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.