May 12, 2015 by Varga László
Ingredients (4-6 servings):
- 1.5 kg lbs. lamb leg or shoulder
- 2 cup dry, full-bodied red wine
- 6 cloves garlic
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 large onion
- 2 teaspoons sweet paprika
- 250 g roasted red bell peppers strips
- 1 large tomato
- 1 bunch fresh parsley
- 2 bay leaves
- salt and freshly ground black pepper to taste
- Bone the lamb and cut it into 2 cm cubes.
- Chop the onion and garlic.
- Add the lamb cubes, half of the garlic rosemary, and a cup of wine in a bowl. Stir them well.
- Let marinate for 1-2 hours.
- Drain the meat, discard the marinade, and pat dry with paper towels.
- Mince the remaining garlic cloves and set aside.
- Heat the oil in a large pan over medium heat and add the chopped onions.Fry them until soft, about five minutes.
- Add the garlic and fry another minute.
- Add the meat and fry about 10 minutes turning a few times.
- Add the roasted peppers, chopped tomatoes, chopped parsley leaves, bay leaves, sweet paprika and red wine.
- Simmer uncovered over low heat, stirring occasionally, for 1 1/2 – 2 hours, until the meat is tender. Add some more wine and stock when the sauce is too thick.
- Season with salt and freshly ground black pepper.
- Serve while hot with boiled potatoes.
Category Lamb | Tags: Basque,bay leaf,bell pepper,garlic,lamb,rosemary,stew,wine | No Comments
March 15, 2013 by Varga László
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
- Wash the ribs then tap them dry with kitchen paper towel.
- 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.
- Preheat the oven to 170 C.
- Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
- Remove the ribs from the marinade and place them ribs in the oven on a grille.
- Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.
- 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.
- Chop the garlic.
- Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.
- 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.
- 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.
- Season it wit salt and plenty of pepper, add some more butter or milk if needed.
- Serve while the ribs and potatoes still hot, add some green leaves on the side, I used valerianella ones.
Category Pork | Tags: butter,garlic,milk,oven,paprika,pork,potato,rosemary,wine | 4 Comments
January 16, 2013 by Varga László
Category Fish | Tags: butter,fish,garlic,lemon,okra,pomegrenate,rosemary,sage | 1 Comment