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Posts Tagged ‘ethnic’

  1. Greek Octopus Cooked in Wine with Potatoes

    August 6, 2017 by Varga László

     

    A week ago I went home to my grandparents house to escape the heat wave we had in the city. Although there was also incredibly hot, the garden and the trees gave some shelter.
    As always when I’m going home I cook Sunday lunch’ main course. I wanted to cook some fish but I couldn’t find fresh fish to my liking so I bought some octopus.
    I remembered a dish I ate in the Greek island of Lefkada: octopus with potatoes in red wine, so I concocted a recipe similar to that:

    Ingredients (3-4 servings)

    • 1 kg octopus, cleaned

    • 3 tablespoons wine vinegar
    • 100 ml dry white wine
    • 3 tablespoons tomato paste
    • 3 cloves of garlic
    • 4 bay leaves
    • salt and paste to taste
    • 500 g potatoes

    Preparation method:

    1. Boil in advance the potatoes as a whole.
    2. Wash and clean the octopus. Cut them into smaller pieces.

    3. Add the octopus pieces into a pot, garlic and bay leaves, pour over the wine, vinegar and 100 ml water.

       

    4. Cover and cook for about an hour, on medium heat.
    5. After about 40 minute of cooking add the halved/sliced boiled potatoes and the tomato paste and continue to simmer for another 15-20 minutes.
    6. Serve while still hot

  2. Thai Persimmon Turkey with Steamed Buttery Broccoli Recipe

    January 24, 2013 by Varga László

    aIMG_6541

    Ingredients (4 servings):

    • 500 g deboned turkey leg
    • 2 tablespoons minced ginger
    • garlic
    • 1/2 lime juice
    • 1 tablespoon hot chili paste
    • soy sauce
    • 1 tablespoon brown sugar
    • 2 persimmons
    • 1 small green chili pepper
    • 1 tablespoon lemongrass
    • 500 g button mushrooms
    • 1 cup coconut milk
    • 3 green onions
    • 1 red capia pepper
    • 1 large broccoli
    • 75 g butter
    • salt to taste

     

    Preparation method:

      1. Dice the turkey into 2 cm cubes.aIMG_6513
      2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.aIMG_6518
      3. Mix them well together and leave marinating for 1-2 hours.
      4. Slice the green chili pepper and dice the capia pepper.
      5. Cut the mushrooms into quarters.
      6. Chop the green onions.
      7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.aIMG_6536
      8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.aIMG_6525
      9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.aIMG_6530
      10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.aIMG_6532
      11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.aIMG_6538
      12. Wash well the broccoli and cut off its florets.aIMG_6534
      13. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
      14. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
      15. Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.aIMG_6546aIMG_6553

     

    [amd-zlrecipe-recipe:2]


  3. Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe

    August 13, 2012 by Varga László

    Ingredients (4-6 servings)

    • 1 kg boneless lamb meat
    • 2-3 tablespoons of butter
    • 1 medium onion
    • 1 teaspoon chopped ginger
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon  ground black pepper
    • 1 cup chopped parsley
    • 1 tablespoon chopped dried mint
    • 2 cloves of garlic
    • about 1/2 kg of rhubarb stalks
    • 1 tablespoon brown sugar
    • salt to taste

    Preparation method:

    1. Chop the onion and ginger.
    2. Cut the lamb meat off the bones – I used the front leg – and cut into 2 cm cubes.
    3. Heat the butter in a larger, add chopped onion, chopped ginger and some salt and saute until golden brown.
    4. Add the turmeric and ground black pepper, mix them stirring a wooden spatula.
    5. Add the lamb, bring the heat higher and brown the meat on all sides, if needed add a bit more oil or butter to avoid burning the meat.
    6. Pour about 2 cups of water, just enough to cover it, bring it to boil. Add the garlic, cover the pot with a lid and simmer over low heat for about an hour, stirring from time to time.
    7. Meanwhile, in 2 tablespoons of butter saute the parsley for 2 minutes then add the chopped dried mint ans saute for another minute.
    8. Add the this parsley-mint mix to the lamb pot halfway of its one hour simmering.
    9. Wash the rhubarb stalks an cut them into 2-3 cm pieces.
    10. Add the rhubarb  to the pot and simmer for 8-10 minutes until the rhubarb is done, mixing carefully.
    11. Add one tablespoon of brown sugar, and simmer for fa further minute.
    12. Serve with some brown rice, which is healthier than the white one.