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‘Ethnic’ Category

  1. Mediterranean Roasted Artichoke with Feta Cheese – Recipe

    April 8, 2018 by Varga László

    Ingredients (2 servings):

    • 2 large globe artichokes
    • 1 lemon’s juice
    • 1 tablesoonextra virgin olive oil
    • 4 garlic cloves
    • 1 small shallot, thinly sliced
    • 100 g feta cheese
    • salt and freshly ground black pepper to taste

     

    Preparation method:

    1. Cube the feta cheese into small cubes..
    2. Cut off the stalk of the artichokes, then cut them lengthwise, using a sharp knife artichoke, in half .
    3. Using a small and sharp paring knife, remove their choke – the hairy inside part.
    4. Have prepared the lemon at hand, so after finishing cleaning each artichoke , to squeeze plenty of lemon juice over their cuts quickly, not to oxidize.
    5. In an ovenproof dish , place the artichokes halves cut side up, season them with salt and freshly ground black pepper to taste. Place a clove of garlic in the hollowed middle of every artichoke half  and 2-3 cubes of feta cheese. Drizzle a bit of olive oil over them.
    6. Preheat the oven to 200 C and roast the artichokes in there for 30-40 minutes.

  2. Shkmeruli – Georgian Recipe: Chicken Cooked in Milk and Garlic

    March 9, 2018 by Varga László

    Shkmeruli (შქმერული) is a chicken dish from the Georgia’s Racha region. A young chicken is usually used for this recipe and is cooked in milk and garlic. Sour cream can be used instead of milk.

    Ingredients (1-2 servings):

    • 1 whole young chicken
    • 1 head of garlic,
    • 300 ml of milk
    • 100 ml of water
    • a few tablespoons of oil
    • salt to taste

     

    Preparation method:

    1. Cut the chicken lengthwise but do not separate into two halves, flattening it down on its back.
    2. Rub oil and salt on to both sides of the chicken.
    3. Add to a pan a few tablespoons of oil, add the flattened chicken and press it down with a pestle or bit heavier ceramic pot, to keep the chicken flat on the bottom of the frying pan and fries nicely and even.
    4. Fry both sides of the chicken, about 5 minutes each side until nicely golden.
    5. Meanwhile crush the garlic in a mortar or using a heavy knife against the chopping block.
    6. When the chicken is done, remove it from the pan and let it rest for 5 minutes.
    7. Cut into 6-8 pieces.
    8. Add the crushed garlic to the pan with the remaining fats from the chicken frying.
    9. Fry over low heat for about 2 minutes, then add the water and continue to simmer for 2 more minutes.
    10. Add theof milk and chicken pieces and simmer for 5-7 minutes over medium heat. Adjust salt to taste.(This final cooking in milk is traditionally done in a clay pot called in Georgian – ketsi – but i preferred the speedier version over the stove.)
    11. Serve while hot with bread. If you have Georgian bread, it’s a great plus! 😊

  3. 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.