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
December 28, 2011 by Varga László
This is a traditional Ashkenazi Jewish Holidays treat, but because there are no Jewish shops around my place, I had to adapt it a bit, using non kosher ingredients.
Ingredients (4 persons)
- ¾ kg carp filles (I used bighead carp)
- 3-4 slices Swet Bread, Brioche or Challah
- 1 egg
- 3 medium onions
- 2 carrots
- 8 slices of crackers, crumbed
- parsley leaves
- Check carefully the fillet slices for any bone, then grind them. If you don’t have a meat grinder you can use a cleaver to mince them.
- Mix thoroughly the minced / groundfish with the soaked slices of sweet bread, cracker crumb, an onion chopped, the egg, salt, and pepper.
- With moisten hands form the paste into 4-5 cm balls.
- In a pot with water boil the remaining onion, green parsley, sliced carrots, sugar and salt.
- When the carrot are softened, carefully add the fish balls and simmer the until done.
- Add to a skillet/wok some oil, I used grape-seed oil, and about 2 tablespoons of semolina.
- When the semolina’s color changed to golden, add 1/3 of the fish balls and stir them shaking softly the skillet until they encompass the semolina and change their color to golden-brown.
- Serve the fish balls with sliced carrots and grated horseradish.
Category Fish | Tags: balls,carrots,fish,Hannukah,Jewish | 10 Comments