Archive for the ‘Travel Around the World with Traditional Hungarian flavors’ Category

Hungarian Home Made Appetizer – Veal Liver Pâté – Borjúmájas Krém with Fennel Salad

Preparation time: 10 mins. –  Cooking time: 25 mins. – Additional: 1h 10 mins.  Total: 1 H 45 mins.  Served for 4 people.

Ingredients: 40 dkg goose veal liver, 10 dkg salted butter, 2 dl dry red wine, 1 strand rosemary, 1 head onion, 3 dl cooking oil, 3 dl vegetable stock, 1 fennel, 5 dkg baby spinach, 5 dkg fries salad, 1 lime lemon, 1 dl extra virgin olive oil, 2 teaspoons apple cider vinegar, salt, freshly ground black pepper.

Fry the peeled garlic and onion in the heated fat, add the liver cut into thin strips and the rosemary. After the liver has released its juice, add the red wine, salt and pepper. Replace the boiled juice with vegetable juice.

After about half-an-hour of cooking, filter if necessary, blend with cold, chopped salted butter to a creamy finish, then shape and freeze overnight in the refrigerator. Cut thin slices of fennel, fry some of them in golden oil at 170 C° until golden brown, which will add a little crispiness to the salad.

Place the other half in a mixing bowl, add the already washed baby leaves, the torn fries, grated citrus peels, vinegar and olive oil, then mix and serve. The liver is sliced ​​as desired with a knife soaked in hot water.

Can be served with thinly sliced brown bread, rye crisp or crackers. … Mouthwateruing and very delicious.

© Aggie Reiter

St. Martin’s Goose Feast & New Wine Festival Traditions @ Hungary

Organizers connected to the St. Martin’s Goose Feast and the year’s New Wine gatherings throughout the country announced with great regret they will not be holding this coming week-end the traditional Hungarian St. Martin’s Day celebration according to current Covid19 government regulations.

“Q” How does St. Martin’s name relate to geese?
“A” In 371, after Martin was elected bishop of the city of Tours, he protested his election and hid. The legend tried to hide in a goose hut, but the geese betrayed them with their gagging. Thus, Martin was finally elected bishop. He did important conversion work and converted much of the surrounding pagan villages to the Christian faith. Its popularity is unbroken up till this day.

Also in the Roman times November, 11  was the beginning of the winter season and large feasts were held for new wine of the year newly produce. It was the last holiday before the 40-day fast before Xmas, so feasts and fairs were kept since then. At such times, great eating and drinking was arranged as to have plenty to eat and drink throughout the coming new year.

After the large number of events throught Hungary have had been stopped, never-the-less, many families will be holding their own St Marton’s feast day with goose meals and new wines of the year. The Fest is going to last through November, 11-14. 2020.

Below a snap of my St. Martin’s Day Goose Feast preferred with excellent wine from the Szentpéteri wine cellar – Néro Rosé  – year’s new wine selection 2020.

The Szentpéteri’s cellar covers the experience of three generations @ their Family Winery. Their winyard area lay on 65-hectare which is located in and around Kiskőrös, on sandy and loess-bedded calcareous soils … Kiskőrös is the 6th biggest city in Bács-Kiskun county by its population. It is 22 kms (14 mi) East from the River Danube and 110 kms (68 mi) South of Budapest.

Back to St Martin’s goose and wine folk tradition… According to the beliefs …
“Indeed people to drink new year wine on this day, they will have more strength and be healthly in the future.”
“Those people who does not eat typical dishes include goose soup and goose roast on Martin’s day will starve all the coming year around.”

The same day the weather was predicted:
“If Martin comes on a white horse, a mild winter, if a brown, hard winter is expected”.
According to another saying, “On Martin’s Day, if a goose walks on ice, it will dust in the water at Xmas.”

Wine could not be left out of folk prophecies either: “St. Martin is the judge of wine” as said. This could also be understood as the fact that the new wine is already drinkable at this time, according to another meaning, the weather of Fall will decide what this year’s wine will look like. Also was in their mind … at least before they got drank … the more they drank, the healthier they would be.

 ©  Aggie Reiter & snap

Favorit One For The Day – Chicken Breats Dubarry with Rice – Dubarry Csirkemell Rizzsel

Chicken Dubarry aka Chicken Cauliflower Casserole one of the most comforting meals ever!

