June 25, 2012 by Varga László
Ingredients (2-4 persons):
- 1 duck
- vegetable oil
- 2 tablespoons honey
- 1 tablespoon brown sugar
- half a can of Guinness (250 ml) – (the rest as well other 2 cans we have drank 😉 )
- a pinch of cinnamon (1/4 teaspoon)
- a pinch of ground nutmeg(1/4 teaspoon)
- two bunches of baby parsley roots (about 250 g)
- approx. 1/2 kg fresh peas
For the brown sauce:
- 3 tablespoons vegetable oil
- 400 g veal ribs with plenty of meat (you can use other pieces of veal as well)
- 250 g chicken parts ( I used chicken legs)
- 1 onion
- 100 g mushrooms
- 2 garlic cloves
- 1 medium carrot
- 1/2 tablespoon tomato paste
- 1 thyme branch
- 2 bay leaves
- 3 dl dry white wine
- 6 dl water
- 1.5 liter veal or chicken stock
- 1/2 tablespoon cornstarch
- Preheat the oven at 200 °C.
- Salt well the duck, place in an ovenproof dish and place it in the oven.
- If you you don’t have an electric oven, the you should cover the dish with tin foil to prevent the duck to get too dry. If your oven is electric, don’t bother with the foil ;).
- Cook it this way for 1,5 – 2 hours depending on the size of the duck.
- Meanwhile prepare the brown sauce:
- Dice the veal. Chop the onions.
- Heat the oil in a pan and fry the chopped onion and meat (chicken and veal) until golden-brown.
- Chop the carrots and the mushrooms.
- Add the crushed garlic, the chopped mushrooms and carrots, tomato paste, thyme and bay leaves and cook for another 2-3 minutes.
- Add the white wine and water, stir them well and cook without cover about 25 minutes until its liquid is reduced to a third.
- Add the stock and cook another 30 minutes until the liquid is reduced by half, then add the cornstarch.
- Cook another 2 minutes, then sift the gravy through a fine filter/strainer.
- In a saucepan, mix the honey, brown sugar, Guiness beer, cinnamon, nutmeg and cook them together for 10 minutes.
- Then add the brown sauce and simmer for another 15 minutes.
- Remove then tin foil from the duck (if needed) and pour over the sauce.
- Place the baby parsley roots in the oven dish near the duck.
- Baste the duck with the sauce thick at every 10 minutes for an hour.
- I made a sidedish – a fresh pea stew with some butter and a pinch of salt and pepper.
- Serve half of a duck with the roasted baby parsleys on a side and the pea stew on the other. Place some pickles too, I had some Hungarian: pattypan squash pickles.
Category Duck | Tags: bay leaf,beer,carrots,chicken,cinnamon,duck,honey,mushrooms,nutmeg,oven,parsley,peas,pickles,wine | 1 Comment
February 16, 2012 by Varga László
This is a great and healthy recipe that I was helped by a good friend of mine. I long wanted to make a teriyaki dish but never had the chance, until now 😉
Ingredients (4 persons):
For the teriyaki salmon:
- 4 pieces of salmon steak
- 2-3 tablespoons bottled teriyaki sauce
- 2 tablespoons honey
- 2 teaspoons freshly grated ginger
- 1 teaspoon lemon juice
- 1/2 teaspoon hot chili flakes
For the rice:
- 1 cup brown rice
- 1 medium onion
- 1 red pepper
- 150 g mushrooms (we used pleurotus or oyster mushrooms)
- 100 g frozen peas
- salt and pepper to taste
- a whiff of safflower
- 2-3 tablespoons vegetable oil
- 1-2 tablespoons homemade cider
- 100 g carrots
- 100 g rocket leaves
Method of preparation:
- Wash the salmon pieces then pad them dry with paper towels.
- In a deep bowl, mix together the ingredients for the teriyaki marinade: teriyaki sauce, honey, ginger and chilli flakes.
- Add the salmon steaks to the marinade,basking both sides of each piece. Let it marinate for 30-60 minutes.
- Dice the onion, pepper and mushrooms into small pieces.
- Add the oil to a pan then add the vegetables and braise them for 2-3 minutes until fragrant.
- Add the rice to the pan and continue the braising for another 2-3 minutes.
- Add 1 cup of water, the cider, salt and pepper and simmer for 10-15 minutes. From time to time add a little water to have enough liquid to boil and not to stick to the pan.
- When the rice is almost done add the peas and the safflower, simmer for another 5 minutes or so until everything is tender.
- Meanwhile on a gas broiler (or a grill depending what you have at hand) grill the salmon steaks removed from the marinade, turning once. While broiling, from time to time brush some of the marinade from the bowl to the salmon pieces, to get an even more nice, caramelized glaze. At the end brush over them a layer of honey, turn up the heat and let them caramelize further for 1 minute.
- Wash the rocket leaves and let them strain of water.
- Serve on big plates each piece of salmon accompanied by vegetable rice and a handful of fresh rocket leaves.
Category Fish, Japanese | Tags: ethnic,fish,ginger,Japanese,peas,rice,ruccola,salmon,teriyaki,vegetables | 2 Comments
February 11, 2012 by Varga László
Ingredients (3-4 persons):
- 500 g chicken liver
- 3 garlic cloves
- 1/2 stalk of leek
- 1-2 teaspoons sweet paprika
- 1/2 dried hot chilli pepper
- 500 g mix of frozen carrots and peas
- 300 ml beer
- 4-5 tablespoons of juice from a can of pickled beetroot
- some fresh herbs you have at hand ( I used parsley, lemon balm, thyme)
Method of preparation:
- Chop the garlic and the half leek (some white and some green parts).
- In a pan fry slightly(untinl fragrant) the garlic and leek, adding also the paprika and half of a dried hot pepper.
- Add the livers to the pan, salt and pepper and half of the beer.
- Add some 4-5 tablespoons of juice from a can of pickled beetroot, (it is nice for the dark red coloring but also for taste, if you don’t have, you can replace this with 1-2 tablespoons of fruit vinegar, and maybe 1 tablespoon tomato juice) simmer for 10 minutes on medium-low heat.
- Add the frozen vegetables, a cup of water, cover with a lid and simmer for another 10 minutes until the vegetables are done.
- Add the remaining half of beer, the herbs and simmer for another 5-10 minutes, util the livers get a nice reddish-brownish color.
- Serve it on the plates directly from the pan!
Category Chicken | Tags: beer,beetroot,carrots,easy,leek,peas,quick,stew | 1 Comment