Hungary

Hungary has survived wars and occupations and contributed much to the arts and sciences; it is also home to what is widely regarded as one of the most beautiful cities in Europe, the capital Budapest. Hungarian food is hearty and filling, and includes goulash, stuffed peppers, cabbage rolls and strudels. Don’t miss a visit to the markets should you find yourself nearby!

GOULASH

Serves 4 – 6

2 tbsp oil 1 large onion, finely chopped 2 lb (900g) lean stewing steak 3 carrots, chopped 3 celery stalks, chopped 2 cloves garlic, sliced 1 green bell pepper, deseeded and chopped 2 large tomatoes, skinned and chopped 3 pints (1.4 liters) beef stock 2 tsp paprika 1 lemon Salt and pepper 3 large white potatoes, peeled and chopped Sour cream Hungarian goulash is a thick, hearty soup spiced with sweet paprika. Serve with a dollop of sour cream.

1 In a large pot, heat the oil, then fry the onion for about five minutes until softened. Add the beef and fry, stirring constantly, until completely browned (add a little more oil if necessary).

2 Add the carrots, celery, garlic and chopped pepper, then fry for a further 5 minutes.

3 Stir in the tomato, stock and paprika. Season generously with salt and pepper and add a good squeeze of lemon juice. Turn the heat up and bring to a boil, then lower the heat, cover and simmer for about 1 hour and 30 minutes, until the meat is completely tender. Add the potatoes about 20 minutes before the end of cooking time. Serve in bowls and garnish with a large spoonful of sour cream.

Whereas goulash is a thick soup, pörkölt is a much more substantial stew. The meat used differs according to region, but it is often made with beef, pork or chicken, and served with pasta. Don’t miss a visit to the markets should you find yourself nearby!

CHICKEN PÖRKÖLT

Serves 4

4 chicken breasts, cubed, or 1 whole chicken, cut into pieces 3 tbsp olive oil 1 onion, chopped 1 green bell pepper, deseeded and chopped 3 cloves garlic, sliced 3 tbsp paprika 1 pinch dried chilli flakes 14 oz (400g) tinned chopped tomatoes in their juice 1 pint (475ml) chicken stock Salt and pepper 1 In a heavy based casserole dish, heat the oil, then fry the onion and green pepper for about five minutes until softened. Add the garlic, paprika and chilli flakes, and stir well.

2 Pour in the chopped tomatoes and stock. Season generously with salt and pepper, then stir in the meat. Turn the heat up and bring to a boil, then lower the heat, cover and simmer for about an hour, until the meat is completely tender.

3 Serve immediately with pasta or gnocchi.

LOCAL SPECIALITY: PÁLINKA

It would be impossible to visit Budapest or anywhere else in Hungary without having a glass (or two) of the traditional fruit brandy known as Pálinka. Invented in the Middle Ages, Pálinka is made from fruits grown on the Great Hungarian Plain. The most common Pálinkas are made from apricots, pears and plums, although cherries, apples, quince, mulberries and chestnuts are also used.

The first records of Pálinka date back to the 14th century, when it became the aqua vitae of the wife of the King Charles of Hungary. This spirit was probably a brandy blended with rosemary and had medicinal properties, as both the King and the Queen suffered from arthritis.

Today, the Hungarians mark every important occasion – birthdays, weddings, funerals – with a shot of Pálinka.

Pálinkás jó reggelt!, is a traditional Hungarian greeting meaning ‘Good morning with pálinka!’