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Posts Tagged ‘potato’

  1. Roasted Mashed Potatoes Layered Cake Recipe

    January 5, 2014 by Varga László

    aIMG_7988

    Ingredients:

    • 2 kg potatoes
    • 250 ml heavy cream
    • 100 g butter
    • cca 500 ml milk
    • salt, black pepper, nutmeg to taste
    • 6 egg yolks
    • 400 g chopped spinach (even frozen one)
    • cca 4-6 tablespoons salted red pepper paste
    • 8 cherry tomatoes for decoration

    Preparation Method

    1. Wash the potatoes thoroughly, leave their skins.
    2. Fill a pot with water, add the potatoes, bring it to boil and cook them about 45 minutes on medium heat.aIMG_7953
    3. Peel the potatoes while still hot.aIMG_7957
    4. Add the heavy cream, butter, salt, freshly ground pepper and nutmeg to taste. Using a potato masher, mash and stir the potatoes with the other ingredients. Add some milk until you reach a creamy consistency.aIMG_7961
    5. Separate the mashed potatoes into 3 bowls for each of the three flavors/colors: regular/yellow, spinach/green and red pepper/reddish orange. The part for the spinach should be smaller then the other ones because the spinach we’ll add will take some volume.
    6. In the Regular: add 2 egg yolks, salt, black pepper and nutmeg to taste and stir them well with the masher.aIMG_7964
    7. In an ovenproof glass dish spread evenly a layer of these mashed potatoes aIMG_7966
    8. Preheat the oven at 180 C and bake it for 20 minutes until its top it is a bit golden brown.aIMG_7972
    9. Meanwhile prepare the green – spinach layer:
    10. Add the spinach, 2 egg yolks and salt and pepper to taste. Using a stick blender, mix them all together.aIMG_7968
    11. Spread carefully this green mashed potatoes in a layer of  on top of the yellow one. Bake it in the oven for another 20 minutes.aIMG_7974
    12. Now it’s time for the red layer: Mix the remaining mashed potatoes with 2 egg yolks and 3-4 salted red pepper paste.aIMG_7975
    13. Stir them all together, then spread it as the final layer in the baking dish.aIMG_7979
    14. In order to give it more festive look, ornate it with some halved cherry/plum tomatoes.aIMG_7978
    15. Bake it for another final 20 minutes.aIMG_7981
    16. Bring ot of the oven and let it cool down before serving.aIMG_7984

  2. Roasted Quail with Orange Liqueur Recipe

    December 25, 2013 by Varga László

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    Ingredients (2 servings):

    • 4 whole quailsaIMG_7723
    • 100 ml orange liqueuraIMG_7727
    • salt and pepper to taste
    • one medium orange for  garnish
    • game seasoning mill
    • 1 teaspoon cornstarch

     

    Preparation method:

    1. Wash the quails.
    2. Tie each quail’s leg together with some twine and place them in an ovenproof dish.
    3. Pour over half of the orange liqueur.
    4. Season the quails with salt and pepper, grind some game seasoning over.aIMG_7731
    5. Heat the oven to 200 C and roast the quails for about 15 minutes.aIMG_7744
    6. Remove them from oven and lest rest for 10 minutes, so the juices will rearrange in the birds.
    7. Sift the juice from the dish through a thick sieve and thicken it in a small sauce pan adding a teaspoon cornstarch and the remaining liqueur. Cook for a minute.
    8. Serve the quails (1-2 pieces per person) with the orange liqueur sauce and some duchess potatoes. aIMG_7742 Their recipe will be in a post to follow.

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  3. Hungarian Stuffed Potatoes Stew – Vegetarian Recipe

    March 22, 2013 by Varga László

    aIMG_6799

    Ingredients (4 servings):

    • 8 larger potatoes
    • 1 large onion
    • a bunch of parsley leaves
    • 3 eggs – 1 hard-boiled and 2 raw
    • salt and lots of freshly ground black pepper to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons wheat flour

     

    Preparation method:

    1. Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort ;).aIMG_6768
    2. Chop the parsley leaves.aIMG_6771
    3. Dice the onion and the scooped inside of the potatoes.aIMG_6777
    4. Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.aIMG_6784
    5. Using a fork, mash the hard-boiled egg, then mix everything thoroughly.aIMG_6785
    6. Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there is no air-pockets inside. Place the filled potatoes vertically  in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.aIMG_6787
    7. Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.aIMG_6794
    8. In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the color to golden-brown.aIMG_6791
    9. Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in  which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.aIMG_6793
    10. Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
    11. Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.aIMG_6808aIMG_6813

     

     

    Hungarian Stuffed Potatoes Stew – Vegetarian Recipe

    Ingredients:

    • Ingredients (4 servings):
    • 8 larger potatoes
    • 1 large onion
    • a bunch of parsley leaves
    • 3 eggs – 1 hard-boiled and 2 raw
    • salt and lots of freshly ground black pepper to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons wheat flour

    Preparation method:

    1. Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort .
    2. Chop the parsley leaves.
    3. Dice the onion and the scooped inside of the potatoes.
    4. Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.
    5. Using a fork, mash the hard-boiled egg, then mix everything thoroughly.
    6. Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there is no air-pockets inside. Place the filled potatoes vertically in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.
    7. Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.
    8. In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the color to golden-brown.
    9. Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.
    10. Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
    11. Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.
    http://chefdepaprika.com/2013/03/hungarian-stuffed-potatoes-stew-vegetarian-recipe/