My tin foil braised poussine recipe gives you a healthy and light lunch idea. The steam turns everything tender and moist. The gravy is like the distillate of all the golden vegetables and tender meat. You can taste the green herbs and spices and a tangy-ness of the wine in every mouth full. It doesn’t require any other side-dish but if you want a side, … Continue reading Tin foil braised poussine
This dish gives a totally new meaning to eating turkey. You don’t need any special occasion to make it, its easy to make and very cheap. You hide the garlic and the apricot inside the meat, season with fresh herbs and lemon then seal in the flavor with bacon so nothing can escape during cooking. The turkey is moist, tender and extremely delicious – not … Continue reading Turkey with apricot and garlic
One of the most interesting things in the Butcher’s pot is that despite it being a truly Hungarian dish it does not contains paprika powder at all. At least not my version. The smoky bacon gives a great start for the hearty pot, the runner beans and the gherkin balance it perfectly, turning the dish into a summer stew. Egg barley or small pasta is … Continue reading Butcher’s pot
This is a very simple, cost effective yet delicious Hungarian recipe – ideal for weekday dinners as it doesn’t take much time to prepare. The hearty gravy rejuvenates you at the end of the day. All the rustic flavorsof the paprika and caraway seeds seep into the meat making it so tender you don’t even need a knife. Ingredients: 2 pork tenderloins 1 onion, finely … Continue reading Hungarian style pork with polenta
Here I am again introducing another recipe from my mother’s collection. I guess we shared a kitchen for a long time after all! This chicken recipe is never dry as the single cream moisturizes it perfectly. All the lovely flavours from the chicken combine with the cheese coating, garlic, pepper and mustard and gives a beautiful seasoning to the dish. Ingredients: 520 g chicken breast … Continue reading Cheese chicken bake
Hungarians love breaded cheese, so much so that every worthy restaurant has to have it on its menu. My favorite is the breaded Camembertthat we always serve with rice mixed with green peas and some sweet jam while the regular cheese is served with tartar sauce. Its like our unwritten cheese etiquette. Blueberries are the most popular flavors but I would always recommend trying it … Continue reading Breaded Camembert with rizzi-bizzi
It”s a simple recipe with only a few ingredients, perfect for busy weekdays. The juicy prunes keep the chicken moist inside, gently injecting all the fruity flavor while the smoked bacon seals the meat completely. Sometimes my father prepares the meat a day before and lets it mature in tomato sauce, just for the sake of extra aromas. Ingredients: 4 chicken breast fillet 10 smoked … Continue reading Chicken with bacon and prune
Layered savoy cabbage is also a traditional Hungarian recipe which varies wildly in every household. I”d like to introduce my version that I learnt from my grandmother long, long time ago. It has such a great flavor that I can never resist having a second helping. The salty cabbage, the paprika mince and the mild rice go together extremely well, the creamy sour cream and … Continue reading Layered savoy cabbage
My father and I love lamb, especially lamb shank. He always takes great pleasure inspecting the bone like a sheep dog to find the last bits of meat on the bone. And he is right. With this recipe I made his job easier, as the meat literally just falls off, leaving a perfectly clean bone behind. Ingredients: 4 lamb shank 1.2 kg plain flour 300 … Continue reading Slow cooked lamb shank
I have to admit that my Mother is the best when it comes to pasta. This is the second recipe of hers that I’ve used. I remember the first time she made it for us. She used multi-colored fusilli that easily rolled around your plate and made the whole dish playful. I still can smell the garlic browning in the olive oil and the smoked … Continue reading Farfelle with chicken and courgette
The triple glazed chicken is my mother’s recipe. She came up with it when I was around 10 years old and it is still a big success within our family and friends. The recipe is really easy to remember, I often call it as a 1-2-3 chicken: 1 spoon of mustard, 2 spoons of honey and 3 spoons of ketchup for the marinade. Simple, tasty … Continue reading Triple glazed Chicken with rice
This Hungarian dish makes me feel like I”m in the middle of a deep forest as the earthy mushrooms and the fresh green parsley emit their wonderful aromas. The meat wobbles mysteriously in the tangy sour cream, surrounded with the smoked paprika and garlic. The penne like miniature wood logs are waiting to jump on the plate and dive into the sauce. Ingredients: 8 pork … Continue reading Pork loin chops with creamy mushroom
Orsis's Kitchen 