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Posts Tagged ‘Jewish’

  1. Stuffed Goose Neck – Hungarian Jewish Recipe

    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

     

    Preparation method

    1. Let the bread slice soak in milk.
    2. Debone and clean thoroughly the neck.
    3. Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
    4.  Puree the goose liver or chop it. I preferred to chop it a bit coarse to have interesting texture.
    5.  Chop the onion, green garlic, hard-boiled egg and parsley leaves.
    6.  Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
    7.  Add a bit of water and saute it over low heat for about 10 minutes.
    8. 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.
    9. Sew the smaller end of the goose neck skin and fill it with the mix, with the help of a spoon.
    10. Saw carefully the other end of the neck and place it in an oven resistant tray.
    11. Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
    12. 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.

  2. Gefilte Fish – Traditional Jewish Recipe

    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
      • Sugar
      • Pepper

     

    Preparation method:

    1. 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.


    2. Mix thoroughly the minced / groundfish with the soaked slices of sweet bread, cracker crumb, an onion chopped, the egg, salt, and pepper.


    3. With moisten hands form the paste into 4-5 cm balls.
    4. In a pot with water boil the remaining onion, green parsley, sliced carrots, sugar and salt.
    5. When the carrot are softened, carefully add the fish balls and simmer the until done.

    6. Add to a skillet/wok some oil, I used grape-seed oil, and about 2 tablespoons of semolina.
    7. 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.
    8. Serve the fish balls with sliced carrots and grated horseradish.
    Happy Hannukah!