RSS Feed

Posts Tagged ‘bay leaf’

  1. Marinated Veal Liver with Baked Potatoes Recipe

    March 2, 2013 by Varga László


    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.




  2. Lucskos káposzta – Hungarian “Sloppy” Cabbage Soup – Recipe

    October 10, 2012 by Varga László

    [translate lang=english]


    Ingredients (6-8 servings):

    • about 2 kg pork leg with bone and skin
    • 1 big cabbage (about 1 1/2 – 2 kg)
    • 200 g smoked meat or bacon
    • 1 kg tomatoes (from farmers market for better aroma)
    • 1 cup wine
    • 1 bunch thyme leaves
    • 1 bunch dill leaves
    • 4 bay leaves
    • salt and pepper to taste


    Preparation method:

    1. Wash the pork, then remove the skins and bones.
    2. Cut the lean meat into 2 cm cubes.
    3. Place the smoked meat, bones or skins into a big soup pot and cook them for 1/2 hour.
    4. Add the meat cubes to the pot, replenish it with some water and cook for about an hour, until the meat is half done.
    5. Slice the cabbage then dice the slices roughly.
    6. Add the cabbage, thyme and dill to the boiling pot and cook for another half an hour.
    7. Peel the tomatoes (best if they are blanched before for 10-20 seconds) and  cut them into quarters.
    8. Add the tomatoes, wine and bay leaves. Season with salt and pepper. Cook for another half an hour, until the tomatoes are pretty much dissolved, and the meat and cabbage tender but not overcooked.
    9. Serve while still hot, then refrigerate the remaining soup and you can eat it for a few days as it tends to gather more aromas from its components. 

    [translate lang=magyar]

    Lucskos káposzta Recept


    Hozzávalók (6-8 személyre):

    • körülbelül 2 kg csülök (csontos és bőros)
    • 1 nagy káposzta (kb. 1 1/2 – 2 kg)
    • 200 g füstölt hús vagy szalonna
    • 1 kg paradicsom (a piacrol finomabb)
    • 1 pohár bor
    • 1 csokor kakukkfű
    • 1 csokor kapor
    • 4 babérlevél
    • só és bors ízlés szerint


    Elkészítési módszer:

    1. Mossuk meg a sertéshúst, majd távolítsuk el a bőrt és a csontokat.
    2. Vágjuk a soványabb húst 2 cm-es kockákra.
    3. Helyezzük a füstölt húst, csontokat és bőrt egy nagy leveses lábosba, és főzzük őket, 1/2 órát.
    4. Tegyük a lábosba a hús kockákat, töltsük meg egy kevés vízzel és főzzük körülbelül egy órán keresztül, amíg a hús félig megpuhult.
    5. Szeleteljük fel a káposztát, majd kockázzuk fel a szeleteket nagyjából.
    6. Adjuk hozzá a káposztát, kakukkfüvet és kaport a forrásban lévő láboshoz és főzzük még egy fél órát.
    7. Hámozzuk meg a paradicsomot (legjobb ha blansírozuk őket 10-20 másodpercig), és vágjuk negyedekbe.
    8. Adjuk hozzá a paradicsomot, a bort és a babérleveleket. Sózzuk és borsozzuk. Főzzük még egy fél órát, amíg a paradicsom nagyjából feloldott, valamint a hús és a káposzta puha, de nem szétfőtt.
    9. Tálaljuk forrón, majd hűtőszekrényben tároljuk a maradék levest és lehet enni egy pár napig, mert hajlamos arra, hogy gyűjtsön több ízet.

    [translate lang=romana]

    Lucskos káposzta – Ciorbă ungurească de varză


    Ingrediente (6-8 porții):

    • aproximativ 2 kg pulpă de porc cu os și piele
    • 1 varză mare (aproximativ 1 1/2 – 2 kg)
    • 200 g bacon sau carne afumată
    • 1 kg roșii (cele din piață au un gust mult mai bun)
    • 1 cană de vin
    • 1 legătură frunze de cimbru
    • 1 legătură frunze de mărar
    • 4 frunze de dafin
    • sare si piper după gust


    Metoda de preparare:

