Taste USA: European

Wednesday, June 8, 2016

Hungarian Pork Goulash

How to Make Hungarian Pork Goulash Recipe - preparation 10 minutes cooking time 1½–1¾ hours calories 380 kcals

Serves 2

Ingredients:
250g/9oz lean pork leg or shoulder, all visible fat removed
1 tsp flour
spray oil
1 onion, thinly sliced
½ red and ½ green (bell) pepper, seeded and sliced
1 garlic clove, crushed
1 tbsp paprika
150ml/¼ pint/scant ⅔ cup hot chicken or vegetable stock
salt and ground black pepper
2 tbsp chopped fresh parsley
2 tbsp low-fat natural yogurt
200g/7oz/1¼ cups boiled rice

Method:
1 Cut the pork into bite-size cubes and dust lightly with flour.

2 Lightly spray a pan with oil and set over a medium heat. Add the pork and cook, stirring occasionally, until browned all over. Remove and set aside.

3 Add the onion, red and green peppers and garlic to the pan and cook gently for 5 minutes or until softened. Stir in the paprika and return the pork to the pan with the hot stock and salt and pepper. Bring to the boil.

4 Reduce the heat, cover the pan and simmer gently for 1¼–1½ hours until the pork is cooked. Check from time to time, adding more stock if needed.

5 Sprinkle with parsley and divide between two serving plates. Serve with a swirl of yogurt and the boiled rice. Read More

Monday, February 1, 2016

Italian Breaded Pork Chops

How to make Italian Breaded Pork Chops Recipe - My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low. Photos from Tricia Winterle Jaeger

Serve: 4

Ingredients:
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops

Method:
Preheat oven to 325 degrees F (160 degrees C).

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Italian Breaded Pork Chops

Sunday, January 31, 2016

Hungarian Mushroom Soup

How to make Hungarian Mushroom Soup Recipe - My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.

Serve: 6

Ingredients:
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Method:
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth.

Reduce heat to low, cover, and simmer for 15 minutes.

In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Hungarian Mushroom Soup

Friday, January 15, 2016

mediterranean beans

How to make mediterranean beans recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
2 tablespoons extra virgin olive oil
1 red onion, diced
1 garlic clove, crushed
½ teaspoon cumin seeds
400 g (13 oz) can cannellini beans, rinsed and drained
75 g (3 oz) cherry tomatoes, quartered
2 teaspoons chopped sage
4 slices of crusty bread
salt and pepper
25 g (1 oz) Manchego cheese, grated, to serve

Method:
Heat the oil in a large frying pan, add the onion and cook for 1–2 minutes. Add the garlic and cumin seeds and cook for a further 2–3 minutes.

Add the beans and mix well to allow them to soak up the flavours, then add the tomatoes.

Stir in the sage, season with salt and pepper and heat through.

Meanwhile, toast the bread under a preheated hot grill for 2–3 minutes on each side. Serve topped with the beans and a sprinkling of cheese.

For mixed bean goulash, heat 1 tablespoon olive oil in a large frying pan, add 1 large chopped onion and 2 crushed garlic cloves and gently fry for 5 minutes until softened. Stir in 100 g (3½ oz) chopped chestnut mushrooms and cook for a further 3–4 minutes.

Add 1 tablespoon smoked paprika and continue to cook for 1–2 minutes. Stir in a 400 g (13 oz) can chopped tomatoes, 200 ml (7 fl oz) hot vegetable stock and a 400 g (13 oz) can mixed beans, rinsed and drained.

Bring to the boil, then reduce the heat and simmer for 12–14 minutes until thick and glossy. Serve with cooked rice, topped with dollops of soured cream, if liked. Total cooking time 30 minutes.

mediterranean beans

Monday, January 11, 2016

greek chicken stifado

How to make greek chicken stifado recipe

Serves 2

Total cooking time 30 minutes

Ingredients:
3 tablespoons olive oil
2 chicken quarters
2 shallots, peeled and cut in half
1 fennel bulb, trimmed and cut into slim wedges
400 g (13 oz) can artichokes, drained and halved
50 g (2 oz) kalamata olives, pitted
3 tablespoons sun-dried tomato paste
2 tomatoes, roughly chopped
1 tablespoon rosemary leaves
300 ml (½ pint) hot chicken stock
warm crusty bread, to serve (optional)

Method:
Heat the oil in a large frying pan, add the chicken, skin side down, shallots and fennel wedges and cook over a medium-high heat for 10 minutes until the chicken is golden.

Turn the chicken over and add the artichokes, olives, tomato paste, tomatoes, rosemary and stock and stir well, then cover tightly and simmer for 15–20 minutes until the chicken is cooked through and the tomatoes have softened, adding a little water if the sauce is too thick. Serve with warm crusty bread to mop up the juices, if liked.

