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Posts Tagged ‘light’

  1. Tuna Steak Marinated in Clementine Juice Recipe

    December 29, 2018 by Varga László

    Ingredients (1 serving):

    • 1 slice of tuna steak

    • 2 garlic cloves

    • 1/2 kg clementines

    • salt and pepper to taste

    Preparation method:

    1. Chop the garlic cloves.

    2. Squeeze the juice of half of the clementines, 3-4 of them.
    3. Mix together in a bowl the clementines juice, chopped garlic, salt and freshly ground black pepper.

    4. Place the tuna slice in the marinade bowl and let it marinate for about an hour, turning once.

    5. Halve the remaining clementines.

    6. Heat up a heavy bottomed frying pan. Fry the tuna steak about 2 minutes on each side together with the halved clementines cut side down.


  2. Sweet Banana Chili Peppers Stuffed with Salmon

    September 20, 2018 by Varga László

    Ingredients (2 servings):

    • 8-10 sweet banana chili peppers, I had red and orange ones
    • 200 g salmon filet
    • 1 egg
    • 5 garlic cloves
    • a bunch of thin green onions
    • a bunch of parsley leaves
    • 1 small red hot chili pepper
    • coarse salt to taste
    • 1 lime

    Preparation method:

    1. Using a cleaver or a heavy kitchen knife chop roughly the salmon.
    2. Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
    3. Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
    4. Slice thinly the green onions.
    5. Slice thinly the red hot chili pepper.
    6. Chop the garlic cloves.
    7. Chop the parsley leaves.
    8. Add together to a bowl the chopped salmon, green onions, parsley, red hot chili, garlic, a whole egg, the juice of a half lime and salt to taste.
    9. Mix them together gently.
    10. Using a teaspoon fill carefully the hollow sweet banana chilies.
    11. Place the salmon-filled chilies in an oven-proof dish and roast them in the oven preheated to 180 C for about 10-15 minutes.
    12. The remaining salmon filing mixture after stuffing all chilies will be fried in a pan for a few minutes on each side to a yummy omelet.
    13. Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.

  3. Poached Herring Fillets with Tomatoes and Green Garlic – Recipe

    June 25, 2018 by Varga László

    Ingredients (4 servings):

    • 300 g herring fillets
    • 1 ripe large tomato
    • 50m ml extra virgin olive oil
    • 1 green garlic
    • 1 red chilli pepper
    • salt and freshly ground pepper

    Preparation method:

    1. Sprinkle the herring fillets with salt an freshly ground pepper.
    2. Cut the tomato in thin wedges.
    3. Slice the green garlic.
    4. Pour the olive oil in a large heavy bottomed frying pan and add about an even amount of water.
    5. Heat the pan to boiling temperature and add the herring fillets, tomato wedges, green garlic and chilli peppers.
    6. Poach carefully the fillets over low heat flipping once for about 1 minute each side.
    7. Repeat these in batches, not to overcrowd the skillet.
    8. From time to time replenish the water that gets evaporated in the process.
    9. Leave the tomato slices a bit more to poach and release their juices.
    10. Serve the fillets together with green garlic and tomatoes, drizzled with the tomato-olive oil juices from the pan.