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
- Dice the beef into 1 cm cubes.
- Chop the onions and garlic.
- Cut the red bell pepper in thin stripes.
- 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.
- 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.
- Repeat this procedure until all meat is fried, in batches, approximately 4 batches. Remove the beef from the pan and set aside.
- 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.
- Add the chili flakes and saute for another minute.
- Return the meat to the pan and add the tomato paste and the diced tomatoes.
- Add the corn flour, the remaining cinnamon, cumin, thyme and chili flakes to taste.
- Simmer for 1-2 hours stirring now and then, until meat is tender .
- Add the red bell pepper stripes and simmer for another 10 minutes.
- Add the chocolate pieces and stir to melt them.
- Strain the liquid from the black beans cans and add the beans to the chili. Simmer for another 5 minutes .
- 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
August 3, 2012 by Varga László
Ingredients (3-4 servings):
- about 1 kg of pork shouulder
- salt and pepper to taste
- a few sage leaves
- a cup of red wine
For the Semmelknödeln (dumplings)
- 4 stale bread rolls
- salt and pepper to taste
- 250 ml milk
- 2 tablespoons flour
- 1 onion
- 4 tablespoons butter 200 ml cream
- 3 tablespoons chopped fresh parsley
- 2 small eggs
For the cherrie sauce:
- about 1/2 kg of fresh cherries
- about a cup of water
- 1-2 tablespoons honey
- a pinch of cinnamon
- 1 tablespoon cornstarch
- Slice the pork shoulder into 1 cm slices.
- Salt pork slices, place them in a bowl, with the sage leaves in-between then pour over the wine.
- Let the pork marinade for 2-3 hours or best, overnight.
- Melt a bit o butter in a frying pan and fry the pork slices on bouth sides for 2-3 minutes.
For the Semmelknödeln (dumplings):
- Cut the bread rolls into cubes and salt them lightly.
- Heat milk and pour over the bread cubes and let them soak for about 30 minutes.
- Peel the onion and chop it finely.
- Melt a tablespoon of butter in a small frying pan and saute the onion until translucent, then stir in one tablespoon of parsley.
- Add the sauted onion-parsley mix and the two eggs to the soaked bread and knead well. Season with salt and pepper.
- In a saucepan, bring plenty of salted water to a boil.
- Form a dumpling from the dough and add them into the boiling water. If it doesn’t fall appart with wet hands form the rest of the dough into dumplings, about 10-12 in total, add them into the boiling water and cook them for about 15 minutes.If the test dumpling falls apart, knead a bit of flour in the dough.
For the cherry sauce:
- Wash and stone the cherries.
- Add the cherries to a smaller pot and about a cup of water or as much to just cover them.
- Bring to boil, add 2 tablespoons of honey, the cinnamon and simmer for about 5-10 minutes.
- In a separate cup mix thoroughly together 1 tablespoon cornstarch with about a quarter cup of cold water.
- Add it to the cherry pot and simmer further for a 2 minute or util the sauce thickens.
Serve two slices of pork shoulder with 3-4 Semmelknödeln dumplings and pour over some cherry sauce.
Category German, Pork | Tags: Bavarian,cherries,cinnamon,dumplings,German,honey,onion,parsley,pork,sage,wine | 1 Comment
June 25, 2012 by Varga László
Ingredients (2-4 persons):
- 1 duck
- vegetable oil
- 2 tablespoons honey
- 1 tablespoon brown sugar
- half a can of Guinness (250 ml) – (the rest as well other 2 cans we have drank 😉 )
- a pinch of cinnamon (1/4 teaspoon)
- a pinch of ground nutmeg(1/4 teaspoon)
- two bunches of baby parsley roots (about 250 g)
- approx. 1/2 kg fresh peas
For the brown sauce:
- 3 tablespoons vegetable oil
- 400 g veal ribs with plenty of meat (you can use other pieces of veal as well)
- 250 g chicken parts ( I used chicken legs)
- 1 onion
- 100 g mushrooms
- 2 garlic cloves
- 1 medium carrot
- 1/2 tablespoon tomato paste
- 1 thyme branch
- 2 bay leaves
- 3 dl dry white wine
- 6 dl water
- 1.5 liter veal or chicken stock
- 1/2 tablespoon cornstarch
- Preheat the oven at 200 °C.
- Salt well the duck, place in an ovenproof dish and place it in the oven.
- If you you don’t have an electric oven, the you should cover the dish with tin foil to prevent the duck to get too dry. If your oven is electric, don’t bother with the foil ;).
- Cook it this way for 1,5 – 2 hours depending on the size of the duck.
- Meanwhile prepare the brown sauce:
- Dice the veal. Chop the onions.
- Heat the oil in a pan and fry the chopped onion and meat (chicken and veal) until golden-brown.
- Chop the carrots and the mushrooms.
- Add the crushed garlic, the chopped mushrooms and carrots, tomato paste, thyme and bay leaves and cook for another 2-3 minutes.
- Add the white wine and water, stir them well and cook without cover about 25 minutes until its liquid is reduced to a third.
- Add the stock and cook another 30 minutes until the liquid is reduced by half, then add the cornstarch.
- Cook another 2 minutes, then sift the gravy through a fine filter/strainer.
- In a saucepan, mix the honey, brown sugar, Guiness beer, cinnamon, nutmeg and cook them together for 10 minutes.
- Then add the brown sauce and simmer for another 15 minutes.
- Remove then tin foil from the duck (if needed) and pour over the sauce.
- Place the baby parsley roots in the oven dish near the duck.
- Baste the duck with the sauce thick at every 10 minutes for an hour.
- I made a sidedish – a fresh pea stew with some butter and a pinch of salt and pepper.
- Serve half of a duck with the roasted baby parsleys on a side and the pea stew on the other. Place some pickles too, I had some Hungarian: pattypan squash pickles.
Category Duck | Tags: bay leaf,beer,carrots,chicken,cinnamon,duck,honey,mushrooms,nutmeg,oven,parsley,peas,pickles,wine | 1 Comment