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Showing posts with label Hungarian Cuisine. Show all posts
Showing posts with label Hungarian Cuisine. Show all posts
Stuffed Marrow with Dill Sauce (Töltött tök kapormártással)
Ingredients:
2 marrows
400 g/14 oz lean pork (minced)
1 small onion
2 tablespoon rice
1 egg
2 bunches fresh dill
200 ml/1 third pint sour cream
50 g/2 oz butter
1 tablespoon flour
juice and grated peel of half a lemon
1 tablespoon vinegar
salt
Procedures:
Peel the marrows, cut off the ends and scoop out the seeds. Blanch for 5 minutes in salted water with a little vinegar then drain. Parboil the rice and leave to cool. Brown the minced pork and chopped onion in half the butter, dtirring now and then. Mix together the meat, rice and an egg. Stuff the marrows with this mixture. Lay in a greased fireproof dish.
Fry the chopped dill in the rest of the butter, then add 100 ml/2 and half fl oz water, salt and lemon peel and bring to the boil. Bubble for 10 minutes then thicken with flour and cream mixed together. Add the lemon juice and bring back to the boil. Pour the sauce over the marrows and bake in a moderate oven (180 C/350 F) for about 20 minutes or until tender.
Recommended wines:
Badacsonyi olaszrizling, Egri leányka
2 marrows
400 g/14 oz lean pork (minced)
1 small onion
2 tablespoon rice
1 egg
2 bunches fresh dill
200 ml/1 third pint sour cream
50 g/2 oz butter
1 tablespoon flour
juice and grated peel of half a lemon
1 tablespoon vinegar
salt
Procedures:
Peel the marrows, cut off the ends and scoop out the seeds. Blanch for 5 minutes in salted water with a little vinegar then drain. Parboil the rice and leave to cool. Brown the minced pork and chopped onion in half the butter, dtirring now and then. Mix together the meat, rice and an egg. Stuff the marrows with this mixture. Lay in a greased fireproof dish.
Fry the chopped dill in the rest of the butter, then add 100 ml/2 and half fl oz water, salt and lemon peel and bring to the boil. Bubble for 10 minutes then thicken with flour and cream mixed together. Add the lemon juice and bring back to the boil. Pour the sauce over the marrows and bake in a moderate oven (180 C/350 F) for about 20 minutes or until tender.
Recommended wines:
Badacsonyi olaszrizling, Egri leányka
Somló Sponge Cake (Somlói galuska)
Ingredients:
Cakes:
6 eggs
6 tbsp of sugar
6 level tbsp of flour
vanilla flavouring
2 heaped tbsp cocoa powder
Walnut cream:
100 g/4 oz butter
100 g/4 oz ground walnuts
200 ml milk
1 heaped tbsp sugar
1 tbsp rum
1 heaped tsp flour
Chocolate cream:
200 ml milk,
1 egg,
1 heaped tbsp sugar
100 g/4 oz butter
1 heaped tsp flour
2 heped tbsp cocoa
Topping:
300 ml/half pint whipping cream,
100 ml/2 and half fl oz milk,
1 tbsp rum,
100 g/4 oz sugar,
2 tbsp cocoa powder,
1 handful raisins sokaed in rum
Procedures:
1. Butter and flour two square or rectangular cake tins. Heat the oven to 180 C/350 F.
2. Make a vanilla cake and a chocolate cake as follows: sperate the eggs and beat the yolks with sugar until thik and frothy. Fold in the flour. Beat the egg whites until stiff, fold them into the batter.
3. Divide the cake batter in two parts. Flavour one part with 2 heaped tbsp cocoa and the other with vanilla. Put each miture into the cake tins. Bake for about 15 min, until the cakes come away from edges of the tin. Turn out onto a cake rack and leave to cool.
4. Prepare a nut cream by mixing the walnuts with the butter, milk, flour, sugar and rum. Bring to boil, stirring well, then remove from the heat. Leave to cool, then spread over one of the cakes, sprinkle with raisins and put the other cake on top.
5. To make the chocolate cream, mix the milk with the beaten egg, butter, flour, sugar and cocoa. Heat slowly, stirring, until thick. Don't let the miture boil. Leave to cool a bit, then spread on the top of the cake and leave to rest.
6. When the cream is stiff, cut the cake into little squares and pile them up on a dish. Mix the milk with 50 g/2 oz sugar and the rum, pour over the cake. Decorate with whipped cream.
