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The recipe thread

The recipe thread

Old May 30th 2014, 11:45 pm
  #151  
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Default Re: The recipe thread

Hi Polgardi,

Here is the recipe for the 'mayonezes padlizsan', or Vinette, as we call it in Transylvania.


Inbredients:
3-4 larger aubergines
1-2 small cloves of grated garlic (or a small grated onion, if you do not like garlic. Both versions are equally tasty)
Hellman's mayonnaise (3-4 large spoons)
Little salt ( I use Delikat or Vegeta instead of salt)
One small spoon of a lemon juice (optional)
A tiny pinch of sugar (optional)

Preparation:
Barbecue the aubergines in the open or bake them in an oven for about an hour or so, turning it occasionally until soft at touch. Let it cool down a bit, take the skin off and leave the aubergines for a few minutes on a chopping board, slightly lift it on one side to help the juice of the aubergines drain away. Chop the aubergine into a smooth paste with the help of a larger knife or by using a hand-held blender. Add all the above ingredients and mix well. It can be consumed straight away, or kept in a fridge and consumed the next day. It is best consumed with bread or bread rolls served with tomatoes or slices of red or green pepper. You can also garnish the aubergine cream with the above veggies if you serve it to guests.
It is easy to make it, and it is a perfect dish for vegetarians, too.

PS. If you can make your own mayonnaise that would make the dish even tastier. I suppose nobody makes mayo anymore from scratch, except me but rarely these days. Looking after a husband, a large house and a large garden, plus two grandkids and two healthy young dogs makes me the busiest young super granny of all times . Certainly I cannot call myself a traditional grandma at 57, as I would rather party with the kids on their latest Dibby, Dibby music by DJ Fresh than spend all my precious time in the kitchen. However, I like cooking and trying or inventing new dishes.

I will post a few more recipes in the future when time allows me to do so. My rice cake used to my husband's colleagues' favourite for many years. It is also a great recipe for those who are wheat intolerant. It has no flour in it.

Bon appetite! Enjoy!!! Let me know if you liked it.
LZ x
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Old May 31st 2014, 7:21 am
  #152  
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Default Re: The recipe thread

Thanks LZ Much appreciated
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Old May 31st 2014, 11:09 pm
  #153  
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Default Re: The recipe thread

Hi All,
Do you know how to make the perfect Hungarian rustic pork schnitzel? Is there anything better than a good fried schnitzel(breaded pork) served with new potatoes with parsley leaves and some pickled cucumber. In Hungary widely available pork is popular, but it can be made from any meat, veal or chicken breast.

I made some earlier for my hubby, his favourite dish in the past 17 years, so I decided to share my recipe with you.

Recipe for 4 people, each serves 2 escalopes

8 escalopes of pork or veal( I use pork...csont nelkuli karaj szeletek)
Salt and pepper to season ( I use Vegeta or Delikat instead of salt, always!)
3 eggs
Little milk for the eggs
Flour to coat 200gr-300gr
Bread crumbs ( I normally mix the plain breadcrumbs with some garlic and dried parsley breadcrumbs and with the herby breadcrumbs, which are widely available in Tesco or Spar. I also mix my breadcrumbs with sesame seeds. It makes the coating crunchier and tastier)
Vegetable oil to fry ( schnitzel requires more fat than a mere splash of oil. Some people fry it in a deep fryer to make them super crisp. I prefer the traditional teflon frying pan.

Preparation:
Put the pork escalopes on a chopping board, cover with a small plastic bag or cling film, and beat the hell out of it with a Klopfolo, as thinly as you can without making holes in it. Season both sides well, and repeat with the rest.

Beat the eggs lightly with a little milk in a shallow bowl or soup plate and add a little salt and pepper to the beaten eggs. On another plate put some flour, about a good 200gr, and do the same with the breadcrumbs, tip them onto another shallow bowl.

Heat the oil in a deep, wide frying pan until a breadcrumb sizzles. While the oil is heating, dip the escalopes in turn in the flour, egg and lastly the breadcrumbs, using a fork if necessary or doing it by hand, making sure they are evenly covered with each layer and press gently so the breadcrumbs stick nicely to the egged meat. I tend to prepare them all in advance. Occasionally I prepare them one night in advance and keep them wrapped in a foil, and simply fry them when I need them the next day. It saves me some preparation time if I expect guests and I am in a hurry.

