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Posts Tagged ‘light’

  1. Sturgeon Braised in Butter, Moldovan Winebrandy and Kumquat with Broccolini Sauteed in Butter with Garlic Recipe

    June 16, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg sturgeon cutlets
    • 750 g broccolini
    • 150-200 g butter
    • 1 head of garlic
    • 200 g kumquats
    • salt and pepper to taste

    Preparation method:

    1. Season with salt and freshly ground black pepper the sturgeon cutlets.
    2. Slice the kumquats into half centimetre thick slices.
    3. Melt 50 g butter in a large frying pan and gently fry the fish slices on both sides for about 2 minutes.
    4. Add the sliced kumquats, 50 g more butter, about 50 more water, cover with a lid and simmer over low heat for 2-3 minutes.
    5. Wash the broccolini and trim their ends.
    6. Chop coarsely the garlic.
    7. Melt 50 g butter in another large skillet.
    8. Add the broccolini, 100 ml water and salt to taste.
    9. Cover with a lid and steam like this over medium-low heat for about 3 minutes until the broccolini turn dark wild green but still crunchy.
    10. Remove the lid, add the chopped garlic and remaining butter and sautee them for another minute.
    11. Serve the sturgeon cutlets with the broccolini topped with loads of the sauteed garlic and buttery kumquats.

  2. Whelks with Asparagus Tips Recipe

    May 31, 2018 by Varga László

    Ingredients (1-2 servings)

    • 200 g frozen shell-less whelks
    • 3 garlic cloves
    • a bunch of asparagus
    • 50 g butter
    • salt and freshly ground black pepper

    Preparation method:

    1. Let the whelk meat thaw and wash them in cold water.
    2. Chop roughly the garlic.
    3. Melt the butter in a frying pan.
    4. Add the chopped garlic am the whelks. Season with salt and freshly ground pepper and fry over medium-low heat for 4 minutes.
    5. Meanwhile, wash the asparagus and cut their tips (about one-third of them), keep the rest of them for the next breakfast’s omelette.
    6. Add the asparagus tips and about 100 ml water. Cover and steam for 7-8 minute over medium heat until asparagus is cooked and has a wild green colour.
    7. Add salt and pepper to taste if needed. If the juices are too thin cook it down a bit for a minute.
    8. Serve while still hot.

  3. Chicken with Lemon and Gin Recipe

    January 22, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg chicken drumsticks
    • 2 garlic cloves
    • half of a lemon
    • 50-70 ml gin
    • 1/2 tablespoon cornstarch
    • 1-2 teaspoons yellow Spanish / paella food colouring
    • salt and pepper to taste
    • mint leaves for garnishing

    Preparation method:

    1. I cooked the chicken until half done as the base for a green bean soup.
    2. Remove the chicken drumsticks from the soup and add them to a smaller pot with 500 ml soup.
    3. Add the chopped garlic, gin, the juice of the half lemon, salt and pepper to taste.
    4. Cook over medium-low heat until the chicken is done and the liquid is reduced sufficiently.
    5. Dissolve the cornstarch in cold water and add it to the stew together with some of the yellow food colouring according to your taste.
    6. Serve with golden potatoes and garnish with the mint leaves.