Recipes of Menu pork - we offer for all ages

Our chef offers this three-course menu for our guests, who would like to taste the traditional Hungarian cuisine, the filled pancakes are our entire family's favorites, we recommend them to kid guests too. In the vegetarian version our chef prepairs mushroom filled pancakes and vegetable stew. Gluten and diary-free menu is available. In our menus we try to collect Hungarian specialties. Order 24h earlier. Enjoy your meal!

Price: 14€ per person

„Hortobágy” pancakes filled with chicken 

 

Ingredients / Serves 4

350g chicken thighs (fillet)  
1 medium onion - red 
320 ml water 
1,5 teaspoons red pepper 
salt 
pepper - black (ground) 

1 green paprika

2 tomatos

3 slice of bacon
The scrambling: 
90 ml of cream (20%) 
25 g of wheat flour (BL55) 
The 4 salted pancakes

250 g flour 
1 eggs 
2 oz milk 
half oz soda water 
hakf tsp salt 
half tsp sugar

 

Preparation

Clean the meat. Toast the onion in some oil with the bacon, and then place them in the meat and cumin. Roast it a bit, then add the pepper, and pour so much water that almost covers it. Salt it and add the cutted tomatoes and peppers, cover it and cook it for about 45-50 minutes until the meat is cooked throughout. The last few minutes are put into parsley. As long as it is boiling, make the pancakes. Mix the flour, eggs and milk and a pinch of salt. In the frying pan with some oil make the mass pancakes. If the stew is complete, peel the meat from the bones, then either with a knife or grinder bold the meal together. Add the gravy and four ounces of sour cream to the meat, mix thoroughly and fill the pancakes with it, make bundles from them. 

Pork strips „Brassói” style with oven potato

 

Ingredients / Serves 4

1 kg potatoes 
60 ounces pork tenderloin 
10 ounces bacon 
6 ounces of oil or goose fat 
5-6 cloves of garlic 

15 ounces grean peas
1 bunch of marjoram
1 tablespoon red pepper 
1 large onion 
salt and pepper 
oil

 

Preparation

Wipe the meat and potatoes, then cut them into cubes. Cut the onion into small cubes too. Hard-boil the potatoes in half, then sprinkle them with salt, pour a little oil, and push them into the oven to toast. In a pot, heat the fat, then toast the onion, together with the bacon. Add the meat, and toast, cook until all sides are nice and white. When they are ready, pour enough water just to cover it, add salt, pepper, the garlic, sprinkle with marjoram, and cook until soft. If they are already quite soft, turn the oven temperature high to suppress the residual water and toast to the meat. Add the red pepper and remaining garlic, green beans, stir, then add the potatoes.

Cabbage salad

 

Ingredients / Serves 4

1/2 head cabbage sweet 
2 tsp salt 
approx. 1/2 oz vinegar  
2 tablespoons sugar
1/2 tsp cumin seeds 
1/2 onion or green onions


Preparation

Salt the cabbage, and pour a little vinegar to it too. Set aside for 10 minutes. You do not have to push the cabbage. Add the sliced ​​onion and cumin seeds. The sugar and vinegar with water lettuce juice is prepared. Mixed well, kept covered in the fridge for at least 1-2 hours to reach the flavors together well.

Apple and sour cream strudel

 

Ingredients / Serves 4

1 pack of puff pastry 
6 apples 
1 pack of vanilla sugar 
powder-based sweetener 
cinnamon 
a few drops of lemon juice 
3 tbsp semolina 
1 egg


Preparation

Mix the sweetener flavor, cinnamon, vanilla sugar, and a few drops of lemon juice, and allow to stand for 30 minutes. The thawed puff pastry thinly rolled out, cut crosswise into two, so there will be two strudels. Put the apple stuffing mix in the semolina, it will absorb the apple juice. The casing is divided into two, put the dough in the center of each long, smooth strip. The two edges of the dough folded over the filling. Brush the top with beaten egg, and put it into the oven, bake until the top is  nice and yellow. Sprinkle with powdered sugar or sweetener.