April 18, 2018 by Varga László
- 1,5 kg goose innards and PARTS: wings, neck, gizzards, heats, 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 liters 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 liter 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 omlette 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 omlette to the flat plate
- Cut into 8 and serve
Category Eggs, Spanish, Vegetarian | Tags: easy,eggs,onions,potatoes,spanish,vegetarian | No Comments
January 30, 2015 by Varga László
Cullen Sink is a fish soup from North East coast of Scotland, from the fishing village of Cullen – hence its name, skink is a local word in Scots for soup.
The recipe’s main ingredients are smoked fish (haddock) and potatoes, with addition of milk and butter for its creaminess. Its somewhat similar to the American chowder and the French bisque.
I came across Cullen Skink by watching Heston Blumenthal’s – In Search of Perfection – The Fish Pie Episode. He goes to Scotland in search for ingredients and tastes this wonderful creamy soup.
Next day, on Sunday evening some friends came over and because of the cold weather from outside I wanted to cook something hearty – a soup or a stew. I had the Cullen Skink in my mind for a whole day and decided to cook it. It was a very good choice, all my friends liked it and one of them, Anca, almost literally licked the pot.
Because she loves fish dishes and specially sops I promised her to cook soon some other fish dish, maybe Hungarian – Halászlé, maybe Italian – Acqua pazza or Brodetto, perhaps some Asian fish soup.
Although the original recipe had smoked haddock, I had to replace it with smoked mackerel, not being to find haddock in time.
So here is my recipe:
Ingredients (6 servings):
- 500 g of smoked haddock – I used smoked mackerel
- 500 g potatoes
- 3 small onions
- 750 ml full fat (whole) milk
- freshly ground black pepper
- 1-2 bay leaves
- 1 green onion
- Peel and dice the potatoes into 1 cm cubes.
- Cook them until soft then mash them and set aside.
- Place the smoked fish in a pot, add the bay leaves and enough milk to cover the fish.
- Bring it to boil and poach the fish over low heat for about 8-10 minutes.
- Remove the fish from the milk. Carefully flake the fish removing all the bones and skins.
- Slice thinly the onions.
- Melt the butter in a pan and add the onions. Sweat the onions over medium low heat for about 10 minutes, without browning them.
- From time to time, add some cooking water from the potatoes to prevent the onions from caramelizing.
- Add the mashed potatoes and the milk from the fish pot.
- Bring to boil and add if needed some milk until the desired consistency/creaminess.
- Add the fish flakes, stir gently and season to taste with salt and plenty of freshly ground black pepper.
- Serve immediately while still hot, garnished with sliced green onions.
Category Soup | Tags: butter,fish,milk,onions,potatoes,Scottish,smoked,soup | 2 Comments