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Posts Tagged ‘carrots’

  1. Orange Glazed Pheasant with Kumquats and Purple Carrots

    December 24, 2013 by Varga László

    aIMG_7662

    Ingredients:

    • 1 whole pheasant (cca 1 kg)
    • 100 g orange jam
    • 200-300 g purple carrots
    • 200 g kumquats
    • 200 ml rose wine
    • a few branches of thyme
    • salt and pepper to taste
    • 500 g button mushrooms
    • 2 teaspoons cornstarch
    • a bit of olive oil

    Preparation method:

    1. Wash the pheasant thoroughly and pat it dry
    2. Place the pheasant in oven proof dish, pour over the rose wine, sprinkle salt and pepper
    3. Halve some kumquats aIMG_7623and add them together with the thyme branches in the pheasant’s inside and the marinade in the dish.aIMG_7617
    4. Set aside to marinate for 2-3 hours.
    5. Slice the purple carrots into 1 cm thin slices.aIMG_7637
    6. Spread half of the orange jam over the pheasant, add the rest of the kumkquats and roast it for 30 minutes at 200 C.aIMG_7638
    7. Baste some more orange jam over the bird, add the sliced carrots in the dish and roast for an other half an hour, but lowering temperature to 160 C.aIMG_7642
    8. Slice the mushrooms thinly, about 1/2 cm thick.
    9. Smear some olive oil on an oven tray, place the mushroom slices in a single layer and sprinkle some salt and pepper over.aIMG_7646
    10. Bake them for 10-15 minutes at 150 C.aIMG_7654
    11. Take out the pheasant from the oven and let it rest for 10-15 minutes in order the juices to redistribute in the pheasant.aIMG_7658
    12. In a skillet thicken the sauce with the cornstarch.
    13. Serve the pheasant meat with some sauce, carrots, kumquats and roasted mushrooms.

     


  2. Carrot Potato Cream Soup Recipe

    February 9, 2013 by Varga László

    aIMG_6739

    Ingredients (4 servings):

    • 500 g carrots
    • 250 g potatoes
    • 1 medium onion
    • 5 garlic cloves
    • 100 g butter
    • 100 ml white semisweet wine
    • 1 tablespoon shopped fresh ginger
    • some hard rind matured cheese
    • a few parsley leaves
    • croutons

     

    Preparation method:

    1. Chop the onion and garlic.
    2. Slice the carrots into 1 cm thick slices.aIMG_6715
    3. Dice the potatoes into 2 cm cubes.aIMG_6723
    4. Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.aIMG_6718
    5. Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.aIMG_6719
    6. Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.aIMG_6724
    7. Let it cool down for 30 minutes.
    8. Using an immersion blender puree the vegetables until smooth.
    9. Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
    10. Optionally you can add creme but I have left it out.
    11. Serve the soup hot in a bowl or a saucer. Grate some hard rind matured cheese over the soup, I used some polish Old Poland – Bursztyn cheese.aIMG_6728
    12. Garnish with some chopped parsley leaves and croutons on the side.aIMG_6739aIMG_6736

     

    [amd-zlrecipe-recipe:5]


  3. Wild Mushroom Soup Recipe

    December 4, 2012 by Varga László

    Ingredients:

    • 1/2 kg wild mushrooms (bought from the farmers market) 
    • 3 medium carrots
    • 2 medium parsley roots
    • 1 medium parsnip
    • 3-4 tables vegetable oil
    • some chopped parsley leaves to garnish
    • salt and pepper to taste

    Preparation method:

    1. Wash thoroughly the vegetables roots: carrots, parsley and parsnip. Slice them into 1/2 cm thick rounds.
    2. In a larger pot heat the oil, add the sliced root vegetables and some salt. Saute for 5-10 minutes until fragrant, stirring from time to time.
    3. Wash the mushrooms slightly, under running, do not let them soak in water.
    4. Cut the mushrooms into quarters or larger pieces, because they will look nicely in soup.
    5. Pour the mushrooms in the pot and fill it with enough water so it covers all ingredients. Cook for about 45 minute or until mushrooms are done.
    6. In a cup mix 1 tablespoon cornstarch with cold water until homogenized then pour into the soup pot, stirring meanwhile, cook for further minute. Season with salt and pepper to taste.
    7. Serve while hot with some chopped parsley leaves on top.