RECIPES
Traditions served on a plate.
Hungarian kettle-goulash
/for 5 people/
0.70 kg beef chuck
0.10 kg fat
0.20 kg onion
0.05 kg garlic
0.01 kg cumin
0.02 kg salt
0.15 kg letcho (ratatouille)
0.005 kg cherry peppers
1.00 kg potatoes
0.05 kg green bell peppers
0.05 kg tomatoes
1 portion of noodles
0.02 kg crushed red pepper
Cut the beef into cubes, grease a kettle with fat, place the thin beef bones at the bottom, then layer the cubed meat and finely chopped red onion. Top with cumin seeds, crushed garlic, fresh bell peppers, and tomatoes. Add half of the cherry peppers during preparation and the other half after the stew has come to a boil. Cook over low heat, and once the fat has rendered, season with finely ground Kalocsa paprika and add the diced potatoes. Add celery leaves, simmer well until the potatoes are half-tender, then stir in the torn noodles. Serve hot when ready.
Goose crackling scones / for approx. 20 pieces/
0.50 kg flour
0.20 kg minced goose cracklings
0.02 kg yeast
0.10 l milk
0.20 l sour cream
0.10 kg margarine
2 eggs
0.10 l white wine
0.01 kg salt
0.002 kg ground pepper
I put the sifted flour into a mixing bowl. I activate the yeast in lukewarm milk by adding a little sugar and flour, then add it to the flour. I also add the melted margarine, a little white wine, egg yolk, salt, ground pepper, sour cream and half of the ground cracklings. I knead the whole mixture thoroughly and leave it to rest in a not-too-cold place for 15–20 minutes. Then I place it on a floured board, roll it out with a rolling pin, brush it with the other half of the crackling and fold it over. I repeat this process 2–3 times until all the crackling has been used up. Finally, I roll it out on a pastry board, score it with a knife and cut out the pieces with a scone cutter. I place them on a greased baking tray or baking sheet, not too close together. I leave them to rest for a short while, then brush the tops with beaten egg. I bake them in a medium-hot oven until golden brown.
Oven-roasted goose liver /for 5 people/
0.80 kg goose liver
0.80 kg goose fat
0.02 kg salt
0.001 kg ground pepper
0.001 kg bay leaf
0.20 kg red onion
0.20 kg lecsó (or peppers and tomatoes)
1 bunch of celery leaves
We cut the peeled red onion into pieces and, after mixing it with the lecsó, bay leaf and celery leaves, place it in an ovenproof dish or baking tray. We place the goose liver on top, then the fat on top of the liver. We roast it in an oven that is not too hot. Once the fat has melted, we baste the liver with the rendered fat and roast until done. We slice the roasted goose liver, season the slices with salt and barbecue seasoning, then serve.
Sólet with smoked goose breast / for 5 people /
1.70 kg smoked goose breast
0.80 kg dried beans
0.10 kg red onion
0.01 kg garlic
0.10 kg pearl barley
0.02 kg salt
0.02 kg ground pepper
0.15 kg flour
0.02 kg red paprika
3 whole eggs
beef suet
We select large white beans, then, after washing them, soak them in cold water. After leaving them to soak for 4–5 hours, place the beans in a metal pan along with the finely chopped onion, salt, crushed garlic, a little red paprika, flour, ground pepper and pearl barley, and mix everything together. We place the washed goose breasts on top, then add double the amount of water (you could also add a little beef suet, which gives it a nice flavour). We place it in an oven preheated to a medium temperature, cover it and simmer (for approx. 4–5 hours), shaking the dish occasionally. Just before it is ready, add the washed whole eggs. Once the goose breasts are tender, remove them and set aside until ready to serve. We serve with sliced goose breast and boiled eggs.
The Taste of the Farm / for 5 people /
0.20 kg homemade salami
0.25 kg smoked ham
0.20 kg Kolozsvár style bacon
0.25 kg pork brawn
0.20 kg liverwurst
0.15 kg cottage cheese (Hungarian cottage cheese spread)
1 head of lettuce
1 bunch of leeks
1 bunch of white radishes
0.10 kg tomatoes
0.10 kg cucumber
0.05 kg red onion
0.05 kg hot green peppers
3 eggs
We first carefully remove the skin from the home-seasoned and smoked salami, sausages, ham, liverwurst and pork brawn, then slice them neatly. After this, we arrange them in various shapes on a wooden platter. We also chop up the fresh vegetables and arrange them alongside the cold cuts to taste. We make a Hungarian cottage cheese spread, boil the eggs and serve them alongside the meats. We recommend this for breakfast, as a starter or as a snack.
Whole catfish baked with sour cream / for 5 people /
1.50 kg whole catfish
1.50 kg potatoes
0.15 kg flour
0.20 kg Kolozsvár style bacon
0.20 kg red onion
0.01 kg crushed paprika
0.04 kg salt
0.003 kg ground pepper
0.30 dl oil
0.10 kg green peppers
0.10 kg tomatoes
0.20 dl sour cream
1 bunch of celery leaves
We clean the whole catfish, cut it deeply and season with salt. We leave it to stand until ready to fry, so that the salt penetrates thoroughly. We heat the oil; meanwhile, we coat the salted fish in paprika-flavoured flour and fry it briefly in the hot oil. Then place them in an ovenproof dish, season with coarsely ground pepper, drizzle with sour cream and bake in the oven or under a salamander until golden brown. Whilst the catfish is baking, prepare the accompanying side dish. We dice the Kolozsvár style bacon, fry it in a frying pan until golden brown, then remove it from the fat and use this fat to fry the red onion, green pepper and tomatoes, which we have previously cut into large cubes. We fry the diced potatoes in a deep fryer and stir them into the bacon and onion ragout. Season with salt, crushed pepper and celery leaves. To serve, place the fish on a decorated wooden platter and pile the prepared side dish alongside it. Arrange whole roasted peppers, tomatoes and bacon around the fish.