1. Pheasant Stewed in Apple Cider, Mushrooms and Pork Sausages with Zucchini Mashed Potatoes

   June 13, 2016 by Varga László

   

   Ingredients (4-6 servings):

   • 2 tbsp flour
   • 1 whole pheasant
   • a pair smoked pork sausages
   • 2 onions
   • 600 ml apple cider
   • 2-3 tablespoons pork lard
   • 3 bay leaves
   • 1 red hot chili pepper
   • 1 garlic head
   • 4 celery stick slices
   • 50 ml double cream
   • a few branches of thyme

   for the Mashed potatoes

   • 1 kg large potatoes
   • 100 g butter
   • 2 zucchinis

    

   Preparation method:

   1. Cut the sausages into thick slices.
   2. Chop the onions and the chili pepper.
   3. Chop the celery stalks.
   4. Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.
   5. Place some lard from he pheasant frying into a large pot and fry the chopped onions, chili pepper and bay leaves until fragrant.
   6. Add the pheasant and the celery, the thyme branches, the apple cider and fill the rest of the pot with water, season with salt and freshly ground pepper.
   7. Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
   8. About one hour into the cooking add the halved mushrooms.
   9. When the meat is fork tender, remove it from the cooking pot and leave it to rest about 15 minutes before cut it into pieces.
   10. Meanwhile add the flour diluted into a bit of water, the double cream, stir it well and cook about 30 minutes to thick up cooking juices into a gravy.
   11. Meanwhile boil the potatoes in their skins until fork tender.
   12. Peel their skins and mash them, add the butter.
   13. Wash the zucchinis, grate them  and slowly integrate them into the mashed potatoes

   Category Other poultry, Stew | Tags: bay leaf,celery,chili pepper,cider,cream,garlic,pheasant,sausage,stew,thyme | No Comments

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2. Pork Stew with Savoy Cabbage Recipe

   December 19, 2014 by Varga László

   

   Ingredients (about 10 servings):

   • 750-1000 g pork
   • 2 tablespoons pork fat
   • 750-1000 g pork fresh sausages
   • 2 large carrots
   • 1 small celery root
   • 1 tablespoon sweet paprika
   • 4 bay leaves
   • 4 allspice berries
   • 10-15 black peppercorns
   • 1/2 head large Savoy cabbage
   • 1 medium leek
   • 2 red onions
   • 1 head of garlic
   • 200 ml semi sweet white wine
   • 2 tablespoons mustard
   • 1 celery stalk
   • 1 teaspoon chili flakes
   • salt to taste

   Preparation method:

   1. Cut the pork meat into 2 cm thick, 5-7 cm long strips.
   2. Chop the onion.  
   3. Melt the pork fat in a large pot, cast iron if available.
   4. Add the meat and fry over medium heat for 5 minutes, turning once.
   5. Add the chopped onion and continue frying for 2 minutes, stirring.
   6. Add the cleaned but still whole garlic cloves, chili flake and paprika and stir-fry for another minute.
   7. Slice the carrots and celery root and add to the pot.
   8. Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
   9. Add the wine and enough water to cover the meat and the other ingredients.
   10. Slice roughly the celery stalks and leeks.
   11. After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
   12. Cook for another 20 minutes.
   13. Chop the Savoy Cabbage and add to the cooking pot.
   14. Cook until cabbage is done about 20-25 minutes.
   15. Serve while still hot.

   Category Pork, Stew | Tags: allspice,bay leaf,carrots,celery,garlic,mustard,paprika,pork,sausage,stew,wine | 1 Comment

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3. German Potato Salad – Oktoberfest Recipe

   October 24, 2014 by Varga László

   Ingredients (6-8 servings):

   • 2.5 kg medium potatoes
   • 1 jar of mayonnaise
   • 200 ml Sana, you can use also yogurt
   • 1 tablespoon German mustard
   • salt and pepper to taste
   • 5 stalk spring onion
   • some German sausages to grill
   • 500 g mushrooms to grill

    

   Preparation method:

   1. Wash thoroughly the potatoes.
   2. In a larger pot filled with water add some salt and boil the potatoes in their skins until tender. Check their tenderness from time to time by poking them with a fork.
   3. Peel the skins off the potatoes while their still hot because it;s the easiest, and let them cool down to room temperature.
   4. When cooled, dice the potatoes into 2 cm cubes.
   5. Chop the green onions into 1 cm pieces.
   6. In a larger bowl add the cubes potatoes, chopped green onions, mayonnaise, mustard, Sana and stir gently with a wooden spoon, carefully not to crumble the potatoes. And salt and freshly ground black pepper to taste.
   7. Meanwhile (and if you are not a vegetarian) grill some German sausages. I used some bratwurst and some weisswurst.
   8. I also grilled some mushrooms.
   9. Serve the cold potato salad with the hot grilled sausages and some German pickles or sauerkraut.

   Category German, salad | Tags: German,mayonnaise,potatoes,quick,salad,sausage | 1 Comment

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