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Posts Tagged ‘beetroot’

  1. Chicken Liver Braised in Beer Recipe

    February 11, 2012 by Varga László

    Ingredients (3-4 persons):

    • 500 g chicken liver
    • 3 garlic cloves
    • 1/2 stalk of leek
    • 1-2 teaspoons sweet paprika
    • 1/2 dried hot chilli pepper
    • 500 g mix of frozen carrots and peas
    • 300 ml beer
    • 4-5 tablespoons of juice from a can of pickled beetroot
    • some fresh herbs you have at hand ( I used parsley, lemon balm, thyme)

     

    Method of preparation:

     

    1. Chop the garlic and the half leek (some white and some green parts).
    2. In a pan fry slightly(untinl fragrant) the garlic and leek, adding also the paprika and half of a dried hot pepper.
    3. Add the livers to the pan, salt and pepper and half of the beer.
    4. Add some 4-5 tablespoons of juice from a can of pickled beetroot, (it is nice for the dark red coloring but also for taste, if you don’t have, you can replace this with 1-2 tablespoons of fruit vinegar, and maybe 1 tablespoon tomato juice) simmer for 10 minutes on medium-low heat.
    5. Add the frozen vegetables, a cup of water, cover with a lid and simmer for another 10 minutes until the vegetables are done.
    6. Add the remaining half of beer, the herbs and simmer for another 5-10 minutes, util the livers get a nice reddish-brownish color.
    7. Serve it on the plates directly from the pan!

     

     

     

     


  2. Hungarian Recipe: Pan-fried Potatoes with Blood Sausage

    January 16, 2012 by Varga László

    Ingredients (4 persons):

    • 300-400 g blood sausage ( known also as black pudding)
    • 5 dkg bacon
    • 1/2 kg potatoes
    • 2 small onions
    • 4 cloves of garlic
    • 3 tablespoons butter
    • marjoram
    • paprika
    • salt
    • black pepper

     

    Preparation Method:

     

    1. Cook the potatoes in their skins.
    2. Slice blood sausage and potatoes into 2 cm slices.
    3. Dice separately the onion and garlic.
    4. Slice the bacon 1/2 cm thick lardons and fry them in a pan over medium heat, until they release their fat. Remove then the lardons (greaves).
    5. Add the onion and fry until golden then add the blood sausage, frying until the sausage crumbles (4-5 minutes).
    6. In another skillet melt the butter and fry the garlic for a few seconds.
    7. Then add the potatoes and fry them golden over high heat for a few minutes, adding salt, pepper, marjoram and paprika.
    8. When the potatos are golden, add over their pan the sausage mixture, mixing them slighly.
    9. Serve with pickles on the side – preferably beetroot – and a glass of dry red wine.