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Posts Tagged ‘garlic’

  1. Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

    April 18, 2018 by Varga László

    Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

    Ingredients:

    • 1,5 kg goose innards and PARTS: wings, neck, gizzards, heats, even carcass
    • 3-4 medium carrots
    • 2 parsley roots
    • 1 parsnip root
    • 1 large purple onion
    • 2-3 garlic cloves
    • 100 g green peas (it can be frozen or fresh)
    • 100 g mushrooms
    • 350 g rice
    • 2-3 tablespoons goose fat
    • salt, pepper, parsley leaves

     

    Preparation method:

    1. Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
    2. Cover them with about 3 liters of cold water and start cooking it.
    3. Wash and clean thoroughly the root vegetables and dice them into larger pieces.
    4. When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
    5. Keep cooking over low heat until the meat is cooked.
    6. Filter the soup’s broth and set aside its fat.
    7. Dice the vegetables into bigger cubes.
    8. Brown these dices veggies in some goose fat for a few minutes.
    9. Bone the meat and cut it into bigger pieces.
    10. Fry the rice in goose fat until translucent, glassy like.
    11. Add the green peas and fill up with about a liter of the goose stock, cover and simmer over low heat.
    12. Fry the mushrooms and the goose parts in the goose fat.
    13. When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
    14. Serve while hot sprinkling some chopped parsley leaves on top.

  2. Mediterranean Roasted Artichoke with Feta Cheese – Recipe

    April 8, 2018 by Varga László

    Ingredients (2 servings):

    • 2 large globe artichokes
    • 1 lemon’s juice
    • 1 tablesoonextra virgin olive oil
    • 4 garlic cloves
    • 1 small shallot, thinly sliced
    • 100 g feta cheese
    • salt and freshly ground black pepper to taste

     

    Preparation method:

    1. Cube the feta cheese into small cubes..
    2. Cut off the stalk of the artichokes, then cut them lengthwise, using a sharp knife artichoke, in half .
    3. Using a small and sharp paring knife, remove their choke – the hairy inside part.
    4. Have prepared the lemon at hand, so after finishing cleaning each artichoke , to squeeze plenty of lemon juice over their cuts quickly, not to oxidize.
    5. In an ovenproof dish , place the artichokes halves cut side up, season them with salt and freshly ground black pepper to taste. Place a clove of garlic in the hollowed middle of every artichoke half  and 2-3 cubes of feta cheese. Drizzle a bit of olive oil over them.
    6. Preheat the oven to 200 C and roast the artichokes in there for 30-40 minutes.

  3. Shkmeruli – Georgian Recipe: Chicken Cooked in Milk and Garlic

    March 9, 2018 by Varga László

    Shkmeruli (შქმერული) is a chicken dish from the Georgia’s Racha region. A young chicken is usually used for this recipe and is cooked in milk and garlic. Sour cream can be used instead of milk.

    Ingredients (1-2 servings):

    • 1 whole young chicken
    • 1 head of garlic,
    • 300 ml of milk
    • 100 ml of water
    • a few tablespoons of oil
    • salt to taste

     

    Preparation method:

    1. Cut the chicken lengthwise but do not separate into two halves, flattening it down on its back.
    2. Rub oil and salt on to both sides of the chicken.
    3. Add to a pan a few tablespoons of oil, add the flattened chicken and press it down with a pestle or bit heavier ceramic pot, to keep the chicken flat on the bottom of the frying pan and fries nicely and even.
    4. Fry both sides of the chicken, about 5 minutes each side until nicely golden.
    5. Meanwhile crush the garlic in a mortar or using a heavy knife against the chopping block.
    6. When the chicken is done, remove it from the pan and let it rest for 5 minutes.
    7. Cut into 6-8 pieces.
    8. Add the crushed garlic to the pan with the remaining fats from the chicken frying.
    9. Fry over low heat for about 2 minutes, then add the water and continue to simmer for 2 more minutes.
    10. Add theof milk and chicken pieces and simmer for 5-7 minutes over medium heat. Adjust salt to taste.(This final cooking in milk is traditionally done in a clay pot called in Georgian – ketsi – but i preferred the speedier version over the stove.)
    11. Serve while hot with bread. If you have Georgian bread, it’s a great plus! 😊