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Posts Tagged ‘garlic’

  1. Sweet Banana Chili Peppers Stuffed with Salmon

    September 20, 2018 by Varga László

    Ingredients (2 servings):

    • 8-10 sweet banana chili peppers, I had red and orange ones
    • 200 g salmon filet
    • 1 egg
    • 5 garlic cloves
    • a bunch of thin green onions
    • a bunch of parsley leaves
    • 1 small red hot chili pepper
    • coarse salt to taste
    • 1 lime

    Preparation method:

    1. Using a cleaver or a heavy kitchen knife chop roughly the salmon.
    2. Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
    3. Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
    4. Slice thinly the green onions.
    5. Slice thinly the red hot chili pepper.
    6. Chop the garlic cloves.
    7. Chop the parsley leaves.
    8. Add together to a bowl the chopped salmon, green onions, parsley, red hot chili, garlic, a whole egg, the juice of a half lime and salt to taste.
    9. Mix them together gently.
    10. Using a teaspoon fill carefully the hollow sweet banana chilies.
    11. Place the salmon-filled chilies in an oven-proof dish and roast them in the oven preheated to 180 C for about 10-15 minutes.
    12. The remaining salmon filing mixture after stuffing all chilies will be fried in a pan for a few minutes on each side to a yummy omelet.
    13. Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.

  2. Greek Lamb Chops Recipe – Paidakia – with Roasted Asparagus

    August 31, 2018 by Varga László

    Ingredients (2 servings ):

    • 6 lamb chops
    • 1 lemon
    • 3 garlic cloves
    • 2 teaspoons dried oregano
    • 1 small red chili pepper
    • 1 tablespoon olive oil
    • sea salt and freshly ground black pepper to taste
    • a bunch of asparagus stalks

     

    Preparation method:

    1. Chop the garlic.
    2. Chop the red chili pepper.
    3. Squeeze the juice of half of the lemon.
    4. Mix together in a flatter bowl the chopped garlic, chopped chili, oregano, lemon juice, olive oil and sea salt and freshly ground black pepper to taste. Add the lamb chops. Toss them well in the marinade mixture, to be covered evenly. ( I did it a bit differently, i added the marinade ingredients over the lamb and tossed them a bit to mix them and cover evenly the lamb chops.)
    5. Let the chops marinate for 1-2 hours, even overnight if you have the time.
    6. Meanwhile prepare the asparagus:
    7. Wash the asparagus stalks and tear off their woodsy lower third.
    8. Grill the asparagus over high heat on two sides for a few minutes, until they get the nice charred grill marks.
    9. Grill the lamb chops for 2-3 minutes on each side and let them rest for a couple of minutes.
    10. Serve the lamb chops with the grilled asparagus and some lemon wedges / slices.

  3. Porcini Mushrooms and Leeks Sauteed in Butter with Tarragon – Recipe

    August 20, 2018 by Varga László

    Ingredients (2 servings ):

    • 1/2 kg fresh porcini mushrooms
    • 1 smaller leek
    • 120 g butter
    • 2 tablespoons olive oil
    • 3 garlic cloves
    • 1 teaspoon dried tarragon leaves.
    • salt and freshly ground black pepper to taste

    Preparation method :

    1. Clean the mushrooms pf the dirt.
    2. Slice the porcini mushrooms.
    3. Slice thinly the leek.
    4. Chop the garlic.
    5. Heat the butter in a large heavy bottomed frying pan.
    6. Sautee the sliced leek over medium -low heat for 3 minutes.
    7. Add the chopped garlic and continue to fry for 30 seconds.
    8. Add the porcini slices , drizzle the olive oil, season with salt and freshly ground pepper and cover with a lid. Cook for 3 minutes.
    9. Uncover, add the dried tarragon, stir and cook for 2 Moore minutes, until the mushrooms are cooked.
    10. Serve hot with some extra ground pepper on top.