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Posts Tagged ‘wine’

  1. Chicken Liver and Chanterelles Stewed with Wine and Pear Jam – Recipe

    January 9, 2019 by Varga László

    Ingredients (4 servings ):

    • 1/2 kg chicken livers
    • 1/2 kg chanterelle mushrooms
    • 100 ml white wine
    • 1-2 tablespoons pear jam (to taste)
    • 100 g butter
    • 3-4 garlic cloves
    • 1 large onion
    • 200 g double cream
    • a bunch of parsley leaves.

    Preparation method :

    1. Wash and clean the livers. Cut them in smaller pieces, each one in 2-3.
    2. Wash and clean the mushrooms. Cut them in smaller pieces.
    3. Chop coarsely the onion.
    4. Chop the garlic.
    5. Heat the butter in a heavy bottomed pot over medium heat.
    6. Add the chopped onions and salute them for 2 minutes.
    7. Add the chicken livers and garlic and continue to fry over medium heat for another minute.
    8. Add the mushrooms, wine, pear jam, season with salt and freshly ground black pepper. Cover and cook for 10 minutes.
    9. Chop the parsley leaves, setting aside half of them for garnishing.
    10. Add half of the chopped parsley leaves and the double cream.
    11. Cook uncovered for 5-10 minutes until mushrooms are cooked and sauce reduced to the desired consistency. Adjust taste with salt and pepper if needed.
    12. Serve with boiled potatoes and garnished with chopped parsley leaves.

  2. Guinea Fowl with Lemon – Italian Recipe

    July 27, 2018 by Varga László

    Ingredients (2 servings):

    • 2 guinea fowl thighs
    • 1 medium onion
    • a few tablespoons olive oil
    • 1 lemon
    • 200 ml sweet or semi-sweet white wine

    Preparation method:

    1. Wash the thighs and if any skin is loose secure it with wooden toothpicks.
    2. Dice the onion.
    3. Scrape some strips of rind from the lemon.
    4. Heat the olive oil in a pot and fry the diced onion and lemon rinds over medium heat until golden brown.
    5. Add the guinea fowl thighs to the pot and brown them on both sides.
    6. Add the squeezed lemon juice, the wine, season with salt and freshly ground pepper. Cover the pot and let it cook over medium-low heat for about 45-60 minutes.
    7. Serve while hot, garnished with some lemon slices and chopped green onions.

  3. Rabbit Liver Sauteed in Butter with Garlic, Shallots, Wine and Conference Pears Recipe

    January 30, 2018 by Varga László

    Ingredients (2 servings):

    • 500 g rabbit liver
    • 5 shallots
    • 50 g butter
    • 3 conference pears
    • 5-7 garlic cloves
    • 200 ml dry white wine
    • 2 sprigs of thyme
    • salt and pepper to taste

    Preparation method:

    1. Chop the garlic.
    2. Slice thinly the shallots.
    3. Slice the pears into 1/2 cm slices.
    4. Cut the livers into 3 pieces each.
    5. Melt the butter in a frying pan.
    6. Add the garlic and shallots, sautée and thyme sprigs over medium-low heat for about 2-3 minutes.
    7. Add the rabbit livers, 100 ml wine and continue to sautée for another 2-3 minutes.
    8. Add the pear slices, salt and freshly ground black pepper and the rest of the wine. Continue to sautée for 2 minutes.
    9. Serve sprinkling some chopped green onions.