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Posts Tagged ‘garlic’

  1. Grilled Beef Heart with Gremolata and Grilled Asparagus – Recipe

    August 3, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg beef / veal heart
    • salt and freshly ground black pepper
    • 1 bunch of asparagus
    • 1 lime

    for the gremolata:

    • 5 garlic cloves
    • 1 bunch of parsley leafs
    • 3-4 tablespoons extra olive oil
    • 1 lime
    • salt to taste


    Preparation method:

    1. Cut the beef heart into steak-like strips.
    2. Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.
    3. Trim the lower third of the asparagus shoots.
    4. Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.
    5. After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.
      Prepare the gremolata:
    6. Chop the garlic.
    7. Chop the parsley leafs.
    8. Add together to a small bowl the chopper garlic and chopper parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.
    9. Serve the heart strips topped with gremolata and with the grilled asparagus on the side.  

  2. Mutton Lentil Stew Recipe – Recipe

    July 29, 2018 by Varga László

    Ingredients (4-6 servings):

    • 2 kg mutton leg
    • 500 g lentils
    • 20 green peppercorns
    • 4 garlic cloves
    • 100 ml Italian tomato sauce
    • salt to taste
    • 2 tablespoons vegetable oil
    • 1 parsley root
    • 2-3 pickled chillies

    Preparation method:

    1. Chop coarsely the garlic.
    2. In a large pot heat up the vegetable oil, add the chopped garlic and saute for about a minute.
    3. Add the mutton slices with enough water to cover it all. Season with salt to taste.
    4. Bring to boil and cook over medium heat for 30 minutes.
    5. Add the lentils and green peppercorns and cook for another hour until the lentils and meat have softened.
    6. Clean and slice the parsley root.
    7. Slice the parsley root.
    8. Slice the pickled chillies.
    9. Add the tomato paste, parsley root slices, pickled chillies and adjust salt to your taste.
    10. Cook for another 10 minutes or until the parsley roots are done.

  3. Vietnamese Hardshell Clams Cooked in Elderflower Cordial with Lime, Garlic, Ginger, Chili Peppers

    July 25, 2018 by Varga László

    Ingredients (1-2 servings):

    • 400 g Vietnamese hard shell clams
    • 300 ml elderflower cordial
    • 2-3 garlic cloves
    • 1 teaspoon ginger freshly minced
    • 1 small dried red chili
    • 1-2 teaspoons fish sauce
    • 1 lime
    • 1-2 green onions

    Preparation method:

    1. If using frozen clams, leave them in cold water for half an hour or so.
    2. Wash them in two bowls of water until the water in the bowl is clear.
    3. Chop the garlic.
    4. Chop the ginger.
    5. Chop the dried chili into flakes.
    6. Chop the green onion and parley.
    7. Cut the lime into wedges.
    8. Place the clams into a smaller pot, add the garlic, ginger, chili flakes and pour the elder flower cordial just enough to cover them all with liquid.
    9. Squeeze the juice of quarter of a lime.
    10. Cover with a lid and cook for 4-5 minutes until the clams have opened.
    11. Adjust the taste with fish salt and black pepper to your liking.
    12. Serve with chopped green onions, chopped parley and some lime wedges.