Tag: celery

Pork Stew with Savoy Cabbage Recipe

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 chilli 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, chilli 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

Rabbit Cacciatore (Hunter Style) – Italian Recipe

Ingredients (4-6 servings):

  • one whole rabbit, about 2 kg
  • 4 tablespoons flour
  • salt and pepper to season
  • 100 g butter
  • 1 large red onion
  • 1 carrot
  • 1/2 celery stalk
  • 4 garlic cloves
  • 1 large bunch parsley leaves
  • 1 cup white wine
  • 6-8 fresh rosemary branches
  • 1/2 kg button mushrooms
  • 2 cups cherry tomatoes canned or fresh (I had some canned by my mother)

For the side-dish:

  • 1 1/2 kg potatoes
  • 100 g grated cheese
  • 1 tablespoon poppy seeds

Preparation method:

  1. Wash thoroughly the rabbit and cut into pieces, about 8 of them.
  2. Season the rabbit pieces with salt and pepper then toss them in flour. 
  3. Heat some butter in large frying pan, over medium-high heat, and fry the rabbit pieces in batches until golden, adding some more butter when needed, set them aside. 
  4. Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk.
  5. Cut the mushrooms into halves or quarters depending on their size.
  6. Heat the remaining butter in the large pan and fry the onion and garlic for 2 minutes.
  7. Add the sliced carrots and celery and cook for another 5 minutes.
  8. Return the rabbit to the pan, pour in the wine and add most of the parsley and cook for 10 minutes. 
  9. Add the mushrooms and rosemary branches, bring the heat a bit up and cook for 5-7 minutes until the juice from the pan reduces to half.
  10. Add the cherry tomatoes and some sun-dried tomatoes if you have any. Add some water if needed so that the rabbit is completely covered with sauce.
  11. Lower the heat, cover the pan and simmer for 40 minutes until the meat is fork tender, adding more water if needed. Season with salt an pepper.

For the side-dish:

  1. Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling water until almost done.
  2. Scoop the potatoes from the cooking dish and place them into a roasting tray smeared with a bit of butter. Season with salt and pepper.
  3. Spread over the potatoes the grated cheese and the poppy seeds.
  4. Place the potatoes into the preheated oven at 180 C and bake them for 15-20 minutes until they get a golden crust and the cheese has melted.

Baked Gilthead Bream with Egg-Lemon Sauce – Greek Recipe

[translations]
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Ingredients (2 persons):

  • 2 whole medium-to-small gilthead bream
  • freshly ground salt and pepper
  • 2 lemons
  • 2-4 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 2 large carrots
  • 250 g celery stalks with leaves
  • 500 g smaller new potatoes
  • some larger button (champignon) mushrooms
  • 2-3 thyme branches
  • Egg and Lemon Sauce (Avgolemono)
  • 2 large eggs
  • Juice of 1 large lemon
  • about 1 cup of meat or vegetable stock,

Preparation method:

  1. Scale, gut and clean carefully the fishes.
  2. Salt and pepper the fishes both on their outside and their inside.
  3. In a bowl, mix together the juice of a lemon with about half of a cup of olive oil, add the chopped garlic.
  4. Brush the fishes’ both sides with the marinade and refrigerate for about 1-2 hours.
  5. Cut the carrots into 1/2 cm rounds. Chop the celery stalks and leaves.
  6. Depending on the size of the new potatoes halve them or cut them into quarters.
  7. Remove the fish from the marinade bowl and place into an oven tray.
  8. Place the carrots, celery, new potatoes, mushrooms and the thyme branches beside the fishes. Pour over the remaining marinade juice.
  9. Put the tray in the preheated oven at 200 C and let them roast for about 40 minutes.
  10. Meanwhile, prepare the avgolemono (egg-lemon) sauce:
  11. Bring the stock to boiling temperature and keep it warm.
  12. Beat together the two eggs and juice of a lemon with a wire whisk in a small bowl.
  13. Slowly add the hot stock, spoon by spoon, or by pouring slowly and steadily, whisking all the time meanwhile, keep doing this procedure until the sauce has thickened to the desired consistency.
  14. Serve the fishes on each plate accompanied by the vegetables.
  15. Pour over the still hot avgolemono sauce.

