Recipes of Menu knuckle - we offer for boys

Our chef offers this three-course menu for our guests, who would like to taste the traditional Hungarian cuisine, the the knuckles  are our entire family's favorites, we recommend them to hungry boys. Gluten and diary-free menu is available. In our menus we try to collect Hungarian specialties.

Enjoy your meal!

Goulash soup 

 

Ingredients / Serves 6

50 dkg of shank or leg
2 head onions
3 l of lard
2 tb red pepper (sweet noble)
salt
2 coffee spoons of cumin (ground)
0.5 l of red wine (eg blue-brown)
2 cloves of garlic
2 tomatoes
2 green peppers
50 dkg potatoes
1 knot vegetable (yellow and turnip, celery green)

 

Preparation

The meat is cleaned and then cut into small cubes. Peel the onion, chop it, and then simmer it on a low heat on the heated fat.
Add the meat and stir over a slow fire until it is whitened. Let's pull it out of the fire, mix the red pepper, some salt and caraway seeds, then pour it with the wine and at least the same amount of water. Add the 2 cloves of cleaned garlic, the cut tomatoes and the mashed peppers and cook the meat almost soft.
When it is almost finished (after about 1.5 hours), add the cleaned, low-risk yellow and white turnips and the celery green to the soup and cook for 10 minutes. We also put the diced potatoes and cook for another 10 minutes. Serve with chopped parsley and fresh white bread.

Roast pork knuckle

 

Ingredients / Serves 4

1 kg of bone-in knuckle (not smoked)
1 large head garlic (about 6 cloves)
1k salt
0.5 kk ground pepper
3 l of duck fat

 

Preparation

Wash the knuckle well, let it drain. The cleaned garlic is broken and the meat is rubbed with it. Sprinkle with salt and pepper.

We put it in the fridge for a few hours, but it is even better to let the flavors pass through the night. Let's get a medium baking pan with 1 tablespoon of fat and put the knuckle on.

With the remainder of the fat, let's take the husband. About 1.5 dl of water is poured into the baking tray, covered with aluminum foil. In a preheated oven, it is softened by stirring for 2 hours at 220 degrees.

It is worth checking a few times with a fork that the meat is soft, as it is an oven and meat addict. Then the aluminum foil is removed for an additional 30 minutes.

It is then recommended that you dip a few times with your gravy so that the pork does not dry out.

Delicious food is hot and cold.

Steamed purple cabbage

 

Ingredients / Serves 8

1 medium head red cabbage
1 medium purple onion
1 teaspoon ground spices
2 teaspoons brown sugar
1 teaspoon of vinegar
2 l of lard
salt to taste


Preparation

Cabbage is being killed, or we are already taking planers on the market.
Salt well and mix, then allow to stand for at least half an hour to drain the juice.
In a large pot, melt the fat and simmer the diced purple onion over a low heat.
This is preceded by the well-squeezed cabbage, which we have spiced with cumin, brown sugar and vinegar. Then mix it well and simmer for 40 minutes on a slow fire.

Apple pie

 

Ingredients / Serves 8

For filling:
5 large apples
1 teaspoon cinnamon (ground)
1 tablespoon of wheat (eating)
1.5 ek sugar (crystalline or powdered sugar)
To the dough:
45 dkg of fine flour
3 egg yolks
15 dkg butter
10 dkg sugar (crystalline or powdered sugar)
2 tablespoons sour cream
1 pinch of salt
0.5 packs of baking powder


Preparation

Peel the peeled apples, then mix with cinnamon, sugar and wheat.
The butter is thawed and then cooled to room temperature (after about 10 minutes after being cooked, it can be used).
All the ingredients of the dough are kneaded together. The resulting dough is discarded and one part is stretched to a cake size of 20 cm in diameter and the apples are evenly spread on the dough base.
Take the other half of the dough out of the refrigerator, grate it and sprinkle it with the filling. We put our pie in a 200-degree preheated oven and bake it in 35 minutes.