Showing posts with label Hungary. Show all posts
Showing posts with label Hungary. Show all posts

March 04, 2018

HUNGARIAN CHICKEN PICKLE

Ingredients:
Chicken - 1 kg
Salt - 125 gms
Red chillies - 125 gms
Ginger - 55 gms
Garlic - 30 gms
Fenugreek seeds - 1 tbsp
Mustard seeds - 2 tbsp
Turmeric - 2 tbsp
Vinegar - 120 ml
Mustard oil - 500 gms

Method:

  • Cut the chicken into small pieces and pat dry the pieces. Fry the pieces in hot oil until reddish.
  • Grind remaining ingredients with vinegar to make paste.
  • Heat 2 tbsp of oil; add ground paste and fry till oil floats. Stir in chicken pieces and stir fry for 2-3 minutes. Cool.
  • Heat remaining mustard oil and cool it then add to the chicken pieces.
  • Store in dry jar.

February 07, 2018

ROSY HUNGARIAN SPREAD

Ingredients: 
Cream cheese - 150 gms (softened)
capers - 2 tbsp
caraway seeds - 1 tbsp
paprika - 1 tbsp
Dairy sour cream - 1'4 cup
Garlic clove - 1/2 crushed
Grated onion - 1 tsp
Liquid red pepper seasoning - 1/4 tsp

Method:
  • Beat all ingredients with a fork or whirl in an electric blender until creamy smooth. 
  • Use as a spread for rye rounds or crackers.

November 25, 2017

HUNGARIAN CABBAGE RICE

Ingredients:
Boiled rice - 2 cups
Cabbage - 2 cups (chopped)
Eggs - 2
Butter - 2 tbsp
Garlic paste - 1 tbsp
Curd - 1/2 cup
Bread crumbs - 1 cup
Salt to taste
Pepper - 1 tsp
Cheese - 2 tbsp (grated)

Method:

  • Beat butter, eggs, and curd together.
  • Add other ingredients and mix well.
  • Grease a baking dish and put the mixture into it.
  • Sprinkle grated cheese on top.
  • Bake in a preheated oven for 10-15 minutes or until cheese gets brown.

September 19, 2016

GOULASH

Ingredients:
Butter - 50 gms
Onions - 225 gms (peeled and sliced)
Stewing veal - 450 gms (diced)
Paprika - 1 tbsp
Tomatoes - 225 gms (peed and chopped)
beef stock cube - 1
Tomato puree - 50 gms
Salt and pepper to taste
Potatoes -450 gms (peeled and diced)
Mushrooms - 100 gms
Soured cream - 115 ml

Method:

  • Heat the butter and fry the sliced onions and meat lightly  in a strong saucepan.
  • Stir in the paprika, then the tomatoes.
  • Dissolve the stock cube and tomato puree in 350 ml boiling water, add to the pan, season and  simmer covered for about one hour.
  • Stir well, add the sliced potatoes and cook for a further 45 minutes.
  • Add the mushrooms for the last 10 minutes only.
  • Serve in a heated casserole, top with warm soured cream, and sprinkle with a little more paprika.


August 09, 2016

HUNGARIAN GOULASH

Ingredients:
Butter - 25 g
Olive oil - 2 tbsp
Stewing steak - 900 g (cut into cubes)
Onions - 4 medium-sized (sliced)
Potatoes - 4 medium-sized (sliced)
Garlic - 2 cloves (crushed)
Bay leaf - 1 large
Paprika - 2 tbsp
Salt
Freshly ground black pepper
Tomato puree - 4 tbsp
Beef stock - 150 ml
Soured cream - 300 ml

Method:

  • Melt the butter with the olive oil in a large flameproof casserole. Add the beef and onions and fry them for 6 to 8 minutes, or until they are lightly browned.
  • Stir in the remaining ingredients and bring to the boil, stirring. 
  • Reduce the heat to very low, cover the casserole and cook for 3 hours or until the meat is very tender and the onions and potatoes have almost melted away and thickened the liquid. 

July 28, 2016

CHICKEN PAPRIKA

Ingredients:
Large chicken breasts - 750 gms
Plain flour - 2 tbsp
Salt - 1 tsp
Paprika - 3 tsp
Oil - 2 tbsp
Butter - 1 tbsp
Large onion - 1 (finely chopped)
Garlic - 1 tsp (finely chopped)
Parsley -1 tbsp (finely chopped)
Chicken stock - 1 cup
Tomato paste - 1 tbsp
Sour cream - 1/2 cup
Salt and white pepper to taste

Method:

  • Chop each breast into six equal pieces.
  • Season flour with salt and one tsp of paprika  and coat chicken pieces.
  • Heat wok, add oil and when hot stir fry the chicken in two lots until golden.
  • Remove chicken to a plate when all the pieces have been fried.
  • Add butter and fry onions and garlic on low heat, stirring, until soft and golden.
  • Add parsley and remaining paprika, chicken stock and tomato paste.
  • Stir briefly  and return chicken to the wok.
  • Cover and simmer until chicken is tender, about 15 minutes.
  • Just before serving, stir in the sour cream and heat through without letting it boil.
  • Taste and adjust seasoning and serve with hot buttered noodles.

July 06, 2016

ICED CHERRY SOUP

Ingredients:
Cherries - 750 gms
Water
Sugar to taste
Lemon juice -1

For garnishing:
Few whole cherries
Mint leaves

Method:

  • Cover cherries with water. Simmer gently, adding sugar to taste, and lemon juice.
  • Rub through sieve, pour into freezing trays to lightly freeze.
  • Serve in soup cups and garnish with whole cherries and mint leaves.
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