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Posts Tagged ‘carrots’

  1. Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

    April 18, 2018 by Varga László

    Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

    Ingredients:

    • 1,5 kg goose innards and PARTS: wings, neck, gizzards, heats, even carcass
    • 3-4 medium carrots
    • 2 parsley roots
    • 1 parsnip root
    • 1 large purple onion
    • 2-3 garlic cloves
    • 100 g green peas (it can be frozen or fresh)
    • 100 g mushrooms
    • 350 g rice
    • 2-3 tablespoons goose fat
    • salt, pepper, parsley leaves

     

    Preparation method:

    1. Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
    2. Cover them with about 3 liters of cold water and start cooking it.
    3. Wash and clean thoroughly the root vegetables and dice them into larger pieces.
    4. When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
    5. Keep cooking over low heat until the meat is cooked.
    6. Filter the soup’s broth and set aside its fat.
    7. Dice the vegetables into bigger cubes.
    8. Brown these dices veggies in some goose fat for a few minutes.
    9. Bone the meat and cut it into bigger pieces.
    10. Fry the rice in goose fat until translucent, glassy like.
    11. Add the green peas and fill up with about a liter of the goose stock, cover and simmer over low heat.
    12. Fry the mushrooms and the goose parts in the goose fat.
    13. When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
    14. Serve while hot sprinkling some chopped parsley leaves on top.

  2. Welsh Cawl – Mutton and Vegetables Soup Recipe

    February 16, 2018 by Varga László

    Ingredients Serves: 4

    • 1.5 kg lamb neck and shoulder
    • salt and pepper to taste
    • 5 medium potatoes
    • 3 medium carrots
    • 1 large parsnip
    • 1/2 swede otherwise called rutabaga – I could not find it, so I had to skip it even though it’s one of the main ingredients 😉
    • 1 leek
    • a quarter of a large celery root or a whole small one
    • 3 small kohlrabi

    Preparation method:

     

    1. Heat the water in a large cooking pot, add the lamb pieces, season with salt and black peppercorns. Simmer for an hour, until the meat is tender.
    2. Meanwhile prepare the vegetables:
    3. Peel the potatoes and cut into large cubes.
    4. Peel the parsnip and cut into large cubes.
    5. Peel the kohlrabi and cut into large cubes.
    6. Peel the celery root and cut into large cubes.
    7. Clean the carrots and cut into large cubes.
    8. When meat is cooked, take it out of the pot and cut it into pieces the same size as the vegetables.
    9. Add all root vegetables, cubed mutton and leave them to simmer for 45 minutes.
    10. Slice the leek into 1 cm slices, both the green and white parts.
    11. Add the sliced leeks to the soup pot, season with salt and freshly ground black pepper to taste and cook it for 15 minutes.
    12. Serve hot.

  3. 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.