Autumn dishes PusztamĂŠrges High School, Hungary
History in our Kitchen 2013-2015
Ukraine Slovakia
Austria
H
U
N
G
A
R
Y Romania
Slovenia
CsongrĂĄd County
PusztamĂŠrges
Croatia Serbia
Rooster stew cooking competition and festival • Pörkölt or stew is one of the most famous Hungarian dishes. • Rooster stew is the type of pörkölt preferred in our region. • Every September we have a well-known festival where we cook rooster stew in a cauldron.
Rooster stew 1. Prepare the rooster and chop it. 2. Heat mangalitza lard in the cauldron. Peel and chop two medium sized onions. Fry the onions on low heat till golden brown.
3. Put the rooster legs, its breast, the back, the wings and other parts of the rooster into the cauldron. Cook it on low heat.
Rooster stew 4. Add half of the paprika when it already has some gravy, season the stew with salt, garlic and caraway seeds
5. Pour some water into the cauldron and simmer the stew till the meat gets tender. Then add the rest of the paprika. 6. Serve it hot with boiled potatoes or dumplings (nokedli/galuska).
The harvest •Pusztamérges is situated in the Csongrád wine region, so viticulture and the harvest is very important in our life. •The harvest is also connected to the end of the agricultural year, the herding of the cattle etc.
Beef goulash 1. Heat mangalitza lard. Fry finely chopped onions on low heat till golden brown.
2. Add paprika, the caraway seeds, salt and pepper with the chopped beef. Pour some water in it till it covers the beef dices. 3. Simmer on low heat (2 hours) till the beef is tender.
4. Add the diced potatoes, the green peppers, the tomatoes. 5. Add the small dumplings and simmer till it is ready.
The day of St Martin - 11th November The time of new wine and fat geese, so people traditionally eat goose on St Martin's day.
St Martin of Tours (316-397) was born in what is now Hungary.
According to a legend we eat goose on his day because geese helped to reveal him and to make him a bishop.
The day of St Martin - 11th November The theme of the goose is so important in Hungary that we even have folk tales, books and animated films with them. ď Ź
Goose soup with quince
Cook the goose wings, the neck, the back and the gizzard. Add some peeled vegetables (carrots, celery, garlic, onions). Season with salt and pepper, cover the pot and cook on low heat until the meat is tender. Take out the vegetables.
Goose soup with quince
Peel and dice the quince. Add them to the broth. Simmer until tender. Mix one cup of sour cream and flour until smooth, then add to the broth, boil for 5-10 minutes. Season with salt and a little sugar if necessary. Serve with freshly chopped parsley.
Roast goose with red cabbages 1. Wash the goose legs, season them with salt, pepper and rub with marjoram. 2. Put the goose legs into a baking tray.
3. Pour a little water under the legs, and steam them under a foil in a 170-degree oven.
Roast goose with red cabbages 1. If the meat becomes tender, remove the foil.
2. Roast the legs for 60 minutes and frequently sprinkle them with their gravy until they get red. 3. Serve the roast goose legs with boiled red cabbages.
Thank you for your attention!