RSS Feed

Posts Tagged ‘allspice’

  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. Pork Stew with Savoy Cabbage Recipe

    December 19, 2014 by Varga László

    Pork Stew with Savoy Cabbage 16

    Ingredients (about 10 servings):

    • 750-1000 g porkPork Stew with Savoy Cabbage 01
    • 2 tablespoons pork fat
    • 750-1000 g pork fresh sausages
    • 2 large carrots
    • 1 small celery root
    • 1 tablespoon sweet paprika
    • 4 bay leaves
    • 4 allspice berries
    • 10-15 black peppercorns
    • 1/2 head large Savoy cabbagePork Stew with Savoy Cabbage 13
    • 1 medium leek
    • 2 red onions
    • 1 head of garlic
    • 200 ml semi-sweet white wine
    • 2 tablespoons mustard
    • 1 celery stalkPork Stew with Savoy Cabbage 11
    • 1 teaspoon chilli flakes
    • salt to taste

    Preparation method:

    1. Cut the pork meat into 2 cm thick, 5-7 cm long strips.Pork Stew with Savoy Cabbage 02
    2. Chop the onion.  Pork Stew with Savoy Cabbage 03
    3. Melt the pork fat in a large pot, cast iron if available.
    4. Add the meat and fry over medium heat for 5 minutes, turning once.Pork Stew with Savoy Cabbage 04
    5. Add the chopped onion and continue frying for 2 minutes, stirring.Pork Stew with Savoy Cabbage 05
    6. Add the cleaned but still whole garlic cloves, chilli flake and paprika and stir-fry for another minute.Pork Stew with Savoy Cabbage 07
    7. Slice the carrots and celery root and add to the pot.Pork Stew with Savoy Cabbage 09Pork Stew with Savoy Cabbage 08Pork Stew with Savoy Cabbage 10
    8. Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
    9. Add the wine and enough water to cover the meat and the other ingredients.
    10. Slice roughly the celery stalks and leeks.Pork Stew with Savoy Cabbage 12
    11. After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
    12. Cook for another 20 minutes.
    13. Chop the Savoy Cabbage and add to the cooking pot.Pork Stew with Savoy Cabbage 14
    14. Cook until cabbage is done about 20-25 minutes.Pork Stew with Savoy Cabbage 15
    15. Serve while still hot.Pork Stew with Savoy Cabbage 17

  3. 4th of July Recipe: Jerk Chicken Wings with Corn on the Cob and Blueberry Sauce

    July 4, 2012 by Varga László

    [translations]
    [translate lang=english]

    Although I am not American, I prepared this dish for my readers from America to celebrate with you:

    Ingredients (3 persons)

    For the Jerk Chicken Wings:

    • 2 chilli peppers
    • 2-3 green onion
    • 1 onion
    • 4 garlic cloves
    • 1 tablespoon of grated ginger
    • 2 teaspoons allspice
    • 3 tablespoons vegetable oil
    • 4 tablespoons soy sauce
    • the juice and pulp of half a lime
    • 3 tablespoons brown sugar
    • 2 tablespoons salt
    • 1 teaspoon black pepper
    • 1 cup beer
    • about 1kg fresh chicken wings
    • 3 ears of corn

    For the blueberry sauce:

    • 2 cups fresh blueberries
    • 1 cup water
    • 2 spoons honey
    • 1-2 tablespoons cornstarch

    Preparation method:

    1. Chop roughly the onion, green onions and garlic cloves.
    2. Place in a blender the marinade ingredients: chilli peppers, grated ginger, lime juice, green onions, onion, garlic cloves, allspice, vegetable oil, soy sauce, brown sugar, salt, pepper, and beer.
    3. Blend 2-3 minutes until it forms a smooth paste.
    4. Place the chicken wings in a plastic bag. 
    5. Pour in the Jerk marinade into the plastic bag, take care that every wing will be covered with marinade.
    6. Place the marinade bag in the refrigerate for overnight.
    7. Preheat your oven to 250 C.
    8. Oil an oven rack then place the wings over. Spread some marinade over the wings.
    9. Put the rack with wings in the oven and place below a tray to catch the drippings.
    10. Roast them for about 40-50 minutes until they are nicely golden and crunchy. Once or twice brush some more marinade over the wings to get them an extra flavour.
    11. Meanwhile, prepare the corn on the cob and blueberry sauce:
    12. Husk the corn ears, wash them then brush them with olive oil all over.
    13. Place them on a grill and turn them slowly until they are done all over. 
    14. In a saucepan add the blueberries, water and honey.
    15. Bring them to boil, stirring gently.
    16. In a cup mix the cornstarch with a little cold water, then add to the saucepan and simmer for about 6 minutes until reaches the desired thickness. 
    17. Serve 4-5 wings accompanied by a corn on cob and plentiful of blueberry sauce.

