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December, 2011

  1. Transylvanian Pork Stew Recipe

    December 30, 2011 by Varga László

    Ingredients for 2 persons

    • 150 g smoked fat bacon
    • 400 g pork
    • 1 (yellow) onion, finely chopped
    • 2 bay leaves
    • salt
    • pepper
    • 2 tablespoons oil
    • ½ tsp sweet paprika
    • 50 ml sour cream
    • 100 ml red wine (preferably dry)
    • parsley leaves chopped

    Preparation

    1. Wash the meat, wipe dry and cut into cubes.
    2. Cut the bacon into small cubes, add them to a pan and fry the until they become crunchy golden-brown greaves.
    3. Remove the greaves from the pan and set them aside for later.
    4. Add the meat cubes to the pan and fry them slightly
    5. Add onion, bay leaves, salt and pepper and fry them until the  meat is golden-brown
    6. Immediately pour over the wine, add the paprika and pepper, cover it, and simmer until tender.
    7. Pour from time to time a little water if needed.
    8. Serve it with some Hungarian “tarhonya” noodles.
    9. On top of the noodles add sour cream, the greaves and chopped parsley leaves.

     


  2. Bachelor-Catcher Hungarian Soup (Legényfogó Leves) Recipe

    December 29, 2011 by Varga László

     

    Ingredients (4 people)

    • 1 chicken breast
    • 1 onion
    • 200 g carrots
    • 200 g turnip
    • 200 g  mushrooms (I used dried black trumpet /Craterellus cornucopioides)
    • 4-5 bay leaves
    • 1 teaspoon basil
    • 1 teaspoon mustard
    • 200 ml sour cream
    • 1 tablespoon flour
    • salt
    • pepper
    • oil

     

    Preparation

    1. In a large soup pot add oil and fry the diced onion.
    2. Add the diced chicken breast and seasoning, then simmer briefly until they change a bit their color.
    3. Add the mustard and diced vegetables then fill the pot with water.
    4. Boil the soup until both the chicken and vegetables are done.
    5. Put the flour in a bowl and add the sour cream mixing into a smooth paste.
    6. Add this thickening sauce to the soup and boil for another 2-3 minutes.

     


  3. Gefilte Fish – Traditional Jewish Recipe

    December 28, 2011 by Varga László

    This is a traditional Ashkenazi Jewish Holidays treat, but because there are no Jewish shops around my place, I had to adapt it a bit, using non kosher ingredients.

     

    Ingredients (4 persons)

      • ¾ kg carp filles (I used bighead carp)
      • 3-4 slices Swet Bread, Brioche or Challah
      • 1 egg
      • 3 medium onions
      • 2 carrots
      • 8 slices of crackers, crumbed
      • parsley leaves
      • Sugar
      • Pepper

     

    Preparation method:

    1. Check carefully the fillet slices for any bone, then grind them. If you don’t have a meat grinder you can use a cleaver to mince them.


    2. Mix thoroughly the minced / groundfish with the soaked slices of sweet bread, cracker crumb, an onion chopped, the egg, salt, and pepper.


    3. With moisten hands form the paste into 4-5 cm balls.
    4. In a pot with water boil the remaining onion, green parsley, sliced carrots, sugar and salt.
    5. When the carrot are softened, carefully add the fish balls and simmer the until done.

    6. Add to a skillet/wok some oil, I used grape-seed oil, and about 2 tablespoons of semolina.
    7. When the semolina’s color changed to golden, add 1/3 of the fish balls  and stir them shaking softly the skillet until they encompass the semolina and change their color to golden-brown.
    8. Serve the fish balls with sliced carrots and grated horseradish.
    Happy Hannukah!