William Penn Life, 2012 (47. évfolyam, 1-12. szám)
2012-11-01 / 11. szám
1 Chicken Pörkölt I whole chicken, 3 to 4 pounds 3 medium white onions, diced small I tablespoon lard I tablespoon sweet paprika 1 tablespoon tomato paste 3 tablespoons water 3 small garlic cloves, crushed 2 teaspoons salt 2 large ripe tomatoes, peeled, seeded & cut into chunks I green pepper, diced small I red pepper, diced small Salt & pepper to taste Cut the chicken into eight pieces. In a skillet, fry the onions in the lard until they soften. Add the chicken to the skillet along with the paprika, tomato paste, water, garlic and salt. Add the tomatoes and diced peppers and cook the mixture until the chicken is done. Make sure the heat is low, allowing the chicken to cook in its own juices not in a lot of liquid. When the chicken is done, the sauce in the pan should be thick and very tasty. Serve hot to your guests with noodles or nokedli. Székely Gulyás 1 large onion, peeled & chopped 2 tablespoons lard 2 pounds lean pork, diced in IA-inch cubes 1 Zi tablespoons sweet paprika 4 tablespoons tomato paste 5 tablespoons water 2 pounds sauerkraut, drained I teaspoon caraway seeds Salt & pepper to taste V* cup sour cream In a skillet, cook the onion until it softens, then add the pork, mixing well. Cover and cook for five minutes. Add the paprika and tomato paste, mixing well, then add enough water to cover the meat halfway. Cook on low heat until the meat starts to get tender. Add the sauerkraut to the skillet along with the caraway seeds and cook for another 15 minutes. Adjust the seasoning with salt and pepper, then add the sour cream on top and serve hot to your guests with a crusty rye bread. Jókai Bableves (Béan soup, Jókai-style) 2 smoked pigs feet 3A pound smoked pork ribs I medium onion, peeled & chopped I knob of celery (celeriac root), peeled & small diced 8 ounces fresh dry beans I tablespoon lard I tablespoon Italian parsley I tablespoon all-purpose flour Vi tablespoon sweet paprika 3 garlic cloves, mashed % pound smoked pork sausage Salt & pepper to taste Z* cup sour cream Cook the smoked pigs feet and pork ribs in two quarts of water until the meat falls off the bones. Set the meat aside. Add the diced celery knob and the beans to the meat broth and cook until the beans are soft and edible. In a separate pan, fry the onion in the lard over low heat until wilted, then add the parsley and flour to make a brown roux over the lowest heat possible. Stir to prevent the roux from overcooking. When the roux is brown, mix in the paprika and garlic and add one cup of water to the mixture. Whip the mixture until smooth, then pour mixture into the cooked bean pot. Add the sausage and '/2 tablespoon of salt, then simmer for 10 more minutes. Cut the smoked meats into bite size pieces and add to the soup. Adjust the seasoning with salt and pepper, then stir in the sour cream making a smooth texture to the soup. Serve hot to your guests with a crispy rye bread. Túrósgombót (Pot Cheese Dumplings) 1 pound pot cheese 3 whole eggs, beaten 3 tablespoons sweet butter Zi cup semolina flour 2 tablespoons all-purpose flour Salt & pepper to taste 73 cup melted butter for frying Vi cup bread crumbs i Zi cup sour cream A cup vanilla confectioners’ sugar Force the cheese through a strainer or potato ricer into a mixing bowl. Mix with the eggs and three tablespoons of the butter. Add the semolina flour, all-purpose flour and one finger pinch of salt. Let this mixture rest for three hours before continuing. In a deep saucepan, boil three quarts of water with one tablespoon of salt. Keep your hands wet and, using a spoon or ice cream scoop, portion an amount of the dough in your hand and roll into a small dumpling. Drop into the boiling water and cook for five minutes or until the dumpling floats to the top. Continue this process until all the dough is formed into dumplings. When the dumplings are cooked, rinse in cold water and put on paper towels to remove excess water. Make the coating by melting the butter in a frying pan and adding the bread crumbs, cooking until they are golden brown. Roll the dumplings in the bread crumb mixture and serve hot to your guests. For a sweeter flavor sprinkle some confectioners’ sugar over the dumplings. Halászlé (Fisherman’s Soup) 3 quarts of fresh fish stock 1 tablespoon sweet paprika 3 pounds freshwater fish filets 3 Hungarian banana peppers, mild or hot, seeded & sliced into 'A-inch rings 2 medium tomatoes, skinned, seeded & chopped Salt & pepper to taste In a saucepan, bring the stock to a simmer, then stir in the paprika and continue simmering for five minutes. Add the peppers and the tomatoes, then put the fish filets in the pan on top of the vegetables. Continue simmering the soup for 45 minutes until the vegetables are soft and the fish is cooked. The fish will break up as it cooks but make sure it does not stick to the bottom or side of the pan. When fish is done, adjust the seasoning with salt and pepper then serve hot in a bowl with a slice of crusty rye bread. ,def Ls\\ce of William Penn Life \t d°eS° 0«< < 0rdorvS \S ri"° yt-eS
