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Posts Tagged ‘raspberry’

  1. Roasted Veal Shoulder Sauteed Raspberries and Lettuce Buds – Recipe

    September 7, 2018 by Varga László

    Ingredients (4 servings):

    • 1-1.5 kg piece of veal shoulder
    • a few tablespoons balsamic vinegar from Modena
    • 200 g raspberries
    • 1 tablespoon brown sugar
    • salt and freshly ground black pepper to taste
    • 3 lettuce buds
    • 200 g kefir

     

    Preparation method:

    1. Season the piece of veal shoulder with salt and pepper on both sides.
    2. Glaze the veal with balsamic vinegar and place int the oven preheated to 180C.
    3. Star roasting for 90 minutes, but every 10 minutes or so take the veal out to give it a balsamic vinegar glaze. Turn also top to bottom to give it an all-over glaze.
      Meanwhile prepare the raspberries:
    4. Add them to a smaller frying pan, add about a cup of water. Season them with the sugar and a pinch of salt and some more pinches of black pepper.
    5. Simmer the raspberries for 5-7 minutes untils soften but the berries still intact and not melted.
    6. Wash thoroughly the lettuce buds and halve them lengthwise.
    7. When the veal is done, remove it from oven and let it rest 10 minutes before slicing it.
    8. Serve a few veal slices per plate, drizzled with the raspberries and their juices, a lettuce bud halved and topped with dollops of caucasian kefir.

  2. Raspberry Beer Chicken Recipe

    December 10, 2012 by Varga László

    Ingredients (4 servings):

    • 1kg chicken breasts
    • 150 g smoked bacon
    • a can – 1/2 l bottle of raspberry beer
    • 2 teaspoons hot paprika
    • salt and pepper to taste
    • 2-3 tablespoons butter
    • a few branches of fresh thyme or 1 teaspoon dried thyme
    • optionally – a few raspberries

    Preparation method:

    1. Wash the chicken breast then pat them dry with kitchen paper towels.
    2. In a bowl mix together 250 ml raspberry beer, salt, hot paprika and lemon zest.  Add the chicken breasts, taking care to be covered fully by marinade and marinate for 2-3 hours, or best overnight.
    3. Remove chicken from marinade and discard marinade.
    4. Slice thinly the smoked bacon.
    5. Melt the butter in a frying pan and fry the chicken breasts till golden brown.
    6. Add to the frying pan the remainder raspberry, the bacon slices and the thyme. 
    7. Simmer on a medium heat for 15-20 minutes until the sauce thickens. Turn the chicken breasts so they get a nice glazing from the thickened juices.
    8. Optionally you can add a few raspberries bin the last minute of  simmering, but I did not have any so I left them out.
    9. Serve with still hot with potato croquettes and a chilled raspberry beer with a lemon wedge on the side.