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Posts Tagged ‘parsley’

  1. 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.

    Category Fish | Tags: ,,,,, | No Comments

  2. 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.

    Category veal | Tags: ,,,,,, | No Comments

  3. Grilled Beef Heart with Gremolata and Grilled Asparagus – Recipe

    August 3, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg beef / veal heart
    • salt and freshly ground black pepper
    • 1 bunch of asparagus
    • 1 lime

    for the gremolata:

    • 5 garlic cloves
    • 1 bunch of parsley leafs
    • 3-4 tablespoons extra olive oil
    • 1 lime
    • salt to taste

     

    Preparation method:

    1. Cut the beef heart into steak-like strips.
    2. Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.
    3. Trim the lower third of the asparagus shoots.
    4. Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.
    5. After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.
      Prepare the gremolata:
    6. Chop the garlic.
    7. Chop the parsley leafs.
    8. Add together to a small bowl the chopper garlic and chopper parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.
    9. Serve the heart strips topped with gremolata and with the grilled asparagus on the side.  

    Category Italian, veal | Tags: ,,,,, | No Comments

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