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Posts Tagged ‘garlic’

  1. Veal Ribs with Chillies and Coconut Milk

    May 14, 2018 by Varga László

              

    Ingredients (2 servings):

    • 1 kg or so veal ribs

    • 4 different chili peppers

    • 1 tin coconut milk (400 ml)
    • 1 head of garlic

    • salt to taste

     

    Preparation method:

    1. Wash the ribs and trim them of their fattier parts.
    2. Chop the garlic.

    3. Slice the chillies.

    4. In a bowl mix together the garlic, chillies, coconut milk and salt, we’ll use this mixture as a basting liquid.

    5. Place the veal ribs in an ovenproof dish.

    6. Roast the ribs in about 1 & 1/2 hours.
    7. Baste the ribs from time to time, every 10-15 minutes with the coconut-chili sauce.

    8. Serve with extra coconut baste around the ribs.


  2. 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.

  3. 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.