Roast Lamb recipe

The roast lamb leg is the classic dish for Easter in Romania and Hungary.This gourmet recipe is something I put together after trying many other lamb recipes, this is a gourmet looking dish and very delicious dinner.

Roast Lamb recipe

Cooking time: preparation : 30 minutes; baking: - 20 min /lb meat

Original recipe makes 6 to 8 servings

1 - 5lb lamb leg ( preferably back leg)- Australian lamb is my preffered

1/4 cup lemon zest
1/4 cup white wine

1/2 cup water
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
6 cloves garlic ( 4 cloves thinly sliced and 2 cloves minced)

50 gm smoked dry bacon thinly sliced

coarse kosher salt to taste
2 tablespoons olive oil for marinate
new potatoes - for roasted potatoes (optional)

1 red onion sliced (optional)

1 carrot sliced  (optional)

3 tablespoon lard or oil for roasting

Directions

Preparation:

• Wash and peel the skin from the lamb leg. 
• Punch superficial holes into the meat and insert the garlic cloves slices and the bacon into the holes.
• In a small bowl, combine the olive oil, salt, fresh rosemary, ground black pepper, lemon zest and garlic minced. Mix well and apply to the lamb rubbing well all over. Cover tight and marinate in the refrigerator overnight.
• Remove the lamb from the marinade and pat it dry all over with paper towels. Discard the marinade. Put the lamb in a roasting pan, season all over if need with a little more salt and pepper, and drizzle all over with olive oil. Leave the lamb at room temperature while you preheat the oven to 450 degrees (230 degrees C).
• Add 1/2 cup water. Spread the sauce on top. Flip the leg from time to time
• After 30 min add the onion and carots
• After  40-45 minutes add the wine.
• Place lamb on a rack in a roasting pan and roast at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F  and roast 20 min/ lb.
•  The internal temperature should be at least 160 degrees F when taken with a meat thermometer. Leave the lamb in the oven until the meat starts separating from the bone.
•  Let the roast rest for about 10 minutes before carving.

You can serve the roast lamb leg and with fresh lettuce salad, and roast potatoes or mash potato on the side. You can make some delicious lamb flavored roast potatoes by adding some slices of potatoes in the baking tray with the lamb. I like best new potatoes, just washed (not peeled) and cut in half.

bon apetite

Best Meat Lasagna

After many years of trying dozens of lasagna recipes I finally came to the one recipe that was up to my expectations and I give up on trying any other. My recipe is perhaps a close version of the "World's Best Lasagna" but with some different ingredients and cooking method.

Prep Time: 30 Minutes
Cook Time: 2 Hours 30
Minutes
Ready In: 3 Hours 15
Minutes
Servings: 6

INGREDIENTS:
1 pound mild Italian sausage
300gm regular ground beef
2 tabelspoon olive oil
1 red onion chopped
1 carrot chopped
2 celery stalks chopped
2 cloves garlic, crushed
1/2 can  (28 ounce)  crushed tomatoes
1 (6 ounce) cans tomato paste
500 ml tomato sauce
1/4 cup water
1/4 cup red wine
1/2 teaspoon dried basil leaves
1/2 teaspoon Italian seasoning
salt and ground black pepper to taste
500gm fresh lasagna noodles
16 ounces ricotta cheese
1/2 cup mozzarella cheese shreded
1/2 cup grated Parmesan cheese

DIRECTIONS:
1. In a Dutch oven, cook the ground beef and sausage over high heat until brown, remove the mixture on a plate. In the same pot add olive oil, when hot add onion, carrots and celery turn medium heat until
well browned and add garlic for the last minute. Stir in salt and pepper, spices, red wine than add crushed tomatoes, tomato paste, tomato sauce,  and water.. Simmer at low heat, covered, for about 3 hours, stirring
occasionally or best cook in the slow cooker.
2. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble you must be creative, for 5 layers, spread 1/5 qty of meat sauce in the bottom of a baking
dish that best suits the size of lasagna noodles. Arrange noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon another portion
cups meat sauce over mozzarella, and sprinkle with  Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with
foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does
not touch the cheese.
5. Bake in preheated oven for 30 minutes, remove and cool 5 min before serving.

