August 11, 2014 by Varga László
On Saturday when I was shopping around the farmers market, there was an old lady selling a goose. I did not plan for goose, having other ideas in mind, but since goose is my favorite poultry and I have not eaten it for some time, plus the old lady was quite sweet, I changed my mind for goose.
I have talked previously with a friend who has a garden to cook something over the open fire in my cast iron kettle, some goulashy kind of stew. Goose I only cooked before in the oven, so I concocted a paprikas ( a kind if Hungarian stew) recipe to use the kettle. I also have buyed some wild mushrooms – scotch bonnets – so I used them too for my recipe.
Me and some friends gathered at the garden, started the fire and cooked until the darkness came.
I used a kettle over open fire which gives a hint of smoky, fire flavor, but you can prepare it as well in a pot in the kitchen.
Ingredients (8 servings):
- 1 whole goose
- 1 large onion
- 1 bulb of garlic
- 4 large tomatoes
- 4-5 green peppers
- 500 ml cream
- 1kg mushrooms ( I used scotch bonnets, but you can use what kind you have)
- 2 teaspoons sweet paprika
- 3-4 tablespoons vegetable oil
- Salt and pepper to taste
- Chop the garlic and onion.
- Cut the goose into larger pieces, about 10 of them.
- Dice the tomatoes and peppers into small cubes.
- Heat the oil in the kettle/pot. Fry the fattier pieces of goose to melt down some fat and get them a golden-brown color. Remove the goose pieces from the kettle and set them aside.
- Lightly fry the chopped garlic and onions until golden
- Add the diced green peppers and fry them for 2-3 minutes.
- Add the diced tomatoes and cook, stirring occasionally, 3-5 minutes until they soften.
- Add the goose pieces, fill the kettle with water until the meat is covered. Add salt, pepper and sweet paprika to taste. Cook for about 2 hours until the meat is tender.
- Meanwhile wash and clean the scotch bonnet mushrooms.
- When the meat in the stew is tender, add the mushrooms and cook another 15 minutes.
- Add the cream and chopped parsley and bring the stew to boil.
- Remove it from fire and serve while hot.
Category Goose, Hungarian | Tags: cream,goose,Hungarian,kettle,mushrooms,open fire,paprika,stew | No Comments
July 23, 2014 by Varga László
Category Eggs, Hungarian, Stew, Vegetarian | Tags: cream,eggs,green beans,Hungarian | 1 Comment
March 22, 2013 by Varga László
Ingredients (4 servings):
- 8 larger potatoes
- 1 large onion
- a bunch of parsley leaves
- 3 eggs – 1 hard-boiled and 2 raw
- salt and lots of freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons wheat flour
- Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort ;).
- Chop the parsley leaves.
- Dice the onion and the scooped inside of the potatoes.
- Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.
- Using a fork, mash the hard-boiled egg, then mix everything thoroughly.
- Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there is no air-pockets inside. Place the filled potatoes vertically in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.
- Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.
- In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the color to golden-brown.
- Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.
- Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
- Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.
Category Hungarian, Vegetarian | Tags: eggs,Hungarian,parsley,potato,stew,vegetarian | 4 Comments