7. Before serving, mix the remaining cocoa with sugar and a little water to make a thick sauce and pour over the the whipped cream.
Recommended drinks:
Somlói furmint, Debrôi hárslevelû, Capuccino
Cakes:
6 eggs
6 tbsp of sugar
6 level tbsp of flour
vanilla flavouring
2 heaped tbsp cocoa powder
Walnut cream:
100 g/4 oz butter
100 g/4 oz ground walnuts
200 ml milk
1 heaped tbsp sugar
1 tbsp rum
1 heaped tsp flour
Chocolate cream:
200 ml milk,
1 egg,
1 heaped tbsp sugar
100 g/4 oz butter
1 heaped tsp flour
2 heped tbsp cocoa
Topping:
300 ml/half pint whipping cream,
100 ml/2 and half fl oz milk,
1 tbsp rum,
100 g/4 oz sugar,
2 tbsp cocoa powder,
1 handful raisins sokaed in rum
Procedures:
1. Butter and flour two square or rectangular cake tins. Heat the oven to 180 C/350 F.
2. Make a vanilla cake and a chocolate cake as follows: sperate the eggs and beat the yolks with sugar until thik and frothy. Fold in the flour. Beat the egg whites until stiff, fold them into the batter.
3. Divide the cake batter in two parts. Flavour one part with 2 heaped tbsp cocoa and the other with vanilla. Put each miture into the cake tins. Bake for about 15 min, until the cakes come away from edges of the tin. Turn out onto a cake rack and leave to cool.
4. Prepare a nut cream by mixing the walnuts with the butter, milk, flour, sugar and rum. Bring to boil, stirring well, then remove from the heat. Leave to cool, then spread over one of the cakes, sprinkle with raisins and put the other cake on top.
5. To make the chocolate cream, mix the milk with the beaten egg, butter, flour, sugar and cocoa. Heat slowly, stirring, until thick. Don't let the miture boil. Leave to cool a bit, then spread on the top of the cake and leave to rest.
6. When the cream is stiff, cut the cake into little squares and pile them up on a dish. Mix the milk with 50 g/2 oz sugar and the rum, pour over the cake. Decorate with whipped cream.
7. Before serving, mix the remaining cocoa with sugar and a little water to make a thick sauce and pour over the the whipped cream.
Recommended drinks:
Somlói furmint, Debrôi hárslevelû, Capuccino
Filled Fish Fillets (Hideg töltött halfilé)
Ingredients:
800 g/one and three quarter lb fish fillets
100 g/4 oz mushrooms (fried and chopped)
100 g/4 oz preserved red peppers
100 g/4 oz cooked green peas
2 pkts gelatine powder
100 ml/ 2 and half fl oz oil
juice of half lemon
1 tablespoon salt
mayonnaise
Procedures:
1. Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one over the other. Coat with oil and lay one fillet on each piece. Salt the fillets and sprinkle a teaspoon of gelatine and a little lemon juice over each one.
2. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with the remaining fillets. Wrap the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to cool. Chill for 2 to 3 hours so that the gelatine can set well. Remove the foil and slice the fish. Arrange on a serving dish and decorate with mayonnaise.
Recommended wines:
Olaszrizling, Egri leányka
800 g/one and three quarter lb fish fillets
100 g/4 oz mushrooms (fried and chopped)
100 g/4 oz preserved red peppers
100 g/4 oz cooked green peas
2 pkts gelatine powder
100 ml/ 2 and half fl oz oil
juice of half lemon
1 tablespoon salt
mayonnaise
Procedures:
1. Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one over the other. Coat with oil and lay one fillet on each piece. Salt the fillets and sprinkle a teaspoon of gelatine and a little lemon juice over each one.
2. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with the remaining fillets. Wrap the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to cool. Chill for 2 to 3 hours so that the gelatine can set well. Remove the foil and slice the fish. Arrange on a serving dish and decorate with mayonnaise.
Recommended wines:
Olaszrizling, Egri leányka
Ormánság Stuffed Pork Spare Rib (Ormánsági töltött dagadó)
Ingredients:
1 kg/2 lb pork spare rib
150 g/6 oz smoked bacon
150 g/6 oz pig's liver
2 bread rolls, milk
2 eggs
2 tablespon lard
1 onion (chopped)
1 clove of garlic
ground white pepper
marjoram
paprika
salt
Procedures:
1. Have the meat boned by the butcher. Make a slit down the middle with a sharp knife, and enlarge cut by hand to form a kind of tube.
