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Posts Tagged ‘bell pepper’

  1. Basque Lamb Stew Recipe

    May 12, 2015 by Varga László

    Basque Lamb Stew 8

    Ingredients (4-6 servings):

    • 1.5 kg lbs. lamb leg or shoulderBasque Lamb Stew 1
    • 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 stripsBasque Lamb Stew 5
    • 1 large tomato
    • 1 bunch fresh parsley
    • 2 bay leaves
    • salt and freshly ground black pepper to taste

    Preparation Method:

    1. Bone the lamb and cut it into 2 cm cubes.
    2. Chop the onion and garlic.
    3. Add the lamb cubes, half of the garlic rosemary, and a cup of wine in a bowl. Stir them well.Basque Lamb Stew 2
    4. Let marinate for 1-2 hours.Basque Lamb Stew 3
    5. Drain the meat, discard the marinade, and pat dry with paper towels.
    6. Mince the remaining garlic cloves and set aside.
    7. Heat the oil in a large pan over medium heat and add the chopped onions.Fry them until soft, about five minutes.
    8. Add the garlic and fry another minute.
    9. Add the meat and fry about 10 minutes turning a few times.
    10. Add the roasted peppers, chopped tomatoes, chopped parsley leavesBasque Lamb Stew 4, bay leaves, sweet paprika and red wine.
    11. 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.Basque Lamb Stew 6
    12. Season with salt and freshly ground black pepper.
    13. Serve while hot with boiled potatoes.Basque Lamb Stew 7Basque Lamb Stew 9

  2. Stuffed Bell Peppers in the Oven – Recipe

    October 18, 2012 by Varga László


    Ingredients (6 servings)

    • 6 large bell peppers, I found some chocolate colored in the farmers market
    • about 500-600 g ground beef
    • 1 medium onion
    • 4-6 garlic cloves
    • 2 tablespoon butter
    • 1 medium carrot & 1 medium smaller parsley root either fresh or from soup.
    • salt, pepper to taste
    • 1 teaspoon nutmeg
    • 1-2 teaspoons hot paprika
    • 2 tablespoons soy sauce
    • 200 g rice
    • a few fresh parsley leaves – chopped
    • 100 g melting cheese whichever you prefer (cheddar, brie, gorgonzola, mozzarella, etc.)

    Preparation method:

    1. Chop the onion and garlic cloves.
    2. Dice the carrot and parsley root into 1 cm cubes.
    3. Cook the rice until almost done, do not overcook it because it will cook some more in the oven.
    4. In a frying pan melt the butter over medium heat and fry the chopped onion and garlic until translucent.
    5. Add the ground meat and stir fry for about 10-15 minutes until the meat is uniformly browned. If using fresh carrot and parsley add them when adding the beef,
    6. Since I used the carrot and parsley from the veal soup prepared a day before, I added them to the pan when the meat was browned already. Stir-fry for another 2-3 minute.
    7. Preheat oven to 180 C.
    8. Add the parsley season with salt, pepper, soy sauce, hot paprika and nutmeg.
    9. Add the cooked rice and fry for another minute stirring thoroughly until well homogenized.
    10. Cut off the top of each pepper, pull out the stem portion and clean of the seeds.
    11. If you prefer the peppers softer blanch the bell peppers in boiling water for abort 2 minutes. I skipped this step because mine were well ripe maybe a bit even overripe.
    12. Place the bell peppers in an ovenproof  dish cut side up. If any doesn’t stand straight up, place a small slice of pepper under it.
    13. Stuff the meat and vegetables mixture into the peppers and place some shreds of melting cheese on the top.
    14. Add them to the oven and bake for 20-30 minutes.
    15. You can serve immediately while still hot, or serve it cold, quartered, as snacks.


     


  3. Shanghai Style Sea Bass with Sweet and Sour Sauce Recipe

    April 10, 2012 by Varga László


    Ingredients (2 persons):

     

    For the Fish:

    • 2 pieces of smaller sea bass
    • 1/2 cup white wine, best if you have Chinese rice cooking wine
    • 2 tablespoons minced fresh, peeled ginger
    • vegetable oil
    • 2 cups flour, best if you have rice flour, but I used wheat
    • salt and ground black pepper
    • 2 eggs

    For the sauce:

    • 4-5 garlic cloves
    • 2 tablespoons minced fresh ginger
    • 2 pieces star anise
    • 1 onion
    • 2 medium carrots
    • 1 red bell pepper
    • 1-2 tablespoon vegetable oil
    • 1 cup chicken stock or water
    • 3-4 tablespoons brown sugar
    • 1 cup rice vinegar
    • 2 tablespoons soy sauce
    • 4 tablespoons chili sauce
    • 1 can diced canned pineapple or fresh pineapple
    • 2 tablespoons cornstarch
    • salt and ground black pepper

    Preparation Method:

      1. Scale and eviscerate the fishes.
      2. Apply on both sides of the fishes 3-4 diagonal cuts and rub the ginger into these cuts.
      3. Place the fishes in shallow dish and pour over the wine. Leave to marinate for an hour, turn once.
      4. Put the flour on a large plate and add salt and pepper, to taste.
      5. Fill a large frying pan with oil and heat it well hot.
      6. Whisk together the eggs in a shallow bowl. Remove the fishes from the marinade bowl, dredge both sides in flour, and then dip both sides in the egg and dredge again in the flour.
      7. Carefully place the fishes into the pan with hot oil, holding them by their tails and fry them turning once until golden-brown. Drain the fishes from the excess oil and set aside.
      8. Grate the carrots, dice the onion. Chop the garlic and ginger.
      9. Deseed and julienne the bell pepper.
      10. In a wok, heat the oil over high heat, fry the garlic 1 minute until golden brown.
      11. Add star anise and ginger and stir-fry, until fragrant, about 30 seconds.
      12. Add the onion and stir-fry for another 2 minutes.
      13. Add the carrots and pepper and stir-fry for about 3 minutes.
      14. Pour in the chicken stock and bring to a boil.
      15. Add the pineapple, brown sugar, chili sauce, vinegar and soy sauce, and stir them thoroughly, boil for 1-2 minutes.
      16. In a cup, mix together the cornstarch and a bit of cold water.
      17. Add to the sauce the cornstarch mix, stirring continuously and boil until thickened, season with salt and pepper, to taste.
      18. Serve on two plates each fish, pouring over some sauce and some boiled rice on the side.