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  1. Roasted Duck with Sambal Glazing with King Oyster Mushrooms and Pineapple Recipe

    February 19, 2018 by Varga László

    Ingredients (4 servings):

    • 1 whole duck – about 2 kg
    • 1 pineapple
    • 500 g king oyster mushrooms (eryngii)
    • 3-4 tablespoons sambal oelek
    • 3-4 tablespoons olive oil
    • salt and pepper to taste

    Preparation method:

    1. Wash the bird.
    2. Place the duck in an oven proof dish with the breast side down. Smear about 2 tablespoons of sambal oelek paste on the top of the duck so it is evenly coated, no need of salt and pepper since this sauce is salty and hot-spicy.
    3. Lay the bird dish in the oven preheated to 180 C and roast it for an hour.
    4. Turn the duck with beasts up, smear the top with some more sambal paste and roast for another hour until the skin is crispy and golden brown.
    5. Meanwhile prepare the mushrooms and pineapple:
    6. Halve the king oyster mushrooms lengthwise and place them in an ovenproof dish cut side up.
    7. Smear some olive oil on their cuts and sprinkle plenty of salt and freshly ground black pepper on top.
    8. Lay the dish in the oven below the duck and roast for about 15-20 minutes.
    9. Slice the pineapple into 2 cm slices, salt and pepper them.
    10. Roast them too in the oven for the same time as the mushrooms.
    11. When the duck is roasted to your liking, remove it from the oven and let it rest for about 15 minutes before carving.
    12. Serve duck pieces with the fleshy mushrooms and the roasted pineapple.

  2. Welsh Cawl – Mutton and Vegetables Soup Recipe

    February 16, 2018 by Varga László

    Ingredients Serves: 4

    • 1.5 kg lamb neck and shoulder
    • salt and pepper to taste
    • 5 medium potatoes
    • 3 medium carrots
    • 1 large parsnip
    • 1/2 swede otherwise called rutabaga – I could not find it, so I had to skip it even though it’s one of the main ingredients 😉
    • 1 leek
    • a quarter of a large celery root or a whole small one
    • 3 small kohlrabi

    Preparation method:

     

    1. Heat the water in a large cooking pot, add the lamb pieces, season with salt and black peppercorns. Simmer for an hour, until the meat is tender.
    2. Meanwhile prepare the vegetables:
    3. Peel the potatoes and cut into large cubes.
    4. Peel the parsnip and cut into large cubes.
    5. Peel the kohlrabi and cut into large cubes.
    6. Peel the celery root and cut into large cubes.
    7. Clean the carrots and cut into large cubes.
    8. When meat is cooked, take it out of the pot and cut it into pieces the same size as the vegetables.
    9. Add all root vegetables, cubed mutton and leave them to simmer for 45 minutes.
    10. Slice the leek into 1 cm slices, both the green and white parts.
    11. Add the sliced leeks to the soup pot, season with salt and freshly ground black pepper to taste and cook it for 15 minutes.
    12. Serve hot.

  3. Stuffed Goose Neck – Hungarian Jewish Recipe

    February 12, 2018 by Varga László

    Ingredients (2 servings)

    • 1 goose neck’s skin
    • 1 goose liver
    • 1 onion
    • 1 egg
    • 1 hard-boiled egg
    • a few parsley leaves
    • 1 slice of bread
    • 50 ml milk
    • salt and pepper to taste
    • paprika to taste
    • marjoram to taste
    • 1 tablespoon goose fat

     

    Preparation method

    1. Let the bread slice soak in milk.
    2. Debone and clean thoroughly the neck.
    3. Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
    4.  Puree the goose liver or chop it. I preferred to chop it a bit coarse to have interesting texture.
    5.  Chop the onion, green garlic, hard-boiled egg and parsley leaves.
    6.  Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
    7.  Add a bit of water and saute it over low heat for about 10 minutes.
    8. When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
    9. Sew the smaller end of the goose neck skin and fill it with the mix, with the help of a spoon.
    10. Saw carefully the other end of the neck and place it in an oven resistant tray.
    11. Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
    12. Heat the oven to 200 Celsius, add the goose neck and roast until crunchy and golden brown, turning once and ladle some fat on top.