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 chilli 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.
- Wash the tripe in 1-2 bowls of fresh water.
- Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
- Disjoint the turkey wings.
- Clean the garlic cloves.
- 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.
- Add the turkey pieces, onion, garlic and bay leaves.
- Grille the green chilli peppers, turning them a few times, until a bit charred on all their sides.
- Chop the grilled chilli peppers.
- Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
- Season with the sweet and hot paprika.
- Add the tomato puree and season with the oregano and some extra paprika if needed.
- Slice roughly the mushrooms to have sort of a similar shape with the tripe.
- When the tripe and turkey have 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.
- Slice thinly the red onions.
- Chop the parsley.
- Cut the remaining lime into wedges.
- 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.
Category Mexican, Soup | Tags: bay leaf,beef,celery,chili pepper,garlic,hangover,hot,lime,Mexican,mushrooms,onions,soup,tripe,turkey | No Comments
April 18, 2018 by Varga László
- 1,5 kg goose innards and PARTS: wings, neck, gizzards, hearts, even carcass
- 3-4 medium carrots
- 2 parsley roots
- 1 parsnip root
- 1 large purple onion
- 2-3 garlic cloves
- 100 g green peas (it can be frozen or fresh)
- 100 g mushrooms
- 350 g rice
- 2-3 tablespoons goose fat
- salt, pepper, parsley leaves
- Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
- Cover them with about 3 litres of cold water and start cooking it.
- Wash and clean thoroughly the root vegetables and dice them into larger pieces.
- When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
- Keep cooking over low heat until the meat is cooked.
- Filter the soup’s broth and set aside its fat.
- Dice the vegetables into bigger cubes.
- Brown these dices veggies in some goose fat for a few minutes.
- Bone the meat and cut it into bigger pieces.
- Fry the rice in goose fat until translucent, glassy like.
- Add the green peas and fill up with about a litre of the goose stock, cover and simmer over low heat.
- Fry the mushrooms and the goose parts in the goose fat.
- When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
- Serve while hot sprinkling some chopped parsley leaves on top.
Category Goose, Hungarian | Tags: carrots,garlic,goose,green peas,Hungarian,mushrooms,onions,rice | No Comments
May 5, 2017 by Varga László
Recently I had some friends over Martin, an Argentinian globetrotter, and Ramona. We had some good time for the weekend, showing them the city, partying and so on.
On Saturday we had a cooking evening under his supervision :). The menu included from soup to cake, but the thing I liked the most was Tortilla Española – Spanish omelette with potatoes.
It is a very tasty and stomach filling meal, below you have the recipe:
Ingredients (4 servings):
- 2 medium onions
- 1 kg potatoes
- 6 eggs
- 100 ml vegetable frying oil
- Salt and pepper to taste
- Clean and chop the onions
- Peel the potatoes and dice them into small cubes
- Heat the oil in a frying pan, add the cubed potatoes and fry them until golden.
- With a slotted spoon remove the potatoes and set them aside in a large bowl
- Add the chopped onions to the pan and fry them until golden over medium-low heat. Remove them from the pan with the slotted spoon and add them to the bowl. Remove the pan from the fire.
- Add to the bowl the whole eggs, salt and pepper to taste, and stir them carefully together.
- Heat up the pan with the remaining oil in and pour over the egg-potato mixture
- Fry over low heat for about 8-10 minutes.
- Place a wide enough flat plate on top of the frying pan and with a single move turn over the fried omelette to the plate, then gently slide it back into the pan, fried side up.
- Fry for another 3-5 minutes and then again with the same move as above, flip the omelette to the flat plate
- Cut into 8 and serve.
Category Eggs, Spanish, Vegetarian | Tags: easy,eggs,onions,potatoes,spanish,vegetarian | No Comments