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Posts Tagged ‘butter’

  1. Quails Stuffed with Peaches and Sauteed Vegetables – Recipe

    July 15, 2018 by Varga László

    Ingredients (4 servings):

    • 4 quails
    • 15 strips of bacon rashers
    • the juice of half of a lemon
    • 4 not very ripe peaches
    • 3-4 tablespoons olive oil
    • 500 g frozen mixed vegetables
    • 50-75 g butter
    • salt and freshly ground black pepper

     

    Preparation method:

    1. Wash the quails thoroughly and remove any trace of feathers.
    2. Squeeze the lemon’s juice over the quails, then season them with salt and freshly ground black pepper. Leave them to marinate for 30-60 minutes.
    3. Bone the peaches and cut them in small pieces.
    4. Stuff the quails with the dices peaches.
    5. Carefully wrap the quails with the bacon rashers: for each quail use 2 for wrapping the around waist and one in the other direction.
    6. Fix the bacon strips to stay in place with wooden toothpicks.
    7. Heat some olive oil in a large frying pan and fry the bacon-wrapped quails on each side for about 3-4 minutes over medium-high heat, until nicely golden brown.
    8. Then place the quails in a oven-proof dish, breast sides up
      and spread the remaining diced peaches around the quails. Sprinkle a dash of olive oil over the peaches.
    9. Place the quails dish in the preheated oven to 190 C and broil them for about 25 minutes.
    10. Meanwhile cook some frozen mixed vegetables in enough salty water.
    11. When tender with a bit of crisp, drain the water. melt the butter and saute the vegetables for a few minutes, season with some more salt if needed.
    12. Serve the quails together with the sauteed vegetables and peaches from the oven.

  2. 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.

  3. 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.