RSS Feed

Posts Tagged ‘thyme’

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

    June 13, 2016 by Varga László

    a2016-05-15-01.45

    Ingredients (4-6 servings):

    • 2 tbsp flour
    • 1 whole pheasanta2016-05-14-22.30
    • a pair smoked pork sausages
    • 2 onions
    • 600 ml apple cidera2016-05-14-23.23
    • 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 thymea2016-05-14-23.16.38

    for the Mashed potatoes

    • 1 kg large potatoes
    • 100 g butter
    • 2 zucchinisa2016-05-15-01.03

     

    Preparation method:

    1. Cut the sausages into thick slices.a2016-05-14-22.27
    2. Chop the onions and the chili pepper.a2016-05-14-22.24.45
    3. Chop the celery stalks.a2016-05-14-23.03
    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.a2016-05-14-22.37a2016-05-14-22.59
    5. Place some lard from he pheasant frying into a large pot and fry the chopped onions, chili pepper and bay leaves until fragrant.a2016-05-14-22.51
    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.a2016-05-14-23.10
    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.a2016-05-14-23.16
    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.a2016-05-15-00.37
    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.a2016-05-15-00.53.43
    13. Wash the zucchinis, grate them a2016-05-15-01.04 and slowly integrate them into the mashed potatoesa2016-05-15-01.07

  2. Raspberry Beer Chicken Recipe

    December 10, 2012 by Varga László

    Ingredients (4 servings):

    • 1kg chicken breasts
    • 150 g smoked bacon
    • a can – 1/2 l bottle of raspberry beer
    • 2 teaspoons hot paprika
    • salt and pepper to taste
    • 2-3 tablespoons butter
    • a few branches of fresh thyme or 1 teaspoon dried thyme
    • optionally – a few raspberries

    Preparation method:

    1. Wash the chicken breast then pat them dry with kitchen paper towels.
    2. In a bowl mix together 250 ml raspberry beer, salt, hot paprika and lemon zest.  Add the chicken breasts, taking care to be covered fully by marinade and marinate for 2-3 hours, or best overnight.
    3. Remove chicken from marinade and discard marinade.
    4. Slice thinly the smoked bacon.
    5. Melt the butter in a frying pan and fry the chicken breasts till golden brown.
    6. Add to the frying pan the remainder raspberry, the bacon slices and the thyme. 
    7. Simmer on a medium heat for 15-20 minutes until the sauce thickens. Turn the chicken breasts so they get a nice glazing from the thickened juices.
    8. Optionally you can add a few raspberries bin the last minute of  simmering, but I did not have any so I left them out.
    9. Serve with still hot with potato croquettes and a chilled raspberry beer with a lemon wedge on the side.

  3. Roasted Cauliflower Soup Recipe

    November 8, 2012 by Varga László

    Roasted Cauliflower Soup

    As I mentioned before, Saturdays I like to go to the farmers market and browse the freshest produces, inspiring myself at the very moment after the eye-catching goods I find and so I was drawn by cauliflower.

    If you love nothing more than baking a pie and letting the mouth-watering smells fill the house as you relax on the sofa reading your cooking magazine, then you might be keen to read my roasted cauliflower soup recipe below.

    Cauliflowers are in season right and their nutty taste after roasting is awesome. Plus this hot creamy soup is a great way to warm up your body in the late autumn cold days.

    Ingredients (4 servings):

    • 1 head large cauliflower, about 1.5-2 kgCauliflower for roasting
    • 2 tablespoons olive oil
    • 2-3 cups vegetable stock (or chicken stock, or water if no stock available)
    • salt and pepper to taste
    • 3 tablespoons grated smoked scamorza cheese (or mozzarella)
    • fresh thyme leaves
    • croutons

     

    Preparation method:

    1. Preheat the oven to 170 C.
    2. Wash thoroughly the cauliflower and cut/break them into about 2 cm florets.Cauliflower florest for roasting
    3. Place the florets in a bowl. Drizzle some olive oil over and season with salt and pepper. Toss them a bit until coated evenly.Cauliflower florest for roasting
    4. Arrange the florets into a single layer in roasting trays and place the in the oven.
    5. Roast the cauliflower florets for about 30 minutes stirring them once to get an even roast.Roasted Cauliflower for the soup
    6. Reserve  a quarter of the cauliflower florets, the best looking and roasted ones ;).
    7. Add the rest 3/4 of florets to a blender together with about 2 cups of vegetable stock. Blend them together until smooth. Add some more stock until it arrives to the desired thickness.Cauliflower in the Blender for Roasted Cauliflower Soup
    8. Place the pureed cauliflower into a pot and bring it to boil on a low heat, stirring continuously.
    9. Add some grated scamorza cheese or other melting cheese at hand and simmer for 2 minutes, continuing the stirring.
    10. Serve in saucers, and garnish on top with a few of the reserved cauliflower floret, some thyme leaves and croutons. Sprinkle over some more grated scamorza cheese.Roasted Cauliflower Soup