Back to the Future from 1952 to 2020 @ Budapest

Drive in movie theater opening June, 3. 2020.

Park-In Theaters–the term “drive-in” came to be widely used only later–was the brainchild of Richard Hollingshead, a movie fan and a sales manager at his father’s company, Whiz Auto Products, in Camden. Reportedly inspired by his mother’s struggle to sit comfortably intraditional movie theater seats, Hollingshead came up with the idea of an open-air theater where patrons watched movies in the comfort of their own automobiles. He then experimented in the driveway of his own house with different projection and sound techniques, mounting a 1928 Kodak projector on the hood of his car, pinning a screen to some trees, and placing a radio behind the screen for sound. He also tested ways to guard against rain and other inclement weather, and devised the ideal spacing arrangement for a number of cars so that all would have a view of the screen.

In 1933, eager motorists park their automobiles on the grounds at Park-In Theaters, and that was
the first-ever drive-in movie theater, located at New Jersey.

 Paris was the first innovation centers of the diffusion process in the sense of HÄGERSTRAND (1952) were the big cities of Europe, Vienna, Berlin and Budapest.

Decades have past and the large outdoor movie screen, projection booth, and the large parking area for automobiles seemed to have disappear, BUT lately since the virus keep folks from moving out from their home watching the movie channel.  The cinema season is starting again – with the still-threatening epidemic, everyone can watch the cult classics from the safety of a car.

As the number of effected patients spreading the virus became lower, many wish to go back to live the way they did before, brighten up  their evening/nights more than  ever. Therefore the drive in movie theater welcomes movie lovers at the  Westend Drive-In Cinema to be open for the first time on

June, 3. 2020 @ Budapest. Gate open 7.30 p.m. Screenings 9 p.m.

At the opening will be screened for the movie lover to watch the indefatigable favorite The Great Lebowski, followed by masterpieces such as American Beauty, Joker, Grease and Back to the Future in the coming days. With Subtitles HUN/ENG. Those interested can always find the current program on the Budapest Rooftop Cinema website.

© Aggie Reiter

Upon the Era of Austro-Hungarian Monarchy Gastronomy Influence on Hungary

The Hungarian cuisines are as just sailing on flavors cruise through the waves on the gastronomy history of Europe.

Upon the era of Habsburg influence culture and gastronomy during – Austro-Hungarian Monarchy in the 17th century added tastes into the Hungarian kitchen and the Austrian cuisine often became into play visa-versa.

The influence beyond no doubt in gastronomy from the time of the Austo-monarchy turning around in the Hungarian meals. Still today the below meals are very popular for the Hungarian restaurants and in homemade kitchen. In addition to the various regional specialties, the Hungarian menu offers many dishes, as an influence from different countries such as Austria, the former monarchy. There was so much going along in Hungary’s history that even often the Hungarians themselves don’t have a clue where their favorite food comes from. Indeed the Hungarian people are especially masters of presenting different cultural influences on a plate. Foreigners  and tourists may consider many recipes and foods typically Hungarian – country-specific – that’s right in a way, but they could never have been created without the appropriate Austrian intercultural effects.

For Instance… For the Hungarians beside many other inherited cuisine with the spread of Wiener schnitzel made it’s way into homemade foodies and restaurants throughout Hungary. But let’s start with the soup …The famous Tafelspitz was also taken into Hungarian gastronomy. Especially fond of the beef meat soup. … Cooking meat (instead of baking) is an ancient cooking process. But to cook beef exclusively is already an Austrian invention, namely the XV. century. The Viennese at that time liked the meat of the Hungarian fattening ox the most. A piece of meat cut from the back of these animals by proper technique was also called Tafelspitz due to the thin layer of fat surrounding the meat.

The “Tafelspitz” (Marhahúsleves) is considered as a national dish of our neighbor country Austria and is equally popular in Hungary especially in the wintertime having to warm up with the rich tasty soup.

