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Posts Tagged ‘sauce’

  1. Bavarian Sauerbraten Recipe (Marinated Veal Roast)

    July 26, 2012 by Varga László

    I travelled this late spring to Germany, in Bavaria/Bayern in German. As usual, when abroad, I wander by foot allot, visiting the cities, every corner of the I found interesting,  takings snacks on the run , taking a lot of pictures and useually in the late afternoon a well deserved dinner, local food is a must.

    So, in München / Munich, in the Hofbräuhaus, I ate a Münchner Sauerbraten (marinated beef pot roast), very Yummy, garnished with bread dumpling (Semmelknödel). And of course there was a Hofbräu Original draft beer. As a parenthesis, while at table, I chitchatted with some locals at my very long table who were complaining that in the late years the food got more and more expensive even in Germany, as the daily menu that they use to eat although it remained at the same price contained fewer courses and smaller portions ;).

    I wanted to try it earlier, but I did not have at hand a nice piece of beef and the long marinating time was a bit of a turn-off when I needed a quicker recipe at time.

    But when I got lately to the farmers market I got a very good deal at large piece of veal leg, so I had plenty of meat for short term and long term cooking. With other foods in my belly and my fridge, I had plenty of patience for this dish to come alive.

     

    Ingredients (4 servings):

    • 1 kg veal leg
    • 300 ml water
    • 300 ml white wine vinegar
    • 1 onion
    • 3-4 thyme branches
    • 4-6 juniper berries
    • 3 bay leaves
    • 3-4 cloves
    • salt and pepper to taste
    • about 500 g carrots
    • 2 smaller parsley roots, approx. 200 g
    • 1 medium celery stalk
    • 75 g butter
    • 3 tablespoons butter
    • 1 bread crumbs
    • 200 ml sour cream

     

    Preparation method:

    1. Wash the veal, remove any skins and tendons.
    2. Peel the onion and cut it into rings, do not chop them.
    3. Wash and clean the vegetables, slice them into 1-2 cm rounds.
    4. Bring water to boil, add the onion, vegetables, seasonings (bay leaves, juniper, cloves, thyme) and vinegar and simmer for 15 minutes. Place aside and cool it down.
    5. Place the veal piece into a smaller plastic container and pour over the marinade mix with vegetables watching that the meat is totally covered by liquid. If you don’t have a such sized container, use a  resealable plastic bag.
    6. Place the container into the fridge and let it marinade for a week ( 7 days 😉 ).
    7. Remove the veal from the marinade and pad it dry with kitchen towels.
    8. Preheat the oven to 180 ° C.
    9. Melt the butter into a frying pan over medium heat and sear the veal piece on each side, about 4 minutes per side until nicely brownish.
    10. In a different pan, heat up the marinade.
    11. Place the veal into an ovenproof dish, pour over the marinade and place this dish into the preheated oven.
    12. Let it roast for about 2 – 2 & 1/2 hours, turning the meat once or twice to get an even roasting. If you don’t have an electric oven, but a gas one, cover the dish with tin foil for the first half of roasting time.
    13. Remove the veal from the oven and set aside for 5-10 minutes. Then slice it int0 1 cm pieces.
    14. Run the marinade sauce through a sieve, discarding the vegetables.
    15. Bring to boil the resulting gravy, adding the breadcrumbs and the sour creme. Simmer until the desired thickness, about 2-3 minutes.
    16. Place 2-3 slices of sauerbraten covered by some of this brown gravy. As a side dish you can use  traditional ones like knödel or spätzle, but I used baked potatoes.