Garlic Salmon baked

Garlic Salmon
This salmon filet recipe is steamed in foil and cooked  in the oven . It's seasoned with minced garlic, spices for salmon , lemon juice, fresh ground pepper and garlic.
Ingredients
1 1/2 pounds salmon fillet
salt and pepper to taste 3 cloves garlic, minced
1 tsp of spices for salmon
 lemon juice from one lemon
2 tsp olive oil

Directions Combine lemon juice, spices, salt, pepper, olive oil and garlic. Brush mixture onto fish and cover with plastic leave in the fridge for at least 3 hours to marinate.

Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray.
Place salmon fillet on top of one piece of foil. Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

Serve with rice and your choice of steamed vegetable.

Fettuccini Carbonara

I was looking for so long to find best Italian Carbonara recipe, from all read and tried by combining other version I came up with one that came almost up to perfection. Of course this recipe is best with home made pasta and best ingredients, you can always replace panceta with bacon and fettuccini with Spagetti, you can add extra cheese, but this so far is the best you will ever have.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 6

INGREDIENTS:
1 tablespoon olive oil
4 shallots, diced
/21 large onion, chopped
1 pound panceta , cut into small pcs
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1/2 cup heavy cream
3/4 cup shredded Pecorino Parmesiano cheese
1/4 cup shredded Parmesano Reggiano cheese
1/4 cup dry white wine(optional)
2 tablespoons chopped fresh parsley
salt and pepper to taste

DIRECTIONS:
1. in a large skillet, cook chopped pancetta until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
3. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
4.Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Roast Pork Loin with Mustard sauce

Roast Pork Loin with Mustard sauce

This is a very tasty roast pork recipe the meat is very juicy and the mustard sauce is a perfect match for the dish.

Ingredients;

1kg boneless pork loin

3-4 garlic cloves sliced thin

Salt and pepper as desire

thyme/savory as per taste

½ cup of lard or 4 spoon of oil

1 cup of white wine

1 cup of chicken broth or water

Mixed vegetable – optional for roasting along the pork loin

Mustard sauce ;

1 medium onion

50ml white wine

200gm sour cream

Salt and peper

1 cup of the pork roast broth

2 tbsp mustard or per taste

1 tabelspoon of flour

½ tbs of delicat is optional

Preparation of the pork roast;

Four hours before cooking remove the roast from the refrigerator to bring to room temperature.

Wash the meat and dry with paper towels, sprinkle kosher salt and black pepper leave it to stay for 1 hour.

Next, make holes with a sharp knife across the entire loin, then insert the thin slices of garlic, sprinkle the thyme all over the loin and let it stand covered in a bag for 3 hours.

Heat oven to 300 degrees, adjust the oven rack to middle position.

Meanwhile heat a skillet over medium high heat with the lard or oil, When skillet is smoking about 4-5 minutes add the roast, fat side up if a single loin. Brown the roast on all sides about 2 minutes per side, fat side last, lower temperature if the roast is burning.

Optional at this stage is to have some cut vegetables cooking for 3-4 min at medium heat in the same oil from the skillet and transferring to roasting pan at the bottom of the pork loin.

Transfer roast to roasting pan on a rack set inside the pan, add the broth and the wine. Cook until the internal temperature reaches 145-150 degrees using an instant read thermometer inserted into the center of the roast. Approximately 25-30 minutes per pound should register about 145-150 degrees.

Remove roast from the oven, transfer to a cutting board and tent loosely with foil 15-20 minutes. The internal temperature will rise about 5-10 degrees while resting to a temperature of 155-160. For maximum tenderness do not cook past this temperature.

