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Posts Tagged ‘carrots’

  1. Rabbit Bolognese – A Jamie Oliver Adapted Recipe

    April 13, 2015 by Varga László

    Rabbit Bolognese 17

    I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂

    So I gave it a try and my version of the recipe is here:

    Ingredients (serve 12):

    • 1 whole rabbit, including internal organsRabbit Bolognese 01
    •  slices smoked bacon, roughly chopped
    • 4 bay leaves
    • 1 bulb garlic
    • 1 leek
    • 2 carrots
    • 2 parsley rootsRabbit Bolognese 03
    • 1 parsnip
    • 2 sticks celery
    • 2 medium onionsRabbit Bolognese 05
    • 500 g abalone (oyster) mushroomsRabbit Bolognese 07
    • 2 x 400 g tinned chopped tomatoes
    • 2 bunches green onions
    • 500 ml good lager beer
    • 2 teaspoons ground nutmeg
    • 1/2 lemon
    • 1 l passata
    • a few sprigs of fresh thyme
    • olive oil

    Preparation method:

    1. Preheat the oven to 110°C.  Rabbit Bolognese 16
    2. Dice the bacon into small cubes.Rabbit Bolognese 08
    3. Wash the carrots, parsley root, parsnip and celery sticks.
    4. In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.Rabbit Bolognese 09
    5. Add the whole rabbit, internal organs,Rabbit Bolognese 04 bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon,Rabbit Bolognese 06 green onions and water to cover all ingredients.Rabbit Bolognese 10
    6. Season with the ground nutmeg, salt and freshly ground black pepper.
    7. Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
    8. When cooked, take out the pot from the oven and it cool down a bit.Rabbit Bolognese 11
    9. Pick the meat pieces out of the pot, flake them and discard the bones. Rabbit Bolognese 12 Rabbit Bolognese 13
    10. Using your hand hands, squeeze the vegetables into a puree-like consistence.
    11. Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
    12. Chop the mushrooms into small pieces.Rabbit Bolognese 14
    13. Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
    14. Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
    15. Serve with penne or similar shape Italian pasta,Rabbit Bolognese 15 grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop.Rabbit Bolognese 18 And why not, a glass of Rose wine!
    16. Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.

  2. Pork Stew with Savoy Cabbage Recipe

    December 19, 2014 by Varga László

    Pork Stew with Savoy Cabbage 16

    Ingredients (about 10 servings):

    • 750-1000 g porkPork Stew with Savoy Cabbage 01
    • 2 tablespoons pork fat
    • 750-1000 g pork fresh sausages
    • 2 large carrots
    • 1 small celery root
    • 1 tablespoon sweet paprika
    • 4 bay leaves
    • 4 allspice berries
    • 10-15 black peppercorns
    • 1/2 head large Savoy cabbagePork Stew with Savoy Cabbage 13
    • 1 medium leek
    • 2 red onions
    • 1 head of garlic
    • 200 ml semi sweet white wine
    • 2 tablespoons mustard
    • 1 celery stalkPork Stew with Savoy Cabbage 11
    • 1 teaspoon chili flakes
    • salt to taste

    Preparation method:

    1. Cut the pork meat into 2 cm thick, 5-7 cm long strips.Pork Stew with Savoy Cabbage 02
    2. Chop the onion.  Pork Stew with Savoy Cabbage 03
    3. Melt the pork fat in a large pot, cast iron if available.
    4. Add the meat and fry over medium heat for 5 minutes, turning once.Pork Stew with Savoy Cabbage 04
    5. Add the chopped onion and continue frying for 2 minutes, stirring.Pork Stew with Savoy Cabbage 05
    6. Add the cleaned but still whole garlic cloves, chili flake and paprika and stir-fry for another minute.Pork Stew with Savoy Cabbage 07
    7. Slice the carrots and celery root and add to the pot.Pork Stew with Savoy Cabbage 09Pork Stew with Savoy Cabbage 08Pork Stew with Savoy Cabbage 10
    8. Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
    9. Add the wine and enough water to cover the meat and the other ingredients.
    10. Slice roughly the celery stalks and leeks.Pork Stew with Savoy Cabbage 12
    11. After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
    12. Cook for another 20 minutes.
    13. Chop the Savoy Cabbage and add to the cooking pot.Pork Stew with Savoy Cabbage 14
    14. Cook until cabbage is done about 20-25 minutes.Pork Stew with Savoy Cabbage 15
    15. Serve while still hot.Pork Stew with Savoy Cabbage 17

  3. Orange Glazed Pheasant with Kumquats and Purple Carrots Recipe

    December 24, 2013 by Varga László



    • 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.