Tag: honey

Roasted Duck with Guinness and Brown Gravy Recipe

[translations]
[translate lang=english]

Ingredients (2-4 persons):

  • 1 duck
  • vegetable oil
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • half a can of Guinness (250 ml) – (the rest as well other 2 cans we have drunk 😉 )
  • a pinch of cinnamon (1/4 teaspoon)
  • a pinch of ground nutmeg(1/4 teaspoon)
  • two bunches of baby parsley roots (about 250 g)
  • approx. 1/2 kg fresh peas

For the brown sauce:

  • 3 tablespoons vegetable oil
  • 400 g veal ribs with plenty of meat (you can use other pieces of veal as well)
  • 250 g chicken parts ( I used chicken legs)
  • 1 onion
  • 100 g mushrooms
  • 2 garlic cloves
  • 1 medium carrot
  • 1/2 tablespoon tomato paste
  • 1 thyme branch
  • 2 bay leaves
  • 3 dl dry white wine
  • 6 dl water
  • 1.5 litre veal or chicken stock
  • 1/2 tablespoon cornstarch

Preparation Method:

  1. Preheat the oven at 200 °C.
  2. Salt well the duck, place in an ovenproof dish and place it in the oven.
  3. If you don’t have an electric oven, then you should cover the dish with tin foil to prevent the duck to get too dry. If your oven is electric, don’t bother with the foil ;).
  4. Cook it this way for 1,5 – 2 hours depending on the size of the duck.
  5. Meanwhile, prepare the brown sauce:
  6. Dice the veal. Chop the onions.
  7. Heat the oil in a pan and fry the chopped onion and meat  (chicken and veal) until golden-brown.
  8. Chop the carrots and the mushrooms.
  9. Add the crushed garlic, the chopped mushrooms and carrots, tomato paste, thyme and bay leaves and cook for another 2-3 minutes.
  10. Add the white wine and water, stir them well and cook without cover about 25 minutes until its liquid is reduced to a third.
  11. Add the stock and cook another 30 minutes until the liquid is reduced by half, then add the cornstarch.
  12. Cook another 2 minutes, then sift the gravy through a fine filter/strainer.
  13. In a saucepan, mix the honey, brown sugar, Guinness beer, cinnamon, nutmeg and cook them together for 10 minutes.
  14. Then add the brown sauce and simmer for another 15 minutes.
  15. Remove the tin foil from the duck (if needed) and pour over the sauce.
  16. Place the baby parsley roots in the oven dish near the duck.
  17. Baste the duck with the sauce thick at every 10 minutes for an hour.
  18. I made a side dish – a fresh pea stew with some butter and a pinch of salt and pepper.
  19. Serve half of a duck with the roasted baby parsleys on a side and the pea stew on the other. Place some pickles too, I had some Hungarian: pattypan squash pickles.

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[translate lang=magyar]

Sült Kacsa Guinness és barnamártásal recept

Hozzávalók (2-4 főre):

1 kacsa
növény olaj
2 evőkanál méz
1 evőkanál barna cukor
fél doboz Guinness sör (250 ml) – (a többi, valamint más 2 doboz meg ittunk)
egy csipetnyi fahéj (1/4 teáskanál)
egy csipetnyi őrölt szerecsendió (1/4 teáskanál)
2 csokor fiatal petrezselyem gyökér (kb. 250 g)
kb. 1/2 kg friss zöldborsó

A barna mártáshoz:

3 evőkanál növény olaj
400 g borjú borda bőséges hússal (használhatunk más darab borjúhúst is)
250 g csirke darabok (én csirkecombot használtam)
1 hagyma
100 g gomba
2 gerezd fokhagyma
1 közepes sárgarépa
1/2 evőkanál paradicsompüré
1 ág kakukkfű
2 babérlevél
3 dl száraz fehérbor
6 dl víz
1,5 liter borjú-vagy csirke alaplé
1/2 evőkanál kukorica keményítő

