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Posts Tagged ‘ginger’

  1. Rabo de Torro – Spanish Bull Tail Stew Recipe

    May 14, 2015 by Varga László

    Rabo de Torro - Spanish Bull Tail Stew 17

    I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
    Recently I had a free long weekend and I finally set my mind on it.

    Ingredients (6 servings):Rabo de Torro - Spanish Bull Tail Stew 0

    • 2 kg cow tail / oxtailRabo de Torro - Spanish Bull Tail Stew 02
    • 400 g canned tomatoes
    • 1 l dry red wine (If Spanish is better 😉 )
    • 150 g wheat flour
    • 2 cups beef stock
    • 2 carrots
    • 2 medium onions
    • 1 bulb garlic
    • 1 red bell pepper
    • 2 teaspoon chopped ginger
    • 50 ml olive oil
    • 4 cloves
    • 4 bay leafs
    • salt and freshly ground pepper to taste

    Preparation Method:

    1. Cut the tails at each joint, Season the bull tail with salt and pepper.Rabo de Torro - Spanish Bull Tail Stew 03
    2. Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.Rabo de Torro - Spanish Bull Tail Stew 05
    3. Dice the onions, chop the garlic and ginger.Rabo de Torro - Spanish Bull Tail Stew 04Rabo de Torro - Spanish Bull Tail Stew 06
    4. Slice thinly the carrots.Rabo de Torro - Spanish Bull Tail Stew 10
    5. Slice thinly the red bell pepper.Rabo de Torro - Spanish Bull Tail Stew 07  Rabo de Torro - Spanish Bull Tail Stew 09
    6. In a large cast iron pan heat olive oil over medium high heat.
    7. Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.Rabo de Torro - Spanish Bull Tail Stew 08
    8. In batches, sear every piece of tail until browned on each side.
    9. Remove the bull tails from the pan and set them aside.
    10. Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
    11. Add the sliced bell pepper and sate 5 more minutes.Rabo de Torro - Spanish Bull Tail Stew 11
    12. Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.Rabo de Torro - Spanish Bull Tail Stew 12
    13. Place back the tail pieces into the pan, add the remaining wine and stock.
    14. Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.Rabo de Torro - Spanish Bull Tail Stew 13vRabo de Torro - Spanish Bull Tail Stew 14
    15. Serve with french fries.Rabo de Torro - Spanish Bull Tail Stew 15 Rabo de Torro - Spanish Bull Tail Stew 18

  2. Persian Lamb Stew with Stevia and other Spring Greens

    April 5, 2015 by Varga László

    Persian Lamb Stew with Stevia and other Spring Greens 18Persian Lamb Stew with Stevia and other Spring Greens 16

    It is spring time so it’s lamb season. I was shopping in the farmers market and got a bunch of stevia.

    Not long time ago there was the Persian New Year –  Nowruz.

    So I was looking for something to combine them all – Persian food, lamb and stevia. I found – Gormeh Sabzi – but I replaced the spinach with the stevia.

    I cooked this dish for some friends, most of them stating that they don’t like lamb at all, but they will taste it not to insult me.

    At the end they ate it all leaving the pot empty! 😉

    So, Happy Nowruz everyone, with a bit delay 🙂

     

    Ingredients (about 8-10 portions):

    • 1 kg boneless lamb shoulder- I used a full shoulder which I deboned myselfPersian Lamb Stew with Stevia and other Spring Greens 01Persian Lamb Stew with Stevia and other Spring Greens 02
    • 4 tbsp olive oil
    • 1 onion
    • 4 garlic cloves
    • 2 teaspoon freshly chopped ginger
    • 2 teaspoons ground turmeric
    • 1/4 teaspoon saffron
    • 400 g tinned kidney beans, drained
    • 3 bunches steviaPersian Lamb Stew with Stevia and other Spring Greens 08
    • 2 bunches parsley
    • 1 leek
    • 2 bunches spring onions
    • 2 bunches spring garlic
    • 1 dried limePersian Lamb Stew with Stevia and other Spring Greens 13
    • 1 teaspoon chili flakes
    • salt and ground black pepper to taste

     

    Preparation method:

    1. Cut the lamb meat into 2 cm cubes (debone it if necessary).Persian Lamb Stew with Stevia and other Spring Greens 03
    2. Chop the onion and garlic.
    3. Cut the stevia leaves into 2 cm strips.Persian Lamb Stew with Stevia and other Spring Greens 11
    4. Slice the green garlic, green onions and leek.Persian Lamb Stew with Stevia and other Spring Greens 09Persian Lamb Stew with Stevia and other Spring Greens 10
    5. In a large frying pan heat 1-2 tablespoons olive oil.
    6. Add first the fattier lamb pieces, to melt the lard until they have browned and a bit crunchy.Persian Lamb Stew with Stevia and other Spring Greens 04
    7. Add the chopped onion and garlic and fry them until golden. Persian Lamb Stew with Stevia and other Spring Greens 05
    8. Add the the remaining lamb and chopped ginger and fry them until golden brown.Persian Lamb Stew with Stevia and other Spring Greens 06
    9. Add the leeks,. Cover with a lid and slide into the oven for 1 1/2 hours.Persian Lamb Stew with Stevia and other Spring Greens 07
    10. Heat the 2 tablespoons of olive oil in a large frying pan and add the stevia, parsley, spring onions, spring garlic and leek greens.Persian Lamb Stew with Stevia and other Spring Greens 12
    11. Fry them for a few minutes, over medium low heat, stirring until fragrant and darker.Persian Lamb Stew with Stevia and other Spring Greens 14
    12. Add to the casserole with the limes, season to taste, then return to the oven for a further 1 1⁄2 to 2 hours, until the lamb is extremely tender.Persian Lamb Stew with Stevia and other Spring Greens 15
    13. Serve while hot with saffron rice.Persian Lamb Stew with Stevia and other Spring Greens 17

  3. Carrot Potato Cream Soup Recipe

    February 9, 2013 by Varga László

    aIMG_6739

    Ingredients (4 servings):

    • 500 g carrots
    • 250 g potatoes
    • 1 medium onion
    • 5 garlic cloves
    • 100 g butter
    • 100 ml white semisweet wine
    • 1 tablespoon shopped fresh ginger
    • some hard rind matured cheese
    • a few parsley leaves
    • croutons

     

    Preparation method:

    1. Chop the onion and garlic.
    2. Slice the carrots into 1 cm thick slices.aIMG_6715
    3. Dice the potatoes into 2 cm cubes.aIMG_6723
    4. Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.aIMG_6718
    5. Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.aIMG_6719
    6. Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.aIMG_6724
    7. Let it cool down for 30 minutes.
    8. Using an immersion blender puree the vegetables until smooth.
    9. Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
    10. Optionally you can add creme but I have left it out.
    11. Serve the soup hot in a bowl or a saucer. Grate some hard rind matured cheese over the soup, I used some polish Old Poland – Bursztyn cheese.aIMG_6728
    12. Garnish with some chopped parsley leaves and croutons on the side.aIMG_6739aIMG_6736

     

    [amd-zlrecipe-recipe:5]