Tag: potato

Hungarian Recipe: Pan-fried Potatoes with Blood Sausage

Ingredients (4 servings):

  • 300-400 g blood sausage ( known also as black pudding)
  • 5 dkg bacon
  • 1/2 kg potatoes
  • 2 small onions
  • 4 cloves of garlic
  • 3 tablespoons butter
  • marjoram
  • paprika
  • salt
  • black pepper

Preparation Method:

  1. Cook the potatoes in their skins.
  2. Slice blood sausage and potatoes into 2 cm slices.
  3. Dice separately the onion and garlic.
  4. Slice the bacon 1/2 cm thick lardons and fry them in a pan over medium heat, until they release their fat. Remove then the lardons (greaves).
  5. Add the onion and fry until golden then add the blood sausage, frying until the sausage crumbles (4-5 minutes).
  6. In another skillet melt the butter and fry the garlic for a few seconds.
  7. Then add the potatoes and fry them golden over high heat for a few minutes, adding salt, pepper, marjoram and paprika.
  8. When the potatoes are golden, add over their pan the sausage mixture, mixing them slightly.
  9. Serve with pickles on the side – preferably beetroot – and a glass of dry red wine.

Pork Tongue Sour Soup with Potato Dumplings – Hungarian recipe

Ingredients (4 servings):

For the tongue braising:

  • 5 pieces of pork tongue
  • 4 bay leaves
  • 2 cloves of garlic
  • 1 small onion
  • 1 teaspoon black peppercorns
  • salt
  • 1 chilli pepper

For the soup:

  • 1 medium onion
  • 4 crushed  garlic cloves
  • 1 tablespoon lard
  • 3 bay leaves
  • 1 tablespoon paprika
  • 1 tablespoon flour
  • salt
  • pepper
  • 1 bunch of  parsley, chopped
  • approx. 100-150 g smoked sausage
  • vinegar to taste
  • sour cream for serving

For the potato dumplings:

  • 15o g potatoes
  • approx. 100 g flour
  • 1 small egg
  • 1 teaspoon semolina
  • a pinch of salt

Preparation:

  1. Wash the pork tongues then add them in a medium pot filled with water to cover them plentifully.
  2. Bring it to boil then add the other braising ingredients: bay leaves, onion, garlic, salt, black pepper and hot peppers.
  3. Cook it over medium-low heat for 2-2.5 hours, until the tongues are softened.
  4. Let the tongues cool down in the broth. 
  5. When tongues reached room temperature, remove them prom the broth and slice them thinly (2-3 mm thicknes)
  6. Meanwhile, peel the potatoes for the dumplings, dice them and cook them in salted water until tender.
  7. Mash the potatoes while still warm mash, add salt, eggs, flour, semolina.
  8. Knead well the dough together and shape it into small rounds/balls.
  9. Then prepare the soup:
  10. Fry the diced onion, in a pan with melted lard,  on medium, until it changes color. Add the flour and parpika and mix the together util you make the roux.
  11. Add approximately 2-3 dl of cold water, stirring, then the broth in which the tongue has been cooked.
  12. Add to the soup the sliced tongues, bay leaves, crushed garlic, sliced smoked sausage and salt and pepper to taste.
  13. Cook for further 20 minutes, then add the potato dumplings and cook for another 15-20 minutes.
  14. Serve with a tablespoon of sour cream on top and some parsley leaves sprinkled over. You can add a bit more sourness by adding some more vinegar.

Sweet Chicken Wings with Rose Hip Gravy Recipe

Ingredients (4 servings) :

  • 1 kg chicken wings
  • 200 ml white wine
  • 2-3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tables spoons lemon juice
  • 2  tablespoons olive oil
  • salt and pepper to taste

For the gravy

  • 1 kg rose hips
  • 2-3 tablespoons sugar

Preparation method:

  1. In a bowl mix together all the ingredients for the marinade (oil, wine, lemon juice, honey, salt and pepper), then add the chicken wings so they will be fully covered in juices. If not enough marinade to ensure the coverage add some more wine.
  2. Put the bowl in the freezer and let it marinate overnight or for at least a few hours.
  3. Wash the rose hips an remove their black ends.
  4. Simmer the rose hips in a large pot full of water for 2-3 hours until soft and mashable.
  5. With a potato masher mash up the rose hips into a rough purée.
  6. Use a very fine mesh strainer or 4 layers of cheesecloth over a large pot. Transfer the rose hip mixture into the strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the cheesecloth to get more remaining juice out.
  7. Simmer the pot with the juice it until reaches the desired thickness, adding the sugar during the process.
  8. Strain the wings of the marinade
  9.  In a large pan add 2 tablespoons of olive oil, and fry the wings until they get a nice brownish colour, turning them to get this look evenly.
  10. Serve on a plate with potato croquettes and the rose hip gravy