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‘Stew’ Category

  1. Mutton Lentil Stew Recipe – Recipe

    July 29, 2018 by Varga László

    Ingredients (4-6 servings):

    • 2 kg mutton leg
    • 500 g lentils
    • 20 green peppercorns
    • 4 garlic cloves
    • 100 ml Italian tomato sauce
    • salt to taste
    • 2 tablespoons vegetable oil
    • 1 parsley root
    • 2-3 pickled chillies

    Preparation method:

    1. Chop coarsely the garlic.
    2. In a large pot heat up the vegetable oil, add the chopped garlic and saute for about a minute.
    3. Add the mutton slices with enough water to cover it all. Season with salt to taste.
    4. Bring to boil and cook over medium heat for 30 minutes.
    5. Add the lentils and green peppercorns and cook for another hour until the lentils and meat have softened.
    6. Clean and slice the parsley root.
    7. Slice the parsley root.
    8. Slice the pickled chillies.
    9. Add the tomato paste, parsley root slices, pickled chillies and adjust salt to your taste.
    10. Cook for another 10 minutes or until the parsley roots are done.

  2. Greek Octopus Cooked in Wine with Potatoes Recipe

    August 6, 2017 by Varga László

     

    A week ago I went home to my grandparents house to escape the heat wave we had in the city. Although there was also incredibly hot, the garden and the trees gave some shelter.
    As always when I’m going home I cook Sunday lunch’ main course. I wanted to cook some fish but I couldn’t find fresh fish to my liking so I bought some octopus.
    I remembered a dish I ate in the Greek island of Lefkada: octopus with potatoes in red wine, so I concocted a recipe similar to that:

    Ingredients (3-4 servings)

    • 1 kg octopus, cleaned

    • 3 tablespoons wine vinegar
    • 100 ml dry white wine
    • 3 tablespoons tomato paste
    • 3 cloves of garlic
    • 4 bay leaves
    • salt and paste to taste
    • 500 g potatoes

    Preparation method:

    1. Boil in advance the potatoes as a whole.
    2. Wash and clean the octopus. Cut them into smaller pieces.

    3. Add the octopus pieces into a pot, garlic and bay leaves, pour over the wine, vinegar and 100 ml water.

       

    4. Cover and cook for about an hour, on medium heat.
    5. After about 40 minute of cooking add the halved/sliced boiled potatoes and the tomato paste and continue to simmer for another 15-20 minutes.
    6. Serve while still hot

  3. Pheasant Stewed in Apple Cider, Mushrooms and Pork Sausages with Zucchini Mashed Potatoes Recipe

    June 13, 2016 by Varga László

    a2016-05-15-01.45

    Ingredients (4-6 servings):

    • 2 tbsp flour
    • 1 whole pheasanta2016-05-14-22.30
    • a pair smoked pork sausages
    • 2 onions
    • 600 ml apple cidera2016-05-14-23.23
    • 2-3 tablespoons pork lard
    • 3 bay leaves
    • 1 red hot chili pepper
    • 1 garlic head
    • 4 celery stick slices
    • 50 ml double cream
    • a few branches of thymea2016-05-14-23.16.38

    for the Mashed potatoes

    • 1 kg large potatoes
    • 100 g butter
    • 2 zucchinisa2016-05-15-01.03

     

    Preparation method:

    1. Cut the sausages into thick slices.a2016-05-14-22.27
    2. Chop the onions and the chili pepper.a2016-05-14-22.24.45
    3. Chop the celery stalks.a2016-05-14-23.03
    4. Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.a2016-05-14-22.37a2016-05-14-22.59
    5. Place some lard from he pheasant frying into a large pot and fry the chopped onions, chili pepper and bay leaves until fragrant.a2016-05-14-22.51
    6. Add the pheasant and the celery, the thyme branches, the apple cider and fill the rest of the pot with water, season with salt and freshly ground pepper.a2016-05-14-23.10
    7. Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
    8. About one hour into the cooking add the halved mushrooms.a2016-05-14-23.16
    9. When the meat is fork tender, remove it from the cooking pot and leave it to rest about 15 minutes before cut it into pieces.a2016-05-15-00.37
    10. Meanwhile add the flour diluted into a bit of water, the double cream, stir it well and cook about 30 minutes to thick up cooking juices into a gravy.
    11. Meanwhile boil the potatoes in their skins until fork tender.
    12. Peel their skins and mash them, add the butter.a2016-05-15-00.53.43
    13. Wash the zucchinis, grate them a2016-05-15-01.04 and slowly integrate them into the mashed potatoesa2016-05-15-01.07