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  1. Duck with Sauerkraut in a Cast Iron Kettle – Hungarian Stew Recipe

    September 10, 2014 by Varga László

    Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

    I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
    I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:

    Ingredients (6-8 persons):

    • 1 whole medium duck about 2 kgDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 3 medium onions
    • 1 garlic bulb
    • 1 medium pickled cabbage – about 1.5 kg
    • 250 ml white wine
    • 3-4 medium applesDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 2 tablespoons sweet paprika
    • salt and pepper to taste
    • 2-3 tarragon branches

    Preparation method:

    1. Cut the duck in pieces.
    2. On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    3. Dice the onions and garlic.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    4. Fry the diced onions and garlic in the duck fat. Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeWhen translucent add the sweet paprika and stir fry it for another 15 seconds.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    5. Return the duck pieces to the pot, add the wine and simmer for about half hour.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    6. Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    7. Peal, clean and dice the apples into 2 cm cubes.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    8. When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    9. Simmer over low heat until the cabbage has softened, stirring from time to time.
    10. If you like the soups more creamy, add to the plates some cream or yogurt.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

  2. Belgian Endive and Apple Salad Recipe

    March 2, 2012 by Channah

    Ingredients (2 persons):

     

    •  1 belgian endive
    • 1 apple
    • 1 carrot
    • 1 small lettuce
    • 1 cup with nuts
    • a small pieces of butter / 2 tablespoons olive oil
    • 100 ml sweet red wine (you can use also white wine)
    • salt, pepper
    • honey (optional)
    • 2 tablespoon apple vinegar

     

    Preparation method:

    1. Pass the endive under water. Don’t wash thoroughly with water because it becomes bitter. Wash the remaining vegetables and wipe all of them with an absorbent towel.
    2. Into a non-stick pan roast the nuts, without using oil.
    3. Cut the apple into thin slices.
    4. Into a non-stick pan, add the butter/oil. When it’s heated add the apple slices and frying one minute on each side.
    5. Over the apple add the wine. If you want that the apple and the sauce to be sweeter you can add some honey.
    6. Leave for 2 minutes. After that remove the apple slices and let the sauce drop for another few minutes.
    7. Finally add into the sauce salt and pepper to taste and 2 tablespoons of apple vinegar.
    8. Cut the lettuce and endive, chop the carrots finely, place all of them into a salad bowl.
    9. After apple slices and nuts have cooled, add them over the salad.
    10. Add the wine sauce and mix all together.

    You can serve the salad on its own or with chicken meat.