April 18, 2018 by Varga László
- 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
- Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
- Cover them with about 3 liters of cold water and start cooking it.
- Wash and clean thoroughly the root vegetables and dice them into larger pieces.
- When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
- Keep cooking over low heat until the meat is cooked.
- Filter the soup’s broth and set aside its fat.
- Dice the vegetables into bigger cubes.
- Brown these dices veggies in some goose fat for a few minutes.
- Bone the meat and cut it into bigger pieces.
- Fry the rice in goose fat until translucent, glassy like.
- Add the green peas and fill up with about a liter of the goose stock, cover and simmer over low heat.
- Fry the mushrooms and the goose parts in the goose fat.
- When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
- Serve while hot sprinkling some chopped parsley leaves on top.
Category Goose, Hungarian | Tags: carrots,garlic,goose,green peas,Hungarian,mushrooms,onions,rice | No Comments
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
- Let the bread slice soak in milk.
- Debone and clean thoroughly the neck.
- Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
- Puree the goose liver or chop it. I preferred to chop it a bit coarse to have interesting texture.
- Chop the onion, green garlic, hard-boiled egg and parsley leaves.
- Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
- Add a bit of water and saute it over low heat for about 10 minutes.
- 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.
- Sew the smaller end of the goose neck skin and fill it with the mix, with the help of a spoon.
- Saw carefully the other end of the neck and place it in an oven resistant tray.
- Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
- 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.
Category Goose, Hungarian, Jewish | Tags: eggs,goose,Hungarian,Jewish,liver,marjoram,paprika | No Comments
October 8, 2014 by Varga László
I had over a friend from France – Robin – very nice guy and very good blues musician. His plan is to go by hitchhiking all the way to Australia along singing and playing his guitar and harmonica.
He has seen a lot of places and has been in a lot of places, having a lot of good stories to tell. He has been through Hungary but from his recollection didn’t eat tasty Hungarian food. So I had to correct his impression on Hungarian cuisine. I met with some friends with whom planed for ages to cook, gulyas soup in a cast iron kettle over open fire. This was a very good opportunity to to finally do it.
We went to our friends garden unpacked the kettle, set the fire and cooked the delicious goulash or gulyas as it’s called in Hungarian. It was the beginning of the summer on a long Sunday warm afternoon prolonging into the cooler night. In the meantime we had fun, singing talking and drinking beers. As it turned out, it was the start of the open fire kettle cooking – since this time we had another five cookouts at the same venue which (apparently) finished for this year at the end of September. Some of the recipes I already shared, some are still to come.
And here follows the recipe:
Ingredients (8-10 servings):
- 2 kg lean veal, preferably, but you can also use beef
- 1 kg onions
- 2 whole bulbs of garlic
- 2 kg potatoes
- 100 ml rendered pork lard or vegetable oil
- 1/2 kg red/green bell pepper
- 4 tomatoes – about 1/2 kg
- salt to taste
- 1/2 tablespoon cumin
- sweet and hot paprika to taste ( 1 used about 1 tablespoon sweet and 1 tablespoon hot)
- Dice the veal into 2 cm cubes.
- Chop roughly the onion and garlic.
- Dice the bell peppers.
- Dice the tomatoes into 1 cm cubes.
- Clean and dice the potatoes into 2 cm cubes.
- Heat the rendered lard/oil into the cast iron kettle.
- Add to the kettle the chopped garlic and onion and fry, stirring them about 5 minutes until golden and fragrant.
- Add the diced meat and the hot and sweet paprika
- Fry them stirring from time to time for about 15 minutes until the meat has taken a brownish darker color.
- Add water to cover and the salt and cumin to taste. Don’t use black pepper, all the hotness of this dish is from the cumin and hot paprika.
- Bring to boil and cook over medium fire for about 2-3 hours until the meat is 2/3 done. It depends on the kind of meat you use and don’t’ forget to stir now and then. Because this step is a lengthy one, you can relax and sing a bit as we did with our recent friend Robin Madier.
- When the meat is about 2/3 done add the cubed potatoes, replenish with some more water to cover and cook for another circa 20 minutes.
- When the potatoes are almost done add the diced bell peppers and tomatoes, add if needed some more salt and sweet/hot paprika to taste.
- Cook for another 10-15 minutes, until the tomatoes and peppers mostly melted in the pot of soup.
- Serve the soup while hot.
Category Hungarian, Soup, Stew | Tags: beef,garlic,Hungarian,open fire,paprika,potatoes,soulfood,soup,veal | 1 Comment