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Posts Tagged ‘bay leaf’

  1. 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 chili 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, chili 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

  2. Goose with Smoked Pears – Recipe Inspired from Ukraine

    December 13, 2014 by Varga László

    Goose with Smoked Pears - Recipe Inspired from Ukraine 07I 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 pearsGoose with Smoked Pears - Recipe Inspired from Ukraine 05
    • 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

     

    Preparation method:

    1. Salt and pepper the goose legs and wings and place them in an ovenproof dish. Add the bay leaves and white wine,Goose with Smoked Pears - Recipe Inspired from Ukraine 02
    2. 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.Goose with Smoked Pears - Recipe Inspired from Ukraine 11
    3. Meanwhile chop finely the red peppers.Goose with Smoked Pears - Recipe Inspired from Ukraine 03
    4. Dice finely the tomatoes.Goose with Smoked Pears - Recipe Inspired from Ukraine 04
    5. 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.
    6. 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.
    7. Remove the pears and set them aside.Goose with Smoked Pears - Recipe Inspired from Ukraine 06
    8. In the smokey-peary liquid add the dissolved cornstarch, a dash of vodka and the honey, simmer for a minute until thickens a bit.Goose with Smoked Pears - Recipe Inspired from Ukraine 12
    9. Server the goose legs with some boiled potatoes, some smoked pears covered with sauce and a spoon of the chili-tomato sauce.     Goose with Smoked Pears - Recipe Inspired from Ukraine 08 Goose with Smoked Pears - Recipe Inspired from Ukraine 09 Goose with Smoked Pears - Recipe Inspired from Ukraine 10

  3. Marinated Veal Liver with Baked Potatoes Recipe

    March 2, 2013 by Varga László

    aIMG_6573

    Ingredients (4 servings)

    • 1/2 kg veal liver
    • 5 garlic cloves crushed
    • 3 bay leaves
    • 1 cups semi dry white wine
    • 1 piri piri pepper or other red hot chili pepper
    • salt and pepper to taste
    • 50 g butter
    • 8 medium potatoes

    Preparation method:

    1. Slice the liver into very thin slices (about 1 cm or less).aIMG_6556
    2. Place the liver into a bowl and add the crushed garlic, piri piri pepper the bay leaves and white wine. Season it with salt and pepper to taste. Stir to mix them well.aIMG_6560
    3. Leave to marinate overnight.
    4. Melt the butter in a frying pan and add the liver slices and fry them for about a half minute on each side.aIMG_6561
    5. Remove the liver and keep warm.aIMG_6562
    6. Add the marinade juice to the pan and boil until the sauce thickens.
    7. Add the liver slices back to the pan and simmer for a minute.aIMG_6568
    8. Wash thoroughly the potatoes and cut them in half.
    9. Place the potato halves into an ovenproof dish , season them with salt and pepper and bake them for an hour.
    10. Serve the liver slices with the hot potatoes from the oven.

     

     

    Marinated Pork Liver with Baked Potatoes Recipe

    Ingredients:

    • 1/2 kg veal liver
    • 5 garlic cloves crushed
    • 3 bay leaves
    • 1 cups semi dry white wine
    • 1 piri piri pepper or other red hot chili pepper
    • salt and pepper to taste
    • 50 g butter
    • 8 medium potatoes

    Preparation method:

    1. Slice the liver into very thin slices (about 1 cm or less).
    2. Place the liver into a bowl and add the crushed garlic, the bay leaves and white wine. Season it with salt and pepper to taste. Stir to mix them well.
    3. Leave to marinate overnight.
    4. Melt the butter in a frying pan and add the liver slices and fry them for about a half minute on each side.
    5. Remove the liver and keep warm.
    6. Add the marinade juice to the pan and boil until the sauce thickens.
    7. Add the liver slices back to the pan and simmer for a minute.
    8. Wash thoroughly the potatoes and cut them in half.
    9. Place the potato halves into an ovenproof dish , season them with salt and pepper and bake them for an hour.
    10. Serve the liver slices with the hot potatoes from the oven.
    http://chefdepaprika.com/2013/03/marinated-pork-liver-baked-potatoes-recipe/