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
- Cut the pork meat into 2 cm thick, 5-7 cm long strips.
- Chop the onion.
- Melt the pork fat in a large pot, cast iron if available.
- Add the meat and fry over medium heat for 5 minutes, turning once.
- Add the chopped onion and continue frying for 2 minutes, stirring.
- Add the cleaned but still whole garlic cloves, chili flake and paprika and stir-fry for another minute.
- Slice the carrots and celery root and add to the pot.
- Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
- Add the wine and enough water to cover the meat and the other ingredients.
- Slice roughly the celery stalks and leeks.
- 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.
- Cook for another 20 minutes.
- Chop the Savoy Cabbage and add to the cooking pot.
- Cook until cabbage is done about 20-25 minutes.
- Serve while still hot.
Category Pork, Stew | Tags: allspice,bay leaf,carrots,celery,garlic,mustard,paprika,pork,sausage,stew,wine | 1 Comment
September 17, 2014 by Varga László
As i told in a previous article, I had a short summer holiday in Greece where I ate quite a few seafood dishes, one of the favorite being the following – Shrimp Saganaki or as the Greek call it – Garides Saganaki.
I bought and brought back from Greece lots goodies – feta cheese, Kalamata olives and extra virgin olive oil.
A week a go, Shuang, a friend from China, stayed over so I cooked her the following dish. She licked her fingers
Ingredients (4 servings):
- 500 g medium shrimps (about 15-20 pieces)
- 50 ml ouzo
- 400 g cherry tomatoes, but you can use also plum ore other kind of tomatoes
- 200 g Greek feta cheese
- 2 tablespoons olive oil
- 6 garlic cloves
- 1 medium onion
- 1 tablespoon dried oregano
- 1/2 tablespoon chili flakes
- 1 teaspoons red peppercorns
- salt to taste
- a few bread slices for the side
- a handful of Kalamata olives for the finishing
- Chop the garlic and onion.
- Halve the cherry tomatoes, or if using bigger tomatoes, dice them.
- Heat the olive oil in a smaller pan over medium heat.
- Add the chopped onion, garlic and red chili flakes and fry until translucent and softened.
- Add the cherry tomatoes, stir and simmer over medium heat about 5 minutes, the sauce has formed.
- Add the whole shrimps, ouzo and the red peppercorns to taste and simmer for 2 minutes.
- Crumble or cut the feta cheese into cubes.
- Add the feta cheese and oregano. Cover it with a lid and simmer for another 3-4 minutes until the cheese has melted.
- Meanwhile in a different pan heat some olive oil and fry some rye bread to toast.
- Serve while shrimps still hot.
Category Greek, Seafood | Tags: cheese,cherry tomatoes,garlic,Greek,oregano,seafood,stew | 1 Comment
September 10, 2014 by Varga László
I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:
Ingredients (6-8 persons):
- 1 whole medium duck about 2 kg
- 3 medium onions
- 1 garlic bulb
- 1 medium pickled cabbage – about 1.5 kg
- 250 ml white wine
- 3-4 medium apples
- 2 tablespoons sweet paprika
- salt and pepper to taste
- 2-3 tarragon branches
- Cut the duck in pieces.
- On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.
- Dice the onions and garlic.
- Fry the diced onions and garlic in the duck fat. When translucent add the sweet paprika and stir fry it for another 15 seconds.
- Return the duck pieces to the pot, add the wine and simmer for about half hour.
- Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.
- Peal, clean and dice the apples into 2 cm cubes.
- When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.
- Simmer over low heat until the cabbage has softened, stirring from time to time.
- If you like the soups more creamy, add to the plates some cream or yogurt.
Category Duck, Hungarian, Stew | Tags: apple,cabbage,Hungarian,kettle,open fire,paprika,pickles,stew,tarragon | No Comments