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Posts Tagged ‘paprika’

  1. Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle – Hungarian Stew Recipe

    August 11, 2014 by Varga László

    Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe

    On Saturday when I was shopping around the farmers market, there was an old lady selling a goose. I did not plan for goose, having other ideas in mind, but since goose is my favorite poultry and I have not eaten it for some time, plus the old lady was quite sweet, I changed my mind for goose.
    I have talked previously with a friend who has a garden to cook something over the open fire in my cast iron kettle, some goulashy kind of stew. Goose I only cooked before in the oven, so I concocted a paprikas ( a kind if Hungarian stew) recipe to use the kettle. I also have buyed some wild mushrooms – scotch bonnets – so I used them too for my recipe.
    Me and some friends gathered at the garden, started the fire and cooked until the darkness came.

    The recipe:

    I used a kettle over open fire which gives a hint of smoky, fire flavor, but you can prepare it as well in a pot in the kitchen.

    Ingredients (8 servings):

    • 1 whole gooseGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    • 1 large onion
    • 1 bulb of garlic
    • 4 large tomatoes
    • 4-5 green peppersGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    • 500 ml cream
    • 1kg mushrooms ( I used scotch bonnets, but you can use what kind you have)
    • 2 teaspoons sweet paprika
    • 3-4 tablespoons vegetable oil
    • Salt and pepper to taste

    Preparation method:

    1. Chop the garlic and onion.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew RecipeGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    2. Cut the goose into larger pieces, about 10 of them.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    3. Dice the tomatoes and peppers into small cubes.
    4. Heat the oil in the kettle/pot. Fry the fattier pieces of goose to melt down some fat and get them a Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipegolden-brown color. Remove the goose pieces from the kettle and set them aside.
    5. Lightly fry the chopped garlic and onions until goldenGoose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    6. Add the diced green peppers and fry them for 2-3 minutes.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    7. Add the diced tomatoes and cook, Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipestirring occasionally, 3-5 minutes until they soften.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    8. Add the goose pieces, fill the kettle with water until the meat is covered. Add salt, pepper and sweet Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipepaprika to taste. Cook for about 2 hours until the meat is tender.
    9. Meanwhile wash and clean the scotch bonnet mushrooms.
    10. When the meat in the stew is tender, add the mushrooms and cook another 15 minutes.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    11. Add the cream and chopped parsley and bring the stew to boil.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe
    12. Remove it from fire and serve while hot.Goose Paprikas with Scotch Bonnet Mushrooms in Open Fire Kettle - Hungarian Stew Recipe

  2. Oven Baked Pork Ribs with Dirty Mashed Potatoes and Valerianella – Recipe

    March 15, 2013 by Varga László

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    Ingredients (4 servings):

    • about 1 kg pork baby ribs
    • 200 ml semi dry wine
    • 2 fresh rosemary branches
    • half a lemon for its juice
    • 2-3 teaspoons hot paprika 
    • 1 kg medium sized healy potatoes
    • 50 mg butter
    • 4-6 garlic cloves
    • 100-200 ml milk (depending on how much the potatoes will envelope)
    • salt and lots of freshly ground black pepper to taste
    • a casserole of valerianella leaves or other small leaf salad greens

    Preparation method:

    1. Wash the ribs then tap them dry with kitchen paper towel.
    2. Place the ribs and the branches in an ovenproof dish, pour over the wine, the juice of half a lemon and sprinkle the salt and paprika. leave it to marinate overnight.aIMG_6647
    3. Preheat the oven to 170 C.
    4. Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
    5. Remove the ribs from the marinade and place them ribs in the oven on a grille.
    6. Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.aIMG_6677
    7. Bake them for 2 1/2 – 3 hours. Meanwhile test the potatoes if they are fork ready and when they are remove them from the oven.
    8. Chop the garlic.
    9. Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.aIMG_6687
    10. Add about 2/3 of the milk to the pot and heat it up, remove the pot from the fire when the milk is hot but not yet boiling.
    11. Add the unpeeled baked potatoes to the pot and using a wire potato masher, mash them up roughly, stopping when the potatoes still retain some texture and have still some smaller lumps.aIMG_6690
    12. Season it wit salt and plenty of pepper, add some more butter or milk if needed.
    13. Serve while the ribs and potatoes still hot, add some green leaves on the side, I used valerianella ones.aIMG_6699 aIMG_6705

     

    [amd-zlrecipe-recipe:7]


  3. Grilled Mushrooms with Blue Cheese-Dirty Mashed Potatoes – Recipe

    December 20, 2012 by Varga László

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    Ingredients (4 servings):

    • 500 g bigger button mushrooms or other wide ones
    • 5 garlic cloves
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon paprika
    • 4 tablespoons grated hard cheese
    • 1 kg potatoes
    • 50-70 g blue cheese
    • 3 tablespoons butter
    • 1/2 cup milk
    • salt and pepper to taste

     

    Preparation method:

    1. Clean the mushrooms under running water and remove stems.aIMG_6225
    2. Chop the garlic cloves.
    3. Place the mushroom caps on the grill with the gills up, season with salt and pepper and grill them for about 5 minutes on that size.aIMG_6228aIMG_6230
    4. Flip the caps and place on each of them some chopped garlic, drizzle some balsamic vinegar and season with paprika, salt and pepper.aIMG_6233
    5. Add some grated cheese on the mushroomsaIMG_6235, lower the grill’s lid and leave them for another 5 minutes or until the mushrooms are done and the cheese has melted nicely.aIMG_6248
    6. Meanwhile prepare the potatoes:
    7. Dice the potatoes into large cubes.aIMG_6237
    8. Place them in a pot, cover them with water and boil them over medium-low heat for about 20 minutes, until fork-tender.
    9. Drain the potatoes and transfer them into a bowl. Add the milk and butter; beat them until smooth.aIMG_6242
    10. Stir in the shredded blue cheese and the ground nutmeg. Add salt and pepper to taste.aIMG_6244
    11. Serve while still hot the grilled mushrooms and the “dirty” mashed potatoes.aIMG_6250