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Posts Tagged ‘jam’

  1. Spaetzle with Speck Emmental and Austrian Apricot Puree – Recipe

    January 29, 2019 by Varga László

     

    Ingredients (2 servings):

    • 100 g black forest ham
    • 100 g dried spaetzle
    • 100 g Emmental cheese
    • 4 tablespoons Austrian apricot puree/jam
    • 100 ml Sour cream
    • salt and pepper to taste

    Preparation method:

    1. Cut the black forest ham into small slices.
    2. Cook the spaetzle according to the instructions on the package.
    3. Grate thinly the Emmental cheese.
    4. In a medium frying pan fry the ham slices a bit until they get a bit crunchy.
    5. Add the cooked spaetzle and the sour cream to the pan. Stir them gently together and simmer 1 minute over low heat.
    6. Season with salt and freshly ground black pepper.
    7. Add the grated cheese, mix and simmer for another 1-2 minutes.
    8. Serve the ham and spaetzle with some tablespoons of the apricot puree.
    9. Grind some more black pepper on top.

  2. Chicken Liver and Chanterelles Stewed with Wine and Pear Jam – Recipe

    January 9, 2019 by Varga László

    Ingredients (4 servings ):

    • 1/2 kg chicken livers
    • 1/2 kg chanterelle mushrooms
    • 100 ml white wine
    • 1-2 tablespoons pear jam (to taste)
    • 100 g butter
    • 3-4 garlic cloves
    • 1 large onion
    • 200 g double cream
    • a bunch of parsley leaves.

    Preparation method :

    1. Wash and clean the livers. Cut them in smaller pieces, each one in 2-3.
    2. Wash and clean the mushrooms. Cut them in smaller pieces.
    3. Chop coarsely the onion.
    4. Chop the garlic.
    5. Heat the butter in a heavy bottomed pot over medium heat.
    6. Add the chopped onions and salute them for 2 minutes.
    7. Add the chicken livers and garlic and continue to fry over medium heat for another minute.
    8. Add the mushrooms, wine, pear jam, season with salt and freshly ground black pepper. Cover and cook for 10 minutes.
    9. Chop the parsley leaves, setting aside half of them for garnishing.
    10. Add half of the chopped parsley leaves and the double cream.
    11. Cook uncovered for 5-10 minutes until mushrooms are cooked and sauce reduced to the desired consistency. Adjust taste with salt and pepper if needed.
    12. Serve with boiled potatoes and garnished with chopped parsley leaves.

  3. Orange Glazed Pheasant with Kumquats and Purple Carrots Recipe

    December 24, 2013 by Varga László

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    Ingredients:

    • 1 whole pheasant (about 1 kg)
    • 100 g orange jam
    • 200-300 g purple carrots
    • 200 g kumquats
    • 200 ml rose wine
    • a few branches of thyme
    • salt and pepper to taste
    • 500 g button mushrooms
    • 2 teaspoons cornstarch
    • a bit of olive oil

    Preparation method:

    1. Wash the pheasant thoroughly and pat it dry
    2. Place the pheasant in an ovenproof dish, pour over the rose wine, sprinkle salt and pepper
    3. Halve some kumquats aIMG_7623and add them together with the thyme branches in the pheasant’s inside and the marinade in the dish.aIMG_7617
    4. Set aside to marinate for 2-3 hours.
    5. Slice the purple carrots into 1 cm thin slices.aIMG_7637
    6. Spread half of the orange jam over the pheasant, add the rest of the kumquats and roast it for 30 minutes at 200 C.aIMG_7638
    7. Baste some more orange jam over the bird, add the sliced carrots in the dish and roast for another half an hour, but lowering temperature to 160 C.aIMG_7642
    8. Slice the mushrooms thinly, about 1/2 cm thick.
    9. Smear some olive oil on an oven tray, place the mushroom slices in a single layer and sprinkle some salt and pepper over.aIMG_7646
    10. Bake them for 10-15 minutes at 150 C.aIMG_7654
    11. Take out the pheasant from the oven and let it rest for 10-15 minutes in order the juices to redistribute in the pheasant.aIMG_7658
    12. In a skillet thicken the sauce with the cornstarch.
    13. Serve the pheasant meat with some sauce, carrots, kumquats and roasted mushrooms.