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

   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

    

   Preparation method:

   1. Cut the sausages into thick slices.
   2. Chop the onions and the chili pepper.
   3. Chop the celery stalks.
   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.
   5. Place some lard from he pheasant frying into a large pot and fry the chopped onions, chili pepper and bay leaves until fragrant.
   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.
   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.
   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.
   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.
   13. 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

   ---

2. Chilli con Carne Recipe

   March 26, 2015 by Varga László

   

   Ingredients (8-10 servings):

   • 2 kg beef chuck
   • 4 red onions
   • 1 bulb of garlic
   • 2 cans cubes tomatoes
   • 2 cans tomato paste
   • 4 cans black beans
   • 1 red bell pepper
   • freshly ground black pepper and salt to taste
   • 2 teaspoons cinnamon
   • 2 teaspoon ground cumin
   • 2 tablespoons chili powder
   • 2 teaspoons thyme
   • 4 tablespoons chili flakes (personally made by me from very hot peppers from the farmers market) or 3-4 jalapeno peppers if you find
   • 2 tablespoons corn flour (best if you have the Mexican one – Masa harina, but I could not find so used regular)
   • 100 ml olive oil
   • 75 g dark bitter chocolate

    

   Preparation method:

   1. Dice the beef into 1 cm cubes.
   2. Chop the onions and garlic.
   3. Cut the red bell pepper in thin stripes.
   4. Place the beef cubes in a large bowl and season it with freshly ground pepper, salt to taste, 1 teaspoon cinnamon, 1 teaspoon cumin and 2 tablespoons of the chili powder.
   5. Heat a large cast iron pan over medium high heat, add the olive oil and the meat pieces spreading in one layer. Leave them to brown and caramelize, turning only after the bottom is browned.
   6. Repeat this procedure until all meat is fried, in batches, approximately 4 batches. Remove the beef from the pan and set aside.
   7. Heat some olive oil in the emptied pan, add the chopped onions and garlic and saute for 5 minutes over medium heat until they get soft and golden brown.
   8. Add the chili flakes and saute for another minute.
   9. Return the meat to the pan and add the tomato paste and the diced tomatoes.
   10. Add the corn flour, the remaining cinnamon, cumin, thyme and chili flakes to taste.
   11. Simmer for 1-2 hours stirring now and then, until meat is tender .
   12. Add the red bell pepper stripes and simmer for another 10 minutes.
   13. Add the chocolate pieces and stir to melt them.
   14. Strain the liquid from the black beans cans and add the beans to the chili. Simmer for another 5 minutes .
   15. Serve while still hot with some chocolate crunches on top and some extra chili peppers.

   Category American, Mexican | Tags: beans,beef,chili pepper,chocolate,cinnamon,soulfood,spicy,tomatoes | 2 Comments

   ---

3. Goose with Smoked Pears – Recipe Inspired from Ukraine

   December 13, 2014 by Varga László

   I have been recently in Ukraine in Zakarpattia – aka Subcarpathia, very nice place, very friendly people, very good food and vodka.

   While I was visiting the city and browsing through the farmers market I found smoked pears, never heard of them before.

   So when I came back, I had to try them and add a splash of vodka to keep the Ukrainian theme. And since it’s goose season the meat of choice was of course goose.

   Here’s the recipe:

   Ingredients (2-4 servings):

   • 2 goose legs
   • 2 goose wings
   • 4 bay leaves
   • 100 ml dry white wine
   • 10-15 smoked pears
   • 1 tablespoon cornstarch
   • 2-3 mild red chili peppers
   • 1 large tomato
   • 1 spoon of honey
   • a dash of vodka, optional
   • salt and pepper to taste

    

   Preparation method:

   1. Salt and pepper the goose legs and wings and place them in an ovenproof dish. Add the bay leaves and white wine,
   2. Place the dish with goose parts in the preheated oven at 180 C and roast the for about 1.5-2 hours, until done, and the skins are crunchy.
   3. Meanwhile chop finely the red peppers.
   4. Dice finely the tomatoes.
   5. Place the diced tomatoes and chopped  peppers in a small pot, add a cup of water, a bit of salt and pepper, and simmer on low heat for about 30 minutes until they are soft and mushy.
   6. In another small pot add the smoked pears and about 1 liter of water simmer over medium heat for about 30-45 minutes until the pears have soaked and soften up.
   7. Remove the pears and set them aside.
   8. In the smokey-peary liquid add the dissolved cornstarch, a dash of vodka and the honey, simmer for a minute until thickens a bit.
   9. Server the goose legs with some boiled potatoes, some smoked pears covered with sauce and a spoon of the chili-tomato sauce.     

   Category Goose | Tags: bay leaf,chili pepper,goose,honey,pears,roast,Ukrainian | No Comments

   ---

• Search for:
• Translate:

  English

  Afrikaans Albanian Amharic Arabic Armenian Azerbaijani Basque Belarusian Bengali Bosnian Bulgarian Catalan Cebuano Chichewa Chinese (Simplified) Chinese (Traditional) Corsican Croatian Czech Danish Dutch English Esperanto Estonian Filipino Finnish French Frisian Galician Georgian German Greek Gujarati Haitian Creole Hausa Hawaiian Hebrew Hindi Hmong Hungarian Icelandic Igbo Indonesian Irish Italian Japanese Javanese Kannada Kazakh Khmer Korean Kurdish (Kurmanji) Kyrgyz Lao Latin Latvian Lithuanian Luxembourgish Macedonian Malagasy Malay Malayalam Maltese Maori Marathi Mongolian Myanmar (Burmese) Nepali Norwegian Pashto Persian Polish Portuguese Punjabi Romanian Russian Samoan Scottish Gaelic Serbian Sesotho Shona Sindhi Sinhala Slovak Slovenian Somali Spanish Sudanese Swahili Swedish Tajik Tamil Telugu Thai Turkish Ukrainian Urdu Uzbek Vietnamese Welsh Xhosa Yiddish Yoruba Zulu

• Subscribe for our recipes:
  Email *

• Recent Posts
  • Šaltibarščiai – Lithuanian Pink Cold Beet Soup
  • Greek Octopus Cooked in Wine with Potatoes
  • Spring Greek Salad
  • Mixed Seafood Tiramisu
  • Fusion Tzatziki with Cucumber Mint and Mozzarella

• 
  
  
  

• Tags
  Asian bacon bay leaf beef butter carrots cheese chicken chili pepper easy eggplant eggs ethnic fish garlic ginger green onions honey Hungarian italian lemon light lime mushrooms onions oven paprika parsley pasta pork potato potatoes quick rice salad soup sour cream soy sauce stew thyme tomatoes veal vegetables vegetarian wine
• Archives Archives Select Month August 2017 July 2017 May 2017 April 2017 June 2016 September 2015 May 2015 April 2015 March 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 January 2014 December 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011
• Meta
  • Register
  • Log in
  • Entries RSS
  • Comments RSS
  • WordPress.org

• 
  
  
  

• Alexa

Copyright © 2017 Chef dePaprika is proudly powered by WordPress.org