Goose meat roket salat

With the autumn coming, came season for household birds. Roasted geese, ducks, turkeys, stuffed or just rubbed with herbs, will improve any event or simple family meeting. Some meat leftovers are often left in a small family. What to do with that aromatic meat…? Here is my option… (I had goose meat, You can use duck or even less aromatic turkey meat)

Serves 2:

300 gram cold roasted goose meat

200 gram roket salad

1 grapefruit

1 tsp white wine vinegar

2 tbsp vegetable oil

¼ tsp honey

Salt and pepper to taste

1)      Cut meat into bite size pieces. Wash, dry and tear with Your hands roket salad. Place into a salad bowl. 

2)      Squeeze juice out of one half of grapefruit. Divide into sections the second half. Cut off all the bitter membranes. Add pieces of the fruit to the salad.

3)      In a small bowl mix grapefruit juice, vinegar, a pinch of salt and ground black pepper, honey and oil. Whisk everything well. Add to the salad.

4)      Stir salad well, try it and add extra seasoning if necessary. Serve immediately!

IDEA: You can add grated Parmesan to enrich the taste.

My signature salad with honey mustard dressing

Crusty meat, sour-sweet sauce perfectly coating salad leaves… This salad has become favorite among my closest people. It is good for breakfast, perfect for lunch and and suitable even for a light dinner.  

One of the best features of this dressing that You can skip adding salt. The eater will not even notice the absence of it because of the richness of the sauce.

Do not be confused if You have only one type of salad, make it with what You have!

Serves 4:

2 chicken breasts

4 tbsp olive oil

4 eggs

400 grams mixed salad

2 big tomatoes

2 short cucumbers

1 big white onion

2 tbsp carpers

For dressing:

1 tsp honey

6 tbsp lemon juice

2 tbsp mild European mustard (Dijon mustard is ok)

12 tbsp olive oil

Salt if You wish

 1)      Rub chicken breasts with salt and pepper. Cover in foil and beat them lightly.

2)      Heat up a frying pan with 4 tbsp of olive oil and fry chicken breasts from both sides till done (approximately 10-15 min). (If You have grill griddle frying pan, then perfect! Use it!)  Then set the breasts aside for resting cooling down a bit. Slice them afterward.

3)      Hard boil the eggs. Let them cool a bit and quarter.

4)      Wash and dry salad leaves property. Tear them with Your hands,  place them in a big bowl. 

 5)      Wash vegetables. Peel onion and cut in halves, then slice it thinly. Cut tomatoes into halves and slice it roughly. Cut both ends of the cucumbers. Slice them. Add vegetables to the salad.

6)      Make dressing: place all ingredients into separate little bowl and whisk energetically till the sauce is emulsified. 

7)      Place 2/3 of the dressing into the salad bowl with vegetables. Mix well.  Transfer salad into serving plates, place chicken slices on top and egg quarters on the sides. 1 egg per plate. Sprinkle with carpers and pour over the rest of dressing. Serve immediately! 

Ideal with a glass of chilled white wine!

Wiener Schnitzel with Potato Salad - delicious memories from Vienna

     Soft, thin Schnitzel meat, melting in Your mouth with a company of sourish  potato salad with smoked sausages… what a great meal to enjoy with a glass of good beer. It's "must do" in Vienna.

         

  Bohemian atmosphere,  hypnotizing music, interesting architecture - You have this all in old good Vienna!

 

City that makes You dream, city that makes You happier! City You want to be back to.... 

     Maria-Theresia beloved Austrian queen, Hubsburg dynasty, mother of Marie-Antoinette, she has been pregnant for 16 times!!! loved eating the same much as she loved making love:-)

   Vienna strikes with so many historical and cultural objects, side by side with modern life beating intensively in the big city...

  

Going back to the meal...

     Classic Wiener Schnitzel made of veal. I had really fine cuts of pork. And it worked really well! You can decide what You prefer. It is important to make it as thin as possible, but not by slicing it, but by beating …

     One more good thing about potato salad that You can make that salad even one night ahead and keep in closed tight container in the fridge till serving time. Then You can heat it up a bit, or serve it as it is – cold.

