Tag: garlic

Hungarian Recipe: Pan-fried Potatoes with Blood Sausage

Ingredients (4 servings):

  • 300-400 g blood sausage ( known also as black pudding)
  • 5 dkg bacon
  • 1/2 kg potatoes
  • 2 small onions
  • 4 cloves of garlic
  • 3 tablespoons butter
  • marjoram
  • paprika
  • salt
  • black pepper

Preparation Method:

  1. Cook the potatoes in their skins.
  2. Slice blood sausage and potatoes into 2 cm slices.
  3. Dice separately the onion and garlic.
  4. Slice the bacon 1/2 cm thick lardons and fry them in a pan over medium heat, until they release their fat. Remove then the lardons (greaves).
  5. Add the onion and fry until golden then add the blood sausage, frying until the sausage crumbles (4-5 minutes).
  6. In another skillet melt the butter and fry the garlic for a few seconds.
  7. Then add the potatoes and fry them golden over high heat for a few minutes, adding salt, pepper, marjoram and paprika.
  8. When the potatoes are golden, add over their pan the sausage mixture, mixing them slightly.
  9. Serve with pickles on the side – preferably beetroot – and a glass of dry red wine.

Marinated Veal Cutlet with Garlic Spinach Recipe

Marinated Veal Cutlet with Garlic Spinach

 Ingredients (2 portions)

  • 2 veal cutlets with bone
  • 4 tablespoons olive oil
  • lemon juice of half a lemon
  • salt and pepper to taste
  • a bunch of fresh thyme leaves
  • 250g spinach leaves
  • 3-5 garlic cloves

Preparation method:

Preparing the Veal:

  1. Rub salt, pepper and the thyme leaves to the veal, then place the cutlets into a bowl.
  2. Mix the olive oil with lemon juice an pour over the veal. Let it rest for half an hour, turning once.Marinated Veal Cutlet
  3. Heat a skillet over high heat. Drain the cutlets and add them into the skillet and cook until browned, about 4-5 minutes per side.Marinated Veal Cutlet

Preparing the Spinach:

  1.  Wash thoroughly the spinach, cutting the stems off.
  2. Chop coarsely the garlic cloves and fry them into a heated pan with a tablespoon of olive oil until they become fragrant and changed a bit the colour.Chopped Garlic
  3. Add the spinach into the pan, sprinkle with salt, cover it with a lid and let them blanch them for 2-3 minutes, beware not to become too wilted.
  4. Serve the veal with the spinach and a slice of lemon to garnish.Marinated Veal Cutlet with Garlic Spinach