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Posts Tagged ‘jam’

  1. Orange Glazed Pheasant with Kumquats and Purple Carrots

    December 24, 2013 by Varga László

    aIMG_7662

    Ingredients:

    • 1 whole pheasant (cca 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 oven proof 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 kumkquats 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 an other 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.

     


  2. Finnish Meatballs – Lihapullat – Recipe

    June 18, 2012 by Varga László


    Ingredients (2-3 persons):

    Meatballs – Lihapullat

    • 250 g ground beef
    • 3 slices dry bread
    • 200 g kefir which substitutes the original finnish ingredient – kermaviili
    • 1 egg
    • 1 onion
    • 1/2 teaspoon salt
    • 1/2 teaspoon allspice
    • 1/4 teaspoon white pepper
    • 1/2 teaspoon sweet paprika

    Brown sauce gravy – Ruskea kastikke

    • 1-2 tablespoon butter
    • 2-3 tablespoon flour
    • about 1/2 l beef stock
    • salt and pepper to taste

     

    Preparation method:

    1. Heat the oven to 225 °C
    2. In a large bowl soak the bread slices in the kefir, until it reaches a harder consistency. 
    3. Chop the onion and fry it in a pan in a bit of butter until soft, then let it cool.
    4. Add the egg, fried onions and seasonings to the bread-kefir dough.
    5. Knead the mixture thoroughly. Shape with oiled hands into balls with the size of a chestnut  and place them on a greased baking tray.
    6. Place the tray in the oven and bake the meatballs for about 15 minutes until golden.
    7. Boil the stock and keep it warm.
    8. Melt the butter in a pan and add the flour, stirring until it gets golden brown.
    9. Pour slowly over the hot stock and whisk steadily until it remains lumpless and add salt and pepper to taste.
    10. Serve the meatballs with boiled potatoes and some berry jam, I used blackberry one.