Cut the twine off the roast, slice thinly across the grain and serve.

Below is a cooking chart for pork roast. Remember you should always use an instant-read thermometer to check the doneness of a roast. The internal temperature will rise about 5-10 degrees during resting time, remove the roast 5-10 degrees before desired doneness.

Doneness            Description        Meat Thermometer Reading

Medium               Pink throughout               145-150 degrees

Medium-Well    Slightly pink in center     150-160 degrees

Well-Done          Beige-pink throughout  160-170 degrees

It is not recommended recipes for pork loin be cooked less than medium doneness.

Preparation for the Mustard sauce

In a sauce pan using the oil from the roasting pan, fry an onion until soft, add the flour mixing continuously, add the broth, wine, sour cream, mustard, salt and pepper. Bring to a boil on a small heat, simmer for 3 min, remove from heat.

"Bekebeli" Goulash Hungarian recipe

Goulash is one of the most characteristic Hungarian meals. It is cooked traditionally in large cauldrons outdoors, the fiery red color can be attributed to the ultimate Hungarian condiment, paprika.

The following recipe is something I have cooked and it was little modified from a recipe that was considered by a great number of Hungarians to be one of the “most original” versions of Goulash. My recipe got a lot of compliments by guests, just try it, you will be amazed of results.


Serves 6
Preparation time: 4 hrs or more depends on meat and the heat set.
Level of difficulty: ☺☺☺

Ingredients
1 lb. beef chuck (stew meat, or shank meat)
2 medium size carrots (sliced)
1 medium size parsley (sliced) optional
4-5 medium size potatoes (diced)
2 large onion (chopped)
1-2 cloves of garlic (chopped)
1 ½ tablespoons Hungarian paprika
1/2 red bell pepper (chopped)
1/2 green bell pepper (chopped)
2 medium size musrooms
2 medium tomatoes
1/2 (28 oz.) can tomatoes paste, or crushed tomato
1/2 tsp. caraway seeds

1 bay leaf
1/4 c. lard or vegetable oil
Salt to taste
black pepper to taste
red hot pepper to taste
1 spoon of "Gulash" paste (hungarian condiment) or as desired
"Csipetke" home made pasta made from 80g flour, 1 egg and pinch of salt

Cut meat to 1 inch pieces add salt and pepper and set aside.

Heat the lard or oil in a heavy bottom saucepan add the meat and stir on high heat until meat is changing color on all sides, remove the meat from the sauce pan and set aside. In the same lard were meat was fried add the onions and garlic and sauté until medium translucent.Add the carrots, mushrooms, parsley root, red/green pepper and saute again than add the tomato and saute all until translucent. REMOVE* pan from fire add Hungarian paprika, Goulash paste and the tomato paste, stir together and season with additional salt.

*NOTE: It is important to remember when using paprika that it has a high sugar content and burns easily. Add it only when liquid ingredients are present, and do not cook it over high heat for too long.

Add caraway seeds, the pepper, and the bay leaf, fill with water, stir all together, cover and let cook on a low fire, adding more water as needed.

Adjust fire so the goulash simmers very gently, and let cook, stirring occasionally, until meat is tender.
When meat is almost done, add the diced potatoes to cook, meanwhile prepare the "csipetke" and add to the pot when potatoes are almost tender, add the hot pepper. While the goulash is cooking, taste and adjust the seasoning if needed, remove from heat when the "csipetke" and potato are tender.

NOTE:
If you use more water, you can turn it into a tasty Goulash soup.
Jo etvagyat

Roasted Chicken Drumsticks with potato wedges

This roast chicken drumsticks recipe is very easy to bake and great taste with lots of garlic.



Ingredients;
1 1/2 pounds chicken drumsticks
3 tablespoon oil for roasting
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red paprika
5 cloves of fresh garlic minced

2 pounds small baking potatoes
3 tablespoon lard or oil
1/2 teaspoon salt


1/2 pound bunch arugula
cucumber/onion/tomato - optional
1 tablespoon olive oil
1 tablespoon vinegar
salt to taste

Wash chicken drumsticks and pat dry, in a large roasting pan toss chicken with oil, spices and garlic, and let it stand to marinate for few hours, the longer the better.


