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Posts Tagged ‘paprika’

  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. Pork Stew with Savoy Cabbage Recipe

    December 19, 2014 by Varga László

    Pork Stew with Savoy Cabbage 16

    Ingredients (about 10 servings):

    • 750-1000 g porkPork Stew with Savoy Cabbage 01
    • 2 tablespoons pork fat
    • 750-1000 g pork fresh sausages
    • 2 large carrots
    • 1 small celery root
    • 1 tablespoon sweet paprika
    • 4 bay leaves
    • 4 allspice berries
    • 10-15 black peppercorns
    • 1/2 head large Savoy cabbagePork Stew with Savoy Cabbage 13
    • 1 medium leek
    • 2 red onions
    • 1 head of garlic
    • 200 ml semi sweet white wine
    • 2 tablespoons mustard
    • 1 celery stalkPork Stew with Savoy Cabbage 11
    • 1 teaspoon chili flakes
    • salt to taste

    Preparation method:

    1. Cut the pork meat into 2 cm thick, 5-7 cm long strips.Pork Stew with Savoy Cabbage 02
    2. Chop the onion.  Pork Stew with Savoy Cabbage 03
    3. Melt the pork fat in a large pot, cast iron if available.
    4. Add the meat and fry over medium heat for 5 minutes, turning once.Pork Stew with Savoy Cabbage 04
    5. Add the chopped onion and continue frying for 2 minutes, stirring.Pork Stew with Savoy Cabbage 05
    6. Add the cleaned but still whole garlic cloves, chili flake and paprika and stir-fry for another minute.Pork Stew with Savoy Cabbage 07
    7. Slice the carrots and celery root and add to the pot.Pork Stew with Savoy Cabbage 09Pork Stew with Savoy Cabbage 08Pork Stew with Savoy Cabbage 10
    8. Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
    9. Add the wine and enough water to cover the meat and the other ingredients.
    10. Slice roughly the celery stalks and leeks.Pork Stew with Savoy Cabbage 12
    11. After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
    12. Cook for another 20 minutes.
    13. Chop the Savoy Cabbage and add to the cooking pot.Pork Stew with Savoy Cabbage 14
    14. Cook until cabbage is done about 20-25 minutes.Pork Stew with Savoy Cabbage 15
    15. Serve while still hot.Pork Stew with Savoy Cabbage 17

  3. Gulyásleves Recipe – Hungarian Goulash in Cast Iron Kettle

    October 8, 2014 by Varga László

    Gulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle

    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    Gulyasleves - Hungarian Goulash 05
    • 1 kg onionsGulyasleves - Hungarian Goulash 01
    • 2 whole bulbs of garlicGulyasleves - Hungarian Goulash 03
    • 2 kg potatoes
    • 100 ml rendered pork lard or vegetable oil
    • 1/2 kg red/green bell pepperGulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle
    • 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)

     

    Preparation method:

    1.  Dice the veal into 2 cm cubes.Gulyasleves - Hungarian Goulash 06
    2. Chop roughly the onion and garlic.Gulyasleves - Hungarian Goulash 04Gulyasleves - Hungarian Goulash 02
    3. Dice the bell peppers.Gulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle
    4. Dice the tomatoes into 1 cm cubes.a2014-09-06-22.24
    5. Clean and dice the potatoes into 2 cm cubes.Gulyasleves - Hungarian Goulash 14
    6. Heat the rendered lard/oil into the cast iron kettle.Gulyasleves - Hungarian Goulash 07
    7. Add to the kettle the chopped garlic and onion and fry, stirring them about 5 minutes until golden and fragrant.Gulyasleves - Hungarian Goulash 08
    8. Add the diced meat Gulyasleves - Hungarian Goulash 09and the hot and sweet paprikaGulyasleves - Hungarian Goulash 11
    9. Fry them stirring from time to time for about 15 minutes until the meat has taken a brownish darker color.Gulyasleves - Hungarian Goulash 12
    10. 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.
    11. 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.Gulyasleves - Hungarian Goulash 13
    12. 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.Gulyasleves - Hungarian Goulash 15
    13. 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.Gulyasleves - Hungarian Goulash 18
    14. Cook for another 10-15 minutes, until the tomatoes and peppers mostly melted in the pot of soup.
    15. Serve the soup while hot.Gulyasleves - Hungarian Goulash 19