From the Hungarian cookery demonstration with Zita Tar on 19th June 2010
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)
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
600g cherries – Morello sour
100ml red wine
200ml single cream
1 level tbspn plain flour
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.
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.
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 walnuts – chopped
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!