A food that is really popular with Hungarians. Dubarry chicken breast is one of my favorit foods. Simple, lively, elegant, and very delicious. If you haven’t already tasted it then give it a try now! Simple and great lunch idea made from cauliflower and chicken breast.

Serving  for 4  – Preparation time 30 mins –  Baking 30 mins.

Ingredients: 2 pieces, cca 1 kg of chicken breast (whole, fillet), cooking oil, 1 kg cauliflower, salt.

Cooking cauliflower: The cleaned, washed, cut off the cauliflower tubers from the stem, wash them, and place the rose-picked cauliflower in mild hot salted water. Cook them until soft in cca 20 mins. Then filtered, drained and allowed to cool.

Cooking chicken breast: Meanwhile cut the chicken breast in half, remove the tendons, then slices and chop them. Add a little salt to the meats. Turn both sides into the flour and fry suddenly with alittle oil. Place the meat slices in a baking tray or fireproof bowl greased with a little oil.

At this point can start preheating the oven to  r, 250 ml milk, 5 tbs sour cream, salt, white pepper, 2-3 chips of star anise (or nutmeg powderas taste), 10 dkg cheese.

Preparation of the bechamel: In a pan, add flour over oil at low temperature. When mixed, before the flour starts to blush, pour the milk little by little, stirring constantly. Keep on the stove on low heat, place the 2-3 chips of star anise and stirring the bechamel constantly until thickened. Remove from the heat, allow to cool slightly and add the sour cream and mix well. Enrich it with grated cheese, and finally adjust the taste with salt and white pepper.

Now pour the bechamel onto the layered chicken breats and the cauliflower, and sprinkle 10-15 dkg grated cheese on top. Bake in the oven at 180 C degree for cca 20-25 mins. When the Dubarry chicken breast is baked it can be served with rice or mashed potatoes.

© Aggie Reiter

Another One for the Day – Hungarian Layered Kale Cabbage – Magyaros Rakott Kelkáposzta

Hungarian Layered Kale Cabbage – Magyaros Rakott Kelkáposzta

This is also a traditional Hungarian meal, especially in the season of fall/winter, spicey, a real comfort food. The salty cabbage, the paprika mince and the rice go together extremely well, the best with the extra sour cream.

It’s all about the mixture of flavors. Even though the cabbage is available all year around, therefore can be cooked anytime you feel like eating a classic   juicy Hungarian dish.

Served for 4 person – Preparation time: 80-90 mins – preheated oven 180 °C about 30-35 mins

Ingredients: 1 kg kale cabbage , 500 gr of  minced turkey breast or minced pork, 1 diced onion, 2 minced cloves of garlic, 3/4 cup uncooked rice, 550 gr sour cream, ground black pepper, 1 tbs sweet paprika powder, salt to taste, vegetable oil.

Cooking: Break the  kale cabbage into leaves, clean carefully and remove the hard parts by cutting a narrow v-shape into the middle of the leaf. Cook in salted water until soft (15-20 minutes), then drain.

Meanwhile, sautee the diced onions and minced garlic in vegetable oil over low heat, stirring frequently, until translucent. Do not allow to burn. Salt lightly to help tenderize them. Add the paprika powder … pull off the heat and stir it for a short time so the paprika flavor really comes alive, then add minced meat, season with ground black pepper, salt to taste. Cook for about 5 minutes, stirring frequently, then pour in 100 ml of water, just to cover the meat, if the water evaporates just add alittle more water. Cover and cook for another 15-20 mins.

For the rice: Pan heat 1 tsp of vegetable oil, add the washed filtered rice and roast it for 1 minute, stirring frequently. Pour in 1,5 cups of water, salt to taste, cover the pot and turn the heat down to low. Cook until all of the water is absorbed takes about 12 minutes. Turn off the heat and leave the rice on the still warm element.

Into the oven: Grease a medium size baking dish. Put a double layer of kale cabbage on the bottom, then spread half of the cooked rice and half of the cooked meat. Again a new layer of savoy cabbage, and rice and meat and cover with the rest of the savoy cabbage.
Spread 2 cups of sour cream on top and bake it in preheated oven until the sour cream browns a little bit. Serve with more sour cream as you wish.

© Aggie Reiter