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Posts Tagged ‘onions’

  1. 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.

  2. 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.

  3. Menudo – Mexican Hangover Soup with Tripe and Turkey Recipe

    July 9, 2018 by Varga László

    Ingredients (8-10 servings):

    • 1.5 kg tripe precooked
    • 1.5 kg turkey wings
    • 3 medium onions
    • 3-4 bay leafs
    • 1 bulb of garlic
    • 3 green chili peppers
    • 3 celery stalks
    • 200 g tomato puree
    • 1 tablespoon oregano
    • 1 tablespoon sweet paprika
    • 2 limes
    • 1 kg of oyster mushrooms
    • 1 medium red onion for garnishing
    • a bunch of parsley or coriander leaves for garnishing
    • salt and pepper to taste.

    Preparation method:

    1. Wash the tripe in 1-2 bowls of fresh water.
    2. Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
    3. Disjoint the turkey wings.
    4. Clean the garlic cloves.
    5. Add the tripe to a large cooking pot ( I used an open fire kettle, because I cooked outside). Fill with enough water to cover it . Start cooking.
    6. Add the turkey pieces, onion, garlic and bay leafs.
    7. Grille the green chili peppers, turning them a few times, until a bit charred on all their sides.
    8. Chop the grilled chili peppers.
    9. Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
    10. Season with the sweet and hot paprika.
    11. Add the tomato puree and season with the oregano and some extra paprika if needed. 
    12. Slice roughly the mushrooms to have sort of a similar shape with the tripe.
    13. When the tripe and turkey has cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
    14. Slice thinly the red onions.
    15. Chop the parsley.
    16. Cut the remaining lime into wedges.
    17. When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.