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
- 2 tablespoons oil
- ½ tsp sweet paprika
- 50 ml sour cream
- 100 ml red wine (preferably dry)
- parsley leaves chopped
- Wash the meat, wipe dry and cut into cubes.
- Cut the bacon into small cubes, add them to a pan and fry the until they become crunchy golden-brown greaves.
- Remove the greaves from the pan and set them aside for later.
- Add the meat cubes to the pan and fry them slightly
- Add onion, bay leaves, salt and pepper and fry them until the meat is golden-brown
- Immediately pour over the wine, add the paprika and pepper, cover it, and simmer until tender.
- Pour from time to time a little water if needed.
- Serve it with some Hungarian “tarhonya” noodles.
- On top of the noodles add sour cream, the greaves and chopped parsley leaves.
Category Pork, Stew | Tags: bacon,bay leaf,greaves,Hungarian,pork,stew,tarhonya,wine | 1 Comment
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
- In a large soup pot add oil and fry the diced onion.
- Add the diced chicken breast and seasoning, then simmer briefly until they change a bit their color.
- Add the mustard and diced vegetables then fill the pot with water.
- Boil the soup until both the chicken and vegetables are done.
- Put the flour in a bowl and add the sour cream mixing into a smooth paste.
- Add this thickening sauce to the soup and boil for another 2-3 minutes.
Category Chicken, Soup | Tags: bay leaf,carrots,chicken,Hungarian,mushrooms,sour cream,turnip,vegetables | 2 Comments
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
- 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.
- Mix thoroughly the minced / groundfish with the soaked slices of sweet bread, cracker crumb, an onion chopped, the egg, salt, and pepper.
- With moisten hands form the paste into 4-5 cm balls.
- In a pot with water boil the remaining onion, green parsley, sliced carrots, sugar and salt.
- When the carrot are softened, carefully add the fish balls and simmer the until done.
- Add to a skillet/wok some oil, I used grape-seed oil, and about 2 tablespoons of semolina.
- 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.
- Serve the fish balls with sliced carrots and grated horseradish.
Category Fish | Tags: balls,carrots,fish,Hannukah,Jewish | 10 Comments