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December 19, 2014 by Varga László
Ingredients (about 10 servings):
- 750-1000 g pork
- 2 tablespoons pork fat
- 750-1000 g pork fresh sausages
- 2 large carrots
- 1 small celery root
- 1 tablespoon sweet paprika
- 4 bay leaves
- 4 allspice berries
- 10-15 black peppercorns
- 1/2 head large Savoy cabbage
- 1 medium leek
- 2 red onions
- 1 head of garlic
- 200 ml semi sweet white wine
- 2 tablespoons mustard
- 1 celery stalk
- 1 teaspoon chili flakes
- salt to taste
Preparation method:
- Cut the pork meat into 2 cm thick, 5-7 cm long strips.
- Chop the onion.
- Melt the pork fat in a large pot, cast iron if available.
- Add the meat and fry over medium heat for 5 minutes, turning once.
- Add the chopped onion and continue frying for 2 minutes, stirring.
- Add the cleaned but still whole garlic cloves, chili flake and paprika and stir-fry for another minute.
- Slice the carrots and celery root and add to the pot.
- Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
- Add the wine and enough water to cover the meat and the other ingredients.
- Slice roughly the celery stalks and leeks.
- After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
- Cook for another 20 minutes.
- Chop the Savoy Cabbage and add to the cooking pot.
- Cook until cabbage is done about 20-25 minutes.
- Serve while still hot.
Category Pork, Stew | Tags: allspice,bay leaf,carrots,celery,garlic,mustard,paprika,pork,sausage,stew,wine | 1 Comment
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March 30, 2013 by Varga László
Ingredients (4 servings):
- about 2 kg beef or pork bones with marrow
- 1 bunch of fresh parsley leaves
- 4 shallots
- 4 garlic cloves
- 50 g butter
- 250 (very) small button mushrooms
- a half lemon’s juice
- 100 ml white wine
- salt and pepper to taste
- bread, 1/4 inch slices, toasted
Preparation method:
- Wash thoroughly the bones with marrow.
- Cook the in plenty of water for about 2 hours set aside the resulting stock, you can use it for soups and gravies.
- Preheat oven to 200 C. Place the marrow bones into an ovenproof dish cut side up, lay it to the oven and roast for 10-15 minutes.
- Meanwhile, chop the garlic and shallots.
- In a wok or a frying pan melt the butter an saute the chopped garlic and shallots until fragrant.
- Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produces and half of the lemon juice.
- Cover the pan and cook for 10 minutes, then remove the lid and simmer until the sauce reduces. Remove it from the heat and let it cool for a few minutes.
- Chop the parsley leaves and add it to the mushroom saute, add the rest of the lemon juice and season with salt and pepper to taste. Stir them lightly.
- Heat 1-2 tablespoons olive oil in a large frying pan. Place the bread slices, salt them lightly and fry them golden-brown on both sides.
- Serve a pair of hot from the oven roasted marrow bones, some mushroom-parsley salad and toast slices. When eating, scoop out some marrow and spread it on toast, sprinkle some salt and top it with mushrooms-parsley salad.
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Wash thoroughly the bones with marrow.
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Place the marrow bones into an ovenproof dish cut side up
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Shallots
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Shallots
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Saute the chopped garlic and shallots until fragrant
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Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produces and half of the lemon juice.
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Simmer until the sauce reduces
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pan fry the bread golden-brown
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Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast
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Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast
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Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast
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Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast
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Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast
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Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast
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Simmer until the sauce reduces
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Simmer until the sauce reduces
[amd-zlrecipe-recipe:9]
Category Pork, Uncategorized, veal | Tags: bones,butter,garlic,lemon,marrow,mushrooms,parsley,pork,shallot,veal,wine | 2 Comments
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March 15, 2013 by Varga László
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:
- Wash the ribs then tap them dry with kitchen paper towel.
- 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.
- Preheat the oven to 170 C.
- Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
- Remove the ribs from the marinade and place them ribs in the oven on a grille.
- Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.
- 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.
- Chop the garlic.
- Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.
- 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.
- 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.
- Season it wit salt and plenty of pepper, add some more butter or milk if needed.
- Serve while the ribs and potatoes still hot, add some green leaves on the side, I used valerianella ones.
[amd-zlrecipe-recipe:7]
Category Pork | Tags: butter,garlic,milk,oven,paprika,pork,potato,rosemary,wine | 4 Comments