2. Soak the rools in mil, squezze out the excess. Fry the onion a tablespoon lard until brown. Mix together the bread, fried onion, chopped bacon, roughly chopped liver liver and eggs. Season with crushed garlic, pepper, salt paprika and marjoram. Slightly salt the inside and outside of the meat, spread the stuffing inside. Sew up buth ends to prevent the stuffing leaking during cooking.
3. Heat the rest of the lard in a roasting tin and brown the meat on both sides. Place ina fairly hot oven (200 C/400 F). Baste from time to time. Take out of the oven half anhoutr before serving, so that the stuffing set a little. Remove the string and cut into slices.
Recommended wines:
Pusztamérgesi rizling, Tokaji pecsenyebor
1 kg/2 lb pork spare rib
150 g/6 oz smoked bacon
150 g/6 oz pig's liver
2 bread rolls, milk
2 eggs
2 tablespon lard
1 onion (chopped)
1 clove of garlic
ground white pepper
marjoram
paprika
salt
Procedures:
1. Have the meat boned by the butcher. Make a slit down the middle with a sharp knife, and enlarge cut by hand to form a kind of tube.
2. Soak the rools in mil, squezze out the excess. Fry the onion a tablespoon lard until brown. Mix together the bread, fried onion, chopped bacon, roughly chopped liver liver and eggs. Season with crushed garlic, pepper, salt paprika and marjoram. Slightly salt the inside and outside of the meat, spread the stuffing inside. Sew up buth ends to prevent the stuffing leaking during cooking.
3. Heat the rest of the lard in a roasting tin and brown the meat on both sides. Place ina fairly hot oven (200 C/400 F). Baste from time to time. Take out of the oven half anhoutr before serving, so that the stuffing set a little. Remove the string and cut into slices.
Recommended wines:
Pusztamérgesi rizling, Tokaji pecsenyebor
Transylvanian Layered Cabbage (Erdélyi rakott káposzta)
Ingredients:
400 g/14 oz lean pork
200 g/8 oz smoked sausage
100 g/4 oz smoked bacon
1 kg/4 oz sauerkraut
100 g/4 oz rice
3 hardboiled eggs
2 chopped onions
200 ml/2 third pint sour cream
1 teaspoon paprika
1 tablespoon lard
salt
Procedures:
1. Boil the rice in a slightly salted water and leave aside. Fry the onions until transparent, remove from the heat and season with paprika. Add the diced meat, stir well then braise for about 20 minutes.
2. Spread about a third of sauerkraut in the vbottom of a large fireproof dish, cover with half the rice, half the meat, then with slices of sausage and hardboiled egg. Build up in layers until all the ingredients are used up, the last layer being sauerkraut. Cover with sour cream and then with thin slices of smoked bacon. Cover the dish and bake in a moderate oven (180 C/350 F). After 20 minutes remove the lid, bake a further 35-40 minutes until the rice has absorbed the gravy and the bacon is crisp.
Recommended wines:
Csongrádi kadarka, Villányi kadarka
400 g/14 oz lean pork
200 g/8 oz smoked sausage
100 g/4 oz smoked bacon
1 kg/4 oz sauerkraut
100 g/4 oz rice
3 hardboiled eggs
2 chopped onions
200 ml/2 third pint sour cream
1 teaspoon paprika
1 tablespoon lard
salt
Procedures:
1. Boil the rice in a slightly salted water and leave aside. Fry the onions until transparent, remove from the heat and season with paprika. Add the diced meat, stir well then braise for about 20 minutes.
2. Spread about a third of sauerkraut in the vbottom of a large fireproof dish, cover with half the rice, half the meat, then with slices of sausage and hardboiled egg. Build up in layers until all the ingredients are used up, the last layer being sauerkraut. Cover with sour cream and then with thin slices of smoked bacon. Cover the dish and bake in a moderate oven (180 C/350 F). After 20 minutes remove the lid, bake a further 35-40 minutes until the rice has absorbed the gravy and the bacon is crisp.
Recommended wines:
Csongrádi kadarka, Villányi kadarka
Magyaróvár Veal Cutlets (Borjúkotlett magyaróvári módra)
Ingredients:
8 veal cutlets
150 g/6 oz butter or margarine
100 g/4 oz tomato purée
50 g/ 2 oz flour
250 g/10 oz mushrooms (fried in butter and chopped)
8 slices of ham
8 slices of fat cheese
seasoning
salt
Procedures:
1. Salt and flour the cutlets, fry on both sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and slice of cheese.
2. Stir the tomato purée into the fat used for frying the meat. Mix with the rest of the flour, add a teaspoon seasoning and 100 ml/2 and hlaf fl oz water. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for 5-8 minutes, until these cheese melts.
