Tag: butter

Pork Medallions with Caramelized Mushrooms and Fried Peaches Recipe

Ingredients (3 servings):

for the pork medallions:
  • about 6-700 g pork tenderloin
  • 1 tablespoon hot paprika powder
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1/2 cup white wine
  • salt to taste
  • 4 tablespoons butter
for the mushrooms:
  • 6 tablespoons extra virgin olive oil
  • 500 g smaller champignon (button) mushrooms
  • 3 tablespoons butter
  • salt and pepper to taste
  • 1-1/2 teaspoons fresh-chopped thyme leaves
  • 2 tablespoons fresh-squeezed lemon juice
  • 1/2 cup white wine
for the peaches:
  • 4-6 large firm peaches well ripe
  • 2 tablespoons butter
  • 3 tablespoons brown sugar


Preparation:

  1. Slice the tenderloin into 2 cm thick medallions.
  2. Put the meat slices into a bowl together with the soy sauce, paprika, lemon juice, garlic, half cup of wine and salt to taste. Let it marinate for 2-3 hours or overnight. 
  3. Cut the peaches into halves.
  4. To prevent the mushrooms to soak water just wipe them with a damp towel or just a little water.
  5. Heat the olive oil in a frying pan until hot then add the mushrooms with cap side down, in a single layer.  Let them fry without stirring for about 3 minutes until their caps are caramelized. If stirring quicker, they will release liquid and begin to boil.
  6. After these 3 minutes stir the and continue to fry them for about another 5 minutes.
  7. Add the butter and fry them for another 5 minutes, until nicely caramelized – golden brown.
  8. Lower a bit the heat, add thyme, lemon juice, the other half cup of wine and salt and pepper to taste. Simmer until the liquid evaporates leaving just a small amount of sauce glazing the mushrooms.
  9. Remove the mushrooms from the pan and set them aside, but leave a small amount of juices remaining in the pan.
  10. Melt 3 tablespoons of butter in the pan and fry the peaches with the cut side down for about 2-3 minute depending on the ripeness of the peaches, not too much not to become too mushy.
  11. Flip them over and sprinkle with brown sugar and brown this other side also for another 2 minutes. 
  12. Meanwhile, in another frying pan melt some butter and fry lightly the tenderloin slices on both sides for about 1-2 minutes per side.
  13. Serve on large plates 3-4 pork medallions, some fried peach halves and a handful of caramelized mushrooms.

Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe

Ingredients (4-6 servings)

  • 1 kg boneless lamb meat
  • 2-3 tablespoons of butter
  • 1 medium onion
  • 1 teaspoon chopped ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon  ground black pepper
  • 1 cup chopped parsley
  • 1 tablespoon chopped dried mint
  • 2 cloves of garlic
  • about 1/2 kg of rhubarb stalks
  • 1 tablespoon brown sugar
  • salt to taste

Preparation method:

  1. Chop the onion and ginger.
  2. Cut the lamb meat off the bones – I used the front leg – and cut into 2 cm cubes.
  3. Heat the butter in a larger, add chopped onion, chopped ginger and some salt and saute until golden brown.
  4. Add the turmeric and ground black pepper, mix them stirring a wooden spatula.
  5. Add the lamb, bring the heat higher and brown the meat on all sides, if needed add a bit more oil or butter to avoid burning the meat.
  6. Pour about 2 cups of water, just enough to cover it, bring it to boil. Add the garlic, cover the pot with a lid and simmer over low heat for about an hour, stirring from time to time.
  7. Meanwhile, in 2 tablespoons of butter saute the parsley for 2 minutes then add the chopped dried mint and saute for another minute.
  8. Add this parsley-mint mix to the lamb pot halfway of its one-hour simmering.
  9. Wash the rhubarb stalks an cut them into 2-3 cm pieces.
  10. Add the rhubarb to the pot and simmer for 8-10 minutes until the rhubarb is done, mixing carefully.
  11. Add one tablespoon of brown sugar, and simmer for a further minute.
  12. Serve with some brown rice, which is healthier than the white one.

Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus Recipe

[translations]
[translate lang=english]

Ingredients (2 persons):

  • 1 guinea fowl
  • a handful strawberries enough to fill the inside of the fowl
  • about 6 thyme branches
  • 1 cup of white wine – demi dry or semi-sweet
  • salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot paprika

For the chanterelle stew:

  • 6 tablespoons butter
  • 3 stalks green onion
  • 3-4 stalks green garlic
  • salt and pepper to taste
  • 1/4 cup dry white wine
  • 1/2 kg chanterelle mushrooms
  • 1/2 cup sour cream
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon freshly chopped parsley
  • Fresh lemon juice

For the asparagus:

  • about 300 g asparagus
  • a drizzle of olive oil
  • salt and pepper

For the salad:

  • 1/2 kg strawberries
  • 1/2 kg smaller tomatoes
  • 1 stalk green onion
  • a small bunch chives
  • optionally pickled pearl onions

Preparation Method:

  1. Clean and wash thoroughly the guinea fowl.
  2. Sprinkle plenty of salt and the paprikas both inside and outside of the guinea fowl.
  3. Pour the cup of wine into an ovenproof dish and place the guinea fowl into this dish.
  4. Fill the inside of the bird with a handful of strawberries and 3-4 thyme branches.
  5. Preheat the oven at 170 C and place the guinea fowl dish in. Roast for about 60 – 90 minutes depending on the size of the bird.
  6. Meanwhile, prepare the side dish and salad:
  7. Chop the green onions and green garlic.
  8. Wash carefully the chanterelle mushrooms to remove the dirt and grass parts.
  9. Melt 3 tablespoons butter in a frying pan over medium heat.
  10. Add green onions and green garlic, fry them until lightly golden, for about 5 minutes.
  11. Pour over the wine and cook until liquid is reduced by half, about 2 minutes.
  12. Add the mushrooms and the remaining butter and cook them until the chanterelles are lightly golden, about 5 minutes.
  13. Add the sour cream and nutmeg and cook until it gets to the desired thickness, for 1-2 minutes. 
  14. Add the chopped parsley and season to taste with salt and pepper.
  15. Clean the asparagus and place them in an ovenproof dish.
  16. Pour over some olive oil. Season with salt and pepper.
  17. Grind over some lemon rind and place it in the oven below the guinea fowl. Roast for about 10 minutes.
  18. For the salad: halve the remaining strawberries, cut up the tomatoes. Chop one remaining green onion and some chives. Mix them all gently, add some pickles if you have some, I had some pickled pearl onions.
  19. Remove the guinea fowl from the oven and let it rest for about 5 minutes, then halve it up.
  20. Serve on 2 larger plates – each half of guinea fowl, the chanterelle stew, some asparagus and a handful of strawberry-tomato salad.

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[translate lang=magyar]

Sült gyöngytyúk eperrel, rókagombával és a spárgával – Recept

Hozzávalók (2 főre):

  • 1 gyöngytyúk
  • egy maréknyi eper, annyit hogy töltsük meg a gyöngytyúkot
  • körülbelül 6 ág kakukkfű
  • 1 pohár fehér bor – félszáraz vagy félédes
  • 1 teáskanál édesnemes pirospaprika
  • 1 teáskanál csípős paprika

A rókagomba főzelékhez:

  • 6 evőkanál vaj
  • 3 szár zöldhagyma
  • 3-4 szár zöld fokhagyma
  • só és bors ízlés szerint
  • 1/4 csésze száraz fehérbor
  • 1/2 kg rókagomba
  • 1/2 csésze tejföl
  • 1/2 teáskanál reszelt szerecsendió
  • 1 teáskanál frissen aprított petrezselyem
  • friss citromlé

A spárgához:

  • körülbelül 300 g spárga
  • egy kevés olívaolaj
  • só és bors

A salátához:

  • 1/2 kg eper
  • 1/2 kg apróbb paradicsom
  • 1 szár zöldhagyma
  • 1 kis csokor snidling
  • opcionálisan savanyú gyöngyhagyma

Elkészítési módszer:

  1. Szórjuk meg jól a gyöngytyúkot sóval és paprikával, belül és kívül egyaránt.
  2. Öntsük a csésze bort egy tűzálló tálba, amibe aztán elhelyezzük a gyöngytyúkot.
  3. Töltsük meg a madár belsejét egy maroknyi eperrel és 3-4 kakukkfű ágakkal.
  4. Tegyük a gyöngytyúkos tálat a 170 C -re előmelegíttet sütőbe és süssük körülbelül 60-90 percig, a madár méretétől függően.
  5. Közben elkészítjük a köretet és a salátát:
  6. Aprítsuk fel a zöldhagymát és zöld fokhagymát.
  7. Mossuk meg alaposan a rókagombát.
  8. Elolvasztunk 3 evőkanál vajat egy serpenyőben, közepes lángon.
  9. Adjuk hozzá a zöldhagymát és zöld fokhagymát, pirítsuk őket enyhén aranysárgára, körülbelül 5 percig.
  10. Öntjük rá a bort és főzzük, amíg a folyadék felére csökken, körülbelül 2 percig.
  11. Adjuk hozzá a gombát és a maradék vajat és főzzük amíg a rókagomba enyhén aranyszínű, körülbelül 5 percig.
  12. Hozzáadjuk a tejfölt és szerecsendiót és főzzük amíg eljut a kívánt vastagsághoz, 1-2 percig.
  13. Adjuk hozzá a felaprított petrezselymet és sózzuk és borsozzuk ízlés szerint.
  14. Tisztítsuk meg a spárgát és helyezzük el egy tűzálló tálba.
  15. Öntsünk rájuk egy kis olívaolajat. Sózzuk és borsozzuk.
  16. Reszeljünk némi citrom héjat és tegyük sütőbe a gyöngytyúk alá. Süssük körülbelül 10 percig.
  17. A salátához: félbe vágjuk a maradék epret, szeleteljük fel a paradicsomot. Aprítsuk fel a megmaradt zöldhagymát és a metélőhagymát. Keverjük össze őket óvatosan, adjunk hozzá ha van egy kevés savanyúságot, nekem volt egy kevés savanyú gyöngyhagyma.
  18. Vegyük ki a gyöngytyúkot a sütőbol és hagyjuk pihenni 5 percig, majd félbe vágjuk.
  19. Tálaljuk 2 nagyobb tányéron – egy-egy gyöngytyúk fele, rókagomba főzelékkel, néhány spárgával és egy maroknyi eper-paradicsom salátával.