Preparation time 120 – 140 minutes  – Ingredients for 4 persons – Meat soup (broth), in Hungary it is typically made with chicken (chicken soup – tyukhúsleves), or beef (beef soup – marhahúsleves). The slower you cook, the more parts of the meat you use and the more bony parts you use – the better it will get. Recipe: 1 big piece of beef and/or beef bones for beef soup, 1 full  chicken for a chicken soup, 2 carrots  (don’t put too much it will make the soup too sweet, 1 celeriac root, 1 parsnip , 1 onion with the outer leaves  (it gives nice color to the soup , some people like the cooked onion but if not leave it). 1 tomato ,1 Hungarian sweet yellow pepper, 2 Chili’s if you like a little kick, salt and peppercorns just season. Cooking: Add the meat pork bones cover them with water cook slowly for an hour. Add your vegetables according to their cooking time. Seasoning is limited to salt and peppercorn. While cooking take off the foam from the top from time to time. You have to make sure you filter and strain it well.

Good to know … one of the local favorit here the Chicken soup  – Újházi tyúkhúsleves (was named after Újházi Ede a famous actor of the 19th century.) He liked his hen soup extremely rich with a lot of meat and fines strips of homemade pasta, plus carrots, celery, mashroom and green peas.) Good to know … the boiled beef in broth, (Főtt marhahús) is popular here to place aside and after eating the soup and eat he beef meat with horseradish.

The“Viennese schnitzel”  (Bécsi szelet) was originally not from Vienna but from Venice-Italy.

Italian chefs already in the XVI. century, roasted meat into breadcrumbs, and indeed the Jewish population of Constantinople probably even earlier roasted that way. Legend say that the Viennese schnitzel arrived in Austria in 1857, thanks to the Austrian General Radetzky. Subsequently, in imperial times, the food was further refined to become what we know today as the Viennese schnitzel, and one of the most popular and made its way into main course throughout Hungary. As the  legacy of centuries the two countries have been as one: deep fried meat is  number one main dish in Hungary. Can be prepared from pork or as here  in Hungary often from poultry or veal meat.

Preparation time: 60 mins. –  Ingredients to 2-4 persons –  Recipe : 4 big slice of pork or veal medaillons (about 150-200g each),  4 eggs, 250 g flour, salt, pepper, 250 g breadcrumbs, oil for deep-frying. Cooking: Prepare and tenderize the meat to thin slices. Salt and pepper then turn both sides first in flour.Then dip them in the salted beaten eggs. Finally coat with the breadcrumbs. Heat enough oil to cover the slices in a pan util very hot, then fry both sides until golden brown (just takes a couple of minutes) don’t let it get dark brown as it will become dry. Just a tip… it is  also very popular to coat precooked cauliflower and mashrooms  and roll them on in breadcumbs and deep fry.

Good to Know .. The food was first described in a cookbook in the 19th century. Yet many assume the food “Cotoletta alla milanese” from the middle age is pretty much the same … so we are talking about an Italian dish that became in top seller in Austria and Hungary alike.

Not only for sweeties lovers, worth to give it a try when in Hungary

“Kaiserschmarrn”  (Csásármorzsa).

The Austrian desserts have lived through the centuries and welcomed the sweet tooth individuals both in Austria and Hungary. It is a substantial dish, usually served as a main course even though it is sweet and is basically pancake  batter prepared like scrambled eggs. There are two ways to prepare this meal: the labor-intensive way, on top of the stove or the lazy way made in the oven.

Preparation time: 40 minutes – Recipe for 4 persons – Ingredients:  200 g grits, 15 g flour, 250 ml milk, 5-6 eggs separated, 200 g sugar, 2 tbsp raisins, for baking 20 g butter. Cooking: Mix the grits and the flour with the milk. Stir it well. Add raisins and let the mixture rest for one hour to let the grits absorb the milk. After one hour whip the eggs yorks with the sugar and add it to the mixture. Whip the egg whites with a pinch of salt and add this to the mixture as well. Melt the butter in a pan and pour ove the mixture. Heat should be low. Stir with a wooden spoon until it falls apart to smaller pieces. This might take  up to 10 or 20 mins. depending on the strength of the cooker. Serve it warm, sprinkle with sugar, jam or maple syrup. Usually served with apricot jam or castor sugar, but naturally stewed fruit, but make enhanced taste by adding vanilla or rum to the milk at the outset.

Good to know … Well known the Austrian German name for the dish is Kaiser-schmarrn  – Kaiser meaning “emperor” and the “Schmarrn” nonsence. Generally the dish was 1st prepared for the Austrian Emperor Franscis Joseph (1830-1916).

