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Posts Tagged ‘stew’

  1. Pork Belly Braised and Stewed with Beetroot Recipe

    January 21, 2019 by Varga László

    Ingredients (4 servings):

    • 1 kg boneless pork belly
    • 5 garlic cloves
    • 5 shallots
    • 2 medium beetroots
    • 1 red chilli pepper
    • 1 tablespoon kalamansi sauce
    • salt and pepper to taste

    Preparation method:

    1. Slice as thin as you can the pork belly, about 1 cm, season them with salt and pepper.
    2. Chop roughly the garlic.
    3. Halve the shallots.
    4. Slice the chilli pepper.
    5. Peel and slice the beetroots.
    6. Heat a non-stick heavy bottomed frying pan, over medium-high heat, fry the belly slices on both sides until browned. Work in batches if needed.
    7. Fry the garlic golden brown then fry the shallots, press them a bit with a wooden spoon to open up like a flower and sauté them like this.
    8. Return all the pork pieces fried garlic and shallots to the pan, top with the beetroot slices, sliced chilli, the kalamansi sauce and add enough water to cover them all.
    9. Cover the skillet with a lid and simmer for about 35-45 minutes until the beets are soft and bellies are falling apart at the fork’s touch. If needed add more water during this process in order to have enough juice to stew. Adjust with salt and freshly ground black pepper.
    10. Serve while hot with some steamed buttered broccoli and boiled purple potatoes.

  2. Porcini Mushrooms and Leeks Sauteed in Butter with Tarragon – Recipe

    August 20, 2018 by Varga László

    Ingredients (2 servings ):

    • 1/2 kg fresh porcini mushrooms
    • 1 smaller leek
    • 120 g butter
    • 2 tablespoons olive oil
    • 3 garlic cloves
    • 1 teaspoon dried tarragon leaves.
    • salt and freshly ground black pepper to taste

    Preparation method :

    1. Clean the mushrooms pf the dirt.
    2. Slice the porcini mushrooms.
    3. Slice thinly the leek.
    4. Chop the garlic.
    5. Heat the butter in a large heavy bottomed frying pan.
    6. Sautee the sliced leek over medium-low heat for 3 minutes.
    7. Add the chopped garlic and continue to fry for 30 seconds.
    8. Add the porcini slices, drizzle the olive oil, season with salt and freshly ground pepper and cover with a lid. Cook for 3 minutes.
    9. Uncover, add the dried tarragon, stir and cook for 2 Moore minutes, until the mushrooms are cooked.
    10. Serve hot with some extra ground pepper on top.

  3. Mutton Lentil Stew Recipe – Recipe

    July 29, 2018 by Varga László

    Ingredients (4-6 servings):

    • 2 kg mutton leg
    • 500 g lentils
    • 20 green peppercorns
    • 4 garlic cloves
    • 100 ml Italian tomato sauce
    • salt to taste
    • 2 tablespoons vegetable oil
    • 1 parsley root
    • 2-3 pickled chillies

    Preparation method:

    1. Chop coarsely the garlic.
    2. In a large pot heat up the vegetable oil, add the chopped garlic and saute for about a minute.
    3. Add the mutton slices with enough water to cover it all. Season with salt to taste.
    4. Bring to boil and cook over medium heat for 30 minutes.
    5. Add the lentils and green peppercorns and cook for another hour until the lentils and meat have softened.
    6. Clean and slice the parsley root.
    7. Slice the parsley root.
    8. Slice the pickled chillies.
    9. Add the tomato paste, parsley root slices, pickled chillies and adjust salt to your taste.
    10. Cook for another 10 minutes or until the parsley roots are done.