Cut potatoes in 1/2-inch-thick wedges with or without skin, toss wedges with oil and salt, add them in same roasting pan with chicken after well marinated, and arrange in one layer.


Preheat oven to 450°F. Roast chicken and vegetables 45 minutes, or until chicken is cooked through and golden.






While chicken and vegetables are roasting, discard any coarse stems from arugula and put arugula in a large bowl, add spices to taste.






Serve chicken hot with wedges and fresh salat.






enjoy

Spinach (spenotfozelek)

Spinach is one of the healthiest dishes very light and delicious, quick to make. This is creamed spinach recipe with a Transylvanian touch.

Ingredients

• 1 lb. of fresh spinach , cooked (boiled) , well drained and fine chopped 
• 2 Tbs. butter or oil
• 1 clove of fresh garlic, finely chopped
• 2 cloves of fresh garlic finely minced
• 2 Tbs. flour
• 1/4 tsp. salt
• 1/8 tsp. ground pepper
• 3/4 cup of sour cream 
• 1/4 cup of milk

Direction


Melt in a small saucepan over low heat 2 Tbs. butter with 1 finely chopped fresh garlic clove.
Saute garlic in butter a minute or till color is slightly changed, do not let garlic burn or it will be bitter.
Blend in 2 Tablespoons flour to make a roux.
Add 1/4 tsp. salt,  and heat until mixture bubbles, stirring constantly.
Remove from heat.
Add gradually 1/4 cup of milk,
Return to heat and stir until mixture is smooth and thickened.
Blend well drained spinach into sauce add the 3/4 cup of sour cream and the 2 gloves of minced garlic.
Stir and boil until mixture is smooth and thickened, remove from heat and serve as side dish for meat or sunny side eggs.




bon appetite

Chicken Giblets with Gnocchi

For this recipe you can use either giblets or just livers not a mix,  as the cooking time for giblets is longer than that for livers. 

Ingredients

• 1 kg chicken giblets ( or livers)
• 20 ml vegetable oil
• 5 ml paprika
• 1 teaspoon parsley (optional) 
• salt & pepper to taste
• 2 medium onions, chopped
• 2 cloves garlic, crushed
• 100 ml white wine (optional)100 ml of water if wine is not added

Directions

1. Saute the onion on medium heat until tender but not brown, add the giblets or livers in the saute onions and fry  until brown on all sides.
2. Add the spices and seasonings and stir well.
3. Add wine or water and simmer gently until fully cooked.
   Serve hot with gnocchi or polenta or mash potato or pasta.
   bon appetite

Romanian Meatballs (Chiftele)

Romanian meatballs (Chiftele)

Prep time: 20 mins 
Cook time: 30 mins 
Total time: 50 mins 
Serves: 4


Ingredients
1 1/2 lb ground pork ( optional you can mix pork 3/4 and beef 1/4 qty)
2 onions finely chopped
2 cloves garlic finely minced
1 potato fine grated (optional)
2 eggs
1 cup bread crumbs
salt and pepper to taste
1 tablespoon parsley finely chopped
spices and condiments for meat balls (optional)
oil for sautee onions and frying the meatballs if you don't choose to bake them


Instructions
In a pan with a little bit of oil sautee the onions and garlic until tender and add the grated potato for a few minutes until it becomes tender. Let this cool.
Add the onion mixutre to the pork, add the egg and breadcrumbs, salt and pepper, and other spices you may wish, add the chopped parsley and mix well.
You can form these into balls, or traditionally they are formed into small patties.  You can either fry them or bake them, though they are juicier and tastier if fried.

