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Food with an international flavour

Food for team building

Starters

Wine Soup  - Borleves

Although often considered to be a Christmas dish, as pictured here with cooked whipped egg whites and slices of mandarin on top, why wait for winter?

Ingredients for 6 servings 6 egg yolks 8 spoonful sugar 1 litre white wine (in Hungary the cheapest, low quality wine is used, here we use supermarket’s own brand chardonnay, etc.) Juice of a half lemon Cloves, cinnamon to taste Pinch of salt

  Method

• Beat the egg yolks with the sugar
• Boil the wine, lemon juice, cloves, cinnamon together
• Sieve it and pour it on to the egg yolks with sugar
• Put the soup back on the hob, beat it again until mousse-like
• Beat the egg whites until frothy; it does not need to form peaks when the whisk is lifted out
• Pour onto the soup, on the hob and continue to heat for a few minutes
• Pour into a serving dish
• Serve immediately.

Cherry Soup or Fruit Soup - Meggyleves or Gyümölcsleves

• 1 big jar spitted morello cherry, approx. 600-700gms.
• various fruits according to season and taste: banana, pineapple, peach, plum, apple, pear, nectarine, apricot, grapes, etc.
• Some raisins
• 4 tablespoons sugar
• 100 ml double cream
• 2-3 teaspoon flour
• Lemon juice
• Cloves, cinnamon
• Pinch of salt
• Water
• A few drops of rum, brandy or Malibu (optional)

Method

• Pour the cherries with their own juice into a saucepan, add the other fruits, raisins, sugar, lemon juice, cloves, salt and cinnemon.
• Top up the saucepan with cold water, simmer the soup until the fruits are tender.
• If the soup contains apple/pear, it takes a bit longer for the fruit to soften.
• In the meantime blend the flour, cream and some water in a mug until lumpfree/smooth.
•  Add it to the soup.
• Boil them together for a few minutes.
• At the end add rum or brandy or Malibu if you wish.
• Chill it in the fridge for a few hours.
• The soup is best served chilled.

Main Courses

Spicy Sausage and Potato Pie - "Rakott Krumpli"

Ingredients for 5 servings

Method

To serve

• Serve with salad

Hungarian Goulash

Ingredients - 6 servings

You will need a big pot or saucepan with a lid for this.

• 500g beef or pork cut in cubes
• 50g lard/fat or 50 cl oil
• 200g finely chopped onions
• 10g pulped garlic
• 10g paprika powder
• 200g diced carrots and parsnips
• 300g potatoes cut in small cubes
• 2 Hungarian yellow pepper if available, cut into slices
• 2 diced tomatoes or 2 tablespoons of tomato paste
• Salt, pepper, caraway seeds, bay leaf

Method

• Heat the oil in a saucepan and sauté the finely chopped onions until golden
• Take saucepan off the heat and sprinkle an quickly stir in the paprika powder
• Add a little water, put saucepan back on the heat
• Boil the mixture to reduce it
• Add meat and salt, mix well and braise covered at a moderate heat
• Add rest of the spices, mix well and braise adding only a little water at a time
• Add carrots and parsnips
• Add yellow peppers and tomatoes/tomato paste
• When the meat is almost tender add potatoes and mix well
• Braise mixture for a few minutes and dilute with 1 litre water
• Simmer gently at a moderate heat until the meat and potatoes are tender
• If you want to make it hot and spicy, add Hungarian cherry peppesrs or chillies.

To serve

• The dish is enhanced with its fiery red colour and should be rich and thick as it is a typical one-course meal.
• In Hungary it is served with white bread.
• It is usually followed by sweet puddings such as pancakes, strudel, dumplings or rice soufflé.

Turkey Breasts in Tokaji

Ingredients for 4 servings

For the main dish:

• 600g turkey breasts or escalope in thinly cut slices
• 3 table spoon oil
• 50g butter/margarine
• 200 ml Tokaji
• 400g grapes
• Salt, pepper, nutme

• 2 tablespoon raisins
• 100 ml Tokaji
• 1 egg
• 200 ml cream
• 2 teaspoon honey
• 30g butter/margarine
• Chilli powder, salt, pepper, grated lemon zest

Method

• Season the turkey slices with salt and pepper
• Put the raisins in a small pan and pour over the Tokaji
• Boil it and remove it from the heat
• Heat 2 table spoons oil and quickly fry the meat on both sides
• Heat the oven to 200 C°
• Smear a roasting tin with margarine
• Place the turkey slices in the tin and pour over the Tokaji
• Scatter the grapes on the meat and season with pepper and nutmeg
• Cover it with foil and put it in the oven for 15 minutes
• When it is ready remove the meat and the grapes from the roasting tin into a heat-resistant dish with cover.
• Pour the sauce from the tin into a frying pan
• Add the raisins soaked in Tokaji and the chilli powder
• Boil them together

• Beat the egg with the cream and the honey
• Take out a few tablespoons liquid from the frying pan and add it to the sauce
• Simmer the remaining liquid in the frying pan and add the sauce
• Stir it and ad the margarine/butter
• Add the salt and pepper

To serve

• Place the turkey slices on plates
• Put the grapes on the top and cover with sauce
• Decorate with grated lemon zest
• Serve with boiled potatoes

Paprika Chicken - Paprikás Csirke

Ingredients - serves 6

• 8 pcs of chicken (breast, thighs)
• 2 finely chopped onions
• 50g lard/fat or 50 cl oil
• 2 sliced Hungarian yellow pepper
• 2 sliced tomatoes or 2 table spoon tomato pure
• 200 ml cream or sour cream
• 20g plain flour
• 10g paprika powder
• 4 cloves finely chopped garlic
• Salt, pepper, caraway seeds

Method

• Heat the lard/fat or oil
• Suté the finely chopped onions
• Sprinkle with the paprika powder and the chicken pieces and the garlic
• Add a little water and simmer
• Add the peppers, tomatoes and the spices and cook until the chicken is tender
• In the meantime mix the sour cream/cream with the flour in a cup, add some water until is lump free.
• Remove the chicken from the heat and add the mixture
• Stir it and return the dish to the heat and boil it.

To Serve

• Serve with traditional “galuska” (midget dumplings) or boiled potatoes and
• Salads, mainly cucumber or cabbage or pickles go well with it.