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Posts Tagged ‘celery’

  1. Menudo – Mexican Hangover Soup with Tripe and Turkey Recipe

    July 9, 2018 by Varga László

    Ingredients (8-10 servings):

    • 1.5 kg tripe precooked
    • 1.5 kg turkey wings
    • 3 medium onions
    • 3-4 bay leafs
    • 1 bulb of garlic
    • 3 green chili peppers
    • 3 celery stalks
    • 200 g tomato puree
    • 1 tablespoon oregano
    • 1 tablespoon sweet paprika
    • 2 limes
    • 1 kg of oyster mushrooms
    • 1 medium red onion for garnishing
    • a bunch of parsley or coriander leaves for garnishing
    • salt and pepper to taste.

    Preparation method:

    1. Wash the tripe in 1-2 bowls of fresh water.
    2. Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
    3. Disjoint the turkey wings.
    4. Clean the garlic cloves.
    5. Add the tripe to a large cooking pot ( I used an open fire kettle, because I cooked outside). Fill with enough water to cover it . Start cooking.
    6. Add the turkey pieces, onion, garlic and bay leafs.
    7. Grille the green chili peppers, turning them a few times, until a bit charred on all their sides.
    8. Chop the grilled chili peppers.
    9. Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
    10. Season with the sweet and hot paprika.
    11. Add the tomato puree and season with the oregano and some extra paprika if needed. 
    12. Slice roughly the mushrooms to have sort of a similar shape with the tripe.
    13. When the tripe and turkey has cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
    14. Slice thinly the red onions.
    15. Chop the parsley.
    16. Cut the remaining lime into wedges.
    17. When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.

  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. Pheasant Stewed in Apple Cider, Mushrooms and Pork Sausages with Zucchini Mashed Potatoes Recipe

    June 13, 2016 by Varga László

    a2016-05-15-01.45

    Ingredients (4-6 servings):

    • 2 tbsp flour
    • 1 whole pheasanta2016-05-14-22.30
    • a pair smoked pork sausages
    • 2 onions
    • 600 ml apple cidera2016-05-14-23.23
    • 2-3 tablespoons pork lard
    • 3 bay leaves
    • 1 red hot chili pepper
    • 1 garlic head
    • 4 celery stick slices
    • 50 ml double cream
    • a few branches of thymea2016-05-14-23.16.38

    for the Mashed potatoes

    • 1 kg large potatoes
    • 100 g butter
    • 2 zucchinisa2016-05-15-01.03

     

    Preparation method:

    1. Cut the sausages into thick slices.a2016-05-14-22.27
    2. Chop the onions and the chili pepper.a2016-05-14-22.24.45
    3. Chop the celery stalks.a2016-05-14-23.03
    4. Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.a2016-05-14-22.37a2016-05-14-22.59
    5. Place some lard from he pheasant frying into a large pot and fry the chopped onions, chili pepper and bay leaves until fragrant.a2016-05-14-22.51
    6. Add the pheasant and the celery, the thyme branches, the apple cider and fill the rest of the pot with water, season with salt and freshly ground pepper.a2016-05-14-23.10
    7. Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
    8. About one hour into the cooking add the halved mushrooms.a2016-05-14-23.16
    9. When the meat is fork tender, remove it from the cooking pot and leave it to rest about 15 minutes before cut it into pieces.a2016-05-15-00.37
    10. Meanwhile add the flour diluted into a bit of water, the double cream, stir it well and cook about 30 minutes to thick up cooking juices into a gravy.
    11. Meanwhile boil the potatoes in their skins until fork tender.
    12. Peel their skins and mash them, add the butter.a2016-05-15-00.53.43
    13. Wash the zucchinis, grate them a2016-05-15-01.04 and slowly integrate them into the mashed potatoesa2016-05-15-01.07