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Posts Tagged ‘seafood’

  1. Vietnamese Hardshell Clams Cooked in Elderflower Cordial with Lime, Garlic, Ginger, Chili Peppers

    July 25, 2018 by Varga László

    Ingredients (1-2 servings):

    • 400 g Vietnamese hard shell clams
    • 300 ml elderflower cordial
    • 2-3 garlic cloves
    • 1 teaspoon ginger freshly minced
    • 1 small dried red chili
    • 1-2 teaspoons fish sauce
    • 1 lime
    • 1-2 green onions

    Preparation method:

    1. If using frozen clams, leave them in cold water for half an hour or so.
    2. Wash them in two bowls of water until the water in the bowl is clear.
    3. Chop the garlic.
    4. Chop the ginger.
    5. Chop the dried chili into flakes.
    6. Chop the green onion and parley.
    7. Cut the lime into wedges.
    8. Place the clams into a smaller pot, add the garlic, ginger, chili flakes and pour the elder flower cordial just enough to cover them all with liquid.
    9. Squeeze the juice of quarter of a lime.
    10. Cover with a lid and cook for 4-5 minutes until the clams have opened.
    11. Adjust the taste with fish salt and black pepper to your liking.
    12. Serve with chopped green onions, chopped parley and some lime wedges.

  2. Calamari Ceviche with Apricots – Recipe

    June 18, 2018 by Varga László

    Ingredients (4-6 servings):

     

    • 500 g squid strips
    • 1 red chili pepper
    • 1 medium red onion
    • 5-6 apricots
    • a bunch of parsley leafs
    • 1 lemon
    • 2 limes
    • 1 grapefruit
    • 1-2 teaspoons fish sauce
    • salt and pepper to taste

     

    Preparation method:

     

    1. Slice thinly the squid strips.
    2. Chop the red onion.
    3. Chop the chili pepper.
    4. Halve the apricots, bone them and dice them.
    5. Chop the parsley leaves.
    6. Add to a bowl the calamari, red onion, chili pepper, apricots and parsley leafs.
    7. Squeeze the juice of the limes, lemon and grapefruit.
    8. Pour over the bowl’s content the citrus juices, mix them them well ans season with fish sauce, salt and pepper to taste.
    9. Leave the squid mixture to marinate for about an hour.
    10. Serve in small bowls garnished with wedges of apricot, lime and lemon.

  3. Whelks with Asparagus Tips Recipe

    May 31, 2018 by Varga László

    Ingredients (1-2 servings)

    • 200 g frozen shell-less whelks
    • 3 garlic cloves
    • a bunch of asparagus
    • 50 g butter
    • salt and freshly ground black pepper

    Preparation method:

    1. Let the whelk meat thaw and wash them in cold water.
    2. Chop roughly the garlic.
    3. Melt the butter in a frying pan.
    4. Add the chopped garlic am the whelks.Season with salt and freshly ground pepper and fry over medium low heat for 4 minutes.
    5. Meanwhile wash the asparagus and cut their tips (about one third of them), keep the rest of them for the next breakfast’s omelette.
    6. Add the asparagus tips and about 100 ml water. Cover and steam for 7-8 minute over medium heat until asparagus is cooked and has a wild green color.
    7. Add salt and pepper to taste if needed. If the juices are too thin cook it down a bit for a minute.
    8. Serve while still hot.