RSS Feed

Posts Tagged ‘potatoes’

  1. 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.


  2. Ostrich Steak, Potato Latkes Fried in Butter and Crumbled Blue Stilton Cheese Recipe

    December 15, 2017 by Varga László

    Ingredients (2 servings)

    • 500 g ostrich steaks
    • 500 g potatoes
    • 100 g crumbled blue Stilton cheese
    • 100 g butter
    • 50 ml vegetable oil
    • salt and pepper to taste

     

    Preparation method:

    1. Wash the ostrich pieces, then pat them dry with paper towels. Sprinkle over generously salt and freshly ground black pepper.
    2. Wash carefully and thoroughly the potatoes and grate them with their skins on.
    3. Melt half of the butter in a thick bottom frying pan and add the oil.
    4. Fry the steaks over high heat for 4 minutes on one side, then 4 more minutes on the other side.
    5. Remove the ostrich stakes from pan and let them rest for a few minutes, while preparing the latke.
    6. Add the grated potatoes to the frying pan and add on top the remaining butter, season with salt and freshly ground black pepper.
    7. Fry over medium high heat for 3-5 minutes until golden, then flip and fry some minutes more till golden on the other side.
    8. Serve the ostrich steak sliced, with the potato latkes and some crumbled blue stilton cheese

  3. Šaltibarščiai – Lithuanian Pink Cold Beet Soup Recipe

    August 14, 2017 by Varga László

    Šaltibarščiai is one of the defining Lithuanian dishes, but also for the neighboring Latvians who call it Aukstā zupa.
    It means literally cold borscht, made with kefir, if you cannot find kefir you can replace it with buttermilk.
    As most Lithuanian dishes, this too is accompanied by potatoes.
    First I ate it when Latvian guests prepared this delicacy for an evening with friends.
    Second time I have tasted when traveling in the Baltic countries last year, in Klaipeda, yumminess in a saucer, great for hot summer days.
    Last days I had some guests, of which Indre, Lithuanian girl from Vilnius. Both with her and her boyfriend, Markus, we had a great time and from one thing to another, we ended up preparing this amazing cold soup, under her supervision 😀.
    Below is her recipe:

    Ingredients ( 6 servings):

    • 500 g potatoes
    • 500 g beetroots
    • 2 l kefir
    • 1 bunch of green onions (about 5)
    • 1 bunch of parsley leaves
    • 1 bunch of dill
    • 3-4 large cucumbers
    • 6 eggs
    • salt to taste

    Preparation method:

    1. Boil the potatoes with skins on. After they are boiled skin them and cut each of them in 4.
    2. Slice the cucumbers in half lengthwise, then each one again twice lengthwise. Cut all of these quartered cucumbers in 2 mm slices.
    3. Chop the parsley leaves and dill.
    4. Cut the green parts of green onions into 1 cm pieces.
    5. Pour the kefir in a large pot to hold all ingredients.
    6. Grate the beetroots directly into the kefir pot, stir from time to time to check if you reached the desired pinkish colour.
    7. Boil the eggs hard.
    8. Add the chopped greens – dill, parsley, cucumbers and green onions, and stir them gently into the soup. Add salt to taste.
    9. Add the soup to the fridge to cool down for at least half an hour.
    10. Serve the soup in bowls, on top cut the hard boiled eggs into smaller pieces and sprinkle some extra chopped green leaves.
      On a separate small plate beside serve some of the boiled potatoes.