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Posts Tagged ‘pork’

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

    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:

    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



  2. Pork Kidney and Mushrooms Stew Recipe

    February 2, 2013 by Varga László



    Ingredients (4 servings):

    • 6 pork kidneys, about 3/5 kgaIMG_6594
    • 1 cup whole milk
    • 1/2 kg button mushrooms
    • 100 g butter
    • 100 ml semi-sweet or semi-dry white wine
    • 4 garlic cloves
    • 200 ml sour creme
    • some parsley leaves
    • salt and pepper to taste


    Preparation method:

    1. Cut each kidney in half horizontally.
    2. Remove their white inner membranes using a sharp, thin knife. Soak them in water and change water regularly until water is clear.aIMG_6601
    3. Place the kidney halves into a bowl and pour over the milk until in covers them all. Leave it in the fridge for 2-3 hours to soak all the unwanted smell and taste of them.aIMG_6604
    4. Cut the button mushrooms into quarters.Chopped mushrooms
    5. Remove the kidney halves from the milk, drain them and cut each of the into three.Remove the kidney halves from the milk, drain them and cut each of the into three.
    6. Heat about 2-3 tablespoons of butter in a frying pan and saute kidneys over high heat for 2 – 3 minutes; remove them from the pan and drain. Repeat the procedure until all the kidneys are sauteed.Saute kidneys in butter over high heat
    7. Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
    8. Add the mushrooms and wine, cover and saute them for 5 minutes.Add mushrooms and wine, cover and saute
    9. Add kidneys to the pan and cook for another 5 minutes.
    10. Add the cream, season with salt and pepper to taste and cook for about 3 minutes. lowering the heat.
    11. Sprinkle with chopped parsley.Add cream and sprinkle with chopped parsley
    12. Serve the stew still hot with fresh toast.

    Pork Kidney and Mushrooms Stew Recipe
    Pork Kidney and Mushrooms Stew Recipe


  3. Pork Medallions with Caramelized Mushrooms and Fried Peaches Recipe

    September 18, 2012 by Varga László

    Ingredients (3 servings):

    for the pork medallions:
    • about 6-700 g pork tenderloin
    • 1 tablespoon hot paprika powder
    • 4 tablespoons freshly squeezed lemon juice
    • 2 tablespoons soy sauce
    • 1 tablespoon mince garlic
    • 1/2 cup white wine
    • salt to taste
    • 4 tablespoons butter
    for the mushrooms:
    • 6 tablespoons extra virgin olive oil
    • 500 g smaller champignon (button) mushrooms
    • 3 tablespoons butter
    • salt and pepper to taste
    • 1-1/2 teaspoons fresh-chopped thyme leaves
    • 2 tablespoons fresh-squeezed lemon juice
    • 1/2 cup white wine
    for the peaches:
    • 4-6 large firm peaches well ripe
    • 2 tablespoons butter
    • 3 tablespoons brown sugar


    1. Slice the tenderloin into 2 cm thick medallions.
    2. Put the meat slices into a bowl together with the soy sauce, paprika, lemon juice, garlic, half cup of wine and salt to taste. Let it marinate for 2-3 hours or overnight. 
    3. Cut the peaches into halves.
    4. To prevent the mushrooms to soak water just wipe them with a damp towel or just a little water.
    5. Heat the olive oil in a frying pan until hot then add the mushrooms with cap side down, in a single layer.  Let them fry without stirring for about 3 minute until their caps are caramelized. If stirring quicker, they will release liquid and begin to boil.
    6. After these 3 minutes stir the and continue to fry them for about another 5 minutes.
    7. Add the butter and fry them for another 5 minute, until nicely caramelized – golden brown.
    8. Lower a bit the heat, add thyme, lemon juice, the other half cup of wine and salt and pepper to taste. Simmer until the liquid evaporates leaving just a small amount of sauce glazing the mushrooms.
    9. Remove the mushrooms from the pan and set them aside, but leave the small amount of juices remaining in the pan.
    10. Melt 3 tablespoons of butter in the pan and fry the peaches with the cut side down for about 2-3 minute depending on the ripeness of the peaches, not too much not to become too mushy.
    11. Flip them over and sprinkle with brown sugar and brown this other side also for another 2 minutes. 
    12. Meanwhile in another frying pan melt some butter and fry lightly the tenderloin slices on both sides for about 1-2 minutes per side.
    13. Serve an large plates 3-4 pork medallions, some fried peach halves and a handful of  caramelized mushrooms.