August 6, 2017 by Varga László
Category Greek, Seafood, Stew | Tags: bay leaf,ethnic,Greek,octopus,potatoes,seafood,stew,wine | No Comments
June 13, 2016 by Varga László
Ingredients (4-6 servings):
- 2 tbsp flour
- 1 whole pheasant
- a pair smoked pork sausages
- 2 onions
- 600 ml apple cider
- 2-3 tablespoons pork lard
- 3 bay leaves
- 1 red hot chili pepper
- 1 garlic head
- 4 celery stick slices
- 50 ml double cream
- a few branches of thyme
for the Mashed potatoes
- 1 kg large potatoes
- 100 g butter
- 2 zucchinis
- Cut the sausages into thick slices.
- Chop the onions and the chili pepper.
- Chop the celery stalks.
- Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.
- Place some lard from he pheasant frying into a large pot and fry the chopped onions, chili pepper and bay leaves until fragrant.
- Add the pheasant and the celery, the thyme branches, the apple cider and fill the rest of the pot with water, season with salt and freshly ground pepper.
- Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
- About one hour into the cooking add the halved mushrooms.
- When the meat is fork tender, remove it from the cooking pot and leave it to rest about 15 minutes before cut it into pieces.
- Meanwhile add the flour diluted into a bit of water, the double cream, stir it well and cook about 30 minutes to thick up cooking juices into a gravy.
- Meanwhile boil the potatoes in their skins until fork tender.
- Peel their skins and mash them, add the butter.
- Wash the zucchinis, grate them and slowly integrate them into the mashed potatoes
Category Other poultry, Stew | Tags: bay leaf,celery,chili pepper,cider,cream,garlic,pheasant,sausage,stew,thyme | No Comments
May 14, 2015 by Varga László
I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
Recently I had a free long weekend and I finally set my mind on it.
Ingredients (6 servings):
- 2 kg cow tail / oxtail
- 400 g canned tomatoes
- 1 l dry red wine (If Spanish is better 😉 )
- 150 g wheat flour
- 2 cups beef stock
- 2 carrots
- 2 medium onions
- 1 bulb garlic
- 1 red bell pepper
- 2 teaspoon chopped ginger
- 50 ml olive oil
- 4 cloves
- 4 bay leafs
- salt and freshly ground pepper to taste
- Cut the tails at each joint, Season the bull tail with salt and pepper.
- Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.
- Dice the onions, chop the garlic and ginger.
- Slice thinly the carrots.
- Slice thinly the red bell pepper.
- In a large cast iron pan heat olive oil over medium high heat.
- Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.
- In batches, sear every piece of tail until browned on each side.
- Remove the bull tails from the pan and set them aside.
- Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
- Add the sliced bell pepper and sate 5 more minutes.
- Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.
- Place back the tail pieces into the pan, add the remaining wine and stock.
- Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.v
- Serve with french fries.
Category Spanish | Tags: bay leaf,beef,carrots,ginger,tomatoes,wine | No Comments