September 10, 2014 by Varga László
I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:
Ingredients (6-8 persons):
- 1 whole medium duck about 2 kg
- 3 medium onions
- 1 garlic bulb
- 1 medium pickled cabbage – about 1.5 kg
- 250 ml white wine
- 3-4 medium apples
- 2 tablespoons sweet paprika
- salt and pepper to taste
- 2-3 tarragon branches
- Cut the duck in pieces.
- On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.
- Dice the onions and garlic.
- Fry the diced onions and garlic in the duck fat. When translucent add the sweet paprika and stir fry it for another 15 seconds.
- Return the duck pieces to the pot, add the wine and simmer for about half hour.
- Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.
- Peal, clean and dice the apples into 2 cm cubes.
- When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.
- Simmer over low heat until the cabbage has softened, stirring from time to time.
- If you like the soups more creamy, add to the plates some cream or yogurt.
Category Duck, Hungarian, Stew | Tags: apple,cabbage,Hungarian,kettle,open fire,paprika,pickles,stew,tarragon | No Comments
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