May 12, 2015 by Varga László
Ingredients (4-6 servings):
- 1.5 kg lbs. lamb leg or shoulder
- 2 cup dry, full-bodied red wine
- 6 cloves garlic
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 large onion
- 2 teaspoons sweet paprika
- 250 g roasted red bell peppers strips
- 1 large tomato
- 1 bunch fresh parsley
- 2 bay leaves
- salt and freshly ground black pepper to taste
- Bone the lamb and cut it into 2 cm cubes.
- Chop the onion and garlic.
- Add the lamb cubes, half of the garlic rosemary, and a cup of wine in a bowl. Stir them well.
- Let marinate for 1-2 hours.
- Drain the meat, discard the marinade, and pat dry with paper towels.
- Mince the remaining garlic cloves and set aside.
- Heat the oil in a large pan over medium heat and add the chopped onions.Fry them until soft, about five minutes.
- Add the garlic and fry another minute.
- Add the meat and fry about 10 minutes turning a few times.
- Add the roasted peppers, chopped tomatoes, chopped parsley leaves, bay leaves, sweet paprika and red wine.
- Simmer uncovered over low heat, stirring occasionally, for 1 1/2 – 2 hours, until the meat is tender. Add some more wine and stock when the sauce is too thick.
- Season with salt and freshly ground black pepper.
- Serve while hot with boiled potatoes.
Category Lamb | Tags: Basque,bay leaf,bell pepper,garlic,lamb,rosemary,stew,wine | No Comments
December 19, 2014 by Varga László
Ingredients (about 10 servings):
- 750-1000 g pork
- 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 cabbage
- 1 medium leek
- 2 red onions
- 1 head of garlic
- 200 ml semi sweet white wine
- 2 tablespoons mustard
- 1 celery stalk
- 1 teaspoon chili flakes
- salt to taste
- Cut the pork meat into 2 cm thick, 5-7 cm long strips.
- Chop the onion.
- Melt the pork fat in a large pot, cast iron if available.
- Add the meat and fry over medium heat for 5 minutes, turning once.
- Add the chopped onion and continue frying for 2 minutes, stirring.
- Add the cleaned but still whole garlic cloves, chili flake and paprika and stir-fry for another minute.
- Slice the carrots and celery root and add to the pot.
- Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
- Add the wine and enough water to cover the meat and the other ingredients.
- Slice roughly the celery stalks and leeks.
- 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.
- Cook for another 20 minutes.
- Chop the Savoy Cabbage and add to the cooking pot.
- Cook until cabbage is done about 20-25 minutes.
- Serve while still hot.
Category Pork, Stew | Tags: allspice,bay leaf,carrots,celery,garlic,mustard,paprika,pork,sausage,stew,wine | 1 Comment
December 13, 2014 by Varga László
I have been recently in Ukraine in Zakarpattia – aka Subcarpathia, very nice place, very friendly people, very good food and vodka.
While I was visiting the city and browsing through the farmers market I found smoked pears, never heard of them before.
So when I came back, I had to try them and add a splash of vodka to keep the Ukrainian theme. And since it’s goose season the meat of choice was of course goose.
Here’s the recipe:
Ingredients (2-4 servings):
- 2 goose legs
- 2 goose wings
- 4 bay leaves
- 100 ml dry white wine
- 10-15 smoked pears
- 1 tablespoon cornstarch
- 2-3 mild red chili peppers
- 1 large tomato
- 1 spoon of honey
- a dash of vodka, optional
- salt and pepper to taste
- Salt and pepper the goose legs and wings and place them in an ovenproof dish. Add the bay leaves and white wine,
- Place the dish with goose parts in the preheated oven at 180 C and roast the for about 1.5-2 hours, until done, and the skins are crunchy.
- Meanwhile chop finely the red peppers.
- Dice finely the tomatoes.
- Place the diced tomatoes and chopped peppers in a small pot, add a cup of water, a bit of salt and pepper, and simmer on low heat for about 30 minutes until they are soft and mushy.
- In another small pot add the smoked pears and about 1 liter of water simmer over medium heat for about 30-45 minutes until the pears have soaked and soften up.
- Remove the pears and set them aside.
- In the smokey-peary liquid add the dissolved cornstarch, a dash of vodka and the honey, simmer for a minute until thickens a bit.
- Server the goose legs with some boiled potatoes, some smoked pears covered with sauce and a spoon of the chili-tomato sauce.
Category Goose | Tags: bay leaf,chili pepper,goose,honey,pears,roast,Ukrainian | No Comments