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Posts Tagged ‘rosemary’

  1. Rabbit Cacciatore (Hunter Style) – Italian Recipe

    November 27, 2012 by Varga László

    Ingredients (4-6 servings):

    • one whole rabbit, about 2 kg
    • 4 tablespoons flour
    • salt and pepper to season
    • 100 g butter
    • 1 large red onion
    • 1 carrot
    • 1/2 celery stalk
    • 4 garlic cloves
    • 1 large bunch parsley leaves
    • 1 cup white wine
    • 6-8 fresh rosemary branches
    • 1/2 kg button mushrooms
    • 2 cups cherry tomatoes canned or fresh (I had some canned by my mother)

    For the side-dish:

    • 1 1/2 kg potatoes
    • 100 g grated cheese
    • 1 tablespoon poppy seeds

    Preparation method:

    1. Wash thoroughly the rabbit and cut into pieces, about 8 of them.
    2. Season the rabbit pieces with salt and pepper then toss them in flour. 
    3. Heat some butter in large frying pan, over medium high heat, and fry the rabbit pieces in batches until golden, adding some more butter when needed, set them aside. 
    4. Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk.
    5. Cut the mushrooms into halves or quarters depending on their size.
    6. Heat the remaining butter in the large pan and fry the onion and garlic for 2 minutes.
    7. Add the sliced carrots and celery and cook for another 5 minutes.
    8. Return the rabbit to the pan, pour in the wine and add most of the parsley and cook for 10 minutes. 
    9. Add the mushrooms and rosemary branches, bring the heat a bit up and cook for 5-7 minutes until the juice from the pan reduces to half.
    10. Add the cherry tomatoes and some sun dried tomatoes if you have any. Add some water if needed so that the rabbit is completely covered with sauce.
    11. Lower the heat,cover the pan and simmer for 40 minutes until the meat is fork tender, adding more water if needed. Season with salt an pepper.

    For the side-dish:

    1. Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling water until almost done.
    2. Scoop the potatoes from the cooking dish and place them into a roasting tray smeared with a bit of butter. Season with salt and pepper.
    3. Spread over the potatoes the grated cheese and the poppy seeds.
    4. Place the potatoes into the preheated oven at 180 C and bake them for 15-20 minutes until they get a golden crust and the cheese has melted.

     


  2. Oven Roasted Lamb with Wine and Orange Juice Recipe

    May 22, 2012 by Varga László



    Ingredients (4-6 persons)

    • half of a medium lamb (approx. 4 kg) without internal organs and head (I used them for a soup)
    • 250 ml white wine
    • 250 ml orange juice
    • 4 branches fresh rosemary
    • salt and black pepper
    • 4 green garlic stalks

     

    Preparation method:

    1. Cut up the half of the lamb in pieces so it fits an oven pan. Rub salt and pepper on both sides.
    2. Pour over the roast pan the wine and orange juice, add the rosemary branches.
    3. Chop the green garlic and add half of it to the marinade tray. Let it marinate for 4-6 hours, turning once. If you leave it at room temperature it will gain more flavour than in refrigerator.
    4. Preheat an oven to 200 C.
    5. Remove the lamb from the tray. Make some incisions on the lamb’s surface and stuff in the the other half of chopped green garlic.
    6. Place the lamb pieces in the oven on a middle roasting rack – with the fatter side upside – and place beneath the roasting pan for the meat drippings.
    7. Roast for half an hour at this heat, then reduce temperature to 150 C and roast for another 2 & 1/2 hours.
    8. Meanwhile i prepared the colcannon as sidedish at the request of my friends who were invited at dinner. You can find the colcannon recipe at my St. Patrick’s Irish beef Stew post.
    9. Remove the lamb from the oven, let it rest for 5-10 minutes, then carve it nicely and serve with the colcannon.
    10. I had some Hungarian pickles to accompany it – small bell peppers and cucumbers stuffed with cabbage. Yummy!
    11. Serve with some glasses of wine – Cabernet Sauvignon is the best, but you can serve other dry wines red, white and  rose, all of them match this dish.

    Miel la cuptor marinat în vin şi suc de portocale. Reţeta: