Tag: butter

Chicken Liver and Chanterelles Stewed with Wine and Pear Jam – Recipe

Ingredients (4 servings ):

  • 1/2 kg chicken livers
  • 1/2 kg chanterelle mushrooms
  • 100 ml white wine
  • 1-2 tablespoons pear jam (to taste)
  • 100 g butter
  • 3-4 garlic cloves
  • 1 large onion
  • 200 g double cream
  • a bunch of parsley leaves.

Preparation method :

  1. Wash and clean the livers. Cut them in smaller pieces, each one in 2-3.
  2. Wash and clean the mushrooms. Cut them in smaller pieces.
  3. Chop coarsely the onion.
  4. Chop the garlic.
  5. Heat the butter in a heavy bottomed pot over medium heat.
  6. Add the chopped onions and salute them for 2 minutes.
  7. Add the chicken livers and garlic and continue to fry over medium heat for another minute.
  8. Add the mushrooms, wine, pear jam, season with salt and freshly ground black pepper. Cover and cook for 10 minutes.
  9. Chop the parsley leaves, setting aside half of them for garnishing.
  10. Add half of the chopped parsley leaves and the double cream.
  11. Cook uncovered for 5-10 minutes until mushrooms are cooked and sauce reduced to the desired consistency. Adjust taste with salt and pepper if needed.
  12. Serve with boiled potatoes and garnished with chopped parsley leaves.

Goose Breasts with Cactus Fruits – Recipe

Ingredients (2 servings):

  • 2 goose breasts
  • 6 cactus fruits
  • 2-3 tablespoons fruit vinegar, to taste
  • 50 ml Naxos kitron liquor, I had bought from Naxos island, when travelling in Greece in my Cyclades holiday
  • 50 g butter
  • salt and freshly ground black pepper

Preparation method:

  1. Seasons with salt and pepper both sides of the goose breasts.
  2. Cut off the top and bottom parts of the cactus fruits.
  3. Score the skins of the fruits from top to bottom.
  4. Peel off the skins of the cactus fruits with your bare fingers if the fruit is ripe enough. If not you can help yourself with a peeling knife.
  5. Halve each fruit lengthwise.
  6. Place them in about 1 litre water, bring to boil and cook on medium-low heat until the fruits get soft and mushy.
  7. Run the mushy-cooked cactus fruits through a sieve to remove the seeds, that are in a large number.
  8. If too much of the fruit pulp has remained with the seeds, add them again to some water, cook them a bit and repeat procedure with the sieve 1-2-3 times, until the seeds remain without much fruit pulp.
  9. Bring the cactus juice to boil, add the kitron liquor and cook until reduced to the desired thickness.
  10. Add a bit of salt and some fruit vinegar to adjust the tartness and saltiness to your taste.
  11. Add the butter to the pot, cook stirring a minute until it melts and incorporates, thickening the sauce even further a bit.
  12. Heat a large frying pan and fry the breasts skin side up for about 10 minutes until the fat of the skins has melted and the skin is nicely golden-brown and crispy.
  13. Increase the heat, flip the breasts and fry them meat side for another 2 minutes.
  14. Remove the breasts from the heat and let them rest for 5-10 minutes.
  15. Slice the breasts into half centimetre slices.
  16. Serve the sliced goose breasts basted with the cactus fruit sauce.

Porcini Mushrooms and Leeks Sauteed in Butter with Tarragon – Recipe

Ingredients (2 servings ):

  • 1/2 kg fresh porcini mushrooms
  • 1 smaller leek
  • 120 g butter
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 1 teaspoon dried tarragon leaves.
  • salt and freshly ground black pepper to taste

Preparation method :

  1. Clean the mushrooms pf the dirt.
  2. Slice the porcini mushrooms.
  3. Slice thinly the leek.
  4. Chop the garlic.
  5. Heat the butter in a large heavy bottomed frying pan.
  6. Sautee the sliced leek over medium-low heat for 3 minutes.
  7. Add the chopped garlic and continue to fry for 30 seconds.
  8. Add the porcini slices, drizzle the olive oil, season with salt and freshly ground pepper and cover with a lid. Cook for 3 minutes.
  9. Uncover, add the dried tarragon, stir and cook for 2 Moore minutes, until the mushrooms are cooked.
  10. Serve hot with some extra ground pepper on top.