Recipes of Menu Turkey - we offer for ladies and kids

Our chef offers this three-course menu for our lady guests, and for those who prefer a lighter fare, and economy price. The recipes are simple but delicious. In the vegetarian version our chef prepares creamy mushroom or creamy vegetable. Gluten and diary-free menu is available. In our menus we try to collect Hungarian specialties.

Enjoy your meal!

Újházy chicken soup

 

Ingredients / Serves 6

1 hen of about 2 kg
30 dkg of carrots
20 dkg turnip
20 eyes whole pepper
15 dkg of vermicelli
10 dkg celery
10 dkg of turnip
10 dkg of fungus
10 dcg of cauliflower
10 pounds of green peas
3 cloves of garlic
2 head onions
1 bunch of parsley
1 green pepper
1 tomato
pinch of saffron
pinch of ground ginger
salt

 

Preparation

Put the whole chicken in a pot and let it run for three quarters with water. Boil it up to start the meat, but keep the foam down.
Clean and chop the carrots, celery, turnip and cauliflower and put them in the soup. Pull off the mushroom peel, cut it into smaller pieces, and put it in the soup with green peppers, tomatoes, peeled but whole onions and parsley. Spice the saffron and ginger, salt it to your taste, then take the flame low and let it cook for one and a half hours on a slow fire. When the meat is soft, pick it up, bake it and strip it, then put it back in the soup, but don't cook it any more. Take a ladle of soup from the soup, dilute it with water, and boil the vermicelli if it boils. If the dough is good, filter it and serve in plates. You can then take it out.

Roasted turkey breast 

 

Ingredients / Serves 4

half a turkey breast (about 1 kg)
milk
3-4 cloves of garlic crushed
approx. 5 dkg of bacon
1 small package bacon

 

Preparation

The turkey breast is whipped with a thinner knife. This is important to absorb the garlic milk and place it in a sealable glass bowl. Let's pour it off with the milk mixed with garlic and put it in the refrigerator for at least one night. We take it out before baking where we have chewed before, we put bacon strips there. Finally we cover with bacon bacon. I bake in a duck oven, there is a grid on the bottom, we pour some tiny water, cover it with the top of the duck oven and bake at 180 degrees for 75 minutes. We'll take the top off, and we'll lighten it a little. Be careful not to burn or dry.

Sour cherry pie

 

Ingredients / Serves 8

To the dough
35 dkg fine flour
0.5 packs of baking powder
1 egg
20 dkg butter
10 dkg of powdered sugar
1 pinch of salt
1 pack of vanilla sugar
1 of jam / jam


For cherry cream
35 dkg sour cherry (it works great with fresh and other fruits :))
3 dl of water
2 sachets of vanilla pudding powder
4 slaps sugar
1 coffee spoon of cinnamon
1 pound of wheat (under the cream)


Preparation

The ingredients of the dough are thoroughly mixed and rested in the refrigerator until the cream is prepared.
We start to heat the cherry juice with sugar, vanilla sugar and cinnamon, while stirring the pudding powder with 3-4 dl of water. When the cherry begins to boil, add the pudding mixture and stir continuously until it thickens. (If we use fresh sour cherry, heat it with cherry, add the pudding mixed with water.)
Let us bake and flour the pie or cake. Approximately 3/4 of the dough is stretched and distributed at the bottom and side of the mold, 2-3 cm high. We cut about 1 inch thick strips of the remaining 1/4 of the dough to make the grid on top of the pie.
When the stuffing has cooled to at least lukewarm, sprinkle the dough with a little wheat and pour the sour cherry cream. Grate the dough strips on top.
Bake in a preheated oven for about 20 minutes, then let us grate the grated water with dilute, sour jam. Further, approx. Bake in 10 minutes.
Before slicing, it is cooled and placed in a refrigerator for a few hours. If possible, it may be a good idea to be patient overnight before we eat.