     


  2. Baked Gilthead Bream with Egg-Lemon Sauce – Greek Recipe

    July 6, 2012 by Varga László


    Ingredients (2 persons):

    • 2 whole medium-to-small gilthead bream
    • freshly ground salt and pepper
    • 2 lemons
    • 2-4 garlic cloves
    • 1/2 cup extra virgin olive oil
    • 2 large carrots
    • 250 g celery stalks with leaves
    • 500 g smaller new potatoes
    • some larger button (champignon) mushrooms
    • 2-3 thyme branches
    • Egg and Lemon Sauce (Avgolemono)
    • 2 large eggs
    • Juice of 1 large lemon
    • about 1 cup of meat or vegetable stock,

     

    Preparation method:

    1. Scale, gut and clean carefully the fishes.
    2. Salt and pepper the fishes both on their outside and their inside.
    3. In a bowl, mix together the juice of a lemon with about half of a cup of olive oil, add the chopped garlic.
    4. Brush the fishes’ both sides with the marinade and refrigerate for about 1-2 hours.
    5. Cut the carrots into 1/2 cm rounds. Chop the celery stalks and leaves.
    6. Depending on the size of the new potatoes halve them or cut them into quarters.
    7. Remove the fish from the marinate bowl and place into an oven tray.
    8. Place the carrots, celery, new potatoes, mushrooms and the thyme branches beside the fishes. Pour over the remaining marinade juice.
    9. Put the tray in the preheated oven at 200 C and let them roast for about 40 minutes.
    10. Meanwhile prepare the avgolemono (egg-lemon) sauce:
    11. Bring the stock to boiling temperature and keep it warm.
    12. Beat together the two eggs and juice of a lemon with a wire whisk in a small bowl.
    13. Slowly add the hot stock, spoon by spoon, or by pouring slowly and steadily, whisking all the time meanwhile, keep doing this procedure until the sauce has thickened to the desired consistency.
    14. Serve the fishes on each plate accompanied by the vegetables.
    15. Pour over the still hot avgolemono sauce.




  3. 4th of July Recipe: Jerk Chicken Wings with Corn on the Cob and Blueberry Sauce

    July 4, 2012 by Varga László



     

    Although I am not American, I prepared this dish fo my readers from America to celebrate with you:

    Ingredients (3 persons)

    For the Jerk Chicken Wings:

    • 2 chili peppers
    • 2-3 green onion
    • 1 onion
    • 4 garlic cloves
    • 1 tablespoon of grated ginger
    • 2 teaspoons allspice
    • 3 tablespoons vegetable oil
    • 4 tablespoons soy sauce
    • the juice and pulp of half a lime
    • 3 tablespoons brown sugar
    • 2 tablespoons salt
    • 1 teaspoon black pepper
    • 1 cup beer
    • about 1kg fresh chicken wings
    • 3 ears of corn

    For the blueberry sauce:

    • 2 cups fresh blueberries
    • 1 cup water
    • 2 spoons honey
    • 1-2 tablespoons cornstarch

    Preparation method:

    1. Chop roughly the onion, green onions and garlic cloves.
    2. Place in a blender the marinade ingredients: chili peppers, grated ginger, lime juice, green onions, onion, garlic cloves, allspice, vegetable oil, soy sauce, brown sugar, salt, pepper, and beer.
    3. Blend 2-3 minutes until it forms a smooth paste.
    4. Place the chicken wings in a plastic bag. 
    5. Pour in the Jerk marinade into the plastic bag, take care that every wing will be covered with marinade.
    6. Place the marinade bag in the refrigerate for overnight.
    7. Preheat your oven to 250 C.
    8. Oil an oven rack then place the wings over. Spread some marinade over the wings.
    9. Put the rack with wings in the oven and place below a tray to catch the drippings.
    10. Roast them for about 40-50 minutes until they are nicely golden and crunchy. Once or twice brush some more marinade over the wings to get them an extra flavour.
    11. Meanwhile prepare the corn on the cob and blueberry sauce:
    12. Husk the corn ears, wash them then brush them with olive oil all over.
    13. Place them on a grill and turn them slowly until they are done all over. 
    14. In a sauce pan add the blueberries, water and honey.
    15. Bring them to boil, stirring gently.
    16. In a cup mix the cornstarch with a little cold water, then add to the sauce pan and simmer for about 6 minutes until reaches the desired thickness. 
    17. Serve 4-5 wings accompanied by a corn on cob and plentiful of blueberry sauce.