April 5, 2015 by Varga László
It is spring time so it’s lamb season. I was shopping in the farmers market and got a bunch of stevia.
Not long time ago there was the Persian New Year – Nowruz.
So I was looking for something to combine them all – Persian food, lamb and stevia. I found – Gormeh Sabzi – but I replaced the spinach with the stevia.
I cooked this dish for some friends, most of them stating that they don’t like lamb at all, but they will taste it not to insult me.
At the end they ate it all leaving the pot empty! 😉
So, Happy Nowruz everyone, with a bit delay 🙂
Ingredients (about 8-10 portions):
- 1 kg boneless lamb shoulder- I used a full shoulder which I deboned myself
- 4 tbsp olive oil
- 1 onion
- 4 garlic cloves
- 2 teaspoon freshly chopped ginger
- 2 teaspoons ground turmeric
- 1/4 teaspoon saffron
- 400 g tinned kidney beans, drained
- 3 bunches stevia
- 2 bunches parsley
- 1 leek
- 2 bunches spring onions
- 2 bunches spring garlic
- 1 dried lime
- 1 teaspoon chili flakes
- salt and ground black pepper to taste
- Cut the lamb meat into 2 cm cubes (debone it if necessary).
- Chop the onion and garlic.
- Cut the stevia leaves into 2 cm strips.
- Slice the green garlic, green onions and leek.
- In a large frying pan heat 1-2 tablespoons olive oil.
- Add first the fattier lamb pieces, to melt the lard until they have browned and a bit crunchy.
- Add the chopped onion and garlic and fry them until golden.
- Add the the remaining lamb and chopped ginger and fry them until golden brown.
- Add the leeks,. Cover with a lid and slide into the oven for 1 1/2 hours.
- Heat the 2 tablespoons of olive oil in a large frying pan and add the stevia, parsley, spring onions, spring garlic and leek greens.
- Fry them for a few minutes, over medium low heat, stirring until fragrant and darker.
- Add to the casserole with the limes, season to taste, then return to the oven for a further 1 1⁄2 to 2 hours, until the lamb is extremely tender.
- Serve while hot with saffron rice.
Category Asian, Ethnic, Lamb | Tags: garlic,ginger,green onions,lamb,lime,parsley,Persian,stevia,stew,turmeric | 2 Comments
January 24, 2013 by Varga László
Ingredients (4 servings):
- 500 g deboned turkey leg
- 2 tablespoons minced ginger
- 1/2 lime juice
- 1 tablespoon hot chili paste
- soy sauce
- 1 tablespoon brown sugar
- 2 persimmons
- 1 small green chili pepper
- 1 tablespoon lemongrass
- 500 g button mushrooms
- 1 cup coconut milk
- 3 green onions
- 1 red capia pepper
- 1 large broccoli
- 75 g butter
- salt to taste
- Dice the turkey into 2 cm cubes.
- Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.
- Mix them well together and leave marinating for 1-2 hours.
- Slice the green chili pepper and dice the capia pepper.
- Cut the mushrooms into quarters.
- Chop the green onions.
- Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.
- Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.
- Add the quartered mushrooms, cover and simmer for 5-10 minutes.
- Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.
- Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.
- Wash well the broccoli and cut off its florets.
- In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
- Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
- Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.
Category Thai, Turkey | Tags: Asian,broccoli,chili pepper,coconut milk,ethnic,garlic,ginger,green onions,lemongrass,lime,mushrooms,persimmon,soy sauce,turkey | 5 Comments
July 30, 2012 by Varga László
Ingredients (2-4 servings):
For pico de gallo (salsa mexicana, salsa fresca)
- 3-4 medium tomatoes
- 1 medium onion
- 1 green chili pepper (preferably the hotter kind like jalapeno)
- 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
- about half of a lime’s juice
The rest of the fillings:
- a few roast leftover slices
- 200 g surimi sticks
- a green pepper
- a small chili pepper
- 2-3 garlic cloves
- 150 g sour cream
- 150 g Mexican tomato salsa sauce
- a few teaspoons of sweet and hot paprika according to your tastes
- a medium lettuce
- a few slices of mexican cheese (mexican cheddar, etc) – optional
Pico de gallo:
- Chop coarsely the cilantro or parsley leaves. Slice thinly the chili pepper.
- Dice into smaller cubes the tomatoes and onion.
- Mix the salsa ingredients, season with lime juice, salt and pepper to taste.
The rest of the fillings:
- Slice into shreds the remaining roast leftovers, I had some of the previous Sauerbraten veal roast.
- Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chili pepper.
- Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
- In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
- Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
- Lay on the still hot tortilla shreds of lettuce leaves.
- Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
- Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
- Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.
Category Beef, Fish, Mexican | Tags: chili pepper,easy,ethnic,garlic,healthy,lettuce,lime,Mexican,onion,parsley,quick,sour cream,tomatoes,tortilla,veal | 5 Comments