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Posts Tagged ‘sage’

  1. Pomegranate Stuffed Mullet with Sauteed Okra – Fish Recipe

    January 16, 2013 by Varga László

    aIMG_6462

    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

     

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  2. Pork Shoulder with Cherry Sauce and Bavarian Semmelknödeln (Dumplings) Recipe

    August 3, 2012 by Varga László

    Ingredients (3-4 servings):

    • about 1 kg of pork shouulder
    • salt and pepper to taste
    • a few sage leaves
    • a cup of red wine

    For the Semmelknödeln (dumplings)

    • 4 stale bread rolls
    • salt and pepper to taste
    • 250 ml milk
    • 2 tablespoons flour
    • 1 onion
    • 4 tablespoons butter 200 ml cream
    • 3 tablespoons chopped fresh parsley
    • 2 small eggs

    For the cherrie sauce:

    • about 1/2 kg of fresh cherries
    • about a cup of water
    • 1-2 tablespoons honey
    • a pinch of cinnamon
    • 1 tablespoon cornstarch

     

    Preparation method:

    1. Slice the pork shoulder  into 1 cm slices.
    2. Salt pork slices, place them in a bowl, with the sage leaves in-between then pour over the wine.
    3. Let the pork marinade for 2-3 hours or best, overnight.
    4. Melt a bit o butter in a frying pan and fry the pork slices on bouth sides for 2-3 minutes.

    For the Semmelknödeln (dumplings):

    1. Cut the bread rolls  into cubes and salt them lightly.
    2. Heat milk and pour over the bread cubes and let them soak for about 30 minutes.
    3. Peel the onion and chop it finely.
    4. Melt a tablespoon of butter in a small frying pan and saute the onion until translucent, then stir in one tablespoon of parsley.
    5. Add the sauted onion-parsley mix and the two eggs to the soaked bread and knead well. Season with salt and pepper.
    6. In a saucepan, bring plenty of salted water to a boil.
    7. Form a dumpling from the dough and add them into the boiling water. If it doesn’t fall appart with wet hands form the rest of the dough into dumplings, about 10-12 in total, add them into the boiling water and cook them for about 15 minutes.If the test dumpling falls apart, knead a bit of flour in the dough.

    For the cherry sauce:

    1. Wash and stone the cherries.
    2. Add the cherries to a smaller pot and about a cup of water or as much to just cover them.
    3. Bring to boil, add 2 tablespoons of honey, the cinnamon and simmer for about 5-10 minutes.
    4. In a separate cup mix thoroughly  together 1 tablespoon cornstarch with about a quarter cup of cold water.
    5. Add it  to the cherry pot and simmer further for a 2 minute or util the sauce thickens.
    Serve two slices of pork shoulder with 3-4 Semmelknödeln dumplings and pour over some cherry sauce.