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Posts Tagged ‘seafood’

  1. 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 colour.
    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.

  2. Greek Octopus Cooked in Wine with Potatoes Recipe

    August 6, 2017 by Varga László

     

    A week ago I went home to my grandparents’ house to escape the heat wave we had in the city. Although there was also incredibly hot, the garden and the trees gave some shelter.
    As always when I’m going home I cook Sunday lunch’ main course. I wanted to cook some fish but I couldn’t find fresh fish to my liking so I bought some octopus.
    I remembered a dish I ate in the Greek island of Lefkada: octopus with potatoes in red wine, so I concocted a recipe similar to that:

    Ingredients (3-4 servings)

      • 1 kg octopus, cleaned

      • 3 tablespoons wine vinegar
      • 100 ml dry white wine
      • 3 tablespoons tomato paste
      • 3 cloves of garlic
      • 4 bay leaves
    • salt and paste to taste
    • 500 g potatoes

    Preparation method:

    1. Boil in advance the potatoes as a whole.
    2. Wash and clean the octopus. Cut them into smaller pieces.

    3. Add the octopus pieces into a pot, garlic and bay leaves, pour over the wine, vinegar and 100 ml water.

       

    4. Cover and cook for about an hour, on medium heat.
    5. After about 40 minutes of cooking add the halved/sliced boiled potatoes and the tomato paste and continue to simmer for another 15-20 minutes.
    6. Serve while still hot.

  3. Mixed Seafood Tiramisu Recipe

    July 25, 2017 by Varga László

    Ingredients (2 servings):

    • 250 g mixed seafood
    • 250 g mascarpone cheese
    • a pack of 10 ladyfingers
    • Sour cherry compote
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 2 teaspoon2 of cocoa powder
    • parsley for garnishing

    Preparation method:

    1. If using frozen seafood place them in a bowl with water and wait to melt.
    2. Wash them under running water
    3. Heat the oil in a skillet and add the seafood, salt and pepper and stir-fry over medium-high heat for about 2-3 minutes.
    4. Lower the temperature, pour some of the compote liquid and sour cherries, and stir-fry another minute.
    5. Spread the mascarpone cheese on the bottom of a large saucer, add on top fried seafood, drizzle some compote liquid, stick some ladyfingers into the cheese on the side, sprinkle a tiny bit of cocoa powder on top and garnish with some parsley leaves