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Posts Tagged ‘potatoes’

  1. Welsh Cawl – Mutton and Vegetables Soup Recipe

    February 16, 2018 by Varga László

    Ingredients Serves: 4

    • 1.5 kg lamb neck and shoulder
    • salt and pepper to taste
    • 5 medium potatoes
    • 3 medium carrots
    • 1 large parsnip
    • 1/2 swede otherwise called rutabaga – I could not find it, so I had to skip it even though it’s one of the main ingredients 😉
    • 1 leek
    • a quarter of a large celery root or a whole small one
    • 3 small kohlrabi

    Preparation method:

     

    1. Heat the water in a large cooking pot, add the lamb pieces, season with salt and black peppercorns. Simmer for an hour, until the meat is tender.
    2. Meanwhile prepare the vegetables:
    3. Peel the potatoes and cut into large cubes.
    4. Peel the parsnip and cut into large cubes.
    5. Peel the kohlrabi and cut into large cubes.
    6. Peel the celery root and cut into large cubes.
    7. Clean the carrots and cut into large cubes.
    8. When meat is cooked, take it out of the pot and cut it into pieces the same size as the vegetables.
    9. Add all root vegetables, cubed mutton and leave them to simmer for 45 minutes.
    10. Slice the leek into 1 cm slices, both the green and white parts.
    11. Add the sliced leeks to the soup pot, season with salt and freshly ground black pepper to taste and cook it for 15 minutes.
    12. Serve hot.

  2. Duck Legs and Potatoes Cooked in Cooked in Coke Recipe

    January 11, 2018 by Varga László

    Ingredients (2 servings):

    • 2 duck legs
    • 50 g fresh ginger
    • 750 g potatoes
    • 3-5 garlic cloves
    • 1 l cola soda – either Coca-Cola or Pepsi-Cola, I used Pepsi 🙂
    • Salt and pepper to taste
    • 1/2 l vegetable frying oil

     

    Preparation method:

    1. Slice the ginger into 1/2 cm slices.
    2. Chop the garlic.
    3. Wash thoroughly the potatoes and cut them into halves.
    4. Place the duck legs on the bottom of a pot, add the ginger slices and chopped garlic, top with the potatoes. Poor over the soda and add salt and pepper to taste.
    5. Cook over medium heat for about 40 minutes, until the duck meat is fork tender.
    6. Take out the potatoes and duck and drain.
    7. Heat the oil in a deep fryer or a deeper pan and fry the duck legs till crisp and the potatoes until golden.

  3. Goose Breast with Persimmon Baked in Honey Whiskey and Boiled Potatoes in Butter Recipe

    December 20, 2017 by Varga László

    Ingredients (2 servings):

    • 500 g purple potatoes
    • 1 whole goose breast (it may be also duck breast) 
    • 2 persimmons
    • 50 g butter
    • salt and pepper to taste
    • 50-100 ml honey flavoured whiskey

    Preparation method:

    1. Slice the persimmons into 1 cm thick slices.
    2. Smear an ovenproof dish with some butter.
    3. Lay the persimmon slices in this dish and pour over the honey whiskey.
    4. Place the dish with persimmons into the oven preheated to 200 C and cook for about 20 minutes or so, until the persimmon slices got caramelised .
    5. Wash thoroughly the purple potatoes and then boil them skins on till fork soft.
    6. Wash the goose (duck) breasts and then pat them dry with paper towels. Salt and pepper them to taste.
    7. Lay the breasts skin side down a heavy bottomed frying pan and dry them over low heat for about 15 minutes.
    8. Flip them them and fry them on their meat sides for another 3 minutes.
    9. Slice the breasts and serve them on top of the roasted persimmons alongside the halved purple potatoes topped with pieces of butter.