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Posts Tagged ‘vegetables’

  1. Quails Stuffed with Peaches and Sauteed Vegetables – Recipe

    July 15, 2018 by Varga László

    Ingredients (4 servings):

    • 4 quails
    • 15 strips of bacon rashers
    • the juice of half of a lemon
    • 4 not very ripe peaches
    • 3-4 tablespoons olive oil
    • 500 g frozen mixed vegetables
    • 50-75 g butter
    • salt and freshly ground black pepper

     

    Preparation method:

    1. Wash the quails thoroughly and remove any trace of feathers.
    2. Squeeze the lemon’s juice over the quails, then season them with salt and freshly ground black pepper. Leave them to marinate for 30-60 minutes.
    3. Bone the peaches and cut them in small pieces.
    4. Stuff the quails with the dices peaches.
    5. Carefully wrap the quails with the bacon rashers: for each quail use 2 for wrapping the around waist and one in the other direction.
    6. Fix the bacon strips to stay in place with wooden toothpicks.
    7. Heat some olive oil in a large frying pan and fry the bacon-wrapped quails on each side for about 3-4 minutes over medium-high heat, until nicely golden brown.
    8. Then place the quails in a oven-proof dish, breast sides up
      and spread the remaining diced peaches around the quails. Sprinkle a dash of olive oil over the peaches.
    9. Place the quails dish in the preheated oven to 190 C and broil them for about 25 minutes.
    10. Meanwhile cook some frozen mixed vegetables in enough salty water.
    11. When tender with a bit of crisp, drain the water. melt the butter and saute the vegetables for a few minutes, season with some more salt if needed.
    12. Serve the quails together with the sauteed vegetables and peaches from the oven.

  2. Carrot Potato Cream Soup Recipe

    February 9, 2013 by Varga László

    aIMG_6739

    Ingredients (4 servings):

    • 500 g carrots
    • 250 g potatoes
    • 1 medium onion
    • 5 garlic cloves
    • 100 g butter
    • 100 ml white semisweet wine
    • 1 tablespoon shopped fresh ginger
    • some hard rind matured cheese
    • a few parsley leaves
    • croutons

     

    Preparation method:

    1. Chop the onion and garlic.
    2. Slice the carrots into 1 cm thick slices.aIMG_6715
    3. Dice the potatoes into 2 cm cubes.aIMG_6723
    4. Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.aIMG_6718
    5. Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.aIMG_6719
    6. Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.aIMG_6724
    7. Let it cool down for 30 minutes.
    8. Using an immersion blender puree the vegetables until smooth.
    9. Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
    10. Optionally you can add creme but I have left it out.
    11. Serve the soup hot in a bowl or a saucer. Grate some hard rind matured cheese over the soup, I used some polish Old Poland – Bursztyn cheese.aIMG_6728
    12. Garnish with some chopped parsley leaves and croutons on the side.aIMG_6739aIMG_6736

     

    [amd-zlrecipe-recipe:5]


  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.