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Posts Tagged ‘rosemary’

  1. Basque Lamb Stew Recipe

    May 12, 2015 by Varga László

    Basque Lamb Stew 8

    Ingredients (4-6 servings):

    • 1.5 kg lbs. lamb leg or shoulderBasque Lamb Stew 1
    • 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 stripsBasque Lamb Stew 5
    • 1 large tomato
    • 1 bunch fresh parsley
    • 2 bay leaves
    • salt and freshly ground black pepper to taste

    Preparation Method:

    1. Bone the lamb and cut it into 2 cm cubes.
    2. Chop the onion and garlic.
    3. Add the lamb cubes, half of the garlic rosemary, and a cup of wine in a bowl. Stir them well.Basque Lamb Stew 2
    4. Let marinate for 1-2 hours.Basque Lamb Stew 3
    5. Drain the meat, discard the marinade, and pat dry with paper towels.
    6. Mince the remaining garlic cloves and set aside.
    7. Heat the oil in a large pan over medium heat and add the chopped onions.Fry them until soft, about five minutes.
    8. Add the garlic and fry another minute.
    9. Add the meat and fry about 10 minutes turning a few times.
    10. Add the roasted peppers, chopped tomatoes, chopped parsley leavesBasque Lamb Stew 4, bay leaves, sweet paprika and red wine.
    11. 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.Basque Lamb Stew 6
    12. Season with salt and freshly ground black pepper.
    13. Serve while hot with boiled potatoes.Basque Lamb Stew 7Basque Lamb Stew 9

  2. Oven Baked Pork Ribs with Dirty Mashed Potatoes and Valerianella – Recipe

    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

    Preparation method:

    1. Wash the ribs then tap them dry with kitchen paper towel.
    2. 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.aIMG_6647
    3. Preheat the oven to 170 C.
    4. Wash thoroughly the potatoes but leave their skins on, halve the much bigger potatoes.
    5. Remove the ribs from the marinade and place them ribs in the oven on a grille.
    6. Put the potatoes in the marinade tray and place the tray in the oven under the ribs grille.aIMG_6677
    7. 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.
    8. Chop the garlic.
    9. Melt the butter in a heavy bottomed pot, add the garlic and fry it until fragrant and translucent.aIMG_6687
    10. 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.
    11. 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.aIMG_6690
    12. Season it wit salt and plenty of pepper, add some more butter or milk if needed.
    13. Serve while the ribs and potatoes still hot, add some green leaves on the side, I used valerianella ones.aIMG_6699 aIMG_6705



  3. Pomegranate Stuffed Mullet with Sauteed Okra – Fish Recipe

    January 16, 2013 by Varga László


    Ingredients (4 servings):

    • 2 fishes – grey mullets, about 1/2 kg plus eachaIMG_6431
    • 1 pomegranate
    • 5-6 garlic cloves
    • salt and pepper
    • 1 lime
    • 1 lemon
    • 2 rosemary branches
    • For the okra
    • 1/2 kg okra (I used frozen)
    • 2 garlic cloves
    • 100 g butter
    • 2-3 sage leaves
    • 1/2 dried chili pepper
    • 50 g blue cheese

    Preparation method:

    1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
    2. Chop the garlic.
    3. Cut up the pomegranate and remove its seeds.aIMG_6436
    4. Cut 4 thin slices of the lemon and of the lime.
    5. Salt and pepper the fishes outsides as well as their insides.
    6. Stuff each fish hith halt of the chopped garlic and add one-one rosemary branch.aIMG_6438
    7. Fill the rest of their cavity with the pomegranate seeds, but not too much so they won’t spill out.aIMG_6443
    8. Preheat the oven to 190°C (375°F).
    9. Lay the mullets into an ovenproof dish and top them with the lemon and lime slices.
    10. Place the fish in the oven and let it bake for 30 minutes. If using gas oven cover the dish with a tin foil, but since I have electric oven, I skipped this step.aIMG_6448
    11. For the sauteed okra
    12. Chop the garlic cloves.
    13. Melt half of the butter in a frying pan over medium heat.
    14. Fry the chopped garlic until fragrant for about 1-2 minutes.aIMG_6449
    15. Add the fresh/defrosted, the rest of the butter, the chili pepper flakes and sage. Fry over medium-low temperature for 5 minutes.aIMG_6452
    16. Add 1/4 cup of water, cover and simmer for about 5 minutes or until water evaporates.aIMG_6454
    17. Add the crumbled blue cheese and stir-fry for another minuteaIMG_6455
    18. Serve the mullet with sauteed okra and some pomegranate seeds and cherry tomatoes.aIMG_6460