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Posts Tagged ‘milk’

  1. Frogs Legs French Style – en Persillade

    April 21, 2017 by Varga László

    Frogs Legs French Style - en Persillade

    Ingredients:

    • about 12 pairs of frogs legs
      12 pairs of frogs legs
    • 1 1⁄2 cups milk
    • salt and ground black pepper to taste
    • 1 cup flour
    • 150 g butter
    • 4-5 cloves garlic, finely chopped
      cloves garlic, finely chopped
    • fresh lemon juice
    • 50 ml dry white wine
    • 1 lemon
    • 1 tablespoon finely chopped fresh parsley
      chopped fresh parsley

     

    Preparation method:

    1. Thaw the frogs legs if frozen.
    2. Add the frogs legs and milk in a bowl and let them marinate for about one hour / one hour and a half.
      Add the frogs legs in milk
    3. Place the flour on a soup plate, add salt and pepper, and mix it with a fork.
      Frogs Legs French Style - en Persillade
    4. Dredge the legs in the flour, one at a time,
      Dredge the legs in the flourshaking off excess, and transfer to another plate.Frogs Legs French Style - en Persillade
    5. Heat the. butter in a large frying pan over high heat.
    6. Add the frogs legs and fry them, flipping once, until golden brown, about 4-5 minutes.
    7. Add another spoonful of butter, the garlic, parsley, juice squeezed from half of a lemon, and cook, swirling the pan, for another minute.
      Frogs Legs French Style - en Persillade
    8. Serve while fresh and warm with lemon slices on the side.

  2. Cullen Skink – Scottish Fish Soup Recipe

    January 30, 2015 by Varga László

    Cullen Skink - Scottish Fish Soup 9

    Cullen Sink is a fish soup from North East coast of Scotland, from the fishing village of Cullen – hence its name, skink is a local word in Scots for soup.

    The recipe’s main ingredients are smoked fish (haddock) and potatoes, with addition of milk and butter for its creaminess.  Its somewhat similar to the American chowder and the French bisque.

    I came across Cullen Skink by watching Heston Blumenthal’s – In Search of Perfection – The Fish Pie Episode. He goes to Scotland in search for ingredients and tastes this wonderful creamy soup.

    Next day, on Sunday evening some friends came over and because of the cold weather from outside I wanted to cook something hearty – a soup or a stew. I had the Cullen Skink in my mind for a whole day and decided to cook it. It was a very good choice, all my friends liked it and one of them, Anca, almost literally licked the pot.

    Because she loves fish dishes and specially sops I promised her to cook soon some other fish dish, maybe Hungarian – Halászlé, maybe Italian – Acqua pazza or Brodetto, perhaps some Asian fish soup.

    Although the original recipe had smoked haddock, I had to replace it with smoked mackerel, not being to find haddock in time.

    So here is my recipe:

    Ingredients (6 servings):

    • 500 g of smoked haddock – I used smoked mackerelCullen Skink - Scottish Fish Soup 1
    • 500 g potatoes
    • butter
    • 3 small onions
    • 750 ml full fat (whole) milk
    • salt
    • freshly ground black pepper
    • 1-2 bay leaves
    • 1 green onion

    Preparation method:

    1. Peel and dice the potatoes into 1 cm cubes.Cullen Skink - Scottish Fish Soup 2
    2. Cook them until soft then mash them and set aside.
    3. Place the smoked fish in a pot, add the bay leaves and enough milk to cover the fish.Cullen Skink - Scottish Fish Soup 4
    4. Bring it to boil and poach the fish over low heat for about 8-10 minutes.
    5. Remove the fish from the milk. Carefully flake the fish removing all the bones and skins.
    6. Slice thinly the onions. Cullen Skink - Scottish Fish Soup 5
    7. Melt the butter in a pan and add the onions. Sweat the onions over medium low heat for about 10 minutes, without browning them.Cullen Skink - Scottish Fish Soup 6
    8. From time to time, add some cooking water from the potatoes to prevent the onions from caramelizing.
    9. Add the mashed potatoes and the milk from the fish pot.
    10. Bring to boil and add if needed some milk until the desired consistency/creaminess.
    11. Add the fish flakes, stir gently and season to taste with salt and plenty of freshly ground black pepper.
    12. Serve immediately while still hot, garnished with sliced green onions.Cullen Skink - Scottish Fish Soup 8 Cullen Skink - Scottish Fish Soup 7

  3. Oven Baked Pork Ribs with Dirty Mashed Potatoes and Valerianella – Recipe

    March 15, 2013 by Varga László

    aIMG_6706

    Ingredients (4 servings):

    • about 1 kg pork baby ribs
    • 200 ml semi dry wine
    • 2 fresh rosemary branches
    • half a lemon for its juice
    • 2-3 teaspoons hot paprika 
    • 1 kg medium sized healy potatoes
    • 50 mg butter
    • 4-6 garlic cloves
    • 100-200 ml milk (depending on how much the potatoes will envelope)
    • salt and lots of freshly ground black pepper to taste
    • a casserole of valerianella leaves or other small leaf salad greens

    Preparation method:

    1. Wash the ribs then tap them dry with kitchen paper towel.
    2. Place the ribs and the branches in an ovenproof dish, pour over the wine, the juice of half a lemon and sprinkle the salt and paprika. leave it to marinate overnight.aIMG_6647
    3. Preheat the oven to 170 C.
    4. Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
    5. Remove the ribs from the marinade and place them ribs in the oven on a grille.
    6. Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.aIMG_6677
    7. Bake them for 2 1/2 – 3 hours. Meanwhile test the potatoes if they are fork ready and when they are remove them from the oven.
    8. Chop the garlic.
    9. Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.aIMG_6687
    10. Add about 2/3 of the milk to the pot and heat it up, remove the pot from the fire when the milk is hot but not yet boiling.
    11. Add the unpeeled baked potatoes to the pot and using a wire potato masher, mash them up roughly, stopping when the potatoes still retain some texture and have still some smaller lumps.aIMG_6690
    12. Season it wit salt and plenty of pepper, add some more butter or milk if needed.
    13. Serve while the ribs and potatoes still hot, add some green leaves on the side, I used valerianella ones.aIMG_6699 aIMG_6705

     

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