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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.

    Category Rabbit | Tags: ,,,,,, | No Comments

  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.

     

    Category Turkey | Tags: ,,,,,, | No Comments

  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.

    Category veal | Tags: ,,,,,, | No Comments

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