© Aggie Reiter

 

“Q” & “A” … The Birth of the Lángos … The Origin of Lángos – (fried scone)

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Most probably many who have not visited Hungary or have never met, heard about the „Lángos” will raise a question or two, but who have tasted it will always remember the crispy golden crunch!

During the Turkey occupying the territory of Hungary, the Turkish culinary habits came into the foreground, both countries population had and are sweet-toothed. Hungarians borrowed the „Pogácsa” (see previous upload), „Lángos”  fried scone. Also stayed as a traditional cake the „Bejgli” (basically baked for the season holidays.) Indeed the Hungarians used the traits of Turkish cuisines.

„Q” … Where …  whence origin the Lángos?  „A” … According to some assumptions the Langos „invented” in Hungarian cuisine during the Turkish occupation, other claims saying to be of ancient Roman origin.

„Q” … „Since when do Hungarians eat Lángos”?  „A” …  It is likely to be counted back in time, most probably as old as the bread.

„Q” … “What is a Langos?  „A” … It is a deep-fried flat bread made into a round, flat shape. The name comes from “láng”, the Hungarian word for flame/fire. The modern lángos, despite its name, is deep fried and not done in open flame. The savoury Lángos fried back then in fat, now-a-days in Hungary fried only in oil.

“Q” … How were the Lángos baked? “A” … The lángos were baked in the oven. After rising of bread a piece was cut out and hand extended and tossed on the coals. This deep-fried flat bread was traditionally baked at home and used as a quick filling meal for farm workers. So that on the days when the new bread was baked, also the bread lángos made. Was eaten along at breakfast, with sour cream, jam or powdered sugar.

Now-a-days … Most of the lángos sellers are rather hard to trace in Budapest or in the regions of Hungary, but locals will be handy to advise. One thing for sure the city markets always welcome the foreigners for a bite.  For foodie lovers worth a stop and taste not only the classic salt and/or typical garlic sauce version, but the one with ham-cheese-sour cream/cheese-sour cream, onion and/or bacon, or with dill-cottage cheese/smoked pork/chicken, Hungarian stew „pörkölt”,  Hungarian sausage „kolbász”, the Hungarian paprika – hell stronger than the chili – with all sorts of fillings. Foreigners staying in Hungary most probably had already tasted the unquestionably Lángos, and foreigners, tourist  will discovers … taste it – love it … especially with the endless varieties of toppings and fillings.

Most probably day trippers simply will not be able to choose from “fortified” with sausage, bacon and deciding to choose from several toppings. Worthwhile to also taste the stuffed lángos with inside pork or poultry stuffings, hot or medium fillings. Despite its dense appearance, the lángos is light, with a pillow texture on the outside and a crispy golden crunch in the middle. Anytime time of the day the Hungarians have their favorite Lángos. It can be very filling, so you might want to try before a main meal. The Langos is certainly something to avoid being on a diet, but once in a while people may commit a sin.

Now the time has come for those who may wish to bake their own Lángos at home, keep in mind to focus on the flour, and as much of a great significance to have the fresh yeast as well. The supply of the tows is very wide. Once baked, worthwhile to make topping with garlic (garlic is a smelly super food enriched with Vitamin B1, B2, B3 and also known for natural health care for centuries, so need not give up, go for it … Never mind for the smelly garlic,  avoid your breath from the unpleasant smell of garlic, chew a few strands of raw parsley to cover the unpleasant breath and its gone.

Prepare your own Lángos step-by-step …

Ingredients for 8 pieces: 50 dkg potatoes, 5 tbs flour, 2 pieces eggs, 1 tsp salt. Preparation time: 30 minutes.

Baking instructions: Without yeast: Wash the potatoes thoroughly and cook in their shells. Peel and still warm through the potato press. Wait for it to cool, then knead with eggs, flour and salt. If it is too sticky or not stretchable, add more flour. Transfer the dough to a floured board and roll it out to about one and a half inches thick, then whisk in medium sized discs. Boil the oil, then pull the dough with your hand and fry both sides of the flame until golden. When done, remove it on a paper towel and drain off the oil.

