Csapó Katalin - Füreder Balázs - Sári Zsolt: Reneszánsz ételek – Ételek reneszánsza Időszaki kiállítás 2008. március–május (Budapest, 2008)

A renaissance of food, recipes Potato soup with tarragon Sauté 1 chopped onion on a tablespoon of mangalica lard, add 250 ml water Add 500 g peeled, diced potatoes, a little salt and a bay leaf. When the potato is cooked, make a roux from 100 ml sour cream, a tablespoon of flour and 200 ml water and mix it in with the soup and dilute completely Add half a teaspoon of tarragon and a teaspoon of organic vinegar and bring to the boil. An excellent summer soup. Add red paprika for a new flavour. You can use dill, thyme or savoury instead of tarragon. Alternatively, you can make the soup with sweet potatoes for a curious, sweet dish. (Recipe by Olga Rendek) Perch pike with a mushroom stuffing 2 perch pikes 1-1.5 kg each, 500 g bacon, 5 whole garlic, sour cream, 2 kg Xeromphalina campanella mushroom, 1 kg onion, mustard, sour cream, ground white pepper, flour, salt, 5 bunches parsley. The fish: Lard the clean fish with thin slices of bacon and sliced garlic. The stuffing: Sauté the finely chopped onion in the bacon fat, add the roughly chopped mushroom and the garlic. Add a little white wine, salt and pepper, and simmer until the juices have been extracted. Add lemon, sour cream and thicken with a little flour. Fill the cavity of the fish with the stuffing and join up the fish. Now bard the fish with slices of bacon, spread sour cream on top and wrap in tinfoil (or, better, a packing of clay), cover with the charcoal embers and bake. Parsley sauce: Chope the parsley finely and sauté in a little olive oil. Add a little water and boil away the juices on a low heat. When the juices have boiled away, remove the pan form the heat, thicken with a little flour and add cooking cream. Simmer until it reaches the thickness of a sauce. As a side dish, serve jacket potatoes baked in the fire. (Recipe from the Budapest History Museum at the "Master Balázs, Museologists with a Wooden Spoon 2006" Festival) Wild duck with sour cream wild duck, 1; smoked bacon, 100 g; mixed root vegetables, 200 g; onions, 50 g; lemon 1; flour 50 g; sour cream 200 ml; "cockerel comb" pasta, 200 g; thyme, mustard; stock cube, salt; peppercorns, capers; orange zest; parsley

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