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Posts Tagged ‘broccoli’

  1. Panfried Veal with Broccoli Puree – Recipe

    August 6, 2018 by Varga László

    Ingredients (2 servings):

    • 1 large broccoli
    • 1 large green onion
    • 400 g aged veal shoulder fillets 2 pieces
    • 1 head of garlic
    • 1 few sprigs of thyme
    • 1 dried chili pepper
    • 2-3 tablespoons rapeseed oil or other vegetable oil
    • 50 g butter
    • salt and freshly ground black pepper to taste


    Preparation method:

    1. Cut the broccoli into florets and smaller pieces and place them in a pot, add the green onion.
    2. Fill the pot with water, season with salt and cook until broccoli has soften.
    3. Meanwhile season with salt and pepper the veal pieces on their both sides.
    4. Heat the oil in a large skillet, add the veal, garlic cloves and chili pepper.
    5. Fry the veal over high heat for 2 minutes on each side.
    6. After frying their first side and turning add a knob of butter on each veal slice and allow them to melt over the meat.
    7. Set aside the veal for a few minutes to rest before slicing.
    8. When the broccoli is soft, puree it with a hand blender.
    9. Add the butter to your taste and season with salt and lots of freshly ground black pepper.
    10. Serve the sliced veal with a dollop of broccoli puree.

  2. Thai Persimmon Turkey with Steamed Buttery Broccoli Recipe

    January 24, 2013 by Varga László


    Ingredients (4 servings):

    • 500 g deboned turkey leg
    • 2 tablespoons minced ginger
    • garlic
    • 1/2 lime juice
    • 1 tablespoon hot chili paste
    • soy sauce
    • 1 tablespoon brown sugar
    • 2 persimmons
    • 1 small green chili pepper
    • 1 tablespoon lemongrass
    • 500 g button mushrooms
    • 1 cup coconut milk
    • 3 green onions
    • 1 red capia pepper
    • 1 large broccoli
    • 75 g butter
    • salt to taste


    Preparation method:

      1. Dice the turkey into 2 cm cubes.aIMG_6513
      2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.aIMG_6518
      3. Mix them well together and leave marinating for 1-2 hours.
      4. Slice the green chili pepper and dice the capia pepper.
      5. Cut the mushrooms into quarters.
      6. Chop the green onions.
      7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.aIMG_6536
      8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.aIMG_6525
      9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.aIMG_6530
      10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.aIMG_6532
      11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.aIMG_6538
      12. Wash well the broccoli and cut off its florets.aIMG_6534
      13. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
      14. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
      15. Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.aIMG_6546aIMG_6553