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  1. Greek Lamb Chops Recipe – Paidakia – with Roasted Asparagus

    August 31, 2018 by Varga László

    Ingredients (2 servings ):

    • 6 lamb chops
    • 1 lemon
    • 3 garlic cloves
    • 2 teaspoons dried oregano
    • 1 small red chili pepper
    • 1 tablespoon olive oil
    • sea salt and freshly ground black pepper to taste
    • a bunch of asparagus stalks

     

    Preparation method:

    1. Chop the garlic.
    2. Chop the red chili pepper.
    3. Squeeze the juice of half of the lemon.
    4. Mix together in a flatter bowl the chopped garlic, chopped chili, oregano, lemon juice, olive oil and sea salt and freshly ground black pepper to taste. Add the lamb chops. Toss them well in the marinade mixture, to be covered evenly. ( I did it a bit differently, i added the marinade ingredients over the lamb and tossed them a bit to mix them and cover evenly the lamb chops.)
    5. Let the chops marinate for 1-2 hours, even overnight if you have the time.
    6. Meanwhile prepare the asparagus:
    7. Wash the asparagus stalks and tear off their woodsy lower third.
    8. Grill the asparagus over high heat on two sides for a few minutes, until they get the nice charred grill marks.
    9. Grill the lamb chops for 2-3 minutes on each side and let them rest for a couple of minutes.
    10. Serve the lamb chops with the grilled asparagus and some lemon wedges / slices.

    Category Greek, Lamb | Tags: , , , , , , , | No Comments

  2. Risotto with Duck Hearts and Radicchio

    August 27, 2018 by Varga László

    Ingredients (4 servings):

    • 400 g duck hearts
    • 1 head of small radicchio or half of a large one
    • 250 g (a cup) arborio rice
    • 50 ml extra virgin olive oil
    • 50 g butter
    • 50 g Parmesan cheese
    • salt and freshly ground black pepper
    • 1 teaspoon of dry thyme leaves
    • 1 bay leaf
    • 100 ml sweet white wine
    • 1-1.5 l chicken stock
    • 1 medium onion, I use a red onion

     

    Preparation method:

    1. Cut each duck heart in two lengthwise
    2. Wash them under running water to remove the remaining blood clots.
    3. Chop the onion.
    4. Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.

    5. Add the halved hearts, the dried thyme and bay leaf, salt and freshly ground black pepper
      and keep frying over low heat about 10-15 minutes until the hearts soften and half cooked.
    6. Meanwhile chop the radicchio.
    7. Heat up the stock and keep it hot while cooking the rice.
    8. Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
    9. Add some more olive oil and the arborio rice and fry for another minute or so.
    10. Add the wine and start cooking the rice, continuously stirring the pot’s content.
    11. When the wine is absorbed
      add a ladle of stock to the pot and keep stirring until the liquid is incorporated.
      keep doing it one ladle at a time until the rice is cooked but still with texture for about 15-20 minutes.
    12. Remove the risotto from heat and add the grated Parmesan cheese and the butter and stir them together. Season with salt and pepper to your taste if needed.
    13. Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.

    Category Duck, Italian | Tags: , , , , , , , | No Comments

  3. Roasted Veal Bone Marrow – Recipe

    August 23, 2018 by Varga László

    Ingredients (3-4 servings):

    • 1 kg veal (beef) marrow bones cut crosswise
    • 2 tablespoons coarse sea salt
    • 1 tablespoon olive oil
    • freshly ground black pepper
    • some parsley leaves
    • 4 buns

     

    Preparation method:

    1. Smear some olive oil on the bottom of an oven proof dish.
    2. Lay the bones with marrow in this dish.
    3. Drizzle a bit of olive oil on the bones and season them with sea salt and freshly ground black pepper.
    4. Lay this dish in the oven preheated to 200 C and roast for half an hour, until the marrow starts to get bubbly.
    5. Chop roughly the parsley leaves.
    6. Halve the buns, drizzle some olive oil on their tops and roast them a few minutes in the oven.
    7. Serve the hot bone marrows straight from the oven, garnished with the chopped parsley and lots of of the crunchy seasalt, together with the roasted-toasted buns.

    Category veal | Tags: , , , , , , , | No Comments

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