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Posts Tagged ‘gravy’

  1. Finnish Meatballs – Lihapullat – Recipe

    June 18, 2012 by Varga László

    Ingredients (2-3 persons):

    Meatballs – Lihapullat

    • 250 g ground beef
    • 3 slices dry bread
    • 200 g kefir which substitutes the original finnish ingredient – kermaviili
    • 1 egg
    • 1 onion
    • 1/2 teaspoon salt
    • 1/2 teaspoon allspice
    • 1/4 teaspoon white pepper
    • 1/2 teaspoon sweet paprika

    Brown sauce gravy – Ruskea kastikke

    • 1-2 tablespoon butter
    • 2-3 tablespoon flour
    • about 1/2 l beef stock
    • salt and pepper to taste


    Preparation method:

    1. Heat the oven to 225 °C
    2. In a large bowl soak the bread slices in the kefir, until it reaches a harder consistency. 
    3. Chop the onion and fry it in a pan in a bit of butter until soft, then let it cool.
    4. Add the egg, fried onions and seasonings to the bread-kefir dough.
    5. Knead the mixture thoroughly. Shape with oiled hands into balls with the size of a chestnut  and place them on a greased baking tray.
    6. Place the tray in the oven and bake the meatballs for about 15 minutes until golden.
    7. Boil the stock and keep it warm.
    8. Melt the butter in a pan and add the flour, stirring until it gets golden brown.
    9. Pour slowly over the hot stock and whisk steadily until it remains lumpless and add salt and pepper to taste.
    10. Serve the meatballs with boiled potatoes and some berry jam, I used blackberry one.

  2. Sweet Chicken Wings with Rose Hip Gravy Recipe

    December 23, 2011 by Varga László

    Ingredients (4 persons) :

    • 1 kg chicken wings
    • 200 ml white whine
    • 2-3 tablespoons soy sauce
    • 2 tablespoons honey
    • 2 tables spoons lemon juice
    • 2  tablespoons olive oil
    • salt and pepper to taste

    For the gravy

    • 1 kg rose hips
    • 2-3 tablespoons sugar


    1. In a bowl mix together all the ingredients for the marinade (oil, wine, lemon juice, honey, salt and pepper), then add the chicken wings so they will be fully covered in juices. If not enough marinade to ensure the coverage add some more wine.
    2. Put the bowl in the freezer and let it marinate overnight or for at least a few hours.
    3. Wash the rose hips an remove their black ends.
    4. Simmer the rose hips in a large pot full of water for 2-3 hours until soften and mashable.
    5. With a potato masher mash up the rose hips into a rough purée.
    6. Use a very fine mesh strainer or 4 layers of cheesecloth over a large pot. Transfer the rose hip mixture into the strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the cheesecloth to get more remaining juice out.
    7. Simmer the pot with the juice it until reaches the desired thickness, adding the sugar during the process.
    8. Strain the wings of the marinade
    9.  In a large pan add 2 tablespoons of olive oil, and fry the wings until they get a nice brownish colour, turning the to get this look evenly.
    10. Serve on a plate with potato croquettes and the rose hip gravy