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Posts Tagged ‘potato’

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

    March 15, 2013 by Varga László

    aIMG_6706

    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

     

    [amd-zlrecipe-recipe:7]


  2. Marinated Veal Liver with Baked Potatoes Recipe

    March 2, 2013 by Varga László

    aIMG_6573

    Ingredients (4 servings)

    • 1/2 kg veal liver
    • 5 garlic cloves crushed
    • 3 bay leaves
    • 1 cups semi dry white wine
    • 1 piri piri pepper or other red hot chili pepper
    • salt and pepper to taste
    • 50 g butter
    • 8 medium potatoes

    Preparation method:

    1. Slice the liver into very thin slices (about 1 cm or less).aIMG_6556
    2. Place the liver into a bowl and add the crushed garlic, piri piri pepper the bay leaves and white wine. Season it with salt and pepper to taste. Stir to mix them well.aIMG_6560
    3. Leave to marinate overnight.
    4. Melt the butter in a frying pan and add the liver slices and fry them for about a half minute on each side.aIMG_6561
    5. Remove the liver and keep warm.aIMG_6562
    6. Add the marinade juice to the pan and boil until the sauce thickens.
    7. Add the liver slices back to the pan and simmer for a minute.aIMG_6568
    8. Wash thoroughly the potatoes and cut them in half.
    9. Place the potato halves into an ovenproof dish , season them with salt and pepper and bake them for an hour.
    10. Serve the liver slices with the hot potatoes from the oven.

     

     

    [amd-zlrecipe-recipe:6]


  3. Carrot Potato Cream Soup Recipe

    February 9, 2013 by Varga László

    aIMG_6739

    Ingredients (4 servings):

    • 500 g carrots
    • 250 g potatoes
    • 1 medium onion
    • 5 garlic cloves
    • 100 g butter
    • 100 ml white semisweet wine
    • 1 tablespoon shopped fresh ginger
    • some hard rind matured cheese
    • a few parsley leaves
    • croutons

     

    Preparation method:

    1. Chop the onion and garlic.
    2. Slice the carrots into 1 cm thick slices.aIMG_6715
    3. Dice the potatoes into 2 cm cubes.aIMG_6723
    4. Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.aIMG_6718
    5. Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.aIMG_6719
    6. Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.aIMG_6724
    7. Let it cool down for 30 minutes.
    8. Using an immersion blender puree the vegetables until smooth.
    9. Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
    10. Optionally you can add creme but I have left it out.
    11. Serve the soup hot in a bowl or a saucer. Grate some hard rind matured cheese over the soup, I used some polish Old Poland – Bursztyn cheese.aIMG_6728
    12. Garnish with some chopped parsley leaves and croutons on the side.aIMG_6739aIMG_6736

     

    [amd-zlrecipe-recipe:5]