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‘Seafood’ Category

  1. Frogs Legs French Style – en Persillade

    April 21, 2017 by Varga László

    Frogs Legs French Style - en Persillade

    Ingredients:

    • about 12 pairs of frogs legs
      12 pairs of frogs legs
    • 1 1⁄2 cups milk
    • salt and ground black pepper to taste
    • 1 cup flour
    • 150 g butter
    • 4-5 cloves garlic, finely chopped
      cloves garlic, finely chopped
    • fresh lemon juice
    • 50 ml dry white wine
    • 1 lemon
    • 1 tablespoon finely chopped fresh parsley
      chopped fresh parsley

     

    Preparation method:

    1. Thaw the frogs legs if frozen.
    2. Add the frogs legs and milk in a bowl and let them marinate for about one hour / one hour and a half.
      Add the frogs legs in milk
    3. Place the flour on a soup plate, add salt and pepper, and mix it with a fork.
      Frogs Legs French Style - en Persillade
    4. Dredge the legs in the flour, one at a time,
      Dredge the legs in the flourshaking off excess, and transfer to another plate.Frogs Legs French Style - en Persillade
    5. Heat the. butter in a large frying pan over high heat.
    6. Add the frogs legs and fry them, flipping once, until golden brown, about 4-5 minutes.
    7. Add another spoonful of butter, the garlic, parsley, juice squeezed from half of a lemon, and cook, swirling the pan, for another minute.
      Frogs Legs French Style - en Persillade
    8. Serve while fresh and warm with lemon slices on the side.

  2. Shrimp Saganaki (Garides Saganaki) – Greek Recipe:

    September 17, 2014 by Varga László

    Shrimp Saganaki (Garides Saganaki) - Greek Recipe

    As i told in a previous article, I had a short summer holiday in Greece where I ate quite a few seafood  dishes, one of the favorite being the following – Shrimp Saganaki or as the Greek call it – Garides Saganaki.

    I bought and brought back from Greece lots goodies – feta cheese, Kalamata olives and extra virgin olive oil.

    A week a go, Shuang, a friend from China, stayed over so I cooked her the following dish. She licked her fingers

     Ingredients (4 servings):

    • 500 g medium shrimps (about 15-20 pieces)Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    • 50 ml ouzo
    • 400 g cherry tomatoes, but you can use also plum ore other kind of tomatoes
    • 200 g Greek feta cheeseShrimp Saganaki (Garides Saganaki) - Greek Recipe
    • 2 tablespoons olive oil
    • 6 garlic cloves
    • 1 medium onion
    • 1 tablespoon dried oregano
    • 1/2 tablespoon chili flakes
    • 1 teaspoons red peppercorns
    • salt to taste
    • a few bread slices for the side
    • a handful of Kalamata olives for the finishing

     

    Preparation method:

    1. Chop the garlic and onion.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    2. Halve the cherry tomatoes, or if using bigger tomatoes, dice them.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    3. Heat the olive oil in a smaller pan over medium heat.
    4. Add the chopped onion, garlic and red chili flakes and fry until translucent and softened.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    5. Add the cherry tomatoes, stir and simmer over medium heat about 5 minutes, the sauce has formed.
    6. Add the whole shrimps, ouzo and the red peppercorns to taste and simmer for 2 minutes.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    7. Crumble or cut the feta cheese into cubes.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    8. Add the feta cheese and oregano. Cover it with a lid and simmer for another 3-4 minutes until the cheese has melted.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    9. Meanwhile in a different pan heat some olive oil and fry some rye bread to toast.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
    10. Serve while shrimps still hot.

    Shrimp Saganaki (Garides Saganaki) - Greek Recipe       a2014-09-04-22.22   Shrimp Saganaki (Garides Saganaki) - Greek Recipe


  3. Grilled Calamari and Octopus Salad with Strawberries – Recipe

    August 19, 2014 by Varga László

    Grilled Calamari and Octopus Salad with Strawberries - Recipe

    This is a recipe I invented for my birthday. Usually for my birthday cooking I use strawberries because they are in season and they taste great when bought from the farmsers market, but normally I would do chicken salad with strawberries.
    But because earlier this year I had a cooking night with a friend who prepared a raw calamari salad, I was inspired by his achievement and replaced chicken with calamari.
    This was only the first course, the second one will follow soon, it’s chicken 😉

    Ingredients (6 servings):

    • 1 kg calamari stripsGrilled Calamari and Octopus Salad with Strawberries - Recipe
    • 500 g (smaller) octopus tentacles
    • 1 kg fresh strawberries
    • 5-6 spring onions
    • salt and pepper to taste
    • a tablespoon (to taste) balsamic vinegar
    • Hungarian barbeque style seasoning mix – optional

    Preparation method:

    1. Salt and pepper the calamari and octopus. I also added some spice mixture of Hungarian inspiration called Spicy Puszta.Grilled Calamari and Octopus Salad with Strawberries - Recipe
    2. Let them rest for about 5 minutes.
    3. Wash the strawberries and cut them in halves.Grilled Calamari and Octopus Salad with Strawberries - Recipe
    4. Cut the spring onions into 1 cm pieces.
    5. Grill the seafood over high heat for cca 10 minutes turning them, until they get a bit charcoaled at the surface.Grilled Calamari and Octopus Salad with Strawberries - Recipe
    6. Let the seafood cool down, then cut the calamari and octopus into 1 cm slices.
    7. Add to a bowl the strawberries, calamari, octopus and spring onions.Grilled Calamari and Octopus Salad with Strawberries - Recipe
    8. Drizzle over some balsamic vinegar and stir the salad gently     Grilled Calamari and Octopus Salad with Strawberries - Recipe