With yeast: Let rinse the yeast in 2 dl of lukewarm sugary milk, mix 10 dkg of flour and to make yeast. Peal the cooked potatoes are passed through a sieve and mixed with the remaining flour. Add the yeast and the remaining milk, a little salt. Knead the dough for at least 10 minutes. Leave dough at a warm place cover it, wait to rise to the size of the original dough as three times bigger. Stretch it a fingertip thick, tear it down with a glass and stretch the circles well by hand. Fry in plenty of hot oil. Your hands should be oiled, so dip your hands previously in oil so that the dough does not stick to the palm. It takes cca. 10-20 sec. to bake then turn over the other side. Pick the Lángos out from the pan with metal forceps … Be careful cause it is very hot. It is advisable to place the Lángos on a grid so that the oil may drip and cool down a bit.

Don’t wait for the end of the quarantine try it now – bake your own Lángos at home.

© Aggie Reiter

“Q” & “A” … Turkish and Hungarian tastes are similar?

Indeed, the tastes of Turkish and Hungarian cuisine are very similar. Maybe the Turks ate and still eat a little lighter food, more sour soup and sour food, which is mainly due to their climate, but they basically prefer paprika, sturgeon, juicy dishes, even vegetables, and throughout the years the Hungarian gastronomy become pretty close to the Turkish cuisine.

Turkish Red Lentil Soup – Török Lencseleves

Whatever the season and whatever the time of day the original Turkish Lentil soup being red or green lentil is popular in the Hungarian kitchen. As long as having some lentils in the cupboards can always rustle something up. Indeed the Red Lentil is full of Nutrition… there’s certainly no need to feel guilty about what you’re about to eat, either, when you’re making red lentil soup. These colorful little discs  have lots of healthy benefits. They’re gluten free, virtually fat free and low in calories. They’re high in fiber, high in protein, Vit. B and potassium and they’re also a good source of iron.

Receipt – Ingredients for 4 persons – 1 cup red lentils (approx 150g), 1 large onion, finely chopped, 1 large potato, scrubbed and roughly chopped, 1 large tomato, roughly chopped (or 1 – 400g can), 1 dessert spoonful chili flakes, pinch of cumin, salt and pepper to season.

Cooking instructions – In a large pan, heat the olive oil, but not too hot. Add the potato and onion and keep stirring for a few minutes over a low your chopped tomato, chilli paprika and cumin and stir. Now add two mugfuls of hot water or stock, salt and pepper and stir everything together. Served within 50 mins.

Stuffed Cabbage – Töltött Káposzta

The idea of using minced meat is a legacy of the Turkish/Ottman times.  the seuerkraut culture is originally related to Germans/Schwabs living in the country and so now talking about a fusion dish that is now classic Hungarian.

Cabbage leaves wrapped around a meaty filling, then cooked/baked in a sauce are a common item on the tables. Also popular throughout Eastern Europe.The Hungarian version seasons the stuffed cabbage rolls with paprika powder an simmers them on a bed of flavorful sauerkraut.

Receipt – Ingredients for 4 persons – 500g sauerkraut + some pickled cabbage leaves, 2 tbs oil or lard, 2-3 onions, finely chopped, 300 g minced por kor poultry meat, 100 g rice, half-cooked in boiling salt water or just add to the  raw meat, 2 tbsp sweet red paprika powder, 1 tbsp salt, freshly ground pepper, sour cream to serve. Taste more creamy and tasty with 4-5 garlic cloves.

Preparation time: 5 mins. Cooking: cca. 120-180 mins.

Cooking instructions: Wash the seuerkraut in cold water, need not have to soak it, only test it if it is not enough sour. Squeez dry and set aside. Saujté 1 onion and garlic in oil, until the onions are lightly colored. In a large mixing bowl, combine the meat, rice, 1 tbsp paprika, the onion mixture, salt, black pepper. mix well with a fork. Place  2 tbsp of the stuffing int he center of one of the cabbage leaves and begin with a thick end of the leaf, fold over the sides, then roll the whole leaf tightly. Repeat with all the leaves until all the stuffing has been used. Chop the rest of the onions finely, and sauté in a casserole in oil at medium heat until little brown. Then remove from fire, season, add black pepper and 1 tbsp paprika power. Add some water (not too much, does not have to cover the whole cabbage leaves) Add 2-3 bay leaves. Bring the liquid to a boil, then cover the pan and cook the stuffed cabbage over low heat for at least 1 to 2 hours.