    1. Spălați carnea de porc, apoi îndepărtați pielea și oasele.
    2. Tăiați carnea în cuburi de 2 cm.
    3. Așezați carnea afumată, oasele și pielea într-o oală de supă și se fierbeți-le timp de 1/2 oră.
    4. Adăugați cuburile de carne în oală, completați cu apă și fierbeți timp de aproximativ o oră, până când carnea este pe jumătate fiartă.
    5. Feliati varza, apoi tăiați-o in cuburi mai mari .
    6. Adăugați varza, cimbru și mărarul la oala în fierbere și fierbeți timp de o jumatate de oră.
    7. Decojiți roșiile (cel mai usor dacă sunt opărite înainte de timp de 10-20 de secunde) și taiati-le în sferturi.
    8. Adăugați roșiile, vinul și frunzele de dafin. Condimentati cu sare și piper. Fierbeti timp de încă o jumătate de oră, până când roșiile sunt aproape dizolvate, iar carnea si varza sunt fierte, dar nu foarte moi.
    9. Serviți în timp ce încă e fierbinte, apoi păstrați supa rămasă la frigider și puteți mânca timp mai multe zile, deoarece tinde să adune mai multa aromă de la ingredientele sale.


  3. Bavarian Sauerbraten Recipe (Marinated Veal Roast)

    July 26, 2012 by Varga László

    I travelled this late spring to Germany, in Bavaria/Bayern in German. As usual, when abroad, I wander by foot allot, visiting the cities, every corner of the I found interesting,  takings snacks on the run , taking a lot of pictures and useually in the late afternoon a well deserved dinner, local food is a must.

    So, in München / Munich, in the Hofbräuhaus, I ate a Münchner Sauerbraten (marinated beef pot roast), very Yummy, garnished with bread dumpling (Semmelknödel). And of course there was a Hofbräu Original draft beer. As a parenthesis, while at table, I chitchatted with some locals at my very long table who were complaining that in the late years the food got more and more expensive even in Germany, as the daily menu that they use to eat although it remained at the same price contained fewer courses and smaller portions ;).

    I wanted to try it earlier, but I did not have at hand a nice piece of beef and the long marinating time was a bit of a turn-off when I needed a quicker recipe at time.

    But when I got lately to the farmers market I got a very good deal at large piece of veal leg, so I had plenty of meat for short term and long term cooking. With other foods in my belly and my fridge, I had plenty of patience for this dish to come alive.


    Ingredients (4 servings):

    • 1 kg veal leg
    • 300 ml water
    • 300 ml white wine vinegar
    • 1 onion
    • 3-4 thyme branches
    • 4-6 juniper berries
    • 3 bay leaves
    • 3-4 cloves
    • salt and pepper to taste
    • about 500 g carrots
    • 2 smaller parsley roots, approx. 200 g
    • 1 medium celery stalk
    • 75 g butter
    • 3 tablespoons butter
    • 1 bread crumbs
    • 200 ml sour cream


    Preparation method:

    1. Wash the veal, remove any skins and tendons.
    2. Peel the onion and cut it into rings, do not chop them.
    3. Wash and clean the vegetables, slice them into 1-2 cm rounds.
    4. Bring water to boil, add the onion, vegetables, seasonings (bay leaves, juniper, cloves, thyme) and vinegar and simmer for 15 minutes. Place aside and cool it down.
    5. Place the veal piece into a smaller plastic container and pour over the marinade mix with vegetables watching that the meat is totally covered by liquid. If you don’t have a such sized container, use a  resealable plastic bag.
    6. Place the container into the fridge and let it marinade for a week ( 7 days 😉 ).
    7. Remove the veal from the marinade and pad it dry with kitchen towels.
    8. Preheat the oven to 180 ° C.
    9. Melt the butter into a frying pan over medium heat and sear the veal piece on each side, about 4 minutes per side until nicely brownish.
    10. In a different pan, heat up the marinade.
    11. Place the veal into an ovenproof dish, pour over the marinade and place this dish into the preheated oven.
    12. Let it roast for about 2 – 2 & 1/2 hours, turning the meat once or twice to get an even roasting. If you don’t have an electric oven, but a gas one, cover the dish with tin foil for the first half of roasting time.
    13. Remove the veal from the oven and set aside for 5-10 minutes. Then slice it int0 1 cm pieces.
    14. Run the marinade sauce through a sieve, discarding the vegetables.
    15. Bring to boil the resulting gravy, adding the breadcrumbs and the sour creme. Simmer until the desired thickness, about 2-3 minutes.
    16. Place 2-3 slices of sauerbraten covered by some of this brown gravy. As a side dish you can use  traditional ones like knödel or spätzle, but I used baked potatoes.