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Posts Tagged ‘grill’

  1. Grilled Beef Heart with Gremolata and Grilled Asparagus – Recipe

    August 3, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg beef / veal heart
    • salt and freshly ground black pepper
    • 1 bunch of asparagus
    • 1 lime

    for the gremolata:

    • 5 garlic cloves
    • 1 bunch of parsley leafs
    • 3-4 tablespoons extra olive oil
    • 1 lime
    • salt to taste

     

    Preparation method:

    1. Cut the beef heart into steak-like strips.
    2. Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.
    3. Trim the lower third of the asparagus shoots.
    4. Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.
    5. After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.
      Prepare the gremolata:
    6. Chop the garlic.
    7. Chop the parsley leafs.
    8. Add together to a small bowl the chopper garlic and chopper parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.
    9. Serve the heart strips topped with gremolata and with the grilled asparagus on the side.  

  2. Chicken Marinated in Unicum with Vanilla Icecream Recipe

    February 25, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg boneless chicken thighs
    • 3-4 garlic cloves
    • 50-100 ml unicum
    • 1 pineapple
    • 200 g vanilla icecream
    • 100 g fresh redcurrants
    • salt and black pepper to taste

     

    Preparation method:

    1. Chop the garlic cloves.
    2. Wash the chicken thighs and pat them dry with paper towels.
    3. Add to a bowl the chicken, garlic, unicumto covet it all – but only just, salt and freshly ground black pepper to taste.
    4. Leave it to marinate for an hour but not too much so the chicken doesn’t get bitter.
    5. Grill over high temperature charcoal grill until nicely brown and crunchy outside but still juicy inside.
    6. Slice the pineapple into 2 cm slices and grill them over the same charcoal grill.
    7. Serve the chicken thighs with a slice of grilled pineapple, a large spoonful of vanilla ice cream and some redcurrants.

  3. Chicken Gizzard and Hearts Skewers – Chinese Inspired Recipe

    August 26, 2014 by Varga László

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    The inspiration for my recipe was my first night in Singapore:

    I arrived to Singapore after a tiresome day of travel and after doing an evening tour of the city, I returned to my hostel to crash and sleep.

    But I hanged a bit more in the living room of the hostel to make plans for the second day. Here there were quite a few of backpackers from different places, but mainly had lots of talks with a Taiwanese guy called Chris. After a lot of discussions, midnight passed quite well we have a thirst for a beer and we go to the corner shop. At this time Chinatown started to chill down after the day’s fuss for the approaching Chinese New Year. Then Chris proposes to go eat something, I was not hungry but gourmet as always, agree.

    We found a Chinese grill restaurant open until 4 o’clock in the morning and ordered some of the most interesting stuff – chicken gizzards, pork belly, goat, garlic, stinky tofu – all on skewers, accompanied of course by a pair of Chinese beers. Everything was very good.

    So when a friend of mine proposed to do some grilling, I remembered the skewers eaten with Chris in Singapore and invented the recipe below. I used an outdoor charcoal grill which gave a nice smoky flavor to the skewers but you can use other grills you have at hand.

     

    Ingredients (4 servings):

    • 500 g chicken gizzards and hearts – mixed
    • 1 rhubarb stalk
    • 3 garlic bulbs
    • Red chilli pepper slices preserved in salty brine
    • 2 green chilli peppers
    • 50 ml soy sauce


    Preparation method:

    1. Cut the gizzards in three and place them in a bowl together with the hearts.
    2. Add the soy sauce and the red chili pepper slices, stir them well together and let them marinate for 10 minutes.
    3. Slice the rhubarb stalk into 1 cm slices.
    4. Slice thinly the green chili peppers.
    5. Thread alternating onto the skewers the gizzard/heart pieces, garlic cloves, rhubarb slices and green pepper slices.Chicken Gizzard and Hearts Skewers
    6. Heat a charcoal grill, a grill pan or other grill you have handy.
    7. Grill the skewers over the grill for about 10-15 minutes, turning them until they are cooked through.Chicken Gizzard and Hearts Skewers