February 16, 2018 by Varga László
Category Mutton, Soup, Welsh | Tags: carrots,celery,kohlrabi,leek,mutton,parsnip,potatoes,rutabaga,soup,Welsh | No Comments
June 13, 2016 by Varga László
Ingredients (4-6 servings):
- 2 tbsp flour
- 1 whole pheasant
- a pair smoked pork sausages
- 2 onions
- 600 ml apple cider
- 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 thyme
for the Mashed potatoes
- 1 kg large potatoes
- 100 g butter
- 2 zucchinis
- Cut the sausages into thick slices.
- Chop the onions and the chili pepper.
- Chop the celery stalks.
- Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.
- Place some lard from he pheasant frying into a large pot and fry the chopped onions, chili pepper and bay leaves until fragrant.
- 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.
- Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
- About one hour into the cooking add the halved mushrooms.
- 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.
- 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.
- Meanwhile boil the potatoes in their skins until fork tender.
- Peel their skins and mash them, add the butter.
- Wash the zucchinis, grate them and slowly integrate them into the mashed potatoes
Category Other poultry, Stew | Tags: bay leaf,celery,chili pepper,cider,cream,garlic,pheasant,sausage,stew,thyme | No Comments
December 26, 2014 by Varga László
Ingredients (5 servings):
- 5 eggs (one egg per serving)
- 6-8 small onions or 3-4 medium onions
- 400 g of ripe red tomatoes, I used a huge one from the farmers market
- slices of stale bread
- fresh pecorino cheese
- olive oil
- salt and pepper
- baby spinach
- 4 medium carrots
- 2 parsley roots
- 1 medium celery root with stalk and leaves
- Prepare the vegetable broth:
- Slice the roots: carrots, parsley and celery.
- Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.
- Cover the pot with plenty of water (about 3 liters), add salt and pepper to taste and cook for about 40-60 minutes until the roots are done.
- Meanwhile, clean the onions and cut into thin slices.
- Chop the celery stalk
- Wash the celery leaves and chop them coarsely.
- Peel the tomatoes by placing them for a few minutes in boiling water
- Cut them into quarters, remove the seeds and cut the flesh into cubes.
- In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.
- Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.
- Add the chopped celery stalk, pour a liter of the hot vegetable stock and keep cooking for another half an hour until the broth slowly halves.
- Add the tomato pulp, celery leaves, (baby) spinach and coarsely chopped basil. Adjust salt and pepper.
- Once this time has elapsed (the result will be that of a kind of soup but still enough “soupy”) add the eggs, one at a time, directly into the pan making sure they do not break.
- Cook them for 3-4 minutes until they become poached eggs.
- Toast the stale bread slices, i used the oven for this.
- In each bowl put a slice of toast, slices of cheese and pour over with a big spoon, acquacotta hot and one egg each.
Category Italian, Soup | Tags: celery,cheese,eggs,italian,onions,soup,tomatoes | 1 Comment