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[translate lang=magyar]

Sült aranydurbincs tojásos-citromos mártással –
– Görög recept:

Hozzávalók (2 főre):

  • 2 egész aranydurbincs (Sparus aurata)
  • frissen őrölt só és bors
  • 2 citrom
  • 2-4 gerezd fokhagyma
  • 1/2 csésze extra szűz olívaolaj
  • 2 nagy sárgarépa
  • 250 g zeller szára és levelei
  • 500 g kisebb újburgonya
  • egy kevés csiperkegomba
  • 2-3 ág kakukkfű
  • A tojás-citromos mártásnak (Avgolemono):
  • 2 nagy tojás
  • 1 nagy citrom leve
  • körülbelül 1 csésze hús-vagy zöldség-alaplé

Elkészítési módszer:

  1. Kaparjuk le a pikkelyeket, belezzük és tisztítsuk meg alaposan a halakat.
  2. Sózzuk és borsozzuk őket mind a kívül és belül.
  3. Egy tálban keverjük össze egy citrom levét körülbelül egy fél csésze olívaolajjal és adjuk hozzá az apróra vágott fokhagymát is.
  4. Megkenjük a halak mindkét oldalát a páccal és tegyük hűtőbe körülbelül 1-2 óráig.
  5. Szeleteljük fel a sárgarépát 1/2 cm-es karikákra. Aprítsuk fel zeller szárát és leveleit.
  6. Az újburgonya nagyságától függően felé vagy negyedé vágjuk őket.
  7. Vegyük ki a halakat a pác tálból és tegyük egy sütő tálcába.
  8. Helyezzük a sárgarépát, zellert, új burgonyát, gombát és kakukkfű ágakat a halak mellé. Öntjük rájuk a maradék pác levet.
  9. Helyezzük a tálcát a 200 ° C-re az előmelegített sütőben és hagyjuk sülni körülbelül 40 percig.
  10. Közben előkészítjük a avgolemono (tojás-citromos) mártást:
  11. Fel forraljuk az alaplét, és tartsuk melegen.
  12. Verjük fel egy kis tálban a két tojást és egy citrom levét egy drót habverővel.
  13. Lassan adjuk hozzá a forró alaplét, kanalazva vagy lassan és folyamatosan öntve, keverve eközben állandóan tovább folytatva ezt az eljárást, amíg a szósz már megvastagodott a kívánt konzisztenciához.
  14. Tálaljuk a halakat egy-egy tányéron mellé pedig a zöldségeket.
  15. Öntsünk rá a még forró avgolemono mártást.

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[translate lang=romana]

Doradă la cuptor cu sos de lămâie

Ingrediente (2 persoane):

  • 2 dorade mijlocii-mici
  • sare şi piper proaspăt măcinate
  • 2 lămâi
  • 2-4 căței de usturoi
  • 1/2 cană ulei de măsline extra virgin
  • 2 morcovi mari
  • 250 g tulpini de țelină cu frunze
  • 500 g cartofi noi mai mici
  • câteva ciuperci champignon mai mari
  • 2-3 ramuri cimbrișor

Sosul de ou și lămâie (avgolemono)

  • 2 ouă mari
  • Sucul de la 1 lămâie mare
  • aproximativ 1 cană de supa de carne sau legume

Metoda de preparare:

  1. Curățați de solzi şi intestine apoi spălați cu atenție peștii.
  2. Sărați şi piperați peștii, atât pe exterior cât și pe interior.
  3. Într-un bol, amestecați sucul de lămâie, cu aproximativ o jumătate de cana de ulei de măsline, şi adăugați usturoiul tocat.
  4. Ungeți peștii pe ambele părți cu marinata și lăsați la frigider pentru 1-2 ore.
  5. Tăiați morcovii rondele de 1/2 cm. Tocați tulpinile şi frunzele de țelină.
  6. În funcție de dimensiunea de cartofilor noi tăiați-i în jumătăți sau sferturi.
  7. Scoateți peștii din bolul cu marinata și așezați-i într-o tava de cuptor.
  8. Așezați morcovii, țelina, cartofii noi, ciupercile şi ramurile de cimbrișor lângă pești. Turnați peste restul de marinata.
  9. Puneți tava în cuptorul preîncălzit la 200 C, și lăsați sa se frigă aproximativ 40 de minute.
  10. Aduceți supa la fierbere şi păstrați-o calda.
  11. Aduce?i supa la fierbere si pastra?i-o calda.
  12. Bateți împreună cele două ouă şi sucul de la o lămâie, cu un tel într-un bol mic.
  13. Adăugați încet supa fierbinte, lingura cu lingura, sau turnând încet și constant, amestecând tot timpul, continuând acest proces pană când sosul s-a îngroșat la consistenta dorită.
  14. Serviți peștii pe câte o farfurie însoțiți de legume.
  15. Turnați peste sos avgolemono încă fierbinte.

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