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Posts Tagged ‘nutmeg’

  1. Rabbit Bolognese – A Jamie Oliver Adapted Recipe

    April 13, 2015 by Varga L谩szl贸

    Rabbit Bolognese 17

    I came across these Rabbit bolognese聽recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 馃檪

    So I gave it a try and my version of聽the recipe is here:

    Ingredients (serve 12):

    • 1 whole rabbit, including internal organsRabbit Bolognese 01
    • 聽slices smoked bacon, roughly chopped
    • 4 bay leaves
    • 1 bulb garlic
    • 1 leek
    • 2 carrots
    • 2 parsley rootsRabbit Bolognese 03
    • 1 parsnip
    • 2 sticks celery
    • 2 medium onionsRabbit Bolognese 05
    • 500 g abalone (oyster) mushroomsRabbit Bolognese 07
    • 2 x 400 g tinned chopped tomatoes
    • 2 bunches green onions
    • 500 ml good lager beer
    • 2 teaspoons ground聽nutmeg
    • 1/2 lemon
    • 1 l passata
    • a few sprigs of fresh thyme
    • olive oil

    Preparation method:

    1. Preheat the oven to 110掳C.聽聽Rabbit Bolognese 16
    2. Dice聽the bacon into small cubes.Rabbit Bolognese 08
    3. Wash the carrots, parsley root, parsnip and聽celery sticks.
    4. In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes聽until golden.Rabbit Bolognese 09
    5. Add the whole rabbit, internal organs,Rabbit Bolognese 04聽bay leaves, thyme聽sprigs,聽whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato pur茅e, the half lemon,Rabbit Bolognese 06 green onions and聽water to cover all ingredients.Rabbit Bolognese 10
    6. Season with聽the聽ground nutmeg, salt and freshly ground black pepper.
    7. Place聽the pot聽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.
    8. When聽cooked, take out the pot from the oven and it cool down a bit.Rabbit Bolognese 11
    9. Pick the meat pieces out of the pot, flake them and discard the bones. Rabbit Bolognese 12 Rabbit Bolognese 13
    10. Using your hand hands, squeeze the vegetables into a puree-like聽consistence.
    11. 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.
    12. Chop the mushrooms into small pieces.Rabbit Bolognese 14
    13. Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
    14. 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.
    15. Serve with penne or similar shape Italian pasta,Rabbit Bolognese 15 grate some聽Parmigiano Reggiano (Parmesan)or Pecorino cheese atop.Rabbit Bolognese 18聽And why not, a glass of Rose wine!
    16. Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.

  2. Grilled Mushrooms with Blue Cheese-Dirty Mashed Potatoes – Recipe

    December 20, 2012 by Varga L谩szl贸

    aIMG_6255

    Ingredients (4 servings):

    • 500 g bigger button mushrooms or other wide ones
    • 5 garlic cloves
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon paprika
    • 4 tablespoons grated hard cheese
    • 1 kg potatoes
    • 50-70 g blue cheese
    • 3 tablespoons butter
    • 1/2 cup milk
    • salt and pepper to taste

     

    Preparation method:

    1. Clean the mushrooms under running water and remove stems.aIMG_6225
    2. Chop the garlic cloves.
    3. Place the mushroom caps on the grill with the gills up, season with salt and pepper and grill them for about 5 minutes on that size.aIMG_6228aIMG_6230
    4. Flip the caps and place on each of them some chopped garlic, drizzle some balsamic vinegar and season with paprika, salt and pepper.aIMG_6233
    5. Add some grated cheese on the mushroomsaIMG_6235, lower the grill’s lid and leave them for another 5 minutes or until the mushrooms are done and the cheese has melted nicely.aIMG_6248
    6. Meanwhile prepare the potatoes:
    7. Dice the potatoes into large cubes.aIMG_6237
    8. Place them in a pot, cover them with water and boil them over medium-low heat for about 20 minutes, until fork-tender.
    9. Drain the potatoes and transfer them into a bowl. Add the milk and butter; beat them until smooth.aIMG_6242
    10. Stir in the shredded blue cheese and the ground nutmeg. Add salt and pepper to taste.aIMG_6244
    11. Serve while still hot the grilled mushrooms and the “dirty” mashed potatoes.aIMG_6250

     


  3. Stuffed Bell Peppers in the Oven – Recipe

    October 18, 2012 by Varga L谩szl贸


    Ingredients (6 servings)

    • 6 large bell peppers, I found some chocolate colored in the farmers market
    • about 500-600 g ground beef
    • 1 medium onion
    • 4-6 garlic cloves
    • 2 tablespoon butter
    • 1 medium carrot & 1 medium smaller parsley root either fresh or from soup.
    • salt, pepper聽to taste
    • 1 teaspoon nutmeg
    • 1-2 teaspoons hot paprika
    • 2 tablespoons soy sauce
    • 200 g rice
    • a few fresh parsley leaves – chopped
    • 100 g melting cheese聽whichever聽you prefer (cheddar, brie, gorgonzola,聽mozzarella, etc.)

    Preparation method:

    1. Chop the onion and garlic cloves.
    2. Dice the carrot and parsley root into 1 cm cubes.
    3. Cook the rice until almost done, do not overcook it because it will cook some more in the oven.
    4. In a frying pan melt the butter over medium heat and fry the chopped onion and garlic until translucent.
    5. Add the ground meat and stir fry for about 10-15 minutes until the meat is聽uniformly聽browned. If using fresh carrot and parsley add them when adding the beef,
    6. Since I used the carrot and parsley from the veal soup prepared a day before, I added them to the pan when the meat was browned already. Stir-fry for another 2-3 minute.
    7. Preheat oven to 180 C.
    8. Add the parsley season聽with salt, pepper, soy sauce, hot paprika and nutmeg.
    9. Add the cooked rice and fry for another minute stirring thoroughly until well聽homogenized.
    10. Cut off the top of each pepper,聽pull out the stem portion and clean of the seeds.
    11. If you prefer the peppers softer聽blanch the bell peppers in boiling water for聽abort聽2 minutes. I skipped this step because mine were well聽ripe聽maybe a bit even overripe.
    12. Place the bell peppers in an ovenproof 聽dish cut side up. If any doesn’t stand straight up, place a small slice of pepper under it.
    13. Stuff the meat and vegetables mixture into the peppers and place some shreds of melting cheese on the top.
    14. Add them to the oven and bake for 20-30 minutes.
    15. You can serve immediately while still hot, or serve it cold,聽quartered,聽as snacks.