Heat 1/4 inch  of oil in a frying pan and cook the meatballs on medium heat for 10-12 minutes, turning them one time to get them brown all around.


Serve as an appetizer or as main dish with mash potato and tomato sauce or with pasta.


bon apetite

Wiener Schnitzel (Bécsi szelet )

 

Originally an Austrian dish, the Schnitzel is traditionally made from veal but can also be made from pork or chicken breast.

Serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:
4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use pork or chicken, as well)
oil for frying
salt to taste

black pepper (optional)

For the breading:
100 grams flour
2 eggs
150 grams breadcrumbs

Method:
Make cuts around the edge of the slices of veal (This is to prevent them from curling up while frying.) To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet. Using the flat side of the tenderizer, hammer the meat and add salt and black pepper (optional).  

Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish. Bread the meat by dipping both sides in flour, then eggs, and then breadcrumbs.

Heat at least 1/4 inch of oil in the pan to 350°F. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.

Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown.

Remove from pan, allow the oil to drain off, place on a plate with lemon slices and mash potato or potato salad or green salad and serve.

Enjoy

Potato Salad with Mayonnaise

This potato salat is easy to prepare and great side dish for meats, you can add other vegetables to taste as you wish.

Ingredients

• 2 pounds of boiled potatoes, peeled and cut into half and sliced
• 1 cup Hellmann's Real Mayonnaise
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 fine chopped onion
• 2 hard-cooked eggs, chopped or shreded for decoration (optional)

Directions

1. Cover potatoes with water in 4-quart saucepot, add salt bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender. Drain and cool slightly, peel potato and cut in half and slices, add salt and pepper.
2. Put sliced potato in large bowl and add  Hellmann's Mayonnaise and toss gently, arrange on a platter and decorate. Serve chilled or at room temperature.               

Enjoy!

Hungarian Pork Jelly (Kocsonya )

This Pork Jelly is cooked in winter time and it is a special dish for New Year Eve, in Hungary it is considered a main dish, and  we usually eat it with bread and some prefer it with little vinegar.


Ingredients

---

• 4 pork feet                                                 
• 2 pork ears                                                 
• 1 small pork trotters                                                 
• 200 g pork rind                                                 
• 1 lb lean pork meat
• 2 whole garlic
• 1 tablespoon black pepper
• 1 tablespoon red paprika
• salt to taste
  
• Preparation:
  
  Carefully clean and wash meat products . Place lean pork feet, meat, trotters, rind, and ears in a pot of salted cold water (just enough to cover all ingredients), and let it cook over a slow fire for four-five hours, until all the meat is broken down and falling apart. Make sure to add water as it evaproates: the meat needs to remain covered by water throughout cooking.
  
  About 10 minutes before is done add the crushed garlic to the pot and let it boil than remove from the stove .  At the end remove the fat swimming on top. Separate meat from the broth. Remove all bones from the meat. Allow broth to cool, break the meat and skin into chunks, and divide into individual bowls. Strain the chilled broth, and fill the bowls to cover the meat. Then allow the whole mixture to cool. ( do not freeze! When broth nears being fully jellified, decorate the bowls with red paprika and black pepper, or optional parsley.
  When the pork jelly is cold and settle it can be cut in squares and served with bread and vinegar.

          Enjoy!

Mashed Potatoes (krumplipure)

The potato side dish is often served at many european meals.  Mashed potatoes made with real butter and sour cream is usually a weekend dinner treat.

Ingredients

• 8 to 10 potatoes peeled and quartered
• 1/4 cup of butter
• 1cup of sour cream
• 1/3 cup of milk 
• salt to taste

Serves 6 to 8.
Boil peeled and quartered potatoes in salted water till tender.Strain off cooking water.
Add butter to pot and mash potatoes. Add the milk and  half of the sour cream, blend in potatoes. Add the rest of the sour cream as desired if not moist enough.
Add salt to taste.

These Mashed Potatoes can be reheated in the microwave or on the stove and they will hold their creamy texture and moist taste it will not get hard and pasty.

