Tag Archives: Hearty

Hungarian Goulash

I was thinking that this was a little too wintry to cook today (it’s been pretty hot in London) but I have never cooked it before so I had to. Of course, I had to turn to Delia’s Complete Cookery  Course to see what the recipe entailed but as always I changed it slightly. I actually find that a lot of her savoury dishes need a little tweaking to modernise them – it’s not that much of a surprise as they were written in the 70s. Anyway, the addition of paprika somehow makes this stew summery and therefore it’s fine to have on such a hot day.

Goulash - Served with Boulangere Potatoes and Steamed Greens

Recipe: Hungarian Goulash

Ingredients

  • 1 tbsp Oil
  • 400g Stewing Steak – Blade steak is my favourite but I would recommend to get it in one piece so that you can cut it into strips
  • 2 tbsp Seasoned Flour
  • 2 Medium Onions – Sliced
  • 2 Red Peppers – Sliced into strips
  • 1 Carrot – In batons
  • 1 Clove of Garlic – Crushed
  • 1 Tin of Tomatoes
  • 1 tsp Paprika
  • 1 tsp Smoked Paprika
  • 1 Oxo Cube (optional)
  • 2-3 tbsp Sour Cream or Creme Fraiche

Instructions

  1. Heat the oil in a heavy casserole
  2. Toss the steak into the seasoned (all you need to do is add plenty of salt and pepper to the flour). Shake off any excess flour and brown in the casserole once it’s browned put aside on a plate. It’s best to do this in batches to not over crowd the pan and cool it down; you may need to add additional oil in between batches
  3. Add the onions to the casserole, turn the heat down to low and cook for about 5 minutes with the lid on until they are beginning to soften
  4. Add the carrots and peppers and cook for another 5 minutes
  5. Next add all of the rest of the ingredients include the pre-browned meat
  6. Replace the lid and put the casserole into the preheated oven. Cook for at least an hour or more (this dish doesn’t mind if it’s in the oven for 2 hours – just make sure that it doesn’t dry out)
  7. When you are ready to serve, swirl in the sour cream and enjoy

Quick notes

I have added additional vegetables into this dish but you can have more meat and less veg if you are that way inclined. I have also added an Oxo cube as it gives an additional depth of flavour

Variations

You can make this with turkey steaks to decrease the calories but then don’t cook it for so long as it will dry out. You can use actual steak to make a quick version of this dish but the only problem is that the flavours won’t have had so long to develop

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

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Hungarian Lentil Soup

This soup is probably more of a winter soup but it is very tasty and healthy so I don’t think that it really matters. Anyway today is the Hungarian Grand Prix so I don’t really care.

Hungarian Lentil Soup

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Recipe: Hungarian Lentil Soup

Ingredients

  • 1 Medium Onion – Finely diced
  • 1 Carrot – Finely diced
  • 1 tsp Butter
  • 1 Clove of Garlic
  • 1/2 cup or 100g of Dried Lentils – I used red split
  • 1/2 tsp Chilli
  • 1 tsp Smoked Paprika
  • 2 Tomatoes – Roughly chopped
  • 1 tsp White Wine Vinegar

Instructions

  1. Sweat the carrots and onions on a low heat in the butter for about 10 minutes until they are soft
  2. Add the garlic to the carrots and onions and cook for a few minutes
  3. Tip the rest of the ingredients into the pan and add about 750ml of water (or ideally, stock). Bring to the boil and reduce the heat to a simmer.
  4. Cook on a gentle heat for about 30 minutes until the lentils are thoroughly cooked
  5. Season to taste and serve with a spoonful of yoghurt, sour cream or creme fraiche

Quick notes

A small bowl of this (without the yoghurt) is 4 of the new WeightWatchers points

Variations

To bulk this soup up you can add some smoked bacon or sausage. If you do, reduce the amount of smoked paprika.

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie

Number of servings (yield): 2

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Ham and Knödel

I did want to try cooking pork knuckle, as it seems to be the most traditional German cut of pork. Unfortunately, it’s not a very common cut in the UK and I didn’t manage to order it from the butchers in time. Instead I went to Waitrose to see what they could offer me in the way of pig produce. When I got to the store I was slightly confused as they are having a major refurb and nothing was in the right place!  But I soldiered on and managed to get a bargain that my Mum would have been proud of; I bought an Organic, Free Range gammon joint for £5 reduced from £12. It actually worked out better than the fatty knuckle and was amazing; Rich said that it was his best Grand Prix dinner yet! To go with it I served Knödel and schwarz grünkohl (Cavelo Nero / Black Kale).

Ham and Knödel with a Selection of German Booze

Recipe: German Ham

Summary: This is my interpretation of “German” ham using caraway as the predominant flavour. I have also added some vinegar as traditionally the ham will be cooked with Saukraut

Ingredients

  • 1kg Gammon Joint
  • 1 tsp Caraway Seeds
  • 1 tsp Peppercorn
  • 1 Carrot
  • 1 tbsp White Wine Vinegar

Instructions

  1. Place all of the ingredients into a pan and cover with water, bring to the boil.
  2. Reduce the heat to a simmer and cook for about one hour.
  3. Once the ham is cooked take it out of the water and leave to rest for at least 10 minutes (make sure that you keep the water to cook the knodel in). To test that the ham is cooked, check if the juices run clear.
  4. As the ham has been boiled it doesn’t look too attractive. If you can be bothered brown the fat in a hot pan.

Quick notes

he ham can be served cold the next day and makes amazing sandwiches

Preparation time: 5 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

Culinary tradition: German

Recipe: Knödel

Summary: These dumplings are very satisfying and easy

Ingredients

  • 400g Potatoes Boiled – Cold
  • 1/4 cup of Self Raising Flour – Plus more for shaping
  • 1/4 cup Breadcrumbs
  • 1 Egg
  • Generous Seasoning
  • Nutmeg

Instructions

  1. Either user a ricer or a fine grated to get really smooth mashed potatoes
  2. Add the rest of the ingredients and mix thoroughly, make sure that you add plenty of salt and pepper because they seem to soak up seasoning
  3. Shape the dumplings, by hand, to about walnut size flouring them thoroughly and place on a floured board; this mix should make about 16 dumplings.
  4. Bring the ham stock to the boil and gently drop the dumplings into the water.
  5. Decrease the heat to a simmer and cook for about 20 minutes.

Quick notes

You can add a lot of different seasoning and ingredients to this basic mix for example herbs, bacon onions…the list is endless!

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Culinary tradition: German

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