Recommended wines:
Badacsonyi kéknyelû, Csopaki rizling
8 veal cutlets
150 g/6 oz butter or margarine
100 g/4 oz tomato purée
50 g/ 2 oz flour
250 g/10 oz mushrooms (fried in butter and chopped)
8 slices of ham
8 slices of fat cheese
seasoning
salt
Procedures:
1. Salt and flour the cutlets, fry on both sides in hot butter. Spread the mushrooms over the cutlets and cover each one with slice of ham and slice of cheese.
2. Stir the tomato purée into the fat used for frying the meat. Mix with the rest of the flour, add a teaspoon seasoning and 100 ml/2 and hlaf fl oz water. Bring to boil for 3 minutes. Spread this sauce in a bottom of a fireproof dish and arrange the cutlets on top. Brown under a hot grill for 5-8 minutes, until these cheese melts.
Recommended wines:
Badacsonyi kéknyelû, Csopaki rizling
Fried Goose Liver (Rántott libamájszeletek)
Ingredients:
600 g/1 lb 6 oz goose liver
150 g/ 6 oz goose fat
2 eggs
50 g/2 oz flour
150 g/6 oz breadcrumbs
salt
Procedures:
1. Cut the liver into 8 equal slices with a very sharp knife. Beat each slice to flatten it. Salt slightly. Roll the slices in flour, beaten egg and breadcrumbs, shaking off the surplus.
2. Heat the fat, fry each slice until golden brown on both sides (use fish slice or spatula to turn them over). Don't overcook the liver, it should stay pink in the centre. Serve with rice or fried potatoes.
Recommended wines:
Hajósi cabernet, Villányi vörös
600 g/1 lb 6 oz goose liver
150 g/ 6 oz goose fat
2 eggs
50 g/2 oz flour
150 g/6 oz breadcrumbs
salt
Procedures:
1. Cut the liver into 8 equal slices with a very sharp knife. Beat each slice to flatten it. Salt slightly. Roll the slices in flour, beaten egg and breadcrumbs, shaking off the surplus.
2. Heat the fat, fry each slice until golden brown on both sides (use fish slice or spatula to turn them over). Don't overcook the liver, it should stay pink in the centre. Serve with rice or fried potatoes.
Recommended wines:
Hajósi cabernet, Villányi vörös
Larded Pheasant (Tûzdelt fácán)
Ingredients:
2 young pheasants
150 g/6 oz smoked bacon
1 tablespoon lard
100 ml/2 and half fl oz red wine (eg. Egri Bikavér)
1 heaped teaspon flour
half teaspoon marjoram
salt
Procedures:
1. Draw and pluck the pheasents when ythey have hung for 24 hours. Wash and dry them and sprinkle with salt. Cut the bacon into strips and lard the birds at 2 cm/1 in intervals. If you don't have a larding needle, make deep cuts and push the bacon in with your finger.
2. Sprinkle the inside of the birds with marjoram. Heat the fat in a roasting tin and fry the birds on all sides at a high flame to seal in the juices. Pour over the red wine, coer and roast in moderate oven (180 C/350 F) for about 45 minutes. Pour some of the gravy into a cup and stir in the flour until smooth. Thicken the sauce with this mixture and let it boil for a few minutes. Halve the pheasants lengthways and serve in this sauce.
Recommended wines:
Egri bikavér, Soproni kékfrankos
2 young pheasants
150 g/6 oz smoked bacon
1 tablespoon lard
100 ml/2 and half fl oz red wine (eg. Egri Bikavér)
1 heaped teaspon flour
half teaspoon marjoram
salt
Procedures:
1. Draw and pluck the pheasents when ythey have hung for 24 hours. Wash and dry them and sprinkle with salt. Cut the bacon into strips and lard the birds at 2 cm/1 in intervals. If you don't have a larding needle, make deep cuts and push the bacon in with your finger.
