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Posts Tagged ‘beer’

  1. Mussels with Dark Beer and Cherry Tomatoes Recipe

    August 2, 2014 by Varga László

    Mussels with Dark Beer and Cherry Tomatoes

    Ingredients (4-6 servings):

    • 750 g mussels without shells fresh or defrosted
    • 250 ml dark beer
    • 250 g cherry tomatoes
    • 2 tablespoons olive oil
    • a bunch of parsley leaves
    • a garlic bulb, peeled
    • a medium onion
    • salt and pepper to taste



        Preparation method:

    1. Chop the garlic and onion.Mussels with Dark Beer and Cherry Tomatoes
    2. Heat the olive oil in a large pan and lightly fry the chopped garlic and onion until translucent
    3. Add the cleaned defrosted mussels and the dark beer, add salt and pepper to taste.
    4. On medium heat cook for 7-10 minutes until the mussels are done but still juicy and the beer and juices have reduced to your liking.Mussels with Dark Beer and Cherry Tomatoes
    5. Add the halved cherry tomatoes, chopped parsley leaves and simmer for 3-5 minutes.Mussels with Dark Beer and Cherry Tomatoes
    6. Serve while still hot.Mussels with Dark Beer and Cherry Tomatoes

  2. 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.

  3. Roasted Duck with Guinness and Brown Gravy Recipe

    June 25, 2012 by Varga László


    Ingredients (2-4 persons):

    • 1 duck
    • vegetable oil
    • 2 tablespoons honey
    • 1 tablespoon brown sugar
    • half a can of Guinness (250 ml) – (the rest as well other 2 cans we have drank 😉 )
    • a pinch of cinnamon (1/4 teaspoon)
    • a pinch of ground nutmeg(1/4 teaspoon)
    • two bunches of baby parsley roots (about 250 g)
    • approx. 1/2 kg fresh peas

    For the brown sauce:

    • 3 tablespoons vegetable oil
    • 400 g veal ribs with plenty of meat (you can use other pieces of veal as well)
    • 250 g chicken parts ( I used chicken legs)
    • 1 onion
    • 100 g mushrooms
    • 2 garlic cloves
    • 1 medium carrot
    • 1/2 tablespoon tomato paste
    • 1 thyme branch
    • 2 bay leaves
    • 3 dl dry white wine
    • 6 dl water
    • 1.5 liter veal or chicken stock
    • 1/2 tablespoon cornstarch

    Preparation Method:

    1. Preheat the oven at 200 °C.
    2. Salt well the duck, place in an ovenproof dish and place it in the oven.
    3. If you you don’t have an electric oven, the you should cover the dish with tin foil to prevent the duck to get too dry. If your oven is electric, don’t bother with the foil ;).
    4. Cook it this way for 1,5 – 2 hours depending on the size of the duck.
    5. Meanwhile prepare the brown sauce:
    6. Dice the veal. Chop the onions.
    7. Heat the oil in a pan and fry the chopped onion and meat  (chicken and veal) until golden-brown.
    8. Chop the carrots and the mushrooms.
    9. Add the crushed garlic, the chopped mushrooms and carrots, tomato paste, thyme and bay leaves and cook for another 2-3 minutes.
    10. Add the white wine and water, stir them well and cook without cover about 25 minutes until its liquid is reduced to a third.
    11. Add the stock and cook another 30 minutes until the liquid is reduced by half, then add the cornstarch.
    12. Cook another 2 minutes, then sift the gravy through a fine filter/strainer.
    13. In a saucepan, mix the honey, brown sugar, Guiness beer, cinnamon, nutmeg and cook them together for 10 minutes.
    14. Then add the brown sauce and simmer for another 15 minutes.
    15. Remove then tin foil from the duck (if needed) and pour over the sauce.
    16. Place the baby parsley roots in the oven dish near the duck.
    17. Baste the duck with the sauce thick at every 10 minutes for an hour.
    18. I made a sidedish – a fresh pea stew with some butter and a pinch of salt and pepper.
    19. Serve half of a duck with the roasted baby parsleys on a side and the pea stew on the other. Place some pickles too, I had some Hungarian: pattypan squash pickles.