    [/translate]
    [translate lang=magyar]

    Recept: Karribb pácolt csirkeszárnyak sült kukoricával és áfonya mártassál:

    Hozzávalók (3 főre):

    A csirke szárnyakhoz:

    2 csipős paprika
    2-3 zöldhagyma
    1 hagyma
    4 gerezd fokhagyma
    1 evőkanál reszelt gyömbér
    2 teáskanál szegfűbors
    3 evőkanál növényi olaj
    4 evőkanál szójaszósz
    egy fél limenak a vele és a pépje
    3 evőkanál barna cukor
    2 evőkanál só
    1 teáskanál fekete bors
    1 pohár sör
    kb 1 kg friss csirke szárny
    3 kukorica cső

    Az áfonya szószhoz:

    2 csésze friss áfonya
    1 csésze víz
    2 kanál méz
    1-2 evőkanál kukorica keményítő

    Elkészítési módszer:

    1. A hagymát, a zöldhagymát és a fokhagymát aprítsuk nagyobbra.
    2. Helyezzük egy turmixgépben a pác hozzávalókat: csipős paprikát, reszelt gyömbért, limet, zöld hagymát, vöröshagymát, fokhagymát, szegfűborsot, növényi olajat, szójaszószt, barna cukrot, sót, borsot, és sört.
    3. Turmixszoljuk 2-3 percet, amíg képez egy sima pépet.
    4. Helyezzük a csirke szárnyakat egy műanyag tasakba.
    5. Öntsük a jerk pácot a tasakba zsákba ügyelve arra, hogy minden szárny el legyen lepve a páccal.
    6. Helyezzük a pácos tasakot a hűtőbe egy éjszakára.
    7. Előmelegítjük a sütőt 250 C ra.
    8. Olajozzunk egy kemence rácsot aztán helyezzük rá a szárnyakat. Mázoljunk némi pácot a szárnyakra.
    9. Tegyük a rácsot a szárnyakkal a sütőbe, és helyezzünk alá egy tálcát, hogy elkapjuk a cseppeket.
    10. Süssük 40-50 percig, amíg szép aranyosak és ropogósak. Egyszer vagy kétszer még kenjük némi pácot a szárnyakra, kapjanak egy extra ízt.
    11. Közben elkészítjük a sült kukoricát és az áfonya mártást:
    12. Pucoljuk meg a kukorica csöveket, mossuk meg, majd kenjük meg őket olívaolajjal.
    13. Süssük őket rostélyon, fordítva őket, amíg lassan át vannak sülve.
    14. Egy lábosba tegyük az áfonyát, a vizet és a mézet.
    15. Forraszuk fel őket, keverve enyhén.
    16. Egy csészében keverjük össze a kukoricakeményítőt egy kis hideg vízzel, majd adjuk hozzá a láboshoz, és pároljuk körülbelül 6 percig, amíg el nem éri az elkívánt sürüséget.
    17. Tálaljunk 4-5 szárnyakat kísérve egy kukorica csővel és bőséges áfonya mártással.

    [/translate]
    [translate lang=romana]

    Aripioare de pui marinate în stil caraibian cu porumb prăjit şi sos de afine:

    Ingrediente (3 persoane)

    Pentru Aripi de pui caraibiene:

    • 2 ardei iuți
    • 2-3 ceapă verde
    • 1 ceapă
    • 4 căței de usturoi
    • 1 lingură de ghimbir ras
    • 2 lingurițe ienibahar
    • 3 linguri de ulei vegetal
    • 4 linguri de sos de soia
    • sucul şi pulpa de la o jumătate de lime
    • 3 linguri de zahar brun
    • 2 linguri de sare
    • 1 linguriță de piper negru
    • 1 cană de bere
    • aproximativ un kg de pui aripi
    • 3 știuleți de porumb

    Pentru sosul de afine:

    • 2 căni afine proaspete
    • 1 cană cu apă
    • 2 linguri de miere
    • 1-2 linguri de amidon de porumb

    Metoda de preparare:

    1. Tocați bucăți mai mari ceapa, ceapa verde şi usturoiul.
    2. Puneți într-un blender ingredientele pentru marinată: ardeii iuți, ghimbirul ras, sucul de lămâie, ceapa verde, ceapa, usturoiul, ienibaharul, uleiul vegetal, sosul de soia, zahărul brun, sarea, piperul, şi berea.
    3. Mixați 2-3 minute până când se formează o pastă omogenă.
    4. Așezați aripioarele de pui într-o pungă de plastic.
    5. Turnați marinata în punga de plastic, avea grijă ca fiecare aripioara să fie acoperită cu sos.
    6. Puneți punga cu marinata în frigider peste noapte.
    7. Încălziți cuptorul la 250 C.
    8. Ungeți cu ulei un grătar de cuptor pe care așezați aripioarele. Cu o pensula, întindeți niște sosul peste aripioare.
    9. Puneți grătarul cu aripioare în cuptor şi așezați sub el o tavă ca sa capteze picurii rezultați.
    10. Prăjiți-le pentru circa 40-50 de minute, până când acestea sunt frumos aurii şi crocante. O dată sau de două ori mai întindem niște marinată peste aripioare pentru a le da un plus de savoare.
    11. Între timp, pregătiți porumbul şi sosul de afine:
    12. Curățați știuleții de porumb, apoi spălați-i şi ungeți-i cu ulei de măsline.
    13. Așezați știuleții pe un grătar şi rotiți-i încet până când sunt copți peste tot.
    14. Într-o tigaie sosul puneți afinele, apa şi mierea.
    15. Aduceți sosul la fiert, amestecând ușor.
    16. Amestecați într-o cană amidonul cu puțină apă rece, apoi adăugați în tigaia cu sos şi fierbeți timp de aproximativ 6 minute, până când ajunge la consistenta dorita.
    17. Serviți 4-5 aripioare, însoțite de câte un știulete de porumb şi sos de afine din belșug.

    [/translate]