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Posts Tagged ‘lemon’

  1. Chicken with Figs – Greek Recipe

    September 2, 2014 by Varga László

    Chicken with Figs - Greek Recipe

    I had the idea of this recipe from my holiday in Greece: they have very good wines and plenty of figs, and a lot of yummy seafood, but that will be the focus of other posts.

    So, on the way back from Lefkada we stopped at a market and between other goodies bought some figs, a Greek red wine and a big can of extra virgin olive oil. A friend helped me pick the right kind of olive oil because it was only labeled in Greek 😉 .

    Back home, I only needed the chicken and on a late August night I cooked the following dish. It was one of the tastiest I cooked or tested lately.

    Ingredients (3-4 servings):

    • 700 g chicken breasts
    • 8-10 fresh figs, even a bit overripeChicken with Figs - Greek Recipe
    • 250 ml Imiglykos Greek red wineChicken with Figs - Greek Recipe
    • 2 bay leaves
    • the juice of half lemon
    • 2 tablespoons Greek virgin olive oil
    • Salt and pepper to taste


    Preparation method:

    1. Halve the figs., set aside some halves for decoration.Chicken with Figs - Greek Recipe
    2. Wash the chicken breasts and cut each of them into 4 smaller pieces. Salt and pepper them and leave them 5 minutes.Chicken with Figs - Greek Recipe
    3. Heat the olive oil in a frying pan and, over high heat lightly, Chicken with Figs - Greek Recipefry the chicken breasts on both sides.Chicken with Figs - Greek Recipe
    4. Turn heat to medium low and add the halved figs, wine, lemon juice and bay leaves.Chicken with Figs - Greek Recipe
    5. Simmer for around 20 minutes until sauce reduced and the figs are mostly dissolved in the sauce.Chicken with Figs - Greek Recipe
    6. Serve with rice or potatoes, garnish with the fresh fig halves and some mint leaves.

    Chicken with Figs - Greek Recipe Chicken with Figs - Greek Recipe Chicken with Figs - Greek Recipe


  2. Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast Recipe

    March 30, 2013 by Varga László

    aDSC_0164

    Ingredients (4 servings):

    • about 2 kg beef or pork bones with marrow
    • 1 bunch of fresh parsley leaves
    • 4 shallotsaFILE0409
    • 4 garlic cloves
    • 50 g butter
    • 250 (very) small button mushrooms
    • a half lemon’s juice
    • 100 ml white wine
    • salt and pepper to taste
    • bread, 1/4 inch slices, toasted

    Preparation method:

    1.  Wash thoroughly the bones with marrow.aFILE0405
    2. Cook the in plenty of water for about 2 hours set aside the resulting stock, you can use it for soups and gravies.
    3. Preheat oven to 200 C. Place the marrow bones into an ovenproof dish cut side up, lay it to the oven and roast for 10-15 minutes.aDSC_0162
    4. Meanwhile, chop the garlic and shallots.aFILE0410
    5. In a wok or a frying pan melt the butter an saute the chopped garlic and shallots until fragrant.aFILE0411
    6. Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produces and half of the lemon juice.aFILE0412
    7. Cover the pan and cook for 10 minutes, then remove the lid and simmer until the sauce reduces. Remove it from the heat and let it cool for a few minutes.aDSC_0147aDSC_0151
    8. Chop the parsley leaves and add it to the mushroom saute, add the rest of the lemon juice and season with salt and pepper to taste. Stir them lightly.
    9. Heat 1-2 tablespoons olive oil in a large frying pan. Place the bread slices, salt them lightly and fry them golden-brown on both sides.aFILE0415
    10. Serve a pair of hot from the oven roasted marrow bones, some mushroom-parsley salad and toast slices. When eating, scoop out some marrow and spread it on toast, sprinkle some salt and top it with mushrooms-parsley salad.aFILE0417

     

     

     

    [amd-zlrecipe-recipe:9]


  3. Pomegranate Stuffed Mullet with Sauteed Okra – Fish Recipe

    January 16, 2013 by Varga László

    aIMG_6462

    Ingredients (4 servings):

    • 2 fishes – grey mullets, about 1/2 kg plus eachaIMG_6431
    • 1 pomegranate
    • 5-6 garlic cloves
    • salt and pepper
    • 1 lime
    • 1 lemon
    • 2 rosemary branches
    • For the okra
    • 1/2 kg okra (I used frozen)
    • 2 garlic cloves
    • 100 g butter
    • 2-3 sage leaves
    • 1/2 dried chili pepper
    • 50 g blue cheese

    Preparation method:

    1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
    2. Chop the garlic.
    3. Cut up the pomegranate and remove its seeds.aIMG_6436
    4. Cut 4 thin slices of the lemon and of the lime.
    5. Salt and pepper the fishes outsides as well as their insides.
    6. Stuff each fish hith halt of the chopped garlic and add one-one rosemary branch.aIMG_6438
    7. Fill the rest of their cavity with the pomegranate seeds, but not too much so they won’t spill out.aIMG_6443
    8. Preheat the oven to 190°C (375°F).
    9. Lay the mullets into an ovenproof dish and top them with the lemon and lime slices.
    10. Place the fish in the oven and let it bake for 30 minutes. If using gas oven cover the dish with a tin foil, but since I have electric oven, I skipped this step.aIMG_6448
    11. For the sauteed okra
    12. Chop the garlic cloves.
    13. Melt half of the butter in a frying pan over medium heat.
    14. Fry the chopped garlic until fragrant for about 1-2 minutes.aIMG_6449
    15. Add the fresh/defrosted, the rest of the butter, the chili pepper flakes and sage. Fry over medium-low temperature for 5 minutes.aIMG_6452
    16. Add 1/4 cup of water, cover and simmer for about 5 minutes or until water evaporates.aIMG_6454
    17. Add the crumbled blue cheese and stir-fry for another minuteaIMG_6455
    18. Serve the mullet with sauteed okra and some pomegranate seeds and cherry tomatoes.aIMG_6460

     

    [amd-zlrecipe-recipe:1]