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‘Hungarian’ Category

  1. Turkey Hearts and Mushrooms Stew – Hungarian Pörkölt Recipe

    June 27, 2018 by Varga László

    Ingredients (4-6 servings):

    • 1 kg turkey hearts
    • 200 g dried black trumpet mushrooms
    • 1 large onion
    • 2-3 garlic cloves
    • 1-2 tablespoons vegetable oil
    • 2 tablespoons sweet paprika
    • salt and freshly ground black pepper to taste
    • 200 ml sour cream to garnish

    Preparation method:

    1. Dice the onion.
    2. Chop the garlic cloves.
    3. Halve lengthwise each turkey heart.
    4. Wash them of clogged blood under running water, then cut them once again in 2, so the hearts finish quartered.
    5. Heat the oil in a large pot, add the quartered hearts and fry over medium heat until browned and rendered some fat, keep stirring meanwhile.
    6. Add the onions and garlic to the pot and continue frying over medium heat for a few minutes, until the onions have softened.
    7. Add the dried mushrooms and water enough to cover the contents of the pot and some more, add the sweet paprika, season with salt and pepper.
    8. Bring to boil and cook for an hour, until the mushrooms and hearts have softened to your liking. Add some more water to the cooking dish if the sauce has thickened too much.
    9. Serve in soup spaltes with a dollop or two of sour cream and some parsley leafs on the side.

  2. Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

    April 18, 2018 by Varga László

    Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

    Ingredients:

    • 1,5 kg goose innards and PARTS: wings, neck, gizzards, heats, even carcass
    • 3-4 medium carrots
    • 2 parsley roots
    • 1 parsnip root
    • 1 large purple onion
    • 2-3 garlic cloves
    • 100 g green peas (it can be frozen or fresh)
    • 100 g mushrooms
    • 350 g rice
    • 2-3 tablespoons goose fat
    • salt, pepper, parsley leaves

     

    Preparation method:

    1. Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
    2. Cover them with about 3 liters of cold water and start cooking it.
    3. Wash and clean thoroughly the root vegetables and dice them into larger pieces.
    4. When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
    5. Keep cooking over low heat until the meat is cooked.
    6. Filter the soup’s broth and set aside its fat.
    7. Dice the vegetables into bigger cubes.
    8. Brown these dices veggies in some goose fat for a few minutes.
    9. Bone the meat and cut it into bigger pieces.
    10. Fry the rice in goose fat until translucent, glassy like.
    11. Add the green peas and fill up with about a liter of the goose stock, cover and simmer over low heat.
    12. Fry the mushrooms and the goose parts in the goose fat.
    13. When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
    14. Serve while hot sprinkling some chopped parsley leaves on top.

  3. Stuffed Goose Neck – Hungarian Jewish Recipe

    February 12, 2018 by Varga László

    Ingredients (2 servings)

    • 1 goose neck’s skin
    • 1 goose liver
    • 1 onion
    • 1 egg
    • 1 hard-boiled egg
    • a few parsley leaves
    • 1 slice of bread
    • 50 ml milk
    • salt and pepper to taste
    • paprika to taste
    • marjoram to taste
    • 1 tablespoon goose fat

     

    Preparation method

    1. Let the bread slice soak in milk.
    2. Debone and clean thoroughly the neck.
    3. Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
    4.  Puree the goose liver or chop it. I preferred to chop it a bit coarse to have interesting texture.
    5.  Chop the onion, green garlic, hard-boiled egg and parsley leaves.
    6.  Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
    7.  Add a bit of water and saute it over low heat for about 10 minutes.
    8. When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
    9. Sew the smaller end of the goose neck skin and fill it with the mix, with the help of a spoon.
    10. Saw carefully the other end of the neck and place it in an oven resistant tray.
    11. Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
    12. Heat the oven to 200 Celsius, add the goose neck and roast until crunchy and golden brown, turning once and ladle some fat on top.