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Posts Tagged ‘butter’

  1. 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! 🙂

  2. Rabbit Liver Sauteed in Butter with Garlic, Shallots, Wine and Conference Pears Recipe

    January 30, 2018 by Varga László

    Ingredients (2 servings):

    • 500 g rabbit liver
    • 5 shallots
    • 50 g butter
    • 3 conference pears
    • 5-7 garlic cloves
    • 200 ml dry white wine
    • 2 sprigs of thyme
    • salt and pepper to taste

    Preparation method:

    1. Chop the garlic.
    2. Slice thinly the shallots.
    3. Slice the pears into 1/2 cm slices.
    4. Cut the livers into 3 pieces each.
    5. Melt the butter in a frying pan.
    6. Add the garlic and shallots, sautée and thyme sprigs over medium-low heat for about 2-3 minutes.
    7. Add the rabbit livers, 100 ml wine and continue to sautée for another 2-3 minutes.
    8. Add the pear slices, salt and freshly ground black pepper and the rest of the wine. Continue to sautée for 2 minutes.
    9. Serve sprinkling some chopped green onions.

  3. Turkey Breast Braised with Shiitake Mushrooms and Amaretto with Rainbow Carrots Sauteed in Butter Recipe

    January 19, 2018 by Varga László

    Ingredients:

    • 500 g turkey breast
    • 500 g rainbow carrots
    • 150 g butter
    • 200 g shiitake mushrooms
    • 4 garlic cloves
    • 100 ml amaretto liquor, Italian almond one
    • salt and pepper to taste

     

    Preparation method:

    1. Slice the breast into 4 thin slices.
    2. Chop the garlic.
    3. Slice the shiitake mushrooms.
    4. Slice the rainbow carrots.
    5. Salt and pepper on both sides the turkey slices.
    6. Melt 25 g of the butter in a frying pan.
    7. Gently fry the turkey slices on each side for 1 minute or so.
    8. Next sautee the carrots: Because I have higher and darker colors and I didn’t want to tint the ligher ones, I sauteed them in two batches in different skillets:
    9. Heat 25 g of butter in two separate skillets.
    10. Sautee in one the lighter colored carrots – yellows, oranges, greens for about five minutes. Add a bit of salt up to your taste.
    11. In the other skillet we’ll sautee the darker ones – purples and darker oranges.
    12. Separately in another 25 g of butter sautee lightly the shiitake mushrooms.
    13. Add to this skillet the seared turkey fillets, the chopped garlic, pour over the amaretto and add a bit more of butter. Add salt and pepper to taste and simmer for 3-4 minutes over low heat.
    14. Serve while hot the turkey fillets with shiitake amaretto sauce next to the visual splendor of the sauteed rainbow carrots.