Cook them in batches of two or three, depending on the size of the escalopes. Cook until golden brown on the bottom then turn over and repeat. Once both sides are golden, a matter of minutes really, the schnitzel are ready. Blot them with kitchen paper and then serve with potatoes or rice, or vegetables, or put them in buttered bread rolls and add some Branston Pickle.

Bon appetite!

Here I attach some pictures taken earlier.
LZ x
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Old May 31st 2014, 11:17 pm
  #154  
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I have no clue how to attach more pictures in one message about the preparations. It does not let me attach multiple pictures. Sorry, but I may have to send them each separately. Could anyone advise me on how to manage next time. Thanks LZ x
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Old May 31st 2014, 11:18 pm
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Default Re: The recipe thread

More photos LZ x
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Old May 31st 2014, 11:19 pm
  #156  
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More pictures LZ x
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Old May 31st 2014, 11:30 pm
  #157  
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Default Re: The recipe thread

Next time I will post the recipe for my rice cake. Until then try the tasty schnitzel. You cannot go wrong with it. If any questions, please feel free to ask.

If you have trouble with making it, just let me know and I will teach you on the spot. All you need is to invite us for a dinner, and I will cook it for you ! Regards LZ x
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Old May 31st 2014, 11:37 pm
  #158  
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Default Re: The recipe thread

Photo of the rice cake plus some remaining extra rice pudding baked in ramekins. LZ x
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Old May 31st 2014, 11:40 pm
  #159  
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Default Re: The recipe thread

The last picture attached. Will post the recipe sometime soon. Thanks for your patience.LZ x
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Old Jun 1st 2014, 10:05 am
  #160  
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Default Re: The recipe thread

Hi Lady Z

Your aubergine cream recipe sounds really good and easy to make. I will give it a go I think. Thanks for posting it.

Just one question....the onion or garlic is raw or do you cook it? I think raw but it is unclear.

Many thanks,

Dave
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Old Jun 1st 2014, 2:27 pm
  #161  
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Hi Dave,

It is raw and needs to be grated finely. You just need half of a small onion, or one or two smaller cloves of garlic, depending on what you like more. You can try both versions. Some people like it with more garlic or more onions, but I prefer it the way I do it. If you add too much onion, sometimes it can alter the taste of the aubergine and make it a bit bitter, which nobody likes in my family.

Let me know if you tried it. Hope it will be as tasty as mine. If you like barbecuing outside try to bake the aubergines on a grill, that way it gets a smokier flavour/taste. It is much tastier that way!

Good luck with experimenting!

Regards
LZ x
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Old Jun 1st 2014, 7:10 pm
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Default Re: The recipe thread

Thanks Lady Z

I'll let you know how I get along.

Dave
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Old Jun 1st 2014, 7:12 pm
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Default Re: The recipe thread

This is great...we now have our own native Hungarian specialist chef in Lady Z who we can now refer to on all matters culinary
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Old Jun 1st 2014, 11:14 pm
  #164  
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Default Re: The recipe thread

. I am not Nigella Lawson ( although my husband frequently wants to strangle me LOL ), but I will share with you a few of my favourite and easy to make Hungarian dishes.

By the way, I have forgotten to add that you can make the dish using cauliflower instead of aubergine. You need to cook one medium size cauliflower in little salted water, drain and mash it with a fork, then add a tiny amount of Vegeta or Delikat instead of salt, maybe half a spoon or a small spoon (but make sure not to put too much onto the cauliflower as the mayo is salty too)add a little ground black pepper, and add the mayonnaise and one grated clove of garlic. Mix well and keep it in the fridge. Serve it with fresh crunchy bread, or if you have got some VIP guests, you can fill some thin slices of ham with the cream, roll it up and serve it on a plate of green leaves and other vegetables like tomatoes, pepper, etc.

Try and Enjoy!!! LZ x
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Old Jun 1st 2014, 11:29 pm
  #165  
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Default Re: The recipe thread

Sorry Ladies and Gentlemen, forgotten that you can also add some ground black pepper to the aubergine cream. Forgive me for my forgetfulness...is this old age or is this the first sign of dementia???

LZ x
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