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Posts Tagged ‘bacon’

  1. Raspberry Beer Chicken Recipe

    December 10, 2012 by Varga László

    Ingredients (4 servings):

    • 1kg chicken breasts
    • 150 g smoked bacon
    • a can – 1/2 l bottle of raspberry beer
    • 2 teaspoons hot paprika
    • salt and pepper to taste
    • 2-3 tablespoons butter
    • a few branches of fresh thyme or 1 teaspoon dried thyme
    • optionally – a few raspberries

    Preparation method:

    1. Wash the chicken breast then pat them dry with kitchen paper towels.
    2. In a bowl mix together 250 ml raspberry beer, salt, hot paprika and lemon zest.  Add the chicken breasts, taking care to be covered fully by marinade and marinate for 2-3 hours, or best overnight.
    3. Remove chicken from marinade and discard marinade.
    4. Slice thinly the smoked bacon.
    5. Melt the butter in a frying pan and fry the chicken breasts till golden brown.
    6. Add to the frying pan the remainder raspberry, the bacon slices and the thyme. 
    7. Simmer on a medium heat for 15-20 minutes until the sauce thickens. Turn the chicken breasts so they get a nice glazing from the thickened juices.
    8. Optionally you can add a few raspberries bin the last minute of  simmering, but I did not have any so I left them out.
    9. Serve with still hot with potato croquettes and a chilled raspberry beer with a lemon wedge on the side.

  2. Yellow Summer Squash Stuffed with Pork Recipe

    September 5, 2012 by Varga László

    Ingredients (2 servings):

    • 2 medium ball shaped yellow summer squash (pumpkin)
    • about 400 g a bit fattier pork meat
    • 1 leek’s white part
    • 1 medium carrot
    • 3-4 cloves garlic
    • 2 slices bacon (about 50 g)
    • 100 ml dry wine
    • 2 tablespoons soy sauce
    • some hard cheese for topping
    • 2 berry (cherry) tomatoes

    Preparation method:

    1. Dice the meat into small 1-1 1/2 cm cubes.
    2. Chop the garlic. Cut the leek lengthwise then slice it thinly.
    3. Slice the bacon into smaller pieces.
    4. Clean then grate the carrot.
    5. In a frying pan throw the bacon slices and fry them until golden-brown.
    6. Add the chopped garlic and leek and fry for another 2 minutes, adding some oil if needed.
    7. Add the diced meat and stir-fry for about 10 minutes until the meat is cooked and golden. At half of this process, add the grated carrot, soy sauce and hot paprika.
    8. Pour over the wine and simmer it down on medium-high heat, stirring not to burn.
    9. Preheat the oven at 180 C.
    10. In the mean time cut the tops of the summer squashes and the scoop their inside leaving a shell thick of about half centimeter.
    11. Chop squashes scooped kernel. In a different pan, fry these squash bits with some oil and salt until golden and nicely scented.
    12. Add the fried squash to the meat pan, stir well together. Fry for another 2 minutes, season with salt and pepper to taste.
    13. Place the squash shells in an ovenproof dish and sweat them in the oven for 10-15 minutes.
    14. Remove temporarily the squash dish from the oven, fill the shells with the meat and vegetable mixture.
    15. Add on their tops some grated hard cheese and a berry tomato (or cherry one) in their middle.
    16. Place again the squash dish in the oven and bake for another 15-20 minute.
    17. Serve them still hot from the oven.

  3. Roast a la Brasov – Brassói aprópecsenye – Hungarian Recipe

    March 26, 2012 by Varga László

    [translations]
    [translate lang=english]

    Ingredients (2 persons):

    • 3 boneless pork chops
    • 1 onion
    • 100 grams sliced smoked ​​bacon
    • 100 grams smoked ham
    • 2 bigger potatoes
    • 6 cloves of garlic or 1-2 stalks green garlic
    • Salt and freshly ground pepper

    Preparation method:

    1. Boil the potatoes in their skins. When done, skin them and cut them into cubes.
    2. Fry them in a pan with a little oil until golden brown on all sides. Stir and turn the carefully not to break or stick to eachother.
    3. Cut the bacon and ham into very thin stripes.
    4. Fry them in a different pan until the bacon becomes translucid.
    5. Then add the chopped onion and fry for further 2 minutes.
    6. Cut the pork chops into thin stripes and add them to the bacon pan together with the garlic. I used 1 stalk green garlic instead of the cloves.
    7. Salt the mixture and stir-fry until the meat is tender.
    8. When both the meat and potatoes are done, stir them gently together and add some pepper.

    [/translate]
    [translate lang=magyar]

    Brassói aprópecsenye

     

    Hozzávalók:

    • 3 szelet csont nélküli sertéskaraj
    • 1 hagyma
    • 100 g szeletelt füstölt szalonna
    • 100 gramm füstölt sonka
    • 2 nagyobb burgonya
    • 6 gerezd fokhagyma vagy 1-2 zöld fokhagyma szár
    • Só és frissen őrölt bors

    Elkészítési módszer:

    1. Főzzük meg a burgonyát héjástul. Aztán megpucoljuk őket és felvágjuk kockákra.
    2. Megpirítjuk őket egy serpenyőbe egy kis olajon amíg aranybarnára sülnek minden oldalon. Megforgassuk óvatosan, hogy ne törjenek össze és ne ragadjanak egymáshoz.
    3. Vágjuk a szalonnát és a sonkát nagyon vékony csíkokra.
    4. Megpirítjuk őket egy másik serpenyőbe amíg a szalonna üveges lesz.
    5. Utána adjuk hozzá az apróra vágott hagymát és pirítsuk további 2 percig.
    6. Vágjuk a sertéskarajt vékony csíkokra, és adjuk hozzá a szalonnás serpenyőbe együtt a fokhagymával. Én használtam zöld fokhagymát a gerezdek helyett.
    7. Megsózzuk és keverve süssük, amíg a hús megpuhul.
    8. Amikor mind a hús és a burgonya elkészült, keverjük őket össze óvatosan és borsozzuk meg.

    [/translate]
    [translate lang=romana]

    Friptură măruntă a la Brașov – Brassói aprópecsenye

    Ingrediente (2 persoane):

    • 3 cotlete de porc fără os
    • 1 ceapă
    • 100 de grame felii de slănină afumată
    • 100 de grame de șuncă afumată
    • 2 cartofi mai mari
    • 6 căței de usturoi sau 1-2 fire de usturoi verde
    • Sare și piper

    Metoda de preparare:

    1. Fierbeți cartofii în coajă. Când ați terminat, cartofii piele și tăiați-i cubulețe.
    2. Prăjiți cartofii într-o tigaie cu puțin ulei până devin aurii. Amestecați și întoarceți cu grijă să nu se spargă sau nu se lipească.
    3. Tăiați slănina și șunca în fâșii foarte subțiri.
    4. Prăjiți slănina și șunca într-o tigaie diferita până când slanina devine translucida.
    5. Apoi adăugați ceapa tocată și prăjiți pentru încă 2 minute.
    6. Tăiați cotletul în fâșii subțiri și adăugați-le în tigaie, împreună cu usturoiul. Eu am folosit usturoi verde în loc de cățeii de usturoi.
    7. Sărați și amestecați, prăjiți până când carnea este fragedă.
    8. Atunci când atât carnea și cartofii sunt gata, amestecați-le ușor împreună și adaugați puțin piper.

    [/translate]