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Posts Tagged ‘butter’

  1. Sturgeon Braised in Butter, Moldovan Winebrandy and Kumquat with Broccolini Sauteed in Butter with Garlic Recipe

    June 16, 2018 by Varga László

     

    Ingredients (4 servings):

    • 1 kg sturgeon cutlets
    • 750 g broccolini
    • 150-200 g butter
    • 1 head of garlic
    • 200 g kumquats
    • salt and pepper to taste

    Preparation method:

    1. Season with salt and freshly ground black pepper the sturgeon cutlets.
    2. Slice the kumquats into half centimeter thick slices.
    3. Melt 50 g butter in a large frying pan and gently fry the fish slices on both sides for about 2 minutes.
    4. Add the sliced kumquats, 50 g more butter, about 50 more water, cover with a lid and simmer over low heat for 2-3 minutes.
    5. Wash the broccolinis and trim their ends.
    6. Chop coarsely the garlic.
    7. Melt 50 g butter in another large skillet.
    8. Add the broccolinis, 100 ml water and salt to taste.
    9. Cover with a lid and steam like this over medium low heat for about 3 minutes until the broccolinis turn dark wild green but still crunchy.
    10. Remove the lid, add the chopped garlic and remaining butter and sautee them for another minute.
    11. Serve the sturgeon cutlets with the broccolinis topped with loads of the sauteed garlic and buttery kumquats.

  2. Whelks with Asparagus Tips Recipe

    May 31, 2018 by Varga László

    Ingredients (1-2 servings)

    • 200 g frozen shell-less whelks
    • 3 garlic cloves
    • a bunch of asparagus
    • 50 g butter
    • salt and freshly ground black pepper

    Preparation method:

    1. Let the whelk meat thaw and wash them in cold water.
    2. Chop roughly the garlic.
    3. Melt the butter in a frying pan.
    4. Add the chopped garlic am the whelks.Season with salt and freshly ground pepper and fry over medium low heat for 4 minutes.
    5. Meanwhile wash the asparagus and cut their tips (about one third of them), keep the rest of them for the next breakfast’s omelette.
    6. Add the asparagus tips and about 100 ml water. Cover and steam for 7-8 minute over medium heat until asparagus is cooked and has a wild green color.
    7. Add salt and pepper to taste if needed. If the juices are too thin cook it down a bit for a minute.
    8. Serve while still hot.

  3. Rabbit in Kriek – Belgian Recipe with Cherry Beer and Sour Cherries Recipe

    February 2, 2018 by Varga László

    Ingredients (4 servings)

    • 1 rabbit – about 1 kg
    • 70-100 g butter
    • 2 tablespoons vegetable oil
    • 1 onion
    • 2 medium carrots or 4 small ones
    • 2 celery sticks
    • 2 bay leaves
    • 2 sprigs of thyme
    • a dozen black peppercorns
    • salt and pepper to taste
    • 1 tablespoon lemon jam
    • 1 tablespoon balsamic vinegar
    • 1 bottle kriek – Belgian cherry lambic beer
    • 1 jar sour cherries in syrup / compote
    • 1/2 tablespoon flour

    Preparation method:

    1. Chop the onion.
    2. Chop the carrots.
    3. Chop the celery sticks.
    4. Divide the rabbit into 8-10 pieces.
    5. Season the rabbit pieces with salt and freshly ground pepper.
    6. Melt the butter in a large pan and add the vegetable oil.
    7. Brown the rabbit pieces on both sides, by working in batches, frying them 6-7 minutes, set them aside.
    8. Add the chopped onion to the pan with fats and sauté them over low heat for 3 minutes
    9. Add the chopped celery and carrots, continue sautéing over medium heat, for about 10 minutes, until the vegetables are a bit browned.
    10. Return the rabbit to the skillet, add the vinegar, (lemon) jam, black peppers, sprigs of thyme and bay leaves, thyme and peppercorns.
    11. Pour over the beer and some of the cherry can’s juice just cover the rabbit in the pan. Simmer covered until the meat almost fells off the bones, about an hour or so.
    12. Remove the rabbit pieces from the pan and place them aside, covered to keep them warm. Using a slotted spoon take out the vegetables and herbs and discard them.
    13. Reheat the pan juices and sprinkle the flour in. Cook for one minute, stirring constantly. If you want to further reduce the sauce cook for a few more minutes.
    14. Add sour cherries withe the rest of the syrup and the remaining butter, to the sauce. Simmer for another 2 minutes or so.
    15. Return the pieces of rabbit to the pan and reheat gently in the sauce.
    16. Serve at once with potato croquettes or your preferred potato side-dish.
    17. Enjoy this food with another kriek! Cheers! 🙂