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Posts Tagged ‘parsley’

  1. Grilled Argentine Shrimps with Chimichurri

    February 1, 2019 by Varga László

    Ingredients (2 servings):

    • 500 g / a dozen whole Argentine red shrimps
    • 100 ml olive oil
    • 3 Tbsp red wine vinegar
    • 5 garlic cloves
    • 1 bunch of fresh parsley leaves
    • juice of 1 lime

    Preparation method:

    1. Peel off the shell of the shrimps leaving on the last segment of the tail.
    2. Devein them if you are skilled enough, I was lazy, so I left most of them with the veins.
    3. Chop the garlic.
    4. Chop these parsley leaves.
    5. Place the parsley leaves, 100 ml olive oil, the chopped garlic cloves and lime juice into a bowl.
    6. Using a hand/stick blender them until everything is mixed nicely together.
    7. Coat the shrimps with a bit of remaining olive oil and grill them 1- 2 minutes per side until cooked and have nice grill marks. Proceed in batches if having a smaller grill, like me.
    8. Lay the shrimps on a large plate and drizzle the chimichurri sauce over them. Serve while hot.

  2. Sweet Banana Chili Peppers Stuffed with Salmon

    September 20, 2018 by Varga László

    Ingredients (2 servings):

    • 8-10 sweet banana chili peppers, I had red and orange ones
    • 200 g salmon filet
    • 1 egg
    • 5 garlic cloves
    • a bunch of thin green onions
    • a bunch of parsley leaves
    • 1 small red hot chili pepper
    • coarse salt to taste
    • 1 lime

    Preparation method:

    1. Using a cleaver or a heavy kitchen knife chop roughly the salmon.
    2. Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
    3. Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
    4. Slice thinly the green onions.
    5. Slice thinly the red hot chili pepper.
    6. Chop the garlic cloves.
    7. Chop the parsley leaves.
    8. Add together to a bowl the chopped salmon, green onions, parsley, red hot chili, garlic, a whole egg, the juice of a half lime and salt to taste.
    9. Mix them together gently.
    10. Using a teaspoon fill carefully the hollow sweet banana chilies.
    11. Place the salmon-filled chilies in an oven-proof dish and roast them in the oven preheated to 180 C for about 10-15 minutes.
    12. The remaining salmon filing mixture after stuffing all chilies will be fried in a pan for a few minutes on each side to a yummy omelet.
    13. Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.

  3. Roasted Veal Bone Marrow – Recipe

    August 23, 2018 by Varga László

    Ingredients (3-4 servings):

    • 1 kg veal (beef) marrow bones cut crosswise
    • 2 tablespoons coarse sea salt
    • 1 tablespoon olive oil
    • freshly ground black pepper
    • some parsley leaves
    • 4 buns


    Preparation method:

    1. Smear some olive oil on the bottom of an oven proof dish.
    2. Lay the bones with marrow in this dish.
    3. Drizzle a bit of olive oil on the bones and season them with sea salt and freshly ground black pepper.
    4. Lay this dish in the oven preheated to 200 C and roast for half an hour, until the marrow starts to get bubbly.
    5. Chop roughly the parsley leaves.
    6. Halve the buns, drizzle some olive oil on their tops and roast them a few minutes in the oven.
    7. Serve the hot bone marrows straight from the oven, garnished with the chopped parsley and lots of of the crunchy seasalt, together with the roasted-toasted buns.