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Posts Tagged ‘onions’

  1. Mutton Stewed with Chokeberries and Cinzano – Recipe

    August 17, 2018 by Varga László

    Ingredients (3 servings):

    • 500 g marinated mutton pastrami
    • 300 g fresh chokeberries (aronia)
    • 200 ml Cinzano
    • 2 smaller onions
    • salt and pepper to taste
    • 1 cup bulgur
    • 75 g butter

     

    Preparation method:

    1. Cut the mutton pastrami into smaller pieces.
    2. Wash the berries and remove them from their clusters, keep a few intact for garnishing.
    3. Chop the onions.
    4. Melt 50 g of the butter in a heavy bottomed skillet.
    5. Add the chopped onions and saute on low heat for 3-5 minutes until translucent and fragrant.
    6. Add the chokeberries and a cup of water and simmer for about 20 minutes until the fruits are soft and cooked through. Add some more water if the sauce is getting dry.
    7. Add the mutton pastrami , pour over the Cinzano, another cup of water, season with salt and freshly ground black pepper and cook for 20 minutes until the meat is cooking.
    8. Remove from heat and add the remaining butter and stir gently to thicken the sauce.
    9. Meanwhile cook the bulgur:
    10. Add to a smaller pot a cup of bulgur and two cups of water, some salt and cook for 20 minutes or so over medium heat until the water gets fully incorporated.
    11. Serve the mutton chokeberry stew with some bulgur and garnished with some of the fresh berries set aside initially.

  2. Guinea Fowl with Lemon – Italian Recipe

    July 27, 2018 by Varga László

    Ingredients (2 servings):

    • 2 guinea fowl thighs
    • 1 medium onion
    • a few tablespoons olive oil
    • 1 lemon
    • 200 ml sweet or semi-sweet white wine

    Preparation method:

    1. Wash the thighs and if any skin is loose secure it with wooden toothpicks.
    2. Dice the onion.
    3. Scrape some strips of rind from the lemon.
    4. Heat the olive oil in a pot and fry the diced onion and lemon rinds over medium heat until golden brown.
    5. Add the guinea fowl thighs to the pot and brown them on both sides.
    6. Add the squeezed lemon juice, the wine, season with salt and freshly ground pepper. Cover the pot and let it cook over medium-low heat for about 45-60 minutes.
    7. Serve while hot, garnished with some lemon slices and chopped green onions.

  3. Lamb and Artichoke Stew – Recipe

    July 18, 2018 by Varga László

    Ingredients (6 servings)

    • 2 tablespoons olive oil
    • 1 kg lamb
    • 3 medium yellow onions
    • half a lemon
    • 1 head of garlic
    • 200 ml red wine
    • 100 ml tomato passata (thicker tomato juice)
    • 4 large artichokes
    • salt and black pepper to taste

     

    Preparation method:

    1. Chop the onion.
    2. Chop the garlic.
    3. Cut the lamb into 2 cm cubes.
    4. In a large pot, add the fattier pieces of lamb and over low heat render them to fat.
    5. Add the chopped onions and garlic and saute about 5-7 minutes over medium heat, until the onions are soft and fragrant.
    6. Add the cubed lamb, the red wine, salt and pepper to taste. Bring to boil and cook over medium-low heat for about half an hour.
    7. Add the tomato paste, lemon juice and keep cooking for another 30 minutes.
    8. Clean the artichokes: Remove their outermost tough leaves.
    9. Using a sharp knife cut the top third part of the artichokes.
    10. Cut each artichoke into a quarters and using a paring knife carefully remove the choke of each piece.
    11. Once cut and cleaned place the pieces into a bowl with lemon juice and water or directly into the stew pot, so they do not oxidize.
    12. After added all the artichokes quarters cook the stew for another 20 minutes or so. Adjust salt and pepper to your liking.
    13. Serve ornating with some chopped green garlic and a lemon wedge.