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Posts Tagged ‘roasted’

  1. Saint Martin’s Roasted Goose Recipe with Crushed Potatoes and Braised Red Cabbage

    November 17, 2012 by Varga László


    Ingredients:

    for the goose

    • a large fat goose – about 4+ kg
    • 2 red onions
    • a bulb(head) of garlic
    • 2 tablespoons sweet paprika
    • 2 teaspoons ground caraway
    • salt and pepper

    for the potatoes:

    • 2 kg medium sized potatoes
    • 3 large yellow onions
    • half cup of lard, or vegetable oil
    • salt and pepper to taste

    for the cabbage:

    • 1 kg red cabbage
    • 2 tablespoons sugar
    • 1 medium red onion
    • half a red juicy sweet&sour apple

    Preparation method:

    1. Wash thoroughly the inside and outside of the goose.
    2. preheat the oven to 150 C.
    3. Cut the 2 red onions into quarters. Split the bulb of garlic into cloves, but leave them unpeeled.
    4. Place in the inside cavity of the goose a few garlic cloves and 1 quartered onion.
    5. Season evenly all the sides and insides of the goose with salt, pepper, paprika and caraway.
    6. Place the goose in a large enough baking tray, place besides the remaining quarters of onion and garlic cloves and pour into the tray about 1 liter water.
    7. Place the tray in the preheated electric oven and roast it for about 3 hours. From time to time (at least twice or thrice) baste the goose with the juices of the tray.  If using gas oven, you should cover the tray for the first 2 hours with an aluminium foil. The last hour you should turn up the heat to 170 C and remove the foil if any.
    8. Take out the goose from the oven and let it rest for 10 minutes before carving.

    For the Potatoes:

    1. Wash well the potatoes and put them in their skins into a pot with salted water. Cook until fork tender.
    2. Peel off their skins and with a potato masher, crush the potatoes but not all the way but only until clumpy. 
    3. Chop roughly the yellow onions.
    4. Melt some animal fat in a frying pan and fry the onion until golden. 
    5. Add the crushed potatoes and stir them thoroughly until well homogenized. Add some more lard if if too dry. Season with salt and pepper to taste.

    For the cabbage:

    1. Chop the red onions. Slice thinly the apple.
    2. Cut roughly the red cabbage.
    3. Heat some vegetable oil in a pot and caramelize 2 tablespoons of sugar.
    4. Add the chopped onion and some more oil if needed, fry them until fragrant, stirring well.
    5. Add the chopped red cabbage and some water as much to about cover the cabbage.
    6. Simmer, stirring from time to time, until the cabbage is tender and water has evaporated mostly. Season with salt and pepper to taste.
    7. Add the thin apple slices and simmer for another 1-2 minutes.
    Serve on large plates a good piece of goose, some crushed potatoes and braised red cabbage.


    Category Goose, Hungarian | Tags: ,,,,,,,, | 2 Comments

  2. Roasted Cauliflower Soup Recipe

    November 8, 2012 by Varga László

    Roasted Cauliflower Soup

    As I mentioned before, Saturdays I like to go to the farmers market and browse the freshest produces, inspiring myself at the very moment after the eye-catching goods I find and so I was drawn by cauliflower.

    If you love nothing more than baking a pie and letting the mouth-watering smells fill the house as you relax on the sofa reading your cooking magazine, then you might be keen to read my roasted cauliflower soup recipe below.

    Cauliflowers are in season right and their nutty taste after roasting is awesome. Plus this hot creamy soup is a great way to warm up your body in the late autumn cold days.

    Ingredients (4 servings):

    • 1 head large cauliflower, about 1.5-2 kgCauliflower for roasting
    • 2 tablespoons olive oil
    • 2-3 cups vegetable stock (or chicken stock, or water if no stock available)
    • salt and pepper to taste
    • 3 tablespoons grated smoked scamorza cheese (or mozzarella)
    • fresh thyme leaves
    • croutons

     

    Preparation method:

    1. Preheat the oven to 170 C.
    2. Wash thoroughly the cauliflower and cut/break them into about 2 cm florets.Cauliflower florest for roasting
    3. Place the florets in a bowl. Drizzle some olive oil over and season with salt and pepper. Toss them a bit until coated evenly.Cauliflower florest for roasting
    4. Arrange the florets into a single layer in roasting trays and place the in the oven.
    5. Roast the cauliflower florets for about 30 minutes stirring them once to get an even roast.Roasted Cauliflower for the soup
    6. Reserve  a quarter of the cauliflower florets, the best looking and roasted ones ;).
    7. Add the rest 3/4 of florets to a blender together with about 2 cups of vegetable stock. Blend them together until smooth. Add some more stock until it arrives to the desired thickness.Cauliflower in the Blender for Roasted Cauliflower Soup
    8. Place the pureed cauliflower into a pot and bring it to boil on a low heat, stirring continuously.
    9. Add some grated scamorza cheese or other melting cheese at hand and simmer for 2 minutes, continuing the stirring.
    10. Serve in saucers, and garnish on top with a few of the reserved cauliflower floret, some thyme leaves and croutons. Sprinkle over some more grated scamorza cheese.Roasted Cauliflower Soup

     

    Category Soup, Vegetarian | Tags: ,,,, | No Comments

  3. Roasted Hogget with Lemon and Olives Recipe

    August 28, 2012 by Varga László

    Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it more rare (and I cooked it more so) leave it roast less, if the liking si more well done roast half an hour plus.

    This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.

    Ingredients (6-8 servings)

    • 1 hogget leg, the behind one is quite bigger and meatier 😉
    • 200 g olives stuffed with anchovies
    • 4 tablespoons honey
    • 2 lemons
    • 1/2 teaspoon Xerxes vinegar (or else you have more at hand)
    • 1-2 tablespoons wine
    • 4 cloves of garlic
    • salt and pepper to taste
    • about 6-8 branches of thyme
    • 100 ml wine, white or otherwise
    • salt and pepper to taste
    For the roasted vegetables:
    • a medium (wild) green zucchini
    • 1/2 kg potatoes
    • 1 head of cauliflower
    • about 8 small white eggplants
    • 4 medium yellow onions

    Preparation method:

    1. Wash and clean thoroughly the hogget leg.
    2. In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
    3. Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
    4. Preheat the oven to 220 C.
    5. Place the hogget leg into an oven tray.
    6.  Brush the paste over the hogget leg carefully so the whole covered.
    7. Put some more thyme branches and the other lemon cut into eight.
    8. f you have a gas oven, baste with some more wine while roasting. In electric oven you can still baste it but it’s optional.
    9. Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
    10. While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
    11. Cut the zucchinis in two then slice them more into quarters or so.
    12. Separate the cauliflower into smaller florets.
    13. Cut the onions into quarters.
    14. Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
    15. After some 20 minute place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
    16. Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
    17. Carve meat pieces and serve with the roasted vegetables.

    Category Lamb | Tags: ,,,,,,,,,,,,,, | 2 Comments

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