Tag: garlic

Porcini Mushrooms and Leeks Sauteed in Butter with Tarragon – Recipe

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.

Chinese Eggplants Indonesian – Style with Garlic Chilli Sauce – Recipe

Ingredients (3-4 servings):

  • 3 long and thin Chinese eggplants, about 300-400 g
  • ‎1 garlic bulb
  • ‎2 hot chilli peppers, maybe different kinds if you can find
  • ‎1 red pepper – sweet
  • ‎1 teaspoon ground lemongrass
  • ‎1 teaspoon ground kaffir lime leaves
  • ‎1/2 can coconut milk
  • ‎3-4 shallots
  • ‎1 tablespoon vegetable oil
  • ‎salt and pepper to taste

Preparation method :

  1. Cut the eggplants crosswise into 7-10 cm long pieces, then halve each of these lengthwise.
  2. Fill a bowl with cold water and dissolve 2 tablespoons of salt in it.
  3. Add the eggplants to the bowl and leave them to soak out their bitterness for half an hour.
  4. Chop the garlic, shallots and chillies.
  5. Slice the sweet red pepper.
  6. In a steamer or a wok with little water with a lid, steam the eggplants for 5-7 minutes, until soft.
  7. Heat the oil in another wok, add the chopped garlic, chillies and shallots.
  8. Stir-fry over medium heat for 1-2 minutes.
  9. Add the red pepper, lemongrass, kaffir lime and some water and simmer for 1-2 minutes.
  10. Add the coconut milk and continue to simmer for 3-4 minutes until the sauce thickens to the desired consistency.
  11. Add the eggplants and simmer for another minute.
  12. Serve while hot with some green leaves on the side.

Panfried Veal with Broccoli Puree – Recipe

Ingredients (2 servings):

  • 1 large broccoli
  • 1 large green onion
  • 400 g aged veal shoulder fillets 2 pieces
  • 1 head of garlic
  • 1 few sprigs of thyme
  • 1 dried chilli pepper
  • 2-3 tablespoons rapeseed oil or other vegetable oil
  • 50 g butter
  • salt and freshly ground black pepper to taste

Preparation method:

  1. Cut the broccoli into florets and smaller pieces and place them in a pot, add the green onion.
  2. Fill the pot with water, season with salt and cook until broccoli has softened.
  3. Meanwhile, season with salt and pepper the veal pieces on their both sides.
  4. Heat the oil in a large skillet, add the veal, garlic cloves and chilli pepper.
  5. Fry the veal over high heat for 2 minutes on each side.
  6. After frying their first side and turning add a knob of butter on each veal slice and allow them to melt over the meat.
  7. Set aside the veal for a few minutes to rest before slicing.
  8. When the broccoli is soft, puree it with a hand blender.
  9. Add the butter to your taste and season with salt and lots of freshly ground black pepper.
  10. Serve the sliced veal with a dollop of broccoli puree.