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Posts Tagged ‘veal’

  1. Marinated Veal Liver with Baked Potatoes Recipe

    March 2, 2013 by Varga László

    aIMG_6573

    Ingredients (4 servings)

    • 1/2 kg veal liver
    • 5 garlic cloves crushed
    • 3 bay leaves
    • 1 cups semi dry white wine
    • 1 piri piri pepper or other red hot chili pepper
    • salt and pepper to taste
    • 50 g butter
    • 8 medium potatoes

    Preparation method:

    1. Slice the liver into very thin slices (about 1 cm or less).aIMG_6556
    2. Place the liver into a bowl and add the crushed garlic, piri piri pepper the bay leaves and white wine. Season it with salt and pepper to taste. Stir to mix them well.aIMG_6560
    3. Leave to marinate overnight.
    4. Melt the butter in a frying pan and add the liver slices and fry them for about a half minute on each side.aIMG_6561
    5. Remove the liver and keep warm.aIMG_6562
    6. Add the marinade juice to the pan and boil until the sauce thickens.
    7. Add the liver slices back to the pan and simmer for a minute.aIMG_6568
    8. Wash thoroughly the potatoes and cut them in half.
    9. Place the potato halves into an ovenproof dish , season them with salt and pepper and bake them for an hour.
    10. Serve the liver slices with the hot potatoes from the oven.

     

     

    [amd-zlrecipe-recipe:6]


  2. Veal Sirloin with Panfried Brussels Sprouts – Recipe

    October 31, 2012 by Varga László

    This recipe I have done together with my good friend Ioana actually the meat part of it was mainly her concoction ;).

    Ingredients (4 servings):

    • 4 slices veal sirloin
    • 500-600 g Brussels sprouts
    • 150 g butter
    • 4 garlic cloves
    • salt and pepper to taste
    • 1-2 teaspoons grape-seed oil or other neutral taste oil
    • 100 ml dry red wine

    Preparation Method:

    1. Spread some oil over the sirloin slices, salt and pepper the. Leave them for 10-20 minutes.
    2. Wash the Brussels sprouts and remove their outer leaves if wilted. Cut each sprout in half.
    3. Slice the garlic.
    4. Melt half of the butter in the frying pan add the Brussels sprouts with cut sides down in a single layer. Fry the for abut 10 minutes over medium-low heat, until that side is golden. 
    5. Add the garlic slices and stir the sprouts lightly to fry their other sides lightly for about 5 minutes or so. Set them aside.
    6. Repeat the sprouts frying until all of them are fried in the manner at steps 4-5.
    7. In a different pan heat the grape-seed oil over medium heat and fry lightly the veal slices for 15-20 s on each side. Be careful not to over fry them because they will get dry and stringy.
    8. Lower the heat to low, put back the the veal slices in their pan and place about 1 tablespoon of butter over each slice.
    9. Continue to fry them slowly until the butter has melted and impregnated the meat. Remove the meat from the pan.
    10. In the meat frying pan add the wine to the meat and butter juices and simmer for a few minutes until the sauce thickens.
    11. Serve each veal slice with a few spoonfuls of wine sauce and fried Brussels sprouts on the side.

  3. Mexican Tacos Recipe

    July 30, 2012 by Varga László

    Ingredients (2-4 servings):

    For pico de gallo (salsa mexicana, salsa fresca)

    • 3-4  medium tomatoes
    • 1 medium onion
    • 1 green chili pepper (preferably the hotter kind like jalapeno)
    • 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
    • about half of a lime’s juice

      The rest of the fillings:

    • a few roast leftover slices
    • 200 g surimi sticks
    • a green pepper
    • a small chili pepper
    • 2-3 garlic cloves
    • 150 g sour cream
    • 150 g Mexican tomato salsa sauce
    • a few teaspoons of  sweet and hot paprika according to your tastes
    • a medium lettuce
    • a few slices of mexican cheese (mexican cheddar, etc) – optional

     

    Preparation method:

       Pico de gallo:

    1. Chop coarsely the cilantro or parsley leaves. Slice thinly the chili pepper.
    2. Dice into smaller cubes the tomatoes and onion.
    3. Mix the salsa ingredients, season with lime juice, salt and pepper to taste.

     The rest of the fillings:

    1. Slice into shreds the remaining roast  leftovers,  I had some of the previous Sauerbraten veal roast.
    2. Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chili pepper.
    3. Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
    4. In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
    5. Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
    6. Lay on the still hot tortilla shreds of lettuce leaves.
    7. Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
    8. Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
    9. Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.