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Posts Tagged ‘leek’

  1. Porcini Mushrooms and Leeks Sauteed in Butter with Tarragon – Recipe

    August 20, 2018 by Varga László

    Ingredients (2 servings ):

    • 1/2 kg fresh porcini mushrooms
    • 1 smaller leek
    • 120 g butter
    • 2 tablespoons olive oil
    • 3 garlic cloves
    • 1 teaspoon dried tarragon leaves.
    • salt and freshly ground black pepper to taste

    Preparation method :

    1. Clean the mushrooms pf the dirt.
    2. Slice the porcini mushrooms.
    3. Slice thinly the leek.
    4. Chop the garlic.
    5. Heat the butter in a large heavy bottomed frying pan.
    6. Sautee the sliced leek over medium -low heat for 3 minutes.
    7. Add the chopped garlic and continue to fry for 30 seconds.
    8. Add the porcini slices , drizzle the olive oil, season with salt and freshly ground pepper and cover with a lid. Cook for 3 minutes.
    9. Uncover, add the dried tarragon, stir and cook for 2 Moore minutes, until the mushrooms are cooked.
    10. Serve hot with some extra ground pepper on top.

  2. Welsh Cawl – Mutton and Vegetables Soup Recipe

    February 16, 2018 by Varga László

    Ingredients Serves: 4

    • 1.5 kg lamb neck and shoulder
    • salt and pepper to taste
    • 5 medium potatoes
    • 3 medium carrots
    • 1 large parsnip
    • 1/2 swede otherwise called rutabaga – I could not find it, so I had to skip it even though it’s one of the main ingredients 😉
    • 1 leek
    • a quarter of a large celery root or a whole small one
    • 3 small kohlrabi

    Preparation method:

     

    1. Heat the water in a large cooking pot, add the lamb pieces, season with salt and black peppercorns. Simmer for an hour, until the meat is tender.
    2. Meanwhile prepare the vegetables:
    3. Peel the potatoes and cut into large cubes.
    4. Peel the parsnip and cut into large cubes.
    5. Peel the kohlrabi and cut into large cubes.
    6. Peel the celery root and cut into large cubes.
    7. Clean the carrots and cut into large cubes.
    8. When meat is cooked, take it out of the pot and cut it into pieces the same size as the vegetables.
    9. Add all root vegetables, cubed mutton and leave them to simmer for 45 minutes.
    10. Slice the leek into 1 cm slices, both the green and white parts.
    11. Add the sliced leeks to the soup pot, season with salt and freshly ground black pepper to taste and cook it for 15 minutes.
    12. Serve hot.

  3. Yellow Summer Squash Stuffed with Pork Recipe

    September 5, 2012 by Varga László

    Ingredients (2 servings):

    • 2 medium ball shaped yellow summer squash (pumpkin)
    • about 400 g a bit fattier pork meat
    • 1 leek’s white part
    • 1 medium carrot
    • 3-4 cloves garlic
    • 2 slices bacon (about 50 g)
    • 100 ml dry wine
    • 2 tablespoons soy sauce
    • some hard cheese for topping
    • 2 berry (cherry) tomatoes

    Preparation method:

    1. Dice the meat into small 1-1 1/2 cm cubes.
    2. Chop the garlic. Cut the leek lengthwise then slice it thinly.
    3. Slice the bacon into smaller pieces.
    4. Clean then grate the carrot.
    5. In a frying pan throw the bacon slices and fry them until golden-brown.
    6. Add the chopped garlic and leek and fry for another 2 minutes, adding some oil if needed.
    7. Add the diced meat and stir-fry for about 10 minutes until the meat is cooked and golden. At half of this process, add the grated carrot, soy sauce and hot paprika.
    8. Pour over the wine and simmer it down on medium-high heat, stirring not to burn.
    9. Preheat the oven at 180 C.
    10. In the mean time cut the tops of the summer squashes and the scoop their inside leaving a shell thick of about half centimeter.
    11. Chop squashes scooped kernel. In a different pan, fry these squash bits with some oil and salt until golden and nicely scented.
    12. Add the fried squash to the meat pan, stir well together. Fry for another 2 minutes, season with salt and pepper to taste.
    13. Place the squash shells in an ovenproof dish and sweat them in the oven for 10-15 minutes.
    14. Remove temporarily the squash dish from the oven, fill the shells with the meat and vegetable mixture.
    15. Add on their tops some grated hard cheese and a berry tomato (or cherry one) in their middle.
    16. Place again the squash dish in the oven and bake for another 15-20 minute.
    17. Serve them still hot from the oven.