For chicken, artichoke & olive pan-fry, heat 2 tablespoons olive oil in a large frying pan, add 300 g (10 oz) thinly sliced skinless chicken breast fillets and cook over a high heat until golden, then add 1 teaspoon rosemary leaves, a 400 g (13 oz) can artichokes, drained and halved, 75 g (3 oz) pitted black olives and a 300 g (10 oz) jar tomato pasta sauce with vegetables and cook for 5 minutes until piping hot and the chicken is cooked through. Serve with ready-cooked rice or warm crusty bread to mop up the juices. Total cooking time 10 minutes.

greek chicken stifado

Thursday, December 3, 2015

duck, pear and pomegranate salad

How to make duck, pear and pomegranate salad recipe

Serves 4

Preparation time 15 minutes, Cooking time 15–20 minutes

Ingredients:
2 large, lean duck breasts
2 Comice pears, cored and diced
125 g (4 oz) mixed leaf and herb salad
50 g (2 oz) walnut pieces
1 pomegranate, seeds removed

Dressing:
2 teaspoons lime juice
2 teaspoons raspberry vinegar
2 teaspoons pomegranate molasses (optional – see right for homemade)
2 tablespoons walnut oil
salt and pepper

Method:
Remove any excess fat from the duck breasts and score the surface using a sharp knife. Heat a ridged griddle pan until hot, then add the duck breasts, skin side down, and cook for 8–10 minutes.

Turn them over and cook for a further 5–10 minutes or until cooked to the pinkness desired. Remove from the pan, cover with foil and leave to rest.

Mix together the pears and leaf salad in a bowl. Arrange on serving plates and scatter with the walnut pieces.

Whisk together all the dressing ingredients in a bowl and season to taste. Drizzle over the salad.

Slice the duck breasts and arrange on the salad. Scatter over the pomegranate seeds and serve immediately.

For homemade pomegranate molasses, juice 2 large pomegranates with a citrus press or remove the seeds and pulse in a food processor or blender.

Pour the juice into a small saucepan, add 1 tablespoon sugar and stir until the sugar dissolves. Bring to the boil, then reduce the heat and simmer rapidly until reduced to a thick, sticky molasses. Cool and store in an airtight bottle in the refrigerator for up to 2 weeks.

duck, pear and pomegranate salad

Tuesday, November 24, 2015

Smoked trout and grape salad

How to make smoked trout and grape salad recipe

Serves 2

Preparation time 15 minutes

Ingredients:
200 g (7 oz) smoked trout
160 g (5½ oz) red seedless grapes
75 g (3 oz) watercress
1 fennel bulb
Dressing
3 tablespoons mayonnaise
4 cornichons, finely diced
1½ tablespoons capers, drained and chopped
2 tablespoons lemon juice
salt and pepper

Method:
Flake the smoked trout into bite-sized pieces, removing any bones and skin, and place in a large salad bowl. Wash and drain the grapes and watercress leaves and add them to the bowl. Finely slice the fennel and stir through the salad.

Make the dressing. Mix together the mayonnaise, cornichons, capers and lemon juice in a bowl. Season to taste with salt and pepper, then carefully mix through the salad and serve.

For crispy trout salad, prepare the dressing as above and add 1 finely chopped hard-boiled egg, 1 tablespoon chopped parsley and 2 finely chopped anchovy fillets.

Prepare the salad as above (omitting the smoked trout) and adding 1 green apple, cut into matchsticks. Season 2 pieces of fresh trout, about 140 g (4½ oz) each, with salt and pepper.

Heat 1 tablespoon vegetable oil in a frying pan over a high heat and cook the trout, skin side down, for 4 minutes, pressing it down with a fish slice to give an evenly crispy skin.

Turn over the fish and cook for a further 2 minutes or until it is just cooked through. Toss the salad with the dressing and serve immediately with the crispy trout.

Smoked trout and grape salad

Tuesday, August 25, 2015

Linzer Torte with Spiced Melting Moment Topping

How to make Linzer Torte with Spiced Melting Moment Topping Recipe - This classic Austrian torte is famous worldwide for its delicate almond-based pastry fragrantly spiced with cinnamon and cloves, and jam filling that provides a light, fruity richness. Ensure you use a high-quality jam, abundant with fruit. I’ve added a melting moment piped biscuit toppings pure genius! Serve chilled with rich cream or vanilla bean ice cream.