2. Sprinkle the inside of the birds with marjoram. Heat the fat in a roasting tin and fry the birds on all sides at a high flame to seal in the juices. Pour over the red wine, coer and roast in moderate oven (180 C/350 F) for about 45 minutes. Pour some of the gravy into a cup and stir in the flour until smooth. Thicken the sauce with this mixture and let it boil for a few minutes. Halve the pheasants lengthways and serve in this sauce.
Recommended wines:
Egri bikavér, Soproni kékfrankos
Stuffed Chicken (Töltött csirke)
Ingredients:
1 chicken (about 1 and half kg/3 lb)
200 g/8 oz field mushrooms
100 g/4 oz lard or chicken fat
fat rendered from 50 g/2 oz smoked bacon
1 egg
2 dry bread rools
100 ml/2 and half fl oz milk
half teaspoon ground white pepper
half an onion (chopped)
a bunch of parsley (chopped)
salt
Procedures:
1. Carefully separate the skin from chicken, starting at the neck. Salt the inside of the chicken and the meat under the skin.
2. Chop mushrooms and fry them in the bacon fat. Soak the rools in mail an water, crumble them and mix with an egg, salt, pepper, chopped onion, parsley and mushrooms. Use forcing to spread part of this stuffing under the chicken skin and put the rest inside the chicken.
3. Heat the chicken fat in a roasting tin and brown the chicken on each side. Cover the tin with foil or a lid, place in a moderate oven (180 C/350 F) for about 1 hour, basting occasionally. Let the chicken rest for 25-30 minutes before carving, to give the stuffing time to set.
Recommended wines:
Csopaki olaszrizling, Balatonfüredi rizling
1 chicken (about 1 and half kg/3 lb)
200 g/8 oz field mushrooms
100 g/4 oz lard or chicken fat
fat rendered from 50 g/2 oz smoked bacon
1 egg
2 dry bread rools
100 ml/2 and half fl oz milk
half teaspoon ground white pepper
half an onion (chopped)
a bunch of parsley (chopped)
salt
Procedures:
1. Carefully separate the skin from chicken, starting at the neck. Salt the inside of the chicken and the meat under the skin.
2. Chop mushrooms and fry them in the bacon fat. Soak the rools in mail an water, crumble them and mix with an egg, salt, pepper, chopped onion, parsley and mushrooms. Use forcing to spread part of this stuffing under the chicken skin and put the rest inside the chicken.
3. Heat the chicken fat in a roasting tin and brown the chicken on each side. Cover the tin with foil or a lid, place in a moderate oven (180 C/350 F) for about 1 hour, basting occasionally. Let the chicken rest for 25-30 minutes before carving, to give the stuffing time to set.
Recommended wines:
Csopaki olaszrizling, Balatonfüredi rizling
Budapest Tenderloin Steaks (Bélszínszeletek Budapest módra)
Ingredients:
800 g/one and three tenderloin
fat rendered from 100 g/4 oz smoked bacon
200 g/8 oz goose liver
200 g/8 oz field mushrooms
2 sweet peppers
2 small onions (chopped)
1 teaspoon tomato purée
2 teaspoon paprika
2 tablespoon oil
ground white pepper
salt
Procedure:
1. Fry the onion in the bacon fat until transparent. Add the tomato purée and stir a few minutes until brown. Season with paprika. Remove from the heat, add the diced pepers and sliced mushrooms. Season with salt, cover the pan and braise for 10 minutes.
2. Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat. Leave aside in a warm place.
3. Cut the tenderloin into 100 g/4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides. Arrange on a serving dish, cover with sauce and serve hot.
4. Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks; We, in Hungary, sometime serve fried potatoes as well.
Recommended wines:
Szekszárdi kadarka, Egri bikavér
800 g/one and three tenderloin
fat rendered from 100 g/4 oz smoked bacon
200 g/8 oz goose liver
200 g/8 oz field mushrooms
2 sweet peppers
2 small onions (chopped)
1 teaspoon tomato purée
2 teaspoon paprika
2 tablespoon oil
ground white pepper
salt
Procedure:
1. Fry the onion in the bacon fat until transparent. Add the tomato purée and stir a few minutes until brown. Season with paprika. Remove from the heat, add the diced pepers and sliced mushrooms. Season with salt, cover the pan and braise for 10 minutes.
2. Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat. Leave aside in a warm place.
3. Cut the tenderloin into 100 g/4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides. Arrange on a serving dish, cover with sauce and serve hot.
4. Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks; We, in Hungary, sometime serve fried potatoes as well.
Recommended wines:
Szekszárdi kadarka, Egri bikavér
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