April 18, 2018 by Varga László
- 1,5 kg goose innards and PARTS: wings, neck, gizzards, hearts, 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
- Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
- Cover them with about 3 litres of cold water and start cooking it.
- Wash and clean thoroughly the root vegetables and dice them into larger pieces.
- When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
- Keep cooking over low heat until the meat is cooked.
- Filter the soup’s broth and set aside its fat.
- Dice the vegetables into bigger cubes.
- Brown these dices veggies in some goose fat for a few minutes.
- Bone the meat and cut it into bigger pieces.
- Fry the rice in goose fat until translucent, glassy like.
- Add the green peas and fill up with about a litre of the goose stock, cover and simmer over low heat.
- Fry the mushrooms and the goose parts in the goose fat.
- When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
- Serve while hot sprinkling some chopped parsley leaves on top.
Category Goose, Hungarian | Tags: carrots,garlic,goose,green peas,Hungarian,mushrooms,onions,rice | No Comments
February 16, 2018 by Varga László
Category Mutton, Soup, Welsh | Tags: carrots,celery,kohlrabi,leek,mutton,parsnip,potatoes,rutabaga,soup,Welsh | No Comments
January 19, 2018 by Varga László
- 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
- Slice the breast into 4 thin slices.
- Chop the garlic.
- Slice the shiitake mushrooms.
- Slice the rainbow carrots.
- Salt and pepper on both sides the turkey slices.
- Melt 25 g of the butter in a frying pan.
- Gently fry the turkey slices on each side for 1 minute or so.
- Next sautee the carrots: Because I have higher and darker colours and I didn’t want to tint the lighter ones, I sauteed them in two batches in different skillets:
- Heat 25 g of butter in two separate skillets.
- Sautee in one the lighter coloured carrots – yellows, oranges, greens for about five minutes. Add a bit of salt up to your taste.
- In the other skillet, we’ll sautee the darker ones – purples and darker oranges.
- Separately in another 25 g of butter sautee lightly the shiitake mushrooms.
- 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.
- Serve while hot the turkey fillets with shiitake amaretto sauce next to the visual splendour of the sauteed rainbow carrots.
Category Turkey | Tags: amaretto,butter,carrots,garlic,liquor,mushrooms,turkey | No Comments