Chicken with Ginger and Quince – Recipe

Chicken with Ginger and Quince

Ingredients (2 servings)

  • 1 large chicken breast,
  • 1 large quince
  • 1 medium onion sliced
  • Juice of 1 lemon and honey
  • 2-3 tablespoons freshly grated ginger
  • ½ teaspoon ground cinnamon
  • about 50 g butter
  • salt and pepper to taste

Preparation method:

  1. In a saucepan filled with boiling water, put the lemon juice and a bit honey.
  2. Cut the quince in quarters, or if very large in even more parts and put them immediately into the water, otherwise the fruit browns in a minute.
  3. Cook until crispy, so they will be soft but not be mushy, keeping their shape.
  4. Dice the chicken breasts into small cubes.
  5. Drain the quince slices and cut off their cores and dice them to the size of the chicken cube.
  6. In a skillet melt the butter and simmer the onion rounds.
    Simmered onion rounds
  7. Add the ground cinnamon, ginger and add the chicken breasts, salt and pepper, and fry them red.
  8. When done add a teaspoon of honey, and caramelize a bit.4
  9. Pull aside until caramelizing quince:
  10. In another frying pan melt a teaspoon of butter and a teaspoon of honey and add the chopped quince
  11. Stir 1-2 minute until nicely red, but does not become sticky
  12. At the very end add the meat and a little more honey

Chicken with Ginger and QuinceChicken with Ginger and Quince

Sweet Chicken Wings with Rose Hip Gravy Recipe

Ingredients (4 servings) :

  • 1 kg chicken wings
  • 200 ml white wine
  • 2-3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tables spoons lemon juice
  • 2  tablespoons olive oil
  • salt and pepper to taste

For the gravy

  • 1 kg rose hips
  • 2-3 tablespoons sugar

Preparation method:

  1. In a bowl mix together all the ingredients for the marinade (oil, wine, lemon juice, honey, salt and pepper), then add the chicken wings so they will be fully covered in juices. If not enough marinade to ensure the coverage add some more wine.
  2. Put the bowl in the freezer and let it marinate overnight or for at least a few hours.
  3. Wash the rose hips an remove their black ends.
  4. Simmer the rose hips in a large pot full of water for 2-3 hours until soft and mashable.
  5. With a potato masher mash up the rose hips into a rough purée.
  6. Use a very fine mesh strainer or 4 layers of cheesecloth over a large pot. Transfer the rose hip mixture into the strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the cheesecloth to get more remaining juice out.
  7. Simmer the pot with the juice it until reaches the desired thickness, adding the sugar during the process.
  8. Strain the wings of the marinade
  9.  In a large pan add 2 tablespoons of olive oil, and fry the wings until they get a nice brownish colour, turning them to get this look evenly.
  10. Serve on a plate with potato croquettes and the rose hip gravy

Hungarian Mutton Paprikas Betyar Style – Recipe

Ingredients

For paprikas

  • 1/2 kg of mutton
  • 1 teaspoon paprika
  • 1 green pepper
  • 1 onion
  • 1 tomato
  • 1 tablespoon oil
  • 100 ml sour cream
  • 1 spoon flour
  • 100 ml dry red wine
  • salt to taste
For csipetke noodles
  • 1 egg
  • salt to taste
  • 4-5 tablespoons wheat flour
  • 1 tablespoon butter

Preparation method

Preparing the paprikas

  1. Clean the meat and cut it into small cubes.
  2. Boil the meat cubes in hot water, rinse then drain them.
  3. Fry chopped onion in the oil until it becomes golden. Add water and paprika, then cover and simmer until the mixture is well softened.
  4. Slice the green pepper and the tomato, then add them along with the meat to the pan with the onion and continue to simmer. 
  5. Season with salt to taste and add the red wine.
  6. When the meat is cooked through, mix the sour cream with the flour and add it into the pan.

Preparing the Csipetke noodles

  1. Mix the flour and the egg until batter becomes thick and elastic.
  2. Cover with a plastic foil and let rest about an hour.
  3. Form it into pencil-thick rods, the cut them into pea-sized pieces. Sprinkle a little flour to prevent them sticking together.
  4. Boil them in a pot with hot water until they soften.
  5. For a final, roasted look fry them in a pan with a tablespoon of butter until they become golden-brown.