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  1. Roasted Carp with Lemons and Tangelo Oranges

    January 8, 2019 by Varga László

    Ingredients (4-6 servings):

    • 1 large carp, about 2-3 kg
    • 1 lemon
    • 1-2 tangelo oranges
    • salt and pepper to taste
    • a handful of capers

    Preparation method:

    1. Slice thinly the citrus fruits.
    2. Clean the fish of its guts and scales. Mine was already cleaned, so I skipped this step.
    3. Season liberally with salt and freshly ground black pepper both sides of the fish and the inside.
    4. Place in the inside a layer of tangelo orange slices and one of the lemon slices. Sprinkle the capers inside the fish too.
    5. Place the fish in an oven-proof tray.
    6. Squeeze the juice of a tangelo orange on top of the fish.
    7. Lay some tangelo oranges and lemon slices on top of the fish.
    8. Bake in the preheated oven xXX minutes, basting once with some orange juice.


  2. Lobster Thermidor Recipe

    December 19, 2018 by Varga László

    Ingredients (1-2 servings):

    • 1 whole lobster (about 500 grams)
    • 100 g button mushrooms
    • 2 garlic cloves
    • 75 ml double cream
    • 1 egg yolk
    • 75 ml wine brandy – I used some I bought in Azerbaijan
    • 2 pinch of nutmeg
    • 100 g Gruyere cheese

    Preparation method:

    1. Using a large kitchen knife cut the lobster lengthwise into two parts, first piercing it’s back,
      then cutting its front along the same line.
    2. Scoop all the lobster meat from the shells. Set the shell aside for being filled later.
    3. Cut the lobster’s meat into 1 cm cubes.
    4. The small legs I put into a small pot together with a bit of water and a pinch os salt and i cooked it down to form a shrimp base reduction.
    5. Slice thinly the mushrooms.
    6. Chop coarsely the garlic.
    7. Grate the Gruyere cheese.
    8. In a frying pan sauté the mushrooms and the chopped garlic for 2-3 minutes, until the mushrooms get golden-brown.
    9. Add the diced lobster meat and deglaze with half of the wine brandy.Add the shrimp reduction too.
    10. In another bowl, add together the other half of the Cognac or brandy, the cream, the egg yolk, and the ground/grated nutmeg. Mix them well.
    11. Add this mixture to the lobster pan and stir them together.
    12. Remove the pan from the heat and keep stirring until the sauce thickens.
    13. Place the lobster’s empty half-shells in an ovenproof dish and fill them with the mixture.
    14. Spread on the lobster tops the grated Gruyère cheese.
    15. Broil the lobsters in the oven for about 5 minutes, until the cheese has nicely melted.

  3. 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 them 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 produced 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

    [amd-zlrecipe-recipe:9]