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Posts Tagged ‘lime’

  1. Mexican Tacos Recipe

    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

     

    Preparation method:

       Pico de gallo:

    1. Chop coarsely the cilantro or parsley leaves. Slice thinly the chili pepper.
    2. Dice into smaller cubes the tomatoes and onion.
    3. Mix the salsa ingredients, season with lime juice, salt and pepper to taste.

     The rest of the fillings:

    1. Slice into shreds the remaining roast  leftovers,  I had some of the previous Sauerbraten veal roast.
    2. Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chili pepper.
    3. Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
    4. In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
    5. Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
    6. Lay on the still hot tortilla shreds of lettuce leaves.
    7. Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
    8. Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
    9. Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.

  2. 4th of July Recipe: Jerk Chicken Wings with Corn on the Cob and Blueberry Sauce

    July 4, 2012 by Varga László



     

    Although I am not American, I prepared this dish fo my readers from America to celebrate with you:

    Ingredients (3 persons)

    For the Jerk Chicken Wings:

    • 2 chili peppers
    • 2-3 green onion
    • 1 onion
    • 4 garlic cloves
    • 1 tablespoon of grated ginger
    • 2 teaspoons allspice
    • 3 tablespoons vegetable oil
    • 4 tablespoons soy sauce
    • the juice and pulp of half a lime
    • 3 tablespoons brown sugar
    • 2 tablespoons salt
    • 1 teaspoon black pepper
    • 1 cup beer
    • about 1kg fresh chicken wings
    • 3 ears of corn

    For the blueberry sauce:

    • 2 cups fresh blueberries
    • 1 cup water
    • 2 spoons honey
    • 1-2 tablespoons cornstarch

    Preparation method:

    1. Chop roughly the onion, green onions and garlic cloves.
    2. Place in a blender the marinade ingredients: chili peppers, grated ginger, lime juice, green onions, onion, garlic cloves, allspice, vegetable oil, soy sauce, brown sugar, salt, pepper, and beer.
    3. Blend 2-3 minutes until it forms a smooth paste.
    4. Place the chicken wings in a plastic bag. 
    5. Pour in the Jerk marinade into the plastic bag, take care that every wing will be covered with marinade.
    6. Place the marinade bag in the refrigerate for overnight.
    7. Preheat your oven to 250 C.
    8. Oil an oven rack then place the wings over. Spread some marinade over the wings.
    9. Put the rack with wings in the oven and place below a tray to catch the drippings.
    10. Roast them for about 40-50 minutes until they are nicely golden and crunchy. Once or twice brush some more marinade over the wings to get them an extra flavour.
    11. Meanwhile prepare the corn on the cob and blueberry sauce:
    12. Husk the corn ears, wash them then brush them with olive oil all over.
    13. Place them on a grill and turn them slowly until they are done all over. 
    14. In a sauce pan add the blueberries, water and honey.
    15. Bring them to boil, stirring gently.
    16. In a cup mix the cornstarch with a little cold water, then add to the sauce pan and simmer for about 6 minutes until reaches the desired thickness. 
    17. Serve 4-5 wings accompanied by a corn on cob and plentiful of blueberry sauce.




  3. Thai Lemongrass Shrimp Soup – Tom Yam Goong – Recipe

    March 28, 2012 by Varga László


    Ingredients (4 persons):

    • 1-1.5 l chicken stock
    • 4 tablespoons lemongrass, I used dried
    • 3-4 kaffir lime leaves, I used dried one
    • 2 green garlic stalks or 4 garlic cloves
    • 1 green onion stalk
    • 1 dried red chili
    • 3 tablespoons fish sauce
    • 1 cup black trumpet mushrooms
    • 100-150g deshelled shrimps
    • 1 can coconut milk
    • 1 tablespoon lime juice
    • 1-2 teaspoon chopped parsley or coriander leaves
    • 1/2 teaspoon brown sugar

    Preparation method:

    1. Soak the dried mushrooms for about 30 minutes.
    2. Chop the green garlic, green onion and chilli.
    3. In a large pot add chicken stock and while boiling add lemongrass, kaffir lime and chilli.
    4. Add the soaked mushrooms and the shrimps, and simmer for 5 minutes – until shrimps turn pink.
    5. Reduce the heat and add the coconut milk, green garlic, green onion, sugar, fish sauce and lime juice. Simmer for a minute.
    6. Serve in bowls with fresh parsley on the top. If you like it hotter you can add some thai chili sauce.