Layered Cornmeal Caserole (Puliszka)

This is a classic cornmeal dish cooked in Hungary and Romania with a kind of cheese you can hardly find in Canada, its a sheep cheese with strong tasting cheese that's like a mixture between feta and ricotta the closest you will find on our market.

Ingredients for 4 servings:

1 liter water
200 g yellow coarse cornmeal (polenta)
500 g  shredded cheese ( feeta cheese or mixed with ricotta, or dry curd cottage cheese, sweess cheese)
150 g chopped bacon with or without meat
1 tablespoon fat from frying the bacon or oil
salt


Preparation time: 30-45 minutes

Method
In a medium saucepan, bring 1 liter water to a boil. Add 1 teaspoon of salt. Whisking constantly, slowly add the cornmeal. Reduce heat to low and cook, stirring constantly, for about 10 minutes or until the polenta starts to thicken. Remove from heat.
Cut the bacon into 1/4 inch pieces, cook the bacon in a skillet over medium heat until crisp and drain on paper towels.

Coat a casserole with bacon fat or oil, then spread 1/3 of the polenta in it. Spread 1/3 of the cheese, the crispy bacon, repeat with another layer and top with the rest of the polenta, cheese and bacon. Serve hot or pptional you can bake the dish for 20 minutes.


Bon Apetite.

Beef stew (Marhapörkölt)

This is a Hungarian recipe, it is a stew (pörkölt) which can be made by the same method with weal meat.

Ingredients:
600-800 grams beef or veal diced in small pcs
50 grams fat ( lard or oil)
2 onion, diced
Salt to taste
Peper to taste
1 teaspoon Paprika
1 tablespoon of flour
Tomato & green pepper (optional)

Method:
For this dish, use the softest parts of beef - shoulder, leg and tenderloin, is great to cook this stew with veal. Remove the silver skin, dice the meat and add salt, pepper and flour and leave the spiced meat to stand 15min before cooking.

Meanwhile sauté the onion in the lard or oil. When the onions are glassy not brown, add  the meat . Sauté mixture of meat and onion for a few minutes until meat change color but not brown, and then add Paprika and enough water to cover it.

Cook covered with a very low temperature for about two hours. While it's cooking its optional that you can add some sliced green pepper and tomatoes. If the water boils away, keep adding more until the meat is completely soft.

This beef stew should be served hot/warm with mash potato, gnochi, cornmeal or pasta.

bon appetit

Csirke Paprikas ( Chicken paprikas)

10 Chicken Thighs ( or wings, or various parts of chicken)
2 medium yellow onions
2 small tomatoes
2 sweet green peppers
1 hot pepper (optional)
8 oz sour cream
2 Tbs flour
2 Tbs Hungarian paprika
Salt & pepper (to taste)
2 tablespoon of oil

METHOD:
1. Clean chicken by trimming some fat but leaving the skin. If you want to make a healthier version of the recipe, you can use boneless, skinless chicken breasts, or just make it with dark meat and bones and skin.
2. Add 2 tablespoon of vegetable to a large pot and heat on medium-high. Add the chopped vegetables to the pot and sauté until translucent (3-5 minutes)
REMOVE POT FROM HEAT (paprika burns. The taste of burned paprika is not a pleasant one.)
3. Add 2 Tbs of Hungarian paprika, salt and pepper to the pot and stir until all of the vegetables are coated
4. While the pot is still removed from the heat, add the chicken to the pot and stir until the chicken is coated with the vegetables and paprika
5. Add enough water just to cover chicken
6. RETURN POT TO HEAT and cover with lid, Cook for 1 hour on medium to medium-low heat
7. In a separate container, mix together 8oz of sour cream and two tablespoons of flour.
8. REMOVE POT FROM HEAT. Add the sour cream/flour mixture to the pot and stir. Cook for an additional 5 minutes
9. Serve with pasta, dumplings, noodles, potatoes, bread or corn meal.
ENJOY!

