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Posts Tagged ‘green onions’

  1. Salmon Chickpea Fishballs

    May 5, 2017 by Varga László

    I was in mood to cook something with fish, soon after i made the arancini so I was in mood for balls.

    I found on my shelves a can of chickpeas and no bread, so i decided to use the chickpeas as the binding agent for my fishballs.

    Being springtime I used green garlic and green onions, you could use the regular non-spring versions as well but these greens give a fresh flavor and a nice color and texture.

    The final outcome was not only very pretty but also so yummy!

    This is my special new recipe, pretty quick and straightforward:

    Ingredients (2 servings):

    • 1 can chickpeas
    • 300-400 g boneless salmon fillets
    • 1 egg
    • 2 green garlics
    • 1 green onion
    • 100 breadcrumbs
    • salt and pepper to taste
    • frying oil enough to fill the skillet

    Preparation method:

    1. With a fork, mash the canned chickpeas, discard the liquid from the can.
    2. Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste
    3. Chop the green garlic and onion.
    4. Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste.
    5. Form small ball the size of a chestnut from this mixture.
    6. Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating.
    7. Heat the frying oil in a deep enough skillet, and fry the fishballs over medium high heat until they get a nice golden color. Don’t overcrowd the pan, not to burn them.

  2. Smokey Shiitake Mushrooms with Panfried Shrimps

    April 26, 2017 by Varga László

     

    Ingredients

    • 3 tablespoons olive oil
    • 1/2 kg fresh shiitake mushrooms
    • 3 cloves of garlic
    • salt and freshly ground black pepper
    • 1 teaspoon of dried red chili  flakes
    • 250 g fresh or frozen shrimps
    • 2 tablespoons freshly squeezed lemon juice
    • Fresh green onion

    Preparation method

    1. Slice the mushrooms into 2-3 pieces.
    2. Heat 2 tablespoons olive oil in a frying pan over medium-high heat until very hot.
    3. Chop the garlic, slice the green onion.
    4. Add the mushrooms, chopped garlic, chili flakes and season with salt and pepper, to taste.
    5. Fry, stirring occasionally, until they get a bit smokey and well browned, around 4 minutes. Transfer them to a plate and set aside.
    6. Add another spoon of olive oil to the pan and add the shrimps.
    7. Fry them, turning once for around 2-3 minutes. Squeeze about a tablespoon of lemon juice over.
    8. Serve the smokey mushrooms mixed with shrimps. Garnish with chopped spring onion.

  3. 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