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Posts Tagged ‘vegetables’

  1. Oven Roasted Kid with Vegetables Recipe

    May 8, 2012 by Varga László


    Ingredients (4 persons):

    • 1 kid (goatling) leg about 2 kg
    • salt, pepper to taste
    • 2-3 teaspoons hot paprika
    • 200-300 g carrots
    • 200 g parsley roots
    • 500 g new potatoes (or if you don’t find these, smaller potatoes)
    • 4 stalk green garlic
    • 200 g button (champignon) mushrooms
    • 1 stalk leek
    • 1 bunch red orach (Atriplex hortensis as its Latin name)
    • 200 g urdă cheese (fresh white sheep cheese – but you can use other fresh cheeses)
    • 200 g sour creme
    • 1 small red chili pepper

     

    Preparation Method:

    1. Wash thoroughly the kid leg, then pat it dry with paper towels. Sprinkle with salt, pepper and hot paprika the leg on both sides then place it into an ovenproof dish.
    2. Wash the new potatoes, then place them in the above mentioned dish, together with 2 tablespoons of oil and some salt.
    3. Chop 2 stalk of green garlic, scatter over the content of the dish. Place the dish in the preheated oven at 140C.
    4. Meanwhile, clean the carrot and parsley roots and cut them into 4-5 cm pieces.
    5. After about 1 hour of roasting in the oven, add the cut carrots and parsley roots to the oven dish and roast for one more hour.
    6. After that, wash and clean the mushrooms, chop the leek into 1-2 cm slices, add them into the oven dish and roast for another 50 minutes.
    7. Chop the remaining green garlic, wash the orach leaves and add them to the oven, cook for another 5-10 minutes until the leaves are wilted.
    8. While all the roasting process, prepare the cheese sauce: In a bowl, crumble with a fork the cheese.
    9. Slice thinly half of the hot chili, add to the cheese  bowl together with the sour creme and some salt to taste. Stir the well until smooth and lump free.
    10. Remove the roasting dish from the oven and let about 10 minute to cool a bit down.
    11. Serve hot some pieces of kid, together with roasted vegetables, few wilted orach leaves and a tablespoon of cheese sauce.





  2. Baked Pasta with Tomatoes, Eggplant and Mozzarella Recipe

    May 3, 2012 by Varga László



    Ingredients (4-6 persons)

    • 1 kg smaller tomatoes
    • 1-2 teaspoons brown sugar
    • 4 tbsp extra-virgin olive oil
    • 2 medium eggplants
    • 500 g pasta, I used farfalle
    • 2-3 green garlic stalks
    • 100 g kalamata olives
    • a handful of fresh basil leaves
    • 300g mozzarella
    • 50g pecorino romano hard cheese (or you can use parmesan) freshly grated

     

    Preparation method

    1. Preheat the oven to 140 C.
    2. Halve the tomatoes through their equator like the picture below.
    3. Place tomatoes in a glass baking dish with the cuts upside, sprinkle a little salt, pepper and sugar and drizzle some olive oil over them. Roast them for 75-90 minutes.
    4. Slice the eggplants crosswise, brush the slices’ sides with oil and place them  in another tray in a single layer.
    5. After the tomatoes roasting time mentioned above put also the eggplant in the oven and roast them together with the tomatoes for another 45 minutes.
    6. Cook the farfalle pasta in boiling salted water until al dente – it should remain undercooked because it cooks also in the oven.
    7. Chop the green garlic and mix in a bowl with 6 tablespoons olive oil. Add the well drained pasta and stir in gently.
    8. Remove the tomatoes and eggplants from the oven and turn up the oven to 180C.
    9. Add half of the pasta and garlic mixture on the bottom of an glass ovenproof dish.
    10. Scatter half the tomatoes over the pasta in the dish.
    11. Slice thinly the mozarella and add about a half of the slices on top of tomatoes then add the olives, shredded basil and some black pepper.
    12. Place the eggplant slices in a layer, then another layer of the remaining pasta and the final layer with the remaining tomatoes and mozzarella slices.
    13. Grate some hard cheese on top and bake for about 15 minutes, until the top is crusty.
    14. Serve hot with grated pecorino cheese.





  3. St. Patrick’s Feast: Irish Beef Stew and Colcannon Recipe

    March 20, 2012 by Varga László

    Ingredients

    The Irish Beef Stew

    • 1 kg beef shank/leg, cut into cubes
    • 200 g ham / bacon
    • 3 tablespoons olive oil
    • 12 small onions
    • 400 g whole button mushrooms
    • 3 carrots, cut into quarters
    • salt and ground black pepper
    • 1 tablespoons chopped thyme
    • 2 tablespoons chopped parsley
    • 10 cloves of garlic, crushed
    • 500 ml red wine
    • 50g butter
    • 2 tablespoons flour

    Colcannon

    • 50 g butter,
    • 1.5 kg potatoes
    • 1 cup milk
    • fresh ground black pepper
    • 1 head cabbage
    • 200 g ham / bacon
    • 4 green onions chopped finely
    • parsley leaves, for garnishing

    Preparation method:

    Beef Stew

    1. Dice the beef and bacon into 2 cm cubes.
    2. In a large pot with a little olive oil, brown the beef and bacon.
    3. In another pan with some olive oil brown the whole onions, then add to the pot with beef.
    4. Then in the same pan slightly fry the mushrooms and carrots, then add these too to the stew pot.
    5. Fill the pot with wine and water until all ingredients are cover with liquid.
    6. Add the chopped parsley and thyme, chopped garlic, season with salt and pepper.
    7. Simmer for about 1 hour, until the meat is tender.
    8. In a different pan, make the roux, by adding the flour to the melted butter, Cook for two minutes.
    9. When the stew is cooked, remove the meat and vegetables, leaving only the liquid.
    10. Add the roux to the stew’s liquid, whisk and boil about 1-2 minute, until thickens to the desired consistency.
    11. Return the meat and vegetables to the pot and stir gently.

    Colcannon

    1. Cook the potatoes in their skins for 30 minutes.
    2. Peel the potatoes and mash them thoroughly until lump free.
    3. Add the 1/2 of the butter and gradually the hot milk, stirring all the time. Season with salt and pepper.
    4. Shred the cabbage leaves and cook them in unsalted water until becoming darker green. Add the remaining butter and cover with lid for 2 minutes to tenderize it.
    5. Drain thoroughly before returning it to the pan. Chop into small pieces.
    6. Put the ham cubes and green onions  in a large pan and fry them slightly for a minute.
    7. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
    Serve on every plate a bit of stew and colcannon on the side. Garnish with parsley leaves.