Roast Duck on sourkraut (sult kacsa dinsztelt kapostaval)

Prep Time: 15 min Inactive Prep Time: 20 min Cook Time: 1 hr 0 min Level: Intermediate Serves: 4 to 6 servings

Ingredients
•2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
•6 quarts chicken broth or 4 cubest chicken soup
•Kosher salt
•1 teaspoon freshly ground black pepper
•1 teaspoon marjioran

side dish ingredients;
1 small sauerkraut
1 onion
duck or pork lard or oil

Directions
Unwrap the fresh ducks and allow them to sit at room temperature for 20 minutes or if frozen let sit in the refrigerator overnight. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils (or add the chicken soup cubes in the water). Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast.

Meanwhile saute the onion in the lard and add the sauerkraut, saute them half way or for 30 min. place the sauerkraut in the greased roasting pan.

Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan over the sauerkraut, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt/marjioran and the pepper. Allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
Meanwhile, preheat the oven to 500 degrees F. Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

Cabage rolls /Toltott kapusta

This is my first blog, and I am starting with some food receipies which brought from Europe and after many years leaving in Canada still cooking same style. The Cabage rolls is a traditional food and in some parts of country sides in Romania this food is not only served for the holidays but every other weekend.
I have try to eat these cabage rolls in Canada but they are far from the original recipe or the good taste of traditional country side cabage rolls. I am listing below the recipe as I use to cook in my kitchen and I encourage you to try this recipe and let me know if you like it, I am sure nobody will be disapointed, it is really good tasty stuff.

Cabbage rolls with Sour Cabage and smoke meat


Ingredients
1 whole head Sour Cabbage
Stuffing;
500g Ground pork or 50/50 mix with beef
200 g rinsed raw rice
50 g smoke sausage - Csabai (pork mild) minced
5-6 slices of smoked beacon with or without meat
3 white onions chopped

1 teaspoon Black Pepper
1 teaspoon Red Paprika
1 teaspoon Salt or as desired
1 teaspoon oregano
1 spoon of lard or oil

1spoon of tomate sauce
1 cup sour cream

Sauce:
1 800ml can crushed or tomatoes
1/4 cup beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon "Delikat" spice if available

Prepare the cabage - cut out core of the cabage and tear off the leaves, cut the thick stem from each leaf, separating the larger leaves
into two or three pieces. The smaller leaves can be left whole but, depending on the thickness of the centre rib, you may want to pare it
down.

Prepare the stuffing - In a skillet, heat the lard and saute the onions with salt, until the onions are lightly colored then add the ground pork and veal and stirr quicly untill meat get slightly brown colored then add Black Pepper, Red Paprika, oregano and remove from heat.

Combine the above with the raw rice and mix well, taste and add more salt or peper if needed. Lay cabbage leaf out flat and top with a 3 Tbsp of meat mixture. Roll cabbage around mixture to make what looks like a small pillow.Spread the sauerkraut on the bottom of a 5-quart casserole ( if choose oven method cooking select oven resistant casserole) and arrange the cabbage rolls on top of it and create layers. Place roll in casserole dish with tucked side down.
Cover cabbage rolls with slices of smoked beacon and sauerkraut and pour some of the sauce over them , there are two methods of cooking either boiling or baking.

Boiling Method - Bring the liquid to a boil on low heat, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour or untill the meat is fully cooked.

Baking Method Bake in a 350 degree oven for about for 1 to 1.5 hours, depending on the size of the dish or until meat is fully cooked.

Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls and bacon slices on the sauerkraut . Serve the rest of the sauce in a sauceboat. Pour the sauce combination over the sauerkraut. If the sauce looks like it's getting low and it might burn, add a little more water, just enough toBake in a 350 degree oven for about for 1 to 1.5 hours, depending on the size of the dish or until meat is fully cooked.

Bon Apetit