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Posts Tagged ‘marjoram’

  1. Stuffed Goose Neck – Hungarian Jewish Recipe

    February 12, 2018 by Varga László

    Ingredients (2 servings)

    • 1 goose neck’s skin
    • 1 goose liver
    • 1 onion
    • 1 egg
    • 1 hard-boiled egg
    • a few parsley leaves
    • 1 slice of bread
    • 50 ml milk
    • salt and pepper to taste
    • paprika to taste
    • marjoram to taste
    • 1 tablespoon goose fat

     

    Preparation method

    1. Let the bread slice soak in milk.
    2. Debone and clean thoroughly the neck.
    3. Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
    4.  Puree the goose liver or chop it. I preferred to chop it a bit coarse to have interesting texture.
    5.  Chop the onion, green garlic, hard-boiled egg and parsley leaves.
    6.  Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
    7.  Add a bit of water and saute it over low heat for about 10 minutes.
    8. When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
    9. Sew the smaller end of the goose neck skin and fill it with the mix, with the help of a spoon.
    10. Saw carefully the other end of the neck and place it in an oven resistant tray.
    11. Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
    12. Heat the oven to 200 Celsius, add the goose neck and roast until crunchy and golden brown, turning once and ladle some fat on top.

  2. Liver Dumplings Soup – Hungarian Recipe (Májgombócleves)

    March 16, 2012 by Varga László

    [translations]
    [translate lang=english]

    Ingredients (4 persons)

    • 150 grams chicken liver
    • 2 tablespoons bread crumbs
    • 1 egg
    • 1 tablespoon marjoram
    • salt
    • pepper
    • 1 tablespoon butter
    • 1 onion
    • 200 g carrots
    • 1 medium turnip
    • 100 grams celery
    • 200 — 300 grams chicken bonier – skinier parts , the leftovers from other dishes
    • a few leaves parsley

     

    Preparation method

    1. With a kitchen hatchet or knife chop the livers.
    2. Mix the livers with egg, bread crumbs, marjoram, salt and pepper.
    3. In a big pot make a stock with the chicken parts, parsley leaves, turnip and celery.
    4. Dice the onion and carrots.
    5. Heat the butter in a skillet and fry golden-brown the finely chopped onion, then add the diced carrots,  fry for a few minutes.
    6. When the meat from the stock is tender, remove the chicken and vegetables from the stock, add to the pot the fried onion and carrots mixture and cook for 10-15 minutes.
    7. With a wet hand form smaller balls from the liver mixture.
    8. Add the liver balls to the stock and cook for 10 minutes.

    [/translate]
    [translate lang=magyar]

    Májgombócleves Recept

     

    Hozzávalók (4 személyre)

    • 150 g csirkemáj
    • 2 evőkanál zsemlemorzsa
    • 1 tojás
    • 1 evőkanál majoránna
    • bors
    • 1 evőkanál vaj
    • 1 hagyma
    • 200 g sárgarépa
    • 1 közepes karalábé
    • 100 g zeller
    • 200-300 g csontos – boros csirke, maradék részei egyéb ételektől
    • néhány levél petrezselyemzöld

     

    Elkészítési módszer:

    1. A konyhai bárddal vagy késsel aprítsuk fel a májat.
    2. Keverjük össze a májjal, a tojást, zsemlemorzsát, majoránnát, sót és borsot.
    3. Egy nagy edénybe, készítünk egy húslét a csirke darabokból, petrezselyemzöldből, karalábéból és zellerből.
    4. Kockázzunk fel a hagymát és a sárgarépát.
    5. Olvasszuk meg a vajat egy serpenyőben, és pirítsuk aranybarnára az apróra vágott hagymát, majd hozzáadjuk a kockára vágott sárgarépát, pirítjuk néhány percig.
    6. Amikor a levesből a hús megpuhult, vegyük ki a csirkét és a zöldségeket a léből, bedobjuk az edénybe a sült hagymát és sárgarépát és főzzük 10-15 percig.
    7. Nedves kézzel kis gombócokat képezünk a máj keverékből.
    8. Hozzáadjuk a májgombócokat az leveshez és főzzük 10 percig.

    [/translate]
    [translate lang=romana]

    Ciorbă Găluște de Ficat – rețetă maghiară

     

    Ingrediente (4 persoane)

    • 150 g ficat de pui
    • 2 linguri de pesmet
    • 1 ou
    • 1 lingură de măghiran
    • sare
    • piper
    • 1 lingură de unt
    • 1 ceapă
    • 200 g morcovi
    • 1 gulie medie
    • 100 g țelină
    • 200 – 300 g carne de pui – bucăți mai osoase si cu piele, resturile
    • nefolosite de la alte mâncăruri
    • câteva frunze de pătrunjel

     

    Metoda de preparare

    1. Cu un satar sau un cuțit de bucătărie mărunțiți ficatul.
    2. Amestecați ficatul cu ou, pesmet, măghiran, sare şi piper.
    3. Într-o oală mare, fierbeti o supa cu bucățile de pui, frunzele de patrunjel, gulia si țelina.
    4. Mărunțiți ceapa și morcovii.
    5. Topiți untul într-o tigaie și prăjiți ceapa tocata mărunt, apoi adăugați morcovii tăiați cuburi, prăjiți câteva minute.
    6. Atunci când carnea din supa este fiarta, scoateți carnea de pui și legumele din supa, adăugați în oală ceapa și morcovi căliți și prăjiți 10-15 minute.
    7. Cu o mâna umedă forma bile mici din amestecul de ficat.
    8. Adaugați perișoarele de ficat in supa și gătiți pentru 10 minute.a href=”http://chefdepaprika.com/wp-content/uploads/2012/03/aIMG_0115.jpg”>

    [/translate]