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Posts Tagged ‘thyme’

  1. Lucskos káposzta – Hungarian “Sloppy” Cabbage Soup – Recipe

    October 10, 2012 by Varga László


     

    Ingredients (6-8 servings):

    • about 2 kg pork leg with bone and skin
    • 1 big cabbage (about 1 1/2 – 2 kg)
    • 200 g smoked meat or bacon
    • 1 kg tomatoes (from farmers market for better aroma)
    • 1 cup wine
    • 1 bunch thyme leaves
    • 1 bunch dill leaves
    • 4 bay leaves
    • salt and pepper to taste

     

    Preparation method:

    1. Wash the pork, then remove the skins and bones.
    2. Cut the lean meat into 2 cm cubes.
    3. Place the smoked meat, bones or skins into a big soup pot and cook them for 1/2 hour.
    4. Add the meat cubes to the pot, replenish it with some water and cook for about an hour, until the meat is half done.
    5. Slice the cabbage then dice the slices roughly.
    6. Add the cabbage, thyme and dill to the boiling pot and cook for another half an hour.
    7. Peel the tomatoes (best if they are blanched before for 10-20 seconds) and  cut them into quarters.
    8. Add the tomatoes, wine and bay leaves. Season with salt and pepper. Cook for another half an hour, until the tomatoes are pretty much dissolved, and the meat and cabbage tender but not overcooked.
    9. Serve while still hot, then refrigerate the remaining soup and you can eat it for a few days as it tends to gather more aromas from its components. 




  2. Pork Medallions with Caramelized Mushrooms and Fried Peaches Recipe

    September 18, 2012 by Varga László

    Ingredients (3 servings):

    for the pork medallions:
    • about 6-700 g pork tenderloin
    • 1 tablespoon hot paprika powder
    • 4 tablespoons freshly squeezed lemon juice
    • 2 tablespoons soy sauce
    • 1 tablespoon mince garlic
    • 1/2 cup white wine
    • salt to taste
    • 4 tablespoons butter
    for the mushrooms:
    • 6 tablespoons extra virgin olive oil
    • 500 g smaller champignon (button) mushrooms
    • 3 tablespoons butter
    • salt and pepper to taste
    • 1-1/2 teaspoons fresh-chopped thyme leaves
    • 2 tablespoons fresh-squeezed lemon juice
    • 1/2 cup white wine
    for the peaches:
    • 4-6 large firm peaches well ripe
    • 2 tablespoons butter
    • 3 tablespoons brown sugar


    Preparation:

    1. Slice the tenderloin into 2 cm thick medallions.
    2. Put the meat slices into a bowl together with the soy sauce, paprika, lemon juice, garlic, half cup of wine and salt to taste. Let it marinate for 2-3 hours or overnight. 
    3. Cut the peaches into halves.
    4. To prevent the mushrooms to soak water just wipe them with a damp towel or just a little water.
    5. Heat the olive oil in a frying pan until hot then add the mushrooms with cap side down, in a single layer.  Let them fry without stirring for about 3 minute until their caps are caramelized. If stirring quicker, they will release liquid and begin to boil.
    6. After these 3 minutes stir the and continue to fry them for about another 5 minutes.
    7. Add the butter and fry them for another 5 minute, until nicely caramelized – golden brown.
    8. Lower a bit the heat, add thyme, lemon juice, the other half cup of wine and salt and pepper to taste. Simmer until the liquid evaporates leaving just a small amount of sauce glazing the mushrooms.
    9. Remove the mushrooms from the pan and set them aside, but leave the small amount of juices remaining in the pan.
    10. Melt 3 tablespoons of butter in the pan and fry the peaches with the cut side down for about 2-3 minute depending on the ripeness of the peaches, not too much not to become too mushy.
    11. Flip them over and sprinkle with brown sugar and brown this other side also for another 2 minutes. 
    12. Meanwhile in another frying pan melt some butter and fry lightly the tenderloin slices on both sides for about 1-2 minutes per side.
    13. Serve an large plates 3-4 pork medallions, some fried peach halves and a handful of  caramelized mushrooms.

     


  3. Roasted Hogget with Lemon and Olives Recipe

    August 28, 2012 by Varga László

    Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it more rare (and I cooked it more so) leave it roast less, if the liking si more well done roast half an hour plus.

    This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.

    Ingredients (6-8 servings)

    • 1 hogget leg, the behind one is quite bigger and meatier 😉
    • 200 g olives stuffed with anchovies
    • 4 tablespoons honey
    • 2 lemons
    • 1/2 teaspoon Xerxes vinegar (or else you have more at hand)
    • 1-2 tablespoons wine
    • 4 cloves of garlic
    • salt and pepper to taste
    • about 6-8 branches of thyme
    • 100 ml wine, white or otherwise
    • salt and pepper to taste
    For the roasted vegetables:
    • a medium (wild) green zucchini
    • 1/2 kg potatoes
    • 1 head of cauliflower
    • about 8 small white eggplants
    • 4 medium yellow onions

    Preparation method:

    1. Wash and clean thoroughly the hogget leg.
    2. In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
    3. Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
    4. Preheat the oven to 220 C.
    5. Place the hogget leg into an oven tray.
    6.  Brush the paste over the hogget leg carefully so the whole covered.
    7. Put some more thyme branches and the other lemon cut into eight.
    8. f you have a gas oven, baste with some more wine while roasting. In electric oven you can still baste it but it’s optional.
    9. Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
    10. While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
    11. Cut the zucchinis in two then slice them more into quarters or so.
    12. Separate the cauliflower into smaller florets.
    13. Cut the onions into quarters.
    14. Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
    15. After some 20 minute place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
    16. Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
    17. Carve meat pieces and serve with the roasted vegetables.