MAKES A 33CM × 9CM TART, SERVING 6–8 PEOPLE

PASTRY:
½ quantity of Linzer Pastry

FILLING:
400g good-quality raspberry, blackcurrant or redcurrant jam

TOPPING:
30g flaked almonds
40g icing sugar
125g butter, softened
2 drops vanilla extract
125g standard plain flour
15g cornflour
1 tsp ground cinnamon

Method:
Make Linzer Pastry ahead and rest it as required. On a lightly floured surface, roll out pastry to 3–4mm thick. Carefully roll it up on the rolling pin and unroll it into a 33cm × 9cm tart tin. Take care as the pastry will be rather soft. Carefully press pastry into the corners of the tart tin and patch any holes. Trim edges using a sharp knife to ensure they are smooth and even.

Stir jam until it is lump-free and spread evenly into the pastry base.

Crumble some flaked almonds between your fingertips until you have smaller pieces to sprinkle around the edge of the tart, then set aside.

To make topping, place icing sugar, butter and vanilla extract into a mixing bowl. Using an electric beater, beat until the mixture is very soft and fluffy. It is important that the mixture is well creamed and soft, otherwise it will be hard to pipe.

Sift flour, cornflour and cinnamon together and add to creamed mixture. Beat together until dry ingredients are well mixed, but do not over-mix. Place mixture into a piping bag fitted with a small star tube, and pipe over the jam filling diagonally one way then the other to create a trellis pattern. Sprinkle crushed almond flakes around the edge of the tart.

Pipe small shapes of leftover mixture onto a baking paper-lined oven tray and bake in a preheated 170°C oven for 10–12 minutes to make petit four biscuits to serve with coffee or tea.

Bake tart in a preheated 180°C oven for 30–35 minutes or until golden-brown in colour. Take care as the base pastry will bake fast due to the high amount of butter and oil (from the almonds).

Linzer Torte with Spiced Melting Moment Topping

Sunday, March 15, 2015

Chocolate and buttercream swiss roll

How to make Chocolate and buttercream swiss roll recipe - Swiss roll tends to go dry quite quickly, so it’s best enjoyed on the same day it is made. roulé chocolat et crème au beurre recette

Special equipment • electric mixer • 8 x 12in (20 x 30cm) jellyroll pan

ServeS 8

3 large eggs

6 tbsp granulated sugar

½ cup all-purpose flour

¼ cup unsweetened cocoa powder, plus extra for dusting

5 tbsp butter, at room temperature

1 cup confectioners’ (powdered) sugar, sifted, plus extra for dusting (optional)

Method:

1 Preheat the oven to 400°F (200°C). Place a large bowl over a pan of hot water, add the eggs and sugar, and beat with an electric mixer for 5–10 minutes, until the mixture is thick and creamy. Sift in the flour and cocoa powder and fold in with a spoon.

2 Line an 8 x 12in (20 x 30cm) jellyroll pan with parchment paper, then pour the mixture into the pan and level the top. Bake for 10 minutes, until the cake is springy to the touch. Remove from the oven, cover with a damp tea towel, and leave to cool.

3 Turn the cake out onto a sheet of parchment paper dusted with cocoa powder. Put the butter in a mixing bowl and beat with an electric mixer until creamy. Whisk in the confectioners’ sugar a little at a time, then spread the mixture over the cake. Using the parchment paper to help you, roll the cake into a long cylinder, starting from one of the short sides. Dust with more cocoa powder, if desired, and serve.

Chocolate and buttercream swiss roll

Monday, February 16, 2015

Spanish style chicken with pine nuts

How to make Spanish style chicken with pine nuts recipe - An enameled cast-iron Dutch oven is ideal for this sort of dish. It can be used on the cooktop or in the oven, and you can cook the dish as fast or slow as you wish without the food burning. Poulet style espagnol avec noix de pin recette

SERVES 4

Ingredients:

2 tbsp olive oil

8 chicken thighs (preferably free-range)

1 onion, finely chopped

pinch of sea salt

3 garlic cloves, finely chopped

6 ripe tomatoes, peeled and chopped

½ cup dry red wine

4 cups hot chicken stock

handful of pine nuts, toasted

handful of golden raisins (optional)

sea salt and freshly ground black pepper

Method:

1 In a large cast iron or other flameproof casserole, heat 1 tbsp of the oil over medium-high heat. Add the chicken and cook for about 5 minutes on each side until golden all over. Remove from the pan, and set aside.

2 Reduce the heat to medium. Add the remaining oil, the onion, and a pinch of salt to the same pan, and cook for about 5 minutes until soft.

3 Stir in the garlic and fresh tomatoes, and season with pepper. Cook for a few minutes until the tomatoes start to break down. Add the red wine, increase the heat slightly, and let bubble for a few minutes.

4 Stir in the hot stock and bring to a boil. Reduce the heat to low and return the chicken to the pan along with the pine nuts and raisins. Gently simmer for 30–40 minutes, adding a little hot water if the mixture becomes dry. Serve hot with rice or boiled new potatoes.

Spanish style chicken with pine nuts