, salt them lightly and fry them golden-brown on both sides.aFILE0415
    10. Serve a pair of hot from the oven roasted marrow bones, some mushroom-parsley salad and toast slices. When eating, scoop out some marrow and spread it on toast, sprinkle some salt and top it with mushrooms-parsley salad.aFILE0417

     

     

     

    Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast Recipe

    Ingredients:

    • about 2 kg beef or pork bones with marrow
    • 1 bunch of fresh parsley leaves
    • 4 shallots
    • 4 garlic cloves
    • 50 g butter
    • 250 (very) small button mushrooms
    • a half lemon's juice
    • 100 ml white wine
    • salt and pepper to taste
    • bread, 1/4 inch slices, toasted

    Preparation method:

    1. Wash thoroughly the bones with marrow.
    2. Cook the in plenty of water for about 2 hours set aside the resulting stock, you can use it for soups and gravies.
    3. Preheat oven to 200 C. Place the marrow bones into an ovenproof dish cut side up, lay it to the oven and roast for 10-15 minutes.
    4. Meanwhile, chop the garlic and shallots.
    5. In a wok or a frying pan melt the butter an saute the chopped garlic and shallots until fragrant.
    6. Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produces and half of the lemon juice.
    7. Cover the pan and cook for 10 minutes, then remove the lid and simmer until the sauce reduces. Remove it from the heat and let it cool for a few minutes.
    8. Chop the parsley leaves and add it to the mushroom saute, add the rest of the lemon juice and season with salt and pepper to taste. Stir them lightly.
    9. Heat 1-2 tablespoons olive oil in a large frying pan. Place the bread slices, salt them lightly and fry them golden-brown on both sides.
    10. Serve a pair of hot from the oven roasted marrow bones, some mushroom-parsley salad and toast slices. When eating, scoop out some marrow and spread it on toast, sprinkle some salt and top it with mushrooms-parsley salad.
    http://chefdepaprika.com/2013/03/bone-marrow-sauteed-mushrooms-pan-fired-toast-recipe/


  2. Hungarian Stuffed Potatoes Stew – Vegetarian Recipe

    March 22, 2013 by Varga László

    aIMG_6799

    Ingredients (4 servings):

    • 8 larger potatoes
    • 1 large onion
    • a bunch of parsley leaves
    • 3 eggs – 1 hard-boiled and 2 raw
    • salt and lots of freshly ground black pepper to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons wheat flour

     

    Preparation method:

    1. Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort ;).aIMG_6768
    2. Chop the parsley leaves.aIMG_6771
    3. Dice the onion and the scooped inside of the potatoes.aIMG_6777
    4. Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.aIMG_6784
    5. Using a fork, mash the hard-boiled egg, then mix everything thoroughly.aIMG_6785
    6. Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there is no air-pockets inside. Place the filled potatoes vertically  in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.aIMG_6787
    7. Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.aIMG_6794
    8. In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the color to golden-brown.aIMG_6791
    9. Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in  which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.aIMG_6793
    10. Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
    11. Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.aIMG_6808aIMG_6813

     

     

    Hungarian Stuffed Potatoes Stew – Vegetarian Recipe

    Ingredients:

    • Ingredients (4 servings):
    • 8 larger potatoes
    • 1 large onion
    • a bunch of parsley leaves
    • 3 eggs – 1 hard-boiled and 2 raw
    • salt and lots of freshly ground black pepper to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons wheat flour

    Preparation method:

    1. Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort .
    2. Chop the parsley leaves.
    3. Dice the onion and the scooped inside of the potatoes.
    4. Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.
    5. Using a fork, mash the hard-boiled egg, then mix everything thoroughly.
    6. Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there is no air-pockets inside. Place the filled potatoes vertically in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.
    7. Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.
    8. In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the color to golden-brown.
    9. Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.
    10. Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
    11. Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.
    http://chefdepaprika.com/2013/03/hungarian-stuffed-potatoes-stew-vegetarian-recipe/


  3. Oven Baked Pork Ribs with Dirty Mashed Potatoes and Valerianella – Recipe

    March 15, 2013 by Varga László

    aIMG_6706

    Ingredients (4 servings):

    • about 1 kg pork baby ribs
    • 200 ml semi dry wine
    • 2 fresh rosemary branches
    • half a lemon for its juice
    • 2-3 teaspoons hot paprika 
    • 1 kg medium sized healy potatoes
    • 50 mg butter
    • 4-6 garlic cloves
    • 100-200 ml milk (depending on how much the potatoes will envelope)
    • salt and lots of freshly ground black pepper to taste
    • a casserole of valerianella leaves or other small leaf salad greens

    Preparation method:

    1. Wash the ribs then tap them dry with kitchen paper towel.
    2. Place the ribs and the branches in an ovenproof dish, pour over the wine, the juice of half a lemon and sprinkle the salt and paprika. leave it to marinate overnight.aIMG_6647
    3. Preheat the oven to 170 C.
    4. Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
    5. Remove the ribs from the marinade and place them ribs in the oven on a grille.
    6. Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.aIMG_6677
    7. Bake them for 2 1/2 – 3 hours. Meanwhile test the potatoes if they are fork ready and when they are remove them from the oven.
    8. Chop the garlic.
    9. Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.aIMG_6687
    10. Add about 2/3 of the milk to the pot and heat it up, remove the pot from the fire when the milk is hot but not yet boiling.
    11. Add the unpeeled baked potatoes to the pot and using a wire potato masher, mash them up roughly, stopping when the potatoes still retain some texture and have still some smaller lumps.aIMG_6690
    12. Season it wit salt and plenty of pepper, add some more butter or milk if needed.
    13. Serve while the ribs and potatoes still hot, add some green leaves on the side, I used valerianella ones.aIMG_6699 aIMG_6705

     

    Oven Baked Pork Ribs with Dirty Mashed Potatoes and Valerianella – Recipe

    Ingredients:

    • about 1 kg pork baby ribs
    • 200 ml semi dry wine
    • 2 fresh rosemary branches
    • half a lemon for its juice
    • 2-3 teaspoons hot paprika
    • 1 kg medium sized healy potatoes
    • 50 mg butter
    • 4-6 garlic cloves
    • 100-200 ml milk (depending on how much the potatoes will envelope)
    • salt and lots of freshly ground black pepper to taste
    • a casserole of valerianella leaves or other small leaf salad greens

    Preparation method:

    1. Wash the ribs then tap them dry with kitchen paper towel.
    2. Place the ribs and the branches in an ovenproof dish, pour over the wine, the juice of half a lemon and sprinkle the salt and paprika. leave it to marinate overnight.
    3. Preheat the oven to 170 C.
    4. Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
    5. Remove the ribs from the marinade and place them ribs in the oven on a grille.
    6. Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.
    7. Bake them for 2 1/2 - 3 hours. Meanwhile test the potatoes if they are fork ready and when they are remove them from the oven.
    8. Chop the garlic.
    9. Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.
    10. Add about 2/3 of the milk to the pot and heat it up, remove the pot from the fire when the milk is hot but not yet boiling.
    11. Add the unpeeled baked potatoes to the pot and using a wire potato masher, mash them up roughly, stopping when the potatoes still retain some texture and have still some smaller lumps.
    12. Season it wit salt and plenty of pepper, add some more butter or milk if needed.
    13. Serve while the ribs and potatoes still hot, add some green leaves on the side, I used valerianella ones.
    http://chefdepaprika.com/2013/03/oven-baked-pork-ribs-dirty-mashed-potatoes-valerianella-recipe/