April 26, 2017 by admin
- 3 tablespoons olive oil
- 1/2 kg fresh shiitake mushrooms
- 3 cloves of garlic
- salt and freshly ground black pepper
- 1 teaspoon of dried red chili flakes
- 250 g fresh or frozen shrimps
- 2 tablespoons freshly squeezed lemon juice
- Fresh green onion
- Slice the mushrooms into 2-3 pieces.
- Heat 2 tablespoons olive oil in a frying pan over medium-high heat until very hot.
- Chop the garlic, slice the green onion.
- Add the mushrooms, chopped garlic, chili flakes and season with salt and pepper, to taste.
- Fry, stirring occasionally, until they get a bit smokey and well browned, around 4 minutes. Transfer them to a plate and set aside.
- Add another spoon of olive oil to the pan and add the shrimps.
- Fry them, turning once for around 2-3 minutes. Squeeze about a tablespoon of lemon juice over.
- Serve the smokey mushrooms mixed with shrimps. Garnish with chopped spring onion.
Category Seafood | Tags: easy,green onions,lemon,light,mushrooms,quick,shrimps | No Comments
June 14, 2016 by Varga László
Category Vegetarian | Tags: blue cheese,easy,gorgonzolla,mozzarella,mushrooms,oven,tomatoes | No Comments
April 13, 2015 by Varga László
I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂
So I gave it a try and my version of the recipe is here:
Ingredients (serve 12):
- 1 whole rabbit, including internal organs
- slices smoked bacon, roughly chopped
- 4 bay leaves
- 1 bulb garlic
- 1 leek
- 2 carrots
- 2 parsley roots
- 1 parsnip
- 2 sticks celery
- 2 medium onions
- 500 g abalone (oyster) mushrooms
- 2 x 400 g tinned chopped tomatoes
- 2 bunches green onions
- 500 ml good lager beer
- 2 teaspoons ground nutmeg
- 1/2 lemon
- 1 l passata
- a few sprigs of fresh thyme
- olive oil
- Preheat the oven to 110°C.
- Dice the bacon into small cubes.
- Wash the carrots, parsley root, parsnip and celery sticks.
- In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.
- Add the whole rabbit, internal organs, bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon, green onions and water to cover all ingredients.
- Season with the ground nutmeg, salt and freshly ground black pepper.
- Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
- When cooked, take out the pot from the oven and it cool down a bit.
- Pick the meat pieces out of the pot, flake them and discard the bones.
- Using your hand hands, squeeze the vegetables into a puree-like consistence.
- Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
- Chop the mushrooms into small pieces.
- Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
- Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
- Serve with penne or similar shape Italian pasta, grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop. And why not, a glass of Rose wine!
- Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.
Category Italian, Rabbit | Tags: carrots,italian,mushrooms,nutmeg,pasta,rabbit,tomatoes | No Comments