Bondepige med slør - Veiled country girl / How to Make Bondepige med slør

   

Chicken Curry Mediterranean / How to Make Chicken Curry Mediterranean

Beef wrapped in bacon - Erdélyi zsiványpecsenye

Ingredients

675 g fillet steak, cut into 5 mm slices
1 tablespoon paprika
Pinch each of salt and pepper
225 g smoked middle bacon, thinly sliced
2 tablespoons lard

Method

Using a meat mallet, gently flatten the fillet steak slices.
Sprinkle them with the paprika, salt and pepper on one side only.
Roll the slices tightly, lengthways into 'sausages' and wrap them with the bacon slices.
Melt the lard in a frying pan to a high temperature.
Quickly seal the meat on all sides.
Reduce heat, cover and cook at a very low temperature until the meat juices evaporate and the meat cooks in its own fat, by which time it should be properly cooked.
Serve with vegetables and small Potato dumplings.

Beef Wellington

Ingredients

For mushroom duxelles:
1 pound cremini mushrooms, coarsely chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper



For herb crepe:
1/2 cup all-purpose flour
2 eggs
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chives, minced
1/2 cup whole milk
1/4 cup water
4 tablespoons butter, melted, plus more if needed for pans

For beef Wellington:
2 pounds filet mignon
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup whole-grain Dijon mustard
1/2 pound prosciutto di Parma
1 sheet puff pastry, thawed
1 egg yolk
1 tablespoon whole milk

Directions

    To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.
    In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.
    To make herb crepes: In a large bowl, whisk together flour, eggs, sugar, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified.
    Heat a crepe pan or large skillet over medium heat. Add remaining 3 tablespoons of butter. Add 1/4 cup of the batter. Rotate pan in a circular motion over the heat to completely cover the surface with the batter. The edges of the crepe will begin to curl slightly as the crepe cooks. Cook for approximately 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from heat. Add more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside.
    Preheat the oven to 400º F.
    To make steaks: Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool.
    Cover cooled filet with Dijon mustard.
    To roll the beef Wellingtons: On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out a crepe. Spread mushroom duxelles over the crepe. Lay out the prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak.
    Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again.

    In a bowl, mix together egg yolk and milk.
    Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash and bake for approximately 25 to 30 minutes or until the internal temperature of the steak reaches 125º F, or to whatever temperature you prefer your steak.
    Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm.

Batatas harras (Lebanese spiced potatoes)

Ingredients

900 g potatoes, peeled and chopped into small chunks
160 ml olive oil
garlic to taste, peeled and sliced
Fresh chillies to taste, finely chopped
Salt
coriander leaves to taste, finely chopped

Method

Heat the oil in a deep frying pan and add the potatoes.
Cook over a medium heat and when they are soft, add the garlic and chillies.
Cook for a few minutes until the garlic is golden.
Add salt to taste.
Mix in the chopped coriander, stir and serve.

Basa with Chillies, Garlic & Basil

Ingredients

400 gm Basa (fillets)
1/2 each Red, Yellow, Green Bell Peppers (sliced)
2 Spring Onions (finely chopped)
2 stalks Celery (finely chopped)
3/4 cup Basil (finely chopped)
8 cloves garlic (finely chopped)
3 dried Red Chillies (soaked in warm water)
1 teaspoon Olive Oil
Fish Sauce
Soy Sauce
Thai Sweet Chilli Sauce

Method


Blitz 3/4 of the garlic & red chillies with a dash of soy sauce to make a coarse paste.
Marinade the fillets with this paste & leave to rest for 15-20 minutes.
Heat the oil  in a pan & add the rest of the garlic, onions, celery & bell peppers. Saute till soft.
Move the veggies in the pan to the edges & place the fillets in the pan & quickly heat them on both sides.
Spread half the veggies on the pan & place the fish on it & top it up with the rest of the veggies.
Splash a little water into the pan.
Season with fish sauce & a dash of Thai sweet chilli sauce & toss in the basil
Leave on the flame till the fish is just about cooked. The take it off the flame & cover for about 5 minutes allowing the fish to cook a bit.

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Sweet and Sour lamb - (Agnello in agrodolce)

Ingredients

1 large onion, peeled and thinly sliced
5 tablespoons of olive oil
5 tablespoons full cream milk
3 tablespoons tomato purée
1 kg (2 lb) lamb shoulder, cut into bite-sized cubes
125 ml high quality white wine vinegar
sea salt and freshly ground black pepper
3 tablespoon granulated sugar
6 fresh basil leaves, roughly chopped

Method

Fry the onions in half of the olive oil until golden brown and reserve.
Meanwhile, mix the milk and tomato paste together.
Brown the lamb in the remaining oil.
Season the meat with a little salt, add the onions back to the pan and pour in the tomato mixture. I added just a few tablespoons of water at this stage as it looked as though it would not survive an hour of simmering.
Simmer gently for about an hour.
After an hour, add the vinegar, sugar and a good grind of black pepper then cook for the final 15 minutes.
Chop the basil and add just before serving.

Teleci gulas (Veal goulash)

Ingredients

4 tablespoons butter
900g stewing veal, cubed
1 teaspoon salt
Freshly ground black pepper
2 teaspoons caraway seeds, crushed
500ml hot chicken or veal stock
½ onion, chopped
1 carrot, diced
2 tablespoons flour
1 tablespoon parsley, finely chopped

Method

Melt the butter in a saucepan.
Add the veal and fry until lightly browned.
Season with the salt, pepper and caraway seeds.
Reduce the heat, cover, and cooking for a further 7 minutes.
Add the onion and carrot and cook for 2 minutes, stirring occasionally.
Add half of the stock and bring to the boil.
Reduce the heat, cover and allow to simmer for one hour or until the meat is tender.
Remove the lid, increase the heat and allow almost all of the stock to evaporate.
Stir in the flour and add the parsley and the remaining stock.
Bring to the boil and simmer for another 10 minutes.


Serve with a green salad

Spicy ostrich liver smokey bacon and onions

Ingredients

350 g (12 oz) ostrich liver, de-veined and thinly sliced
1 large onion, peeled and sliced
6 slices home smoked bacon, chopped roughly
1 teaspoon white cumin seeds, ground
1 teaspoon black cumin seeds, ground
½ chili powder (or to taste)
½ teaspoon caraway seeds, ground
4 tablespoon plain flour
Juice from half a lemon
The zest from ¼ of a lemon, finely chopped
½ teaspoon brown sugar
1 tablespoon balsamic vinegar
Pinch of salt
6 tablespoons of beer (mild!) or lager
Olive oil for frying

Method

Mix the plain flour, ground spices, salt and add to a shallow dish and roll the liver in the mixture so it's really well covered
Leave the liver in the flour while you cook the onions, so it grabs as much flour as possible
Mix the beer, balsamic vinegar, lemon juice and lemon zest together and put to one side
Heat a wok and add a few glugs of olive oil and gently fry the onions for 5 minutes until soft and golden, don't burn them
Just as the onions start to colour, add the chopped bacon slices
When the onions are done, reserve and keep warm
Add a dash more oil if the wok is dry and over a low to medium heat, fry the liver for about 1 minute a side so it browns slightly and the blood runs a little.
Turn the heat up high and add the liquid and the reserved onions and bacon and reduce to most of the liquid has gone
You should be left with a nice gooey sauce
Serve hot with peas and Sautéed potatoes