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Posts Tagged ‘grapes’

  1. Quince Glazed Turkey with Brussels Sprouts – Thanksgiving Recipe

    November 27, 2014 by Varga László

    Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 22

     Ingredients (8 persons):

    • 1 turkey (4-5 kg)Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 07
    • 1 kg quinceQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 04
    • 1 kg purple/black grapesQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 09
    • 4 bay leaves
    • a few mild chili peppersQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 15
    • 1 kg Brussels sprouts
    • 100 g butter
    • 100 g fresh hazelnut kernels
    • 1-2 tablespoons crushed sage
    • salt an pepper to taste

    Preparation method:

    1. bWash the quinces and cut them in halves.
    2. Place the halved quinces in the oven and bake them atQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 05 200 C for about 1 hour until very fragrant and soft, melting.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 06
    3. Salt and pepper the turkey inside and outside.
    4. Stuff the turkey’s cavity with the grapes and bay leaves.
    5. Get the quinces out of the oven, skin them and core them.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 08
    6. Cook separately over medium low temperature in 2 pots with some water – in one the cores and skins and in the other the soft – melted flesh, for 1 hour.
    7. Meanwhile place the turkey in an ovenproof dish.
    8. Stuff the turkey’s cavity with the grapes and bay leaves. Sprinkle some sage over the turkey and put into preheated oven at 180 C.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 10
    9. Sieve the liquid from the pot with the seeds ans skins, forming a jelly-like thicker liquid.
    10. Every 20-30 minutes glaze the turkey with the quince jelly. Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 11Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 14
    11. Roast the turkey for about 4-5 hours, depending on the weight, until the meat is done.
    12. Puree the melting flesh of the quince and caramelize it a bit, over medium heat, in a large frying pan, stirring constantly.
    13. Slice thinly the chili peppers.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 16
    14. Add the sliced chili peppers to the caramelizing quince pan, stir-frying for another few minutes.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 18
    15. Wash and clean the Brussels sprouts.
    16. Slice thinly the hazelnuts.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 19
    17. In a wok melt the butter over medium heat, add the Brussels sprouts and hazelnut, 1/4 cup of water, salt and pepper to taste. Cover and fry for about 5 minutes until the sprouts are dark-wild green.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 20
    18. Take of the lid and stir fry for another few minutes until the water evaporates.
    19. Remove the turkey from the oven and let it cool for about 20 minutes before carving.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 21
    20. Serve the turkey accompanied by the Brussels sprouts in a leaf of savoy cabbage as a cup and some quince-chili gravy.

    Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 24Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 23


  2. Chicken with Grapes and Plums Recipe

    December 27, 2011 by Varga László

    Ingredients for 2 persons

    • 2 whole chicken legs
    • 200 ml white wine
    • 5 cloves of garlic
    • 1 teaspoon dried thyme
    • 2-3 s canned, salted, minced red peppers(optional)
    • 1 bay leaf
    • 1 sprig of rosemary
    • 3-4 sage leaves
    • salt
    • freshly ground black pepper
    • 50 g of butter
    • 10-15 plum eye
    • 2 small bunch grapes (red and white combined)

     

    Preparation:

      1. Season the meat with salt and pepper, rub it with thyme, 2 cloves of crushed garlic and the salted mince peppers.
      2. Place the meat into a nonstick, lidded pot then add the bay leaf, sage, rosemary, 3 cloves of garlic in their skins and the butter.
      3. Simmer lidded at low heat for 50-60 minutes, turning the meat from time to time to get an even roasted color.
      4. Then pour in the wine and simmer for another 20 minutes
      5. Add the pitted plums, the grapes picked from their clusters, and simmer for another 20-25 minutes.

      Serving Ideas:

      It can be served with potato noodles, potato pancakes, other potato garnishes.