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Traditional Hungarian Food

Traditional Hungarian Food. Hen Soup in Ede Újházy Style. · 2 kg hen · 250 gram cleaned carrot · 100 gram cleaned parsley root · 60 gram cleaned celery root · 60 gram cleaned kohlrabi ( Hungarian turnip ) · 100 gram cleaned champignon · 60 gram cleaned onion

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Traditional Hungarian Food

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  1. TraditionalHungarianFood

  2. HenSoupin Ede ÚjházyStyle

  3. · 2 kg hen · 250 gramcleanedcarrot · 100 gramcleanedparsleyroot · 60 gramcleanedceleryroot · 60 gramcleanedkohlrabi (Hungarianturnip) · 100 gramcleanedchampignon · 60 gramcleanedonion · 200 gramcleanedcauliflower · 100 gramfreshgreenpeas · Cloves of garlic · a sweetbell-pepper · a sweettomato · 1 bunch of parsley · salt, wholeblackpepper and a piece of ginger INGREDIENTS

  4. 1. Cutthecleaned and washedheninto 8 pieces (usetheliver and thegizzardtoo), thenputintocoldwaterandbringto a boil. Whenboiling, using a skimmer, skimthefoamfromthesoup and seasonwithsalttoyourtaste. 2. Make a smallbagwithspices, putsomewholeblackpepper, apiece of ginger, clovesofgarlic and an onion. Putitinthepot. 3. Continuesimmeringthesoup, whenthehen is halfcooked, breakthecauliflowerupintosmallflorets and add tothepot, putthecleanedvegetables, themushrooms, greenpeas, ball-pepper, tomato and thebunch of parsleyintothepot. Cover and simmerverygently. Preparation

  5. 4. Afterthesoup has cookedfortheappropriatetime and thehen is soft, takeit out of thesoup, letcoolfor a shorttime, removebones and discard, andthencutthemeatjulienne (3-4 cm long, 1x1 cm prism). Pullthesoupaside, and letit rest forabout 10 minutes, thenpassthesoupthrough a finesieve (youcanuseafilter-papertoo). 5. Takethecarrots, parsleyroots and mushroom out of thesoup, and cutthemintostrips. 6. Whenserving, putsomemeatstrips, and some mixed vegetablesintosoupbowls, someflorets of cookedcauliflower, greenpeas, mushroom, and somevermicelli, strawberry-leaforshell-shapednoodlesseparatelycookedinsmallamount of soup. Ladlethe hot souponthem, and thensprinklewithfresh, finelychoppedparsley. Youcanservethissoupin a soup-tureentoo, butinthiscaseyoudon'tneedtobone out themeat, onlycutintosmallerchunks. Aftereatingthesoup, youcanoffersometomato-sauceorpickledgratedhorseradishforthemeat.

  6. StuffedChicken

  7. 1 chicken (about1 and half kg/3 lb), 200 g/8 ozfieldmushrooms, 100 g/4 ozlardorchickenfat, fatrenderedfrom 50 g/2 ozsmoked bacon, 1 egg, 2 drybreadrools, 100 ml/2 and halfflozmilk, halfteaspoongroundwhitepepper, half an onion (chopped), a bunch of parsley (chopped), salt Ingredients

  8. Carefullyseparatetheskinfromchicken, starting attheneck. Salt theinside of thechicken and themeatundertheskin. Chopmushrooms and frytheminthe bacon fat. Soaktheroolsin mail an water, crumblethem and mix with an egg, salt, pepper, choppedonion, parsley and mushrooms. Useforcingtospread part of thisstuffingunderthechickenskin and putthe rest insidethechicken. Heatthechickenfatin a roastingtin and brownthechickenoneachside. Coverthetinwithfoilor a lid, placeinamoderateoven (180 C/350 F) forabout 1 hour, bastingoccasionally. Letthechicken rest for 25-30 minutesbeforecarving, togivethestuffingtimetoset. Preparation

  9. Somló SpongeCake

  10. Cakes6 eggs, 6tbsp of sugar, 6 leveltbsp of flour, vanillaflavouring, 2 heapedtbspcocoapowderWalnutcream100 g/4 ozbutter, 100 g/4 ozgroundwalnuts, 200 ml milk, 1 heapedtbspsugar, 1tbsp rum, 1 heapedtspflourChocolatecream200 ml milk, 1 egg, 1heapedtbspsugar, 100 g/4 ozbutter, 1 heapedtspflour, 2 hepedtbspcocoaTopping300 ml/half pint whippingcream, 100 ml/2 and halfflozmilk, 1 tbsp rum, 100 g/4 ozsugar, 2 tbspcocoapowder, 1 handfulraisinssokaedin rum Ingredients

  11. Butter and flourtwosquareorrectangularcaketins. Heattheovento 180 C/350 F. Make a vanillacake and a chocolatecakeasfollows: speratetheeggs and beat theyolkswithsugaruntilthik and frothy. Fold intheflour. Beat theeggwhitesuntilstiff, fold themintothebatter. Dividethecakebatterintwoparts. Flavourone part with 2 heapedtbspcocoa and theotherwithvanilla. Puteachmitureintothecaketins. Bakeforabout 15 min, untilthecakescomeawayfromedges of thetin. Turn out onto a cakerack and leavetocool. Prepare a nutcreamby mixing thewalnutswiththebutter, milk, flour, sugar and rum. Bringtoboil, stirringwell, thenremovefromtheheat. Leavetocool, thenspread over one of thecakes, sprinklewithraisins and puttheothercakeon top. Preparation

  12. Tomakethechocolatecream, mix themilkwiththe beaten egg, butter, flour, sugar and cocoa. Heatslowly, stirring, untilthick. Don'tletthemitureboil. Leavetocool a bit, thenspreadonthe top of thecake and leaveto rest. Whenthecream is stiff, cutthecakeintolittlesquares and pilethemupon a dish. Mix themilkwith 50 g/2 ozsugar and the rum, pour over thecake. Decoratewithwhippedcream. Beforeserving, mix theremainingcocoawithsugar and a littlewatertomakeathicksauce and pour over thethewhippedcream.

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