Tips and hints – Use lard and/or some chopped bacon and use the fat to sauté your onion. Season meat filling with some chopped fresh majorana or dill. Spread the sauerkrauft on the pan’s bottom and arrange the cabbage rolls on top of  each other.

The stuffed cabbage is not really a summertime food (a little heavy) Hungarians often eat it during the the winter seasons holiday. The already cooked stuffed cabbage can be kept very long in the fridge for a week or two. In fact the more reheated the better it gets.

Sajtos Pogácsa – Hungarian Cheese Puffs 

The pogácsa is one of the oldest and most famous baked food in Hungary.

In several restaurants, pubs and other restaurants there is already fresh plain or cheese puffs – Pogácsa as welcoming the guests brought to their table. It is also an ultimate crowd-pleaser at social gatherings. The Turkish call it Poğaça. Pogácsa can be made with cheese, sour cream, cottage cheese, crackling, cabbage, butter, fat, seeds, potato, onion, leek etc.

Receipt Ingredients:  500 gram flour , 1 package dry yeast  cca. 7 gram, 1 tsp sugar, 1,5 dl warm water, 200 gram butter, 1 tsp salt, 2 eggs – divided to yolks and egg whites, 1/2 cup plain yogurt, 250 gram shredded cheese – also may use smoked cheese or cheddar.

Baking Instructions: I pour the flour into a large bowl, add the sugar, salt and eggs. By putting the eggs in it, we leave little and smear with the remaining eggs before placing in the oven. Stir in the margarine and sour cream at room temperature, then finally add to the flour. Allow to knead and rise for about 1/2 hour. After resting, fold three times every 20 minutes, then stretch to about 2 fingers thick, grease with beaten eggs, grate with a knife, sprinkle with grated cheese and form small round circles. To get started, put  the backing pan into the cold oven. To bake at 200 C degree, ready in 30 minutes.

©Aggie Reiter

Herald News: Gyula Castle Bath Reopening!

During the period to the forced shutdown the exhibition venues and the numerous accommodations of the city is getting back on its tracks. The spa has undergone a number of renovations and maintenance to receive guests wishing to relax with appropriate security measures. The Gyula Castle Bath and its venue will be wide open also to the domestic tourism.

Herald News: With the further easing of the measures was announced due to the corona virus epidemic on May, 14. 2020., that the Gyula Castle Bath will open its doors and receive its guests again from Saturday, May, 30. 2020. Indeed it was a long in waiting to reopening one of the best thermal bath in Hungary at the City of Gyula.

Again the guests who wish to relax, enjoy the full range of services with the right security measures Gyula can finally show itself and its values to their visitors enjoy it in the safest possible conditions. That is why they also ask their guests to kindly cooperate in order to protect the health of visitors and their colleagues.

The spa will be open daily from 9 a.m. to 6 p.m. with the necessary restrictions. Entry is possible at the Stone Bridge. The operating pools: the Children’s Water Paradise will be for the time being without the usual experience elements. The wave pool without the waves, the slide pool with slides and the water trail. Most of all the pools can be only operated with a capacity.

Admission can be purchased at unit price of 990HUF, under the age of 6 is free.

©Aggie Reiter

Under the 150 years of Turkish rule had the greatest influence on Hungarian gastronomy.

During the Turkish occupation, countless, previously unknown flavors entered Hungarian cuisine.

If we approach from the side of gastronomy in the 16-17. century history, meet positive effects with countless, previously unknown flavors and its development of today’s culinary culture.

Hungarian eating habits during the Turkish occupation were characterized by the fact that the dishes were prepared with butter, many dairy products were in use and the dishes were very seasoned. Cooked pasta and dumplings were added as a side dish or used in soup. Among the dishes were pies, sausages, sausages, jellies, donuts, pancakes, and strudel. The cooking methods included grating, pickling, stitching, draping, ablation, steaming, toasting. In the Turkish occupation areas naturally the Turkish culinary culture came to the fore, using the characteristics of Turkish cuisine. We took the patties, flame, bejglit and stuffed cabbage from the Turks. Parsley, cumin, anise and horseradish are among our herbs inherited in our kitchen. Among the sweets, they brought barbecue, cakes, sponge cakes, bird milk, gingerbread, Turkish honey and its typical coffee. Then poppy, tomato and eggplant appeared. Turkish influences began to grow almonds, cherries, figs, nuts, grapes, peaches and cherries in Hungary. Pepper has become an indispensable element in Hungarian gastronomy through Turkish mediation. It has enriched our nutritional culture, has resulted in many common meals, and as a result, the Turkish-Hungarian tastes are quite close to each other. All-in -all, we can say that in the Hungarian nutrition culture by the Turkish influence has brought about significant changes that are still effective.

