Hungarian Food

From the Hungarian cookery demonstration with Zita Tar on 19th June 2010

Ciganypecsenye

Ingredients

8 slices of pork loin

4 garlic cloves

8 slices of smoked cured bacon (pancetta strips could be used or thick cut smoked streaky bacon)

flour

paprika

olive oil

cracked black pepper

Bash the pork loin slices until flat & let it dry or pat dry with paper towel.  Crush the garlic cloves & spread on the pork slices. Leave to marinade for 30mins, if time allows.

Mix the flour, paprika & pepper together in a dish.  Dip each slice in the flour mixture one by one, then put them on an oiled baking tray.  Pour a little water in the tray & cover the tray with kitchen foil to seal.  Cook at about 180°C for approx 30mins.  Please check half way through cooking time as cooking time will vary according to thickness of the pork slices.

When cooked remove the foil & let it brown on one side. Turn the slices over, place the bacon on the top & brown second side.

Serve with mashed potatoes, fries or new potatoes, butter & parsley.

New potatoes – wash potatoes well & cook in slightly salted water. Drain potatoes, return them to saucepan & add some butter & chopped parsley. Sprinkle on a little salt before serving.

Meggy Leves – Cherry Soup

Ingredients

600g cherries – Morello sour

100ml red wine

1 lemon

200ml single cream

5 cloves

1 level tbspn plain flour

100-150g sugar

1 tspn cinnamon

pinch of salt

This soup is best if made the day before to give the flavours time to infuse

Put the cherries & their own juice with 800ml water into a saucepan & start cooking. Then add the squeezed lemon juice & zest of half of the lemon to the cherries.  Add a pinch of salt, cinnamon, cloves & about 100g of sugar too & slowly simmer for approx 10min.  Mix the cream & flour together until smooth then add together, with the wine, to the pan.  Let it simmer through & taste to see if a little more sugar required.

Finally sprinkle the rest of the lemon zest onto the top & place in the fridge to cool.

Somloi Galuska

Ingredients

4 eggs

4 tbspns sugar

4 tbpns self raising flour

Seperate the yolk & white of the eggs.  Whisk the white until stiff peaks then add the sugar – spoonful at a time – whisking between each spoonful.  Whisk the yolks together in another bowl & fold carefully into the egg whites.  Carefully then fold in the flour until all combined.  Pour into a greased & base lined 8” tin. Bake at about 180°C for approx 20mins until cooked through.  Remove from oven when ready & turn out onto a wire rack to cool.

Chocolate sauce

7 tbspns sugar

2 tbspns cocoa (bitter – ie. not hot chocolate)

tiny bit of flour

1 litre milk + extra to finish

100g butter (optional)

handful raisins/sultanas

handful walnuts – chopped

Dark rum

1 cup espresso coffee

vanilla essence or vanilla pod seeds

142ml double cream or clotted cream

Mix the first 3 ingredients together in a saucepan until smooth.  Then gradually add the milk. Cook gently until sauce thickens. Then stir in the butter to give the sauce a glossy finish – this step is optional.

Place the raisins/sultanas in a sieve & rinse under hot water to plump them up slightly. Add them to the chocolate sauce, followed by some rum & the vanilla extract/seeds.

Chop up the sponge & place into a bowl.  Soak the sponge with a little coffee & milk, pour over the chocolate sauce & scatter the walnuts on top plus the cream.

Finally, find somewhere quiet, away from the football & enjoy – perhaps with a glass of wine too!

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