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Posts Tagged ‘marrow’

  1. Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast Recipe

    March 30, 2013 by Varga László

    aDSC_0164

    Ingredients (4 servings):

    • about 2 kg beef or pork bones with marrow
    • 1 bunch of fresh parsley leaves
    • 4 shallotsaFILE0409
    • 4 garlic cloves
    • 50 g butter
    • 250 (very) small button mushrooms
    • a half lemon’s juice
    • 100 ml white wine
    • salt and pepper to taste
    • bread, 1/4 inch slices, toasted

    Preparation method:

    1.  Wash thoroughly the bones with marrow.aFILE0405
    2. Cook the in plenty of water for about 2 hours set aside the resulting stock, you can use it for soups and gravies.
    3. Preheat oven to 200 C. Place the marrow bones into an ovenproof dish cut side up, lay it to the oven and roast for 10-15 minutes.aDSC_0162
    4. Meanwhile, chop the garlic and shallots.aFILE0410
    5. In a wok or a frying pan melt the butter an saute the chopped garlic and shallots until fragrant.aFILE0411
    6. Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produces and half of the lemon juice.aFILE0412
    7. Cover the pan and cook for 10 minutes, then remove the lid and simmer until the sauce reduces. Remove it from the heat and let it cool for a few minutes.aDSC_0147aDSC_0151
    8. Chop the parsley leaves and add it to the mushroom saute, add the rest of the lemon juice and season with salt and pepper to taste. Stir them lightly.
    9. Heat 1-2 tablespoons olive oil in a large frying pan. Place the bread slices, salt them lightly and fry them golden-brown on both sides.aFILE0415
    10. Serve a pair of hot from the oven roasted marrow bones, some mushroom-parsley salad and toast slices. When eating, scoop out some marrow and spread it on toast, sprinkle some salt and top it with mushrooms-parsley salad.aFILE0417

     

     

     

    [amd-zlrecipe-recipe:9]


  2. Roast Chicken with Vegetables Recipe

    February 9, 2012 by Channah

    Ingredients (4 persons):

     

    • 500 g boneless chicken breast, skinless, cut into large pieces
    • 1 eggplant
    • 1 marrow squash or zucchini
    • 1/2 fennel
    • 1/2 leek
    • 2 tomatoes
    • 1 red pepper
    • 200 ml sour cream
    • 100 g brie cheese
    • salt, pepper
    • olive oil

     

    Instructions:

     

    1. Preheat the oven to 180oC/ 350oF.
    2. Cut the vegetables and the chicken into large pieces.
    3. Put vegetables and chicken in a  roasting pan. If you don’t have an non-stick roasting pan, you can use some baking paper. Sprinkle with bit of olive oil and season it with salt and pepper.
    4. Bake for 45 minutes.
    5. Meanwhile into non-stick pan put the sour cream and the brie cheese. Hold it over low temperature until cheese melts and you get a creamy sauce. Season with salt and pepper.
    6. When the vegetables and chicken are ready add the sauce (if you used a baking paper remove it first).