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Posts Tagged ‘butter’

  1. 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.

  2. 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.

     


  3. Veal Braised in Soymilk, Cauliflower Puree and Blackberries Sauteed in Butter Recipe

    January 8, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg veal loin
    • 1 l soy milk
    • 1 garlic head
    • 2 sprigs of rosemary
    • 1 medium cauliflower
    • 100 g butter
    • 50-100 ml double cream
    • 1/2 kg blackberries
    • salt and pepper to taste

     

    Preparation method:

    1. Chop the garlic.
    2. Cut the veal loin into 2 cm slices.
    3. Add into a pot the veal and chopped garlic, cover with the soy milk , salt and pepper to taste.
    4. Bring to boil and simmer on low fire for about one and a half hour.
    5. Clean the cauliflower and cut into pieces to fit into a second pot.
    6. Fill the pot with water and add salt to taste.
    7. Cook over medium heat for about 40-60 minutes until the cauliflower softens.
    8. Remove the cauliflower pieces from the liquid and add them to a bowl.
    9. Add half of the butter and double cream, add some extra salt if needed, blend it into a puree.
    10. Wash the blackberries.
    11. Melt the other half of the butter in a frying pan and toss in the blackberries.
    12. Sprinkle (only) a bit of salt and saute them for circa 2 minutes.
    13. Serve the cauliflower puree with the braised veal and top it with the sauteed blackberries.