For 4

For Potato Salad:

600 gram potatoes

3 tablespoon vegetable oil

2 big onions

200 gram thin smoked sausages

2 tablespoons whole-grain mustard

150 ml chicken stock

6 tablespoon white wine vinegar

Salt and pepper to taste

For Schnitzel:

4 pork or veal scallops beaten lightly till thin

3 eggs lightly beaten

½ cup flour

1 cup white bread crumbs

Vegetable oil for frying

Salt and pepper to taste

1 lemon for serving

For potato salad:

1)      Wash and peel potatoes. Slice them approximately 0,5 cm and Cook In salted boiling water till done.

2)      In the meantime peel onions, halve and slice them. Slice sausages (quite thick slices app. 1 cm). Heat a deep frying pan, add vegetable oil and onions, fry till softening. Add sausages and fry 2 min more.

3)      Drain potatoes. Add the to the onion-sausage mixture, and fry 2 min more. Add hot stock, mustard, vinegar, freshly ground pepper , mix it well and boil everything together for 1 min.

4)      Turn off  the heat, cover with a lid and set aside at least for an hour.

P.S. You can make it also a day before. Serve cold or lightly warm, as a garnish or separate dish.

To make Schnitzel:

1)      Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season scallops with salt and pepper. Dredge in flour, shake off excess, dip into egg, and last dredge in breadcrumbs. Shake off excess of breadcrumbs. 

2)      Heat the oil in large shallow frying pan. Add 1 Schnitzel at a time to the pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and keep it warm. Repeat with other Schnitzel.

3)      Cut lemon into 4 wedge.

Serve with one lemon wedge at a plate accompanied with potato salad! Perfect match for beer! Mahlzeit! 

Chicken liver salad

Exquisite dish, doesn’t matter if You want to pamper Yourself or Your guests, will leave certainly a good taste in Your mouth. Every time I make it, my husband obtains a content smile and says something like “Ohh, liver”... For me it means a lot:-)

Serves 2

A bunch of salad leaves (any kind You like. You may even mix them)

500 g of raw chicken liver

75 g of butter

A dash of vegetable oil

1 middle sized onion

2 Tbsp of Muscovado brown sugar

8 Tbsp of balsamic vinegar

A bit of Parmesan cheese to shave it

Salt and pepper to taste

1) Wash and clean the liver. Cut away all the white things from it. Make sure the pieces of liver are more or less the same size. If not cut some as necessary. Slice the onion halves. Wash, dry and tear salad leaves.

2) Preheat a shallow frying pan with a dash of oil. Melt a Tbsp of butter. When it stops foaming add the liver pieces. Fry at medium heat for about 2 min. on each side. Salt and pepper. In the mean time prepare the “salad pillow” on the serving plates.

TIP: Be careful not to overcook liver, it would spoil the salad irreversibly.

3) Place the liver in a separate bowl and keep it warm. Then add another Tbsp of butter in the same frying pan and sweat the onion, when it has soften, sprinkle with sugar. It helps caramelization. When sugar dissolves add balsamic vinegar. Let it boil for a min.

4) Add livers with their juices and the rest of butter. Let it all simmer for a min.

5) Serve on top of the salad and decorate with shaved parmesan flakes.

Help Yourself!

Ukrainian Ramson Salad

This is renovated recipe of traditional Ukrainian ramson salad. First greenery, super delicious spring eggs, what can be better for the first signs of spring warmth…


3 hard boiled eggs
2 cucumbersA bunch of ramson leaves 100-150 g
2 tbsp of sour cream
2 tbsp of mayonnaise
Salt and pepper




Chop eggs, ramson leaves and slice cucumbers. Add sour cream and mayonnaise. Mix everything in the bowl. Season to taste with salt and pepper.


Serve as a starter or as a side dish for meat or fish. I prefer mine with fine medium done beef steaks.