Elkészítési módszer:

  1. Előmelegítjük a sütőt 200°C-ra.
  2. Sózzuk jól a kacsát, tegyük egy tűzálló edénybe és tegyük a sütőbe.
  3. Ha nincs elektromos sütő, akkor le kell takarni az edényt alufóliával, hogy megakadályozzuk a kacsát, hogy túl ki száradjon. Ha a sütő elektromos, ne törődjünk a fóliával.
  4. Így süssük 1,5 – 2 órát a kacsa nagyságától függően.
  5. Eközben elkészítjük a barna mártást:
  6. Kockázzuk fel a borjút. Aprítsuk fel a hagymát.
  7. Melegítsük fel az olajat egy serpenyőben, és megpirítjuk aranybarnára a felaprított hagymát és a csirke- és borjúhúhúst.
  8. Aprítsuk fel a sárgarépát és a gombát.
  9. Adjuk hozzá a zúzott fokhagymát, a felaprított gombát és sárgarépát, paradicsompürét, kakukkfüvet és a babérlevelet és főzzük 2-3 percig.
  10. Hozzáadjuk a fehérbort és a vizet, keverjük őket jól és fedő nélkül főzzük körülbelül 25 percig, amíg a folyadék le csökkent harmadjára.
  11. Adjuk hozzá az alaplét, és főzzük további 30 percig, amíg a folyadék felére csökken, majd adjuk hozzá a kukoricakeményítőt.
  12. Főzzük további 2 percig, majd átszitáljuk a mártást finom szűrőn keresztül.
  13. Egy serpenyőben, keverjük össze a mézet, barna cukrot, Guinness sört, fahéjt, szerecsendiót és főzzük őket 10 percig.
  14. Ezután hozzáadjuk a barna mártást és főzzük még 15 percig.
  15. Távolítsuk el az alufóliát a kacsáról (ha szükséges) és ráöntjük a mártást.
  16. Helyezzük a bébi petrezselyem gyökereket a sütő edénybe a kacsa mellé.
  17. Öntözzük meg a kacsát a vastag mártással 10 percenként egy óráig.
  18. Készítettem egy köretet – friss zöldborsó főzeléket némi vajjal és egy csipetnyi só és borssal.
  19. Tálaljuk egy fél sült kacsát a bébi petrezselyemmel az egyik oldalán, és a borsó főzelékkel a másikon. Tegyünk hozzá némi savanyúságot is: én használtam savanyú patisszon tököt.

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[translate lang=romana]

Reţetă: Raţă la cuptor cu Guinness şi sos brun

Ingrediente (2-4 persoane):

  • o rață
  • ulei vegetal
  • 2 linguri de miere
  • 1 lingură de zahăr brun
  • o jumătate de cutie de Guinness (250 ml) – (restul, precum şi alte 2 cutii, le-am băut)
  • un vârf de cuțit de scorțișoară (1/4 linguriță)
  • un vârf de cuțit de nucșoară rasă (1/4 linguriță)
  • două legături de rădăcini tinere pătrunjel (aproximativ 250 g)
  • aproximativ 1/2 kg mazăre proaspătă

Pentru sosul brun:

  • 3 linguri de ulei vegetal
  • 400 g coaste de vițel cu multă de carne (se poate folosi şi alte bucăți de carne de vițel)
  • 250 g bucăți de pui
  • 1 ceapă
  • 100 g ciuperci
  • 2 căței de usturoi
  • 1 morcov mediu
  • 1/2 lingură de pastă de tomate
  • 1 ramură de cimbrișor
  • 2 frunze de dafin
  • 3 dl vin alb sec
  • 6 dl de apă
  • 1.5 litri supă de pui sau de vițel
  • 1/2 lingură amidon

Metoda de preparare:

  1. Preîncălziți cuptorul la 200 °C.
  2. Sărați bine rața, așezați-o într-un vas rezistent la căldură şi puneți-o în cuptor.
  3. Dacă nu aveți un cuptor electric, trebuie sa acoperiți vasul cu folie de aluminiu pentru a preveni rața să devină prea uscată. În cazul în care cuptorul este electric, nu mai folosiți folie..
  4. Coaceți-o în acest fel timp de 1,5 – 2 ore, în funcție de dimensiunea raței.
  5. Între timp, pregătiți sosul brun:
  6. Tăiați cuburi vițelul. Tocați ceapa.
  7. Încălziți uleiul într-o tigaie şi prăjiți ceapa tocată şi carnea (de pui şi de vițel), până când devine aurie.
  8. Tocați morcovii şi ciupercile.
  9. Adăugați usturoiul zdrobit, ciupercile tocate şi morcovii, pasta de tomate, cimbrul şi frunzele de dafin şi prăjiți pentru încă 2-3 minute.
  10. Adăugați vinul alb şi apa, amestecați-le bine şi fierbeți fără capac aproximativ 25 de minute, până când lichidul se reduce la o treime.
  11. Adăugați supa şi fierbeți alte 30 de minute, până când lichidul se reduce la jumătate, apoi adăugați amidonul.
  12. Fierbeți alte 2 minute, apoi cerneți sosul printr-o sita fină.
  13. Într-o cratiță, amestecați mierea, zahărul brun, berea Guinness, scorțișoara, nucșoara şi fierbeți-le împreună timp de 10 minute.
  14. Apoi adăugați sosul brun şi fierbeți timp de încă 15 minute.
  15. Scoateți apoi folia de aluminiu de pe rață (dacă este necesar) şi turnați sosul peste.
  16. Așezați rădăcinile de pătrunjel tinere în vasul din cuptor lângă rață.
  17. Ungeți rața cu sosul gros la fiecare 10 de minute timp de o oră.
  18. Am făcut o garnitură – un soté de mazăre proaspătă, cu ceva unt şi puțină sare şi piper.
  19. Serviți o jumătate de rață cu pătrunjel tânăr de o parte, şi sotéul de mazăre de cealaltă parte. Așezați de asemenea, câteva murături – eu am avut niște murături ungurești: dovlecei pattison.

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Chicken with Ginger and Quince – Recipe

Chicken with Ginger and Quince

Ingredients (2 servings)

  • 1 large chicken breast,
  • 1 large quince
  • 1 medium onion sliced
  • Juice of 1 lemon and honey
  • 2-3 tablespoons freshly grated ginger
  • ½ teaspoon ground cinnamon
  • about 50 g butter
  • salt and pepper to taste

Preparation method:

  1. In a saucepan filled with boiling water, put the lemon juice and a bit honey.
  2. Cut the quince in quarters, or if very large in even more parts and put them immediately into the water, otherwise the fruit browns in a minute.
  3. Cook until crispy, so they will be soft but not be mushy, keeping their shape.
  4. Dice the chicken breasts into small cubes.
  5. Drain the quince slices and cut off their cores and dice them to the size of the chicken cube.
  6. In a skillet melt the butter and simmer the onion rounds.
    Simmered onion rounds
  7. Add the ground cinnamon, ginger and add the chicken breasts, salt and pepper, and fry them red.
  8. When done add a teaspoon of honey, and caramelize a bit.4
  9. Pull aside until caramelizing quince:
  10. In another frying pan melt a teaspoon of butter and a teaspoon of honey and add the chopped quince
  11. Stir 1-2 minute until nicely red, but does not become sticky
  12. At the very end add the meat and a little more honey

Chicken with Ginger and QuinceChicken with Ginger and Quince

Sweet Chicken Wings with Rose Hip Gravy Recipe

Ingredients (4 servings) :

  • 1 kg chicken wings
  • 200 ml white wine
  • 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

Preparation method:

  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 soft 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 them to get this look evenly.
  10. Serve on a plate with potato croquettes and the rose hip gravy