Tag: onions

Lamb and Artichoke Stew – Recipe

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 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 adding 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.

Menudo – Mexican Hangover Soup with Tripe and Turkey Recipe

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.

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 leaves.
  7. Grille the green chilli peppers, turning them a few times, until a bit charred on all their sides.
  8. Chop the grilled chilli 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 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.
  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.

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

Ingredients:

  • 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

Preparation method:

  1. Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
  2. Cover them with about 3 litres of cold water and start cooking it.
  3. Wash and clean thoroughly the root vegetables and dice them into larger pieces.
  4. When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
  5. Keep cooking over low heat until the meat is cooked.
  6. Filter the soup’s broth and set aside its fat.
  7. Dice the vegetables into bigger cubes.
  8. Brown these dices veggies in some goose fat for a few minutes.
  9. Bone the meat and cut it into bigger pieces.
  10. Fry the rice in goose fat until translucent, glassy like.
  11. Add the green peas and fill up with about a litre of the goose stock, cover and simmer over low heat.
  12. Fry the mushrooms and the goose parts in the goose fat.
  13. When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
  14. Serve while hot sprinkling some chopped parsley leaves on top.