Regarding the consumption of meat, the pork has become increasingly popular in Hungary in the 16th century, as pork was not consumed by Turkish soldiers, so it could remain intact even during looting.

Meaty and rice dishes: Basically the shepherd’s dish into the Hungarian cuisine came from the Turks. These foods are mainly porridge and pasta dishes, lentils, sturgeon, egg barley. The pilau – rice and meat, biber – stuffed peppers, stuffed cabbage became our favorite food during the occupation and still today in the XXI century. Both peoples are well-known for their meaty buns, the only difference is that Hungarian cuisine pork was in use as the filling. Among the most well-known dishes of Turkish cuisine are the dishes stuffed with cabbage or rice in vine leaves which are available in tins at the local stores.

Sweets: From Turkish times, our cuisine becomes “sweeter” and finds its place in Hungarian cuisine with brittle cake, brioche, bird milk, honey brioche, turkey honey or quince cheese. Also arriving in the Turkish mediation the poppy seeds which later became in the Hungarian pasta and cakes, cakes.

Regarding to the Hungarian pastries, the „pogácsa” pastry (based on rather salty soft snack) and since the word itself is of Ottoman origin (called then Baghja), we have reason to believe that it was already known to the conquering Hungarians, only amplified by the Ottoman-Turkish era. Turkish honey was originally an Armenian sweet, but it came to us through the mediation of the Turks.

Turkish herbs and vegtables: Also played a significant role in Hungarian gastronomy. At that time it became an indispensable spice for peasant cuisine, but now-a-days these spices make our food even more colorful. Eggplants have been native in-and-around the Mediterranean and the Balkans since the 17th century, but to Hungary came through the Turkish mediation, which is a.k.a.  Turkish paradise.  One of the best known dishes made of it was the stuffed eggplant called “töltött padlizsán” “imam bayıldı” – “imam fainted”. Cannot skip to mention the seasoning with Turkish mediation includes sage, juniper, rosemary, thyme, peppermint, parsley, pepper, various onions, horseradish and saffron. The spread of maize in Hungary can be attributed to the Turks as well. Among the most well-known and favorite by many is cabbage stuffed with meat and/or rice in vine leaves.

Turkish Fruits: The influence may be also better discovered in the fruits that come to our land … apricots, strawberries, figs, medlar and Mediterranean plants and without them unimaginable in to-day’s Hungarian gastronomy.

We can see that in addition to our food, fruits and spices, the Turkish presence has influenced the long-term formation of our Hungarian dishes. Originally a fermented beverage made from millet, later made from different cereals, boza are very popular in Hungary. In addition to boza, the Turkish coffee as their traditional drink, appears in our country in the 16th century, and many people still to-day prefer to drink Turkish coffee. In the 15th century, like bozo, coffee was used as a medicine in addition to its enjoyment which shows an inpact to the Turkish presence and in our daily drinks.

Some recipes will be shared later, which we still consume to this day.

© Aggie Reiter

King Matthias Renaissance Era Cuisine

The reign of King Matthias (1458–90) was a high point in Hungarian history, for both culture and food. Hungarian cuisine underwent a huge change in the 15th century when King Matthias ascended the throne and married his second wife Beatrice, daughter of King of Naples. Through his Italian wife, Queen Beatrice, King Matthias brought Italian cooking to Hungary. The Hungarian cuisine has been enriched with the sophisticated methods of Italian Renaissance cooking. During this period, cooking was raised to a fine art. As being Italian she cherished the Renaissance culture and also brought chefs from Italy to the court.

Many kinds of fish were served in Matthias’ court. The most popular fish included pike, ling, eel and trout. Meats include beef, sheep, domestic and wild pigs, goats, deer, deer, rabbits, geese, ducks, prisoners and pheasants. Fat peacock meat was very a popular delicacy.

