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  1. Salmon Marinated in Strawberry Vodka with Bergamot Preserve – Recipe

    February 6, 2018 by Varga László


    Ingredients (2 servings):

    • 2 salmon fillets with skin
    • 100 ml vodka
    • 1 teaspoon grated lemon zest
    • 100 ml chunky bergamot preserve
    • sea salt and freshly ground black pepper to taste
    • 2 tablespoons olive oil


    Preparation method:

    1. Place salmon fillets in a bowl with their skin-side down, pour the vodka over.
    2. Sprinkle the fillets with the lemon zest, salt and pepper.
    3. Heat the oil in a frying pan and fry the salmon pieces 5 minutes on the skin side and 1 minute on the other side.
    4. Flip them again on the skin side, baste the salmon tops with bergamot preserve, add the vodka marinade to the pan. Turn heat to high and cook for about a minute until the vodka has evaporated.
    5. Serve with Mexican rice.

  2. Rabbit in Kriek – Belgian Recipe with Cherry Beer and Sour Cherries Recipe

    February 2, 2018 by Varga László

    Ingredients (4 servings)

    • 1 rabbit – about 1 kg
    • 70-100 g butter
    • 2 tablespoons vegetable oil
    • 1 onion
    • 2 medium carrots or 4 small ones
    • 2 celery sticks
    • 2 bay leaves
    • 2 sprigs of thyme
    • a dozen black peppercorns
    • salt and pepper to taste
    • 1 tablespoon lemon jam
    • 1 tablespoon balsamic vinegar
    • 1 bottle kriek – Belgian cherry lambic beer
    • 1 jar sour cherries in syrup / compote
    • 1/2 tablespoon flour

    Preparation method:

    1. Chop the onion.
    2. Chop the carrots.
    3. Chop the celery sticks.
    4. Divide the rabbit into 8-10 pieces.
    5. Season the rabbit pieces with salt and freshly ground pepper.
    6. Melt the butter in a large pan and add the vegetable oil.
    7. Brown the rabbit pieces on both sides, by working in batches, frying them 6-7 minutes, set them aside.
    8. Add the chopped onion to the pan with fats and sauté them over low heat for 3 minutes
    9. Add the chopped celery and carrots, continue sautéing over medium heat, for about 10 minutes, until the vegetables are a bit browned.
    10. Return the rabbit to the skillet, add the vinegar, (lemon) jam, black peppers, sprigs of thyme and bay leaves, thyme and peppercorns.
    11. Pour over the beer and some of the cherry can’s juice just cover the rabbit in the pan. Simmer covered until the meat almost fells off the bones, about an hour or so.
    12. Remove the rabbit pieces from the pan and place them aside, covered to keep them warm. Using a slotted spoon take out the vegetables and herbs and discard them.
    13. Reheat the pan juices and sprinkle the flour in. Cook for one minute, stirring constantly. If you want to further reduce the sauce cook for a few more minutes.
    14. Add sour cherries withe the rest of the syrup and the remaining butter, to the sauce. Simmer for another 2 minutes or so.
    15. Return the pieces of rabbit to the pan and reheat gently in the sauce.
    16. Serve at once with potato croquettes or your preferred potato side-dish.
    17. Enjoy this food with another kriek! Cheers! 🙂

  3. Rabbit Liver Sauteed in Butter with Garlic, Shallots, Wine and Conference Pears Recipe

    January 30, 2018 by Varga László

    Ingredients (2 servings):

    • 500 g rabbit liver
    • 5 shallots
    • 50 g butter
    • 3 conference pears
    • 5-7 garlic cloves
    • 200 ml dry white wine
    • 2 sprigs of thyme
    • salt and pepper to taste

    Preparation method:

    1. Chop the garlic.
    2. Slice thinly the shallots.
    3. Slice the pears into 1/2 cm slices.
    4. Cut the livers into 3 pieces each.
    5. Melt the butter in a frying pan.
    6. Add the garlic and shallots, sautée and thyme sprigs over medium-low heat for about 2-3 minutes.
    7. Add the rabbit livers, 100 ml wine and continue to sautée for another 2-3 minutes.
    8. Add the pear slices, salt and freshly ground black pepper and the rest of the wine. Continue to sautée for 2 minutes.
    9. Serve sprinkling some chopped green onions.