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  1. Flaczki – Polish Tripe Soup Recipe

    March 20, 2019 by Varga László

    Ingredients (6 servings):

    • 500 g beef tripe precooked and sliced
    • 500 g beef meat and bones (prepackaged soup mix)
    • 3 carrots
    • 1/2 celery root
    • a bunch of parsley leaves
    • 1/2 teaspoon marjoram
    • 6-10 whole allspice berries
    • 10 os so whole black peppercorns
    • 2 bay leaves
    • 1 tablespoon hot paprika (I used a chilli pepper)
    • 1 tablespoon sweet paprika
    • 6 ounces tomato paste
    • salt to taste

    Preparation method:

    1. Julienne the carrots and half of the celery root.
    2. Chop the parsley leaves.
    3. Cut the beef meat into large cubes.
    4. Place the tripe and the beef soup meat and bones with enough water to cover in a large soup pot. Season with plenty of salt.
    5. Bring to boil and then reduce heat and simmer over medium heat for 1-2 hours, until tripe is cooked.
    6. Add the bay leaves, black peppercorns, chilli pepper, sweet paprika, tomato paste, allspice and marjoram.
    7. Add the carrot sticks, celery root sticks and broth, or water to cover them all. Bring to boil and simmer until vegetables are tender.
    8. Add the chopped parsley leaves and cook for 2 more minutes.
    9. Serve hot with some extra chopped parsley on top.
    10. In Polish, tripe soup is known as flaki zupa (FLAH-kee) or just flaczki (FLAHTCH-kee), which also literally means “guts.” Typically, Polish tripe soup is made with beef tripe and is considered one of the national soups of Poland, especially since it is touted to have been eaten by King Władysław II Jagiełło.
      While recipes vary by region, in addition to beef tripe, vegetables, beef broth, and marjoram are included and sometimes tomatoes or tomato paste, and other spices are added. Some versions feature a clear broth, while others are creamed. This recipe is made in the Warsaw style (flaki po Warzawsku).

  2. 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.

  3. 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.