Likewise, the new seasoning flavors, bringing new cooking techniques and ingredients. King Matthias was the one who brought and planted across the country the Burgundy wines … but that is another historical chapter.

Many of Matthias’ reforms, such as the central courts and treasury offices, and also the gastronomy in the era’s new ingredients such as sweet chestnut, garlic, mace, saffron, onion, breadcrumbs, pasta and cheese were introduced, while the use of fruits were also cooked with meat. Just as well used as fruit stuffing in the meat. From this era was inherited  along the way to today’s as part of the Hungarian cuisine.

A peck into King Matthias and Queen Beatrice one of their favorite meals.

The feast of King Matthias was gray beef salami, spicy mangalica sausage, goose crackle, smoked peasant ham, goose liver mousse. Mostly of all the fish meal could not be absent from the table. Sirloin with potato crisps. Homemade plum strudel with brandy prunes ragout. 

One of the feast of King Matthias – Fish Soup 

The fish soup is a hot soup prepared with mixed sweet river fish on a paprika/ onion stew. Nowadays every region in Hungary has its own fish soup recipe.

About 1 kg slices of different sort of whitewater or lake fish … carp, catfish, zander … Salt the fish prior 1 hour before cooking. May cut the harder fish meat pieces smaller, softer pieces can be left bigger.

Ingredients: to 4 persons: 1 tbs oil or lard. 2 onions (palm hand size). 3-4 cloves of garlic, 2 tbs tomato puree, 2 liter water, 2 tbs sweet red paprika powder, 1 hot dry chili pepper, salt to taste. Preparing time from 6 to 12 mins.

Cooking: Chop the onions finely, start sautéing them in oil together with crushed garlic. When soft add half of the paprika to it. Pour in water.Add the fish slices and pieces to it. Bring to a boil. When it is boiling ad the other half of the grounded paprika powder, the tomato puree and chili. Don do stir the soup, only sake it with carefully, so the fish pieces do not break. Salt to taste. Cook it for 2 to 4 minutes until the fish is cooked and the soup gets thicker … the soup is always served with fresh white bread. Best will be to add some chili at the end to have a kick.

The feast of Queen Beatrix – Beef soup with its own meat. Grilled Balaton tooth fillet with jasmine rice. Somló dumplings.

One of the feast of Queen Beatrix – Tooth Fillet

Ingredient:  4-6 tooth fish fillets, about  ½ kg – 1 kg (1 lb), but could be a little over a pound)1 cup milk or buttermilk, Salt, 3/4 cup fine cornmeal (do not use coarsely ground cornmeal), 1/2 cup flour, 1 tsp. garlic powder, 1 tsp. black pepper, 1 tsp. paprika, 1/2 tsp. cayenne, 1/4 tsp. celery seed, Oil for frying (use peanut oil if available). Prep time: 15 mins. Cook time: 15 mins. Served to 4 person.

Cooking: Heat oil in pan, heat warming oven. In a heavy frying pan (prefer cast iron), pour enough oil to come 1/2 inch (one-and- a-half height up the sides of the pan. Heat the pan on medium-high. Heat your oven up to 9°C (200°F) and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet. Soak catfish in milk or buttermilk: While the oil is heating, soak the catfish in the milk or buttermilk. Mix together cornmeal, flour, spices for dredging: Mix the cornmeal, flour and spices together. (Or substitute to favorite seasoning instead.) Place in a shallow dish for dredging. Dredge fillets in flour mixture, then fry in hot oil: Let the oil reach 180°C (350°F) — a good test is to flick a little of the dry breading into the oil, and if it sizzles at once, you nailed it. Once the oil is hot, sprinkle the catfish fillets with salt and dredge them into the breading. Shake off the excess and gently lay into the hot oil. Fry until golden brown, about 2-4 minutes, depending on how thick the fillet is. Use a metal spatula and gently turn the fish over and cook for another 2-4 minutes. Cast iron heats up and stays hot, so monitor the heat as frying. May need to lower the heat on the burner at some point. Keep cooked fillets warm in oven. Once the fish is ready, move it to the oven while cooking the rest of the catfish. Keeping the fried catfish warm in the oven will help keep it crispy. All done, serve at once with your favorite hot sauce, cole slaw or whatever suits the taste of the individual.

© Aggie Reiter