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Posts Tagged ‘thyme’

  1. Roasted Sea Bass with Lemons and Radicchio – Recipe

    September 5, 2018 by Varga László

    Ingredients (1-2 servings):

    • 1 whole sea-bass
    • 1 radicchio
    • 1 lemon
    • a few sprigs of thyme
    • Salt and pepper to taste
    • 3-4 tablespoons olive oil

     

    Preparation method:

    1. Clean and scale the fish, then pat dry with paper kitchen towels.
    2. Slice half of the lemon a d cut each slice in two.
    3. Season with plenty of salt and freshly ground black pepper both the inside and outside of the fish.
    4. Fill the fish will some lemon slices and thyme.
    5. Smear the bottom of an oven proof dish with olive oil. Place the lemon filled bass in it, surrounded by the remaining slices.
    6. Roast in the 200 C preheated oven for about an hour.
      Meanwhile prepare the radicchio:
    7. Quarter the radicchio into 4 wedges.
    8. Lay them in another oven proof dish, sprinkle some olive oil and the juice of the remaining half lemon.
    9. Roast in the with the fish for half an hour.
    10. Serve the sea-bass with the radicchio quarters and some caramelized lemons from the oven.

  2. Risotto with Duck Hearts and Radicchio

    August 27, 2018 by Varga László

    Ingredients (4 servings):

    • 400 g duck hearts
    • 1 head of small radicchio or half of a large one
    • 250 g (a cup) arborio rice
    • 50 ml extra virgin olive oil
    • 50 g butter
    • 50 g Parmesan cheese
    • salt and freshly ground black pepper
    • 1 teaspoon of dry thyme leaves
    • 1 bay leaf
    • 100 ml sweet white wine
    • 1-1.5 l chicken stock
    • 1 medium onion, I use a red onion

     

    Preparation method:

    1. Cut each duck heart in two lengthwise
    2. Wash them under running water to remove the remaining blood clots.
    3. Chop the onion.
    4. Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.

    5. Add the halved hearts, the dried thyme and bay leaf, salt and freshly ground black pepper
      and keep frying over low heat about 10-15 minutes until the hearts soften and half cooked.
    6. Meanwhile chop the radicchio.
    7. Heat up the stock and keep it hot while cooking the rice.
    8. Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
    9. Add some more olive oil and the arborio rice and fry for another minute or so.
    10. Add the wine and start cooking the rice, continuously stirring the pot’s content.
    11. When the wine is absorbed
      add a ladle of stock to the pot and keep stirring until the liquid is incorporated.
      keep doing it one ladle at a time until the rice is cooked but still with texture for about 15-20 minutes.
    12. Remove the risotto from heat and add the grated Parmesan cheese and the butter and stir them together. Season with salt and pepper to your taste if needed.
    13. Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.

  3. Panfried Veal with Broccoli Puree – Recipe

    August 6, 2018 by Varga László

    Ingredients (2 servings):

    • 1 large broccoli
    • 1 large green onion
    • 400 g aged veal shoulder fillets 2 pieces
    • 1 head of garlic
    • 1 few sprigs of thyme
    • 1 dried chili pepper
    • 2-3 tablespoons rapeseed oil or other vegetable oil
    • 50 g butter
    • salt and freshly ground black pepper to taste

     

    Preparation method:

    1. Cut the broccoli into florets and smaller pieces and place them in a pot, add the green onion.
    2. Fill the pot with water, season with salt and cook until broccoli has soften.
    3. Meanwhile season with salt and pepper the veal pieces on their both sides.
    4. Heat the oil in a large skillet, add the veal, garlic cloves and chili pepper.
    5. Fry the veal over high heat for 2 minutes on each side.
    6. After frying their first side and turning add a knob of butter on each veal slice and allow them to melt over the meat.
    7. Set aside the veal for a few minutes to rest before slicing.
    8. When the broccoli is soft, puree it with a hand blender.
    9. Add the butter to your taste and season with salt and lots of freshly ground black pepper.
    10. Serve the sliced veal with a dollop of broccoli puree.