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Posts Tagged ‘green onions’

  1. Vietnamese Hardshell Clams Cooked in Elderflower Cordial with Lime, Garlic, Ginger, Chili Peppers

    July 25, 2018 by Varga László

    Ingredients (1-2 servings):

    • 400 g Vietnamese hard shell clams
    • 300 ml elderflower cordial
    • 2-3 garlic cloves
    • 1 teaspoon ginger freshly minced
    • 1 small dried red chilli
    • 1-2 teaspoons fish sauce
    • 1 lime
    • 1-2 green onions

    Preparation method:

    1. If using frozen clams, leave them in cold water for half an hour or so.
    2. Wash them in two bowls of water until the water in the bowl is clear.
    3. Chop the garlic.
    4. Chop the ginger.
    5. Chop the dried chilli into flakes.
    6. Chop the green onion and parley.
    7. Cut the lime into wedges.
    8. Place the clams into a smaller pot, add the garlic, ginger, chilli flakes and pour the elderflower cordial just enough to cover them all with liquid.
    9. Squeeze the juice of a quarter of a lime.
    10. Cover with a lid and cook for 4-5 minutes until the clams have opened.
    11. Adjust the taste with fish salt and black pepper to your liking.
    12. Serve with chopped green onions, chopped parsley and some lime wedges.

  2. Ajiaco Recipe – Colombian Chicken and Potato Soup

    February 9, 2018 by Varga László

           

    Ingredients (4 servings):

    • 2 boneless breasts, around 600 g

    • 1 large onion
    • 5 garlic cloves
    • 2 kg medium potatoes
    • 2 ears fresh corn
    • 1 bunch coriander leafs
    • 1 bunch green onions
    • 2 tablespoons dried guascas, optional, i couldn’t find it
    • 2 avocadoes
    • 1/2 cup sour cream
    • 2 tablespoons drained capers
    • salt and pepper to taste

     

    Preparation method:

    1. Chop the onion roughly.
    2. Chop the garlic.
    3. Peel the potatoes and cut them into 2 cm cubes.
    4. Cut the corn ears crosswise into 3-4 pieces each.
    5. Pit and slice thinly the avocados.
    6. Cut the chicken breasts into smaller pieces.

    7. Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.

    8. Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
    9. When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
    10. Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
    11. Tear the chicken breasts into smaller strips.

    12. Remove the green onions and coriander leaves from the broth and discard.
    13. Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.

    14. Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.

  3. Pork Sauteed in Beer and Lemon Marmalade Recipe

    January 16, 2018 by Varga László

    Ingredients (3-4 servings):

    • 1 kg pork chops sliced

    • 5-7 garlic cloves
    • 4 green onions
    • 200 g cherry tomatoes
    • juice of half of lemon
    • 1 tablespoon sriracha sauce
    • salt and pepper to taste
    • 2 tablespoons lemon marmalade
    • 200 ml beer (lager)
    • white rice for side dish

    Preparation method:

    1. Chop the garlic.
    2. Slice the green onions, separating the greens and whites.

    3. Season the pork chops with plenty of salt and freshly ground black pepper.
    4. Halve the cherry tomatoes.
    5. Heat the goose fat in a large frying pan.

    6. Add the chopped garlic and onions’ whites and sweat it over medium low heat for a minute.
    7. Place the pork slices in the skillet and spread the Sriracha sauce on their top.

    8. Pour to the skillet the beer, just enough not to cover the pork.

    9. Add the lemon juice, lemon marmalade, cherry tomatoes and sprinkle on top the onions’ greens.
    10. Cover and simmer for about 5 -7 minutes over medium low heat

    11. If you want a thicker sauce, uncover and simmer for 1-2 minutes.
    12. Serve with cooked white rice.