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Posts Tagged ‘honey’

  1. Pork Shoulder with Cherry Sauce and Bavarian Semmelknödeln (Dumplings) Recipe

    August 3, 2012 by Varga László

    Ingredients (3-4 servings):

    • about 1 kg of pork shouulder
    • salt and pepper to taste
    • a few sage leaves
    • a cup of red wine

    For the Semmelknödeln (dumplings)

    • 4 stale bread rolls
    • salt and pepper to taste
    • 250 ml milk
    • 2 tablespoons flour
    • 1 onion
    • 4 tablespoons butter 200 ml cream
    • 3 tablespoons chopped fresh parsley
    • 2 small eggs

    For the cherrie sauce:

    • about 1/2 kg of fresh cherries
    • about a cup of water
    • 1-2 tablespoons honey
    • a pinch of cinnamon
    • 1 tablespoon cornstarch

     

    Preparation method:

    1. Slice the pork shoulder  into 1 cm slices.
    2. Salt pork slices, place them in a bowl, with the sage leaves in-between then pour over the wine.
    3. Let the pork marinade for 2-3 hours or best, overnight.
    4. Melt a bit o butter in a frying pan and fry the pork slices on bouth sides for 2-3 minutes.

    For the Semmelknödeln (dumplings):

    1. Cut the bread rolls  into cubes and salt them lightly.
    2. Heat milk and pour over the bread cubes and let them soak for about 30 minutes.
    3. Peel the onion and chop it finely.
    4. Melt a tablespoon of butter in a small frying pan and saute the onion until translucent, then stir in one tablespoon of parsley.
    5. Add the sauted onion-parsley mix and the two eggs to the soaked bread and knead well. Season with salt and pepper.
    6. In a saucepan, bring plenty of salted water to a boil.
    7. Form a dumpling from the dough and add them into the boiling water. If it doesn’t fall appart with wet hands form the rest of the dough into dumplings, about 10-12 in total, add them into the boiling water and cook them for about 15 minutes.If the test dumpling falls apart, knead a bit of flour in the dough.

    For the cherry sauce:

    1. Wash and stone the cherries.
    2. Add the cherries to a smaller pot and about a cup of water or as much to just cover them.
    3. Bring to boil, add 2 tablespoons of honey, the cinnamon and simmer for about 5-10 minutes.
    4. In a separate cup mix thoroughly  together 1 tablespoon cornstarch with about a quarter cup of cold water.
    5. Add it  to the cherry pot and simmer further for a 2 minute or util the sauce thickens.
    Serve two slices of pork shoulder with 3-4 Semmelknödeln dumplings and pour over some cherry sauce.


  2. Veal Cutlet with Sour Cherry Sauce and Roasted Chips

    July 15, 2012 by Varga László

    Ingredients (4 persons):

    • 1 kg veal (leg) cutlet
    • 2 tablespoons butter
    • salt and pepper to taste
    • approx. 700 kg (new) potatoes
    • 2-3 tablespoons olive oil
    • a hanfull of basil leaves
    • 750 – 1000 g fresh sour cherries
    • 1-2 tablespoons honey
    • 1 tablespoon cornstarch
    • half of a lime’s juice
    • 50 g alcohol, I had some Lithuanian raspberry vodka

    Preparation method:

    1. Slice thinly the piece of veal leg cutlet. Sprinkle thew with plenty of salt and pepper.
    2. Slice thinly the potatoes.
    3. Lay them in a slightly oiled roasting pan in a single layer. Sprinkle them with salt and pepper and a bit more of olive oil and shreded basil leaves.
    4. Place the roasting pan in the preheated oven at 180 C and bake them for about half an hour until they get golden and a bit crunchy.
    5. Melt the butter in a frying pan and fry over medium-high heat the veal slices for about 3 minutes on each side.
    6. Pit the sour cherries and place them in a sauce pan, add half of cup of water or just the quantity to merely cover the fruits.
    7. Bring them to boil, add the quantity of honey adjusted to the sorness/sweetness of the sour cherries and simmer for 2-3 minutes.
    8. In a cup, mix lumpless the cornstarch with a bit of cold water, the add it to the sauce pan stirring well.
    9. Add the berry vodka to the sauce.
    10. Optionally if not enough sour add some lime juice also for a bit of increased flavour.
    11. Serve all three: veal, sour cherry sauce and potato chips while still warm.

  3. 4th of July Recipe: Jerk Chicken Wings with Corn on the Cob and Blueberry Sauce

    July 4, 2012 by Varga László



     

    Although I am not American, I prepared this dish fo my readers from America to celebrate with you:

    Ingredients (3 persons)

    For the Jerk Chicken Wings:

    • 2 chili peppers
    • 2-3 green onion
    • 1 onion
    • 4 garlic cloves
    • 1 tablespoon of grated ginger
    • 2 teaspoons allspice
    • 3 tablespoons vegetable oil
    • 4 tablespoons soy sauce
    • the juice and pulp of half a lime
    • 3 tablespoons brown sugar
    • 2 tablespoons salt
    • 1 teaspoon black pepper
    • 1 cup beer
    • about 1kg fresh chicken wings
    • 3 ears of corn

    For the blueberry sauce:

    • 2 cups fresh blueberries
    • 1 cup water
    • 2 spoons honey
    • 1-2 tablespoons cornstarch

    Preparation method:

    1. Chop roughly the onion, green onions and garlic cloves.
    2. Place in a blender the marinade ingredients: chili peppers, grated ginger, lime juice, green onions, onion, garlic cloves, allspice, vegetable oil, soy sauce, brown sugar, salt, pepper, and beer.
    3. Blend 2-3 minutes until it forms a smooth paste.
    4. Place the chicken wings in a plastic bag. 
    5. Pour in the Jerk marinade into the plastic bag, take care that every wing will be covered with marinade.
    6. Place the marinade bag in the refrigerate for overnight.
    7. Preheat your oven to 250 C.
    8. Oil an oven rack then place the wings over. Spread some marinade over the wings.
    9. Put the rack with wings in the oven and place below a tray to catch the drippings.
    10. Roast them for about 40-50 minutes until they are nicely golden and crunchy. Once or twice brush some more marinade over the wings to get them an extra flavour.
    11. Meanwhile prepare the corn on the cob and blueberry sauce:
    12. Husk the corn ears, wash them then brush them with olive oil all over.
    13. Place them on a grill and turn them slowly until they are done all over. 
    14. In a sauce pan add the blueberries, water and honey.
    15. Bring them to boil, stirring gently.
    16. In a cup mix the cornstarch with a little cold water, then add to the sauce pan and simmer for about 6 minutes until reaches the desired thickness. 
    17. Serve 4-5 wings accompanied by a corn on cob and plentiful of blueberry sauce.