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[translate lang=romana]

Bibilică la cuptor cu căpșuni, gălbiori şi sparanghel – Rețeta

Ingrediente (2 persoane):

  • 1 bibilică
  • o mână de căpșuni cât pentru a umple interiorul păsării
  • aproximativ 6 ramuri de cimbru
  • 1 cană de vin alb – demisec sau demidulce
  • sare
  • 1 linguriță de boia de ardei dulce
  • 1 linguriță de boia iute

Pentru tocănița de gălbiori:

  • 6 linguri de unt
  • 3 fire de ceapă verde
  • 3-4 fire de usturoi verde
  • sare şi piper după gust
  • 1/4 cană de vin alb sec
  • 1/2 kg gălbiori
  • 1/2 cană de smântână
  • 1/2 linguriță de scorțișoară rasă
  • 1 linguriță de pătrunjel proaspăt tocat
  • Suc de lămâie proaspăt

Pentru sparanghel:

  • aproximativ 300 g de sparanghel
  • puțin ulei de măsline
  • sare şi piper

Pentru salată:

  • 1/2 kg căpșuni
  • 1/2 kg roșii mai mici
  • 1 ceapă verde
  • un mic buchet de arpagic
  • opțional cepe perle murate

Metoda de preparare:

  1. Curățați şi spălați bibilica.
  2. Presarăți cu multă sare şi paprika dulce şi iute atât interiorul cât şi exteriorul bibilicei.
  3. Turnați cana de vin într-o tavă termorezistentă şi plasați bibilica în ea.
  4. Umpleți interiorul păsării, cu o mână de căpșuni şi 3-4 ramuri de cimbru.
  5. Încălziți cuptorul la 170 C, şi plasați tava cu bibilica în. Coaceți timp de aproximativ 60-90 de minute, în funcție de mărimea păsării.
  6. Între timp, pregătiți garnitura şi salata:
  7. Tocați ceapa verde şi usturoiul verde.
  8. Spălați cu atenție gălbiorii pentru a elimina murdăria şi bucățile de iarbă.
  9. Topiți 3 linguri de unt într-o tigaie la foc mediu.
  10. Adăugați ceapa verde şi usturoiul verde, prăjiți-le până când devin ușor aurii, timp de aproximativ 5 minute.
  11. Turnați peste, vinul, şi fierbeți până când lichidul se reduce la jumătate, aproximativ 2 minute.
  12. Adăugați ciupercile şi restul de unt şi fierbeți până când gălbiorii sunt ușor aurii, aproximativ 5 minute./li>
  13. Adăugați smântâna şi nucșoara şi fierbeți până se ajunge la grosimea dorită, timp de 1-2 minute.
  14. Adaugați pătrunjelul tocat şi condimentați după gust cu sare şi piper.
  15. Curățați sparanghelul şi așezați-l într-o tavă termorezistentă.
  16. Turnați peste ulei de măsline şi asezonați cu sare şi piper.
  17. Radeți peste, niște coajă de lămâie şi plasați-o în cuptor dedesubtul bibilicei. Coaceți timp de aproximativ 10 minute.
  18. Pentru salată: Tăiați în jumătăți căpșunile rămase, tăiați roșiile. Tocați o ceapă verde şi ceva arpagic. Amestecați-le pe toate ușor, adăugați ceva murături, dacă aveți, eu am avut câteva cepe murate perle.
  19. Scoateți bibilica din cuptor şi lăsați sa se odihnească timp de aproximativ 5 minute, apoi se tăiați-o în două jumătăți.
  20. Serviți pe 2 farfurii mari – fiecare jumătate a bibilicei, tocănița de gălbiori, ceva sparanghel şi o mână de salată de căpșuni cu roșii.

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