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Posts Tagged ‘autumn’

  1. Saint Martin’s Roasted Goose Recipe with Crushed Potatoes and Braised Red Cabbage

    November 17, 2012 by Varga László


    for the goose

    • a large fat goose – about 4+ kg
    • 2 red onions
    • a bulb(head) of garlic
    • 2 tablespoons sweet paprika
    • 2 teaspoons ground caraway
    • salt and pepper

    for the potatoes:

    • 2 kg medium sized potatoes
    • 3 large yellow onions
    • half cup of lard, or vegetable oil
    • salt and pepper to taste

    for the cabbage:

    • 1 kg red cabbage
    • 2 tablespoons sugar
    • 1 medium red onion
    • half a red juicy sweet&sour apple

    Preparation method:

    1. Wash thoroughly the inside and outside of the goose.
    2. preheat the oven to 150 C.
    3. Cut the 2 red onions into quarters. Split the bulb of garlic into cloves, but leave them unpeeled.
    4. Place in the inside cavity of the goose a few garlic cloves and 1 quartered onion.
    5. Season evenly all the sides and insides of the goose with salt, pepper, paprika and caraway.
    6. Place the goose in a large enough baking tray, place besides the remaining quarters of onion and garlic cloves and pour into the tray about 1 liter water.
    7. Place the tray in the preheated electric oven and roast it for about 3 hours. From time to time (at least twice or thrice) baste the goose with the juices of the tray.  If using gas oven, you should cover the tray for the first 2 hours with an aluminium foil. The last hour you should turn up the heat to 170 C and remove the foil if any.
    8. Take out the goose from the oven and let it rest for 10 minutes before carving.

    For the Potatoes:

    1. Wash well the potatoes and put them in their skins into a pot with salted water. Cook until fork tender.
    2. Peel off their skins and with a potato masher, crush the potatoes but not all the way but only until clumpy. 
    3. Chop roughly the yellow onions.
    4. Melt some animal fat in a frying pan and fry the onion until golden. 
    5. Add the crushed potatoes and stir them thoroughly until well homogenized. Add some more lard if if too dry. Season with salt and pepper to taste.

    For the cabbage:

    1. Chop the red onions. Slice thinly the apple.
    2. Cut roughly the red cabbage.
    3. Heat some vegetable oil in a pot and caramelize 2 tablespoons of sugar.
    4. Add the chopped onion and some more oil if needed, fry them until fragrant, stirring well.
    5. Add the chopped red cabbage and some water as much to about cover the cabbage.
    6. Simmer, stirring from time to time, until the cabbage is tender and water has evaporated mostly. Season with salt and pepper to taste.
    7. Add the thin apple slices and simmer for another 1-2 minutes.
    Serve on large plates a good piece of goose, some crushed potatoes and braised red cabbage.

  2. Hungarian Recipe: Pan-fried Potatoes with Blood Sausage

    January 16, 2012 by Varga László

    Ingredients (4 persons):

    • 300-400 g blood sausage ( known also as black pudding)
    • 5 dkg bacon
    • 1/2 kg potatoes
    • 2 small onions
    • 4 cloves of garlic
    • 3 tablespoons butter
    • marjoram
    • paprika
    • salt
    • black pepper


    Preparation Method:


    1. Cook the potatoes in their skins.
    2. Slice blood sausage and potatoes into 2 cm slices.
    3. Dice separately the onion and garlic.
    4. Slice the bacon 1/2 cm thick lardons and fry them in a pan over medium heat, until they release their fat. Remove then the lardons (greaves).
    5. Add the onion and fry until golden then add the blood sausage, frying until the sausage crumbles (4-5 minutes).
    6. In another skillet melt the butter and fry the garlic for a few seconds.
    7. Then add the potatoes and fry them golden over high heat for a few minutes, adding salt, pepper, marjoram and paprika.
    8. When the potatos are golden, add over their pan the sausage mixture, mixing them slighly.
    9. Serve with pickles on the side – preferably beetroot – and a glass of dry red wine.

  3. Chicken with Grapes and Plums Recipe

    December 27, 2011 by Varga László

    Ingredients for 2 persons

    • 2 whole chicken legs
    • 200 ml white wine
    • 5 cloves of garlic
    • 1 teaspoon dried thyme
    • 2-3 s canned, salted, minced red peppers(optional)
    • 1 bay leaf
    • 1 sprig of rosemary
    • 3-4 sage leaves
    • salt
    • freshly ground black pepper
    • 50 g of butter
    • 10-15 plum eye
    • 2 small bunch grapes (red and white combined)



      1. Season the meat with salt and pepper, rub it with thyme, 2 cloves of crushed garlic and the salted mince peppers.
      2. Place the meat into a nonstick, lidded pot then add the bay leaf, sage, rosemary, 3 cloves of garlic in their skins and the butter.
      3. Simmer lidded at low heat for 50-60 minutes, turning the meat from time to time to get an even roasted color.
      4. Then pour in the wine and simmer for another 20 minutes
      5. Add the pitted plums, the grapes picked from their clusters, and simmer for another 20-25 minutes.

      Serving Ideas:

      It can be served with potato noodles, potato pancakes, other potato garnishes.