Hungarian Lecsó

 

Helló Mindenki!
Hungarian language is quite funny yet challenging for a newbie. It sounds a bit like Slavic language with Caucas/Turkish influences. Hungary is country of many, different shades. You will find breath-taking landscapes, fabulous castles, abundant fauna and stunning women.

I know two theories about Hungarian ancestors and history. One of them says about ancient nomadic tribe, coming from Eastern Europe and Central Asia. Fearless and brutal people who lived to fight and fought to live. These people were called the Huns. Known better by Attila The Hun. Their greatest warrior-ruler. At some point, they settled down, organized more lasting and steady society in regions of contemporary Hungary. Other theory point at Turks as creators. Even now it is still a vague topic.

Hungarian cuisine is often spicy, due to their use of hot paprika. Well known, regional spice used in many meals. Garlic, coriander, bay leaf, black peppercorn, thyme and other herbs are also very common. Magyars are passionate about heavy, thick stews. Goulash is a typical dinner meal served in Hungary. Meat stews, casseroles, seasonal vegetables, steaks and meats are popular amongst locals. Today I present You – Lecsó – Hungarian stew.

 

You will need some mushrooms, one big onion or two medium sized, some red bell pepper, small zucchini and some sausage. Grab yourself some tomato passata or better yet, tomato juice.

Cut everything into small pieces, like in a picture above. Take a deep frying pot, heat it and add some fat. Add onions first and let them simmer for few minutes. Next, add mushrooms. Simmer them on a low heat undercover untill soft.On a frying pan, fry zucchini until brown on the sides and soft inside. At this point, You can fry sausage if You like. Add everything all together to a big pot. Add some tomato juice or passata and let it simmer, on a low heat. It is ready after 20-30 minutes. Serve with bread.

 

 

Cheers,
Stanley

 

Indian Passata Chicken

Indian Passata Chicken is an Indian dish. Served for dinner or supper. Basically it is made of curry*, tomato passata and chicken. Tastes great and smells even greater.
You can either buy curry powder or make it yourself. I strongly recommend to take the second route. At the end, I can guarantee You, You will shoot Your taste-buds straight to Heaven. Great way to welcome and impress Your dearest friends.

To make curry powder You will need:
-1 teaspoon of cumin,
-1 teaspoon of turmeric (that is very important)
-1 teaspoon of cardamom,
-1 teaspoon of cinammon,
-1 teaspoon of cloves,
-1 teaspoon of black pepper,
-1 teaspoon of powder garlic

Mix all together. You can make more and store it for later. Lasts for very long.

 

Now, cut chicken breast into small pieces and rub curry powder carefully. Add some olive oil to make meat more absorbent. Cover it with foil and leave it for 15-20 minutes. If you want extra version, leave it overnight.

When You decide to cook chicken, start with onion. Take a big onion and chop it. In a deep frying pan, simmer it for 3-5minutes. Take it from pan, and make some space for chicken. Fry the meat for about 3 minutes on a low heat. Add previously prepared onion, once again. Stir it well. Now add tomato passata straight from the can/bottle. Simmer under the lid for about 6-8 minutes. Taste and decide wheter You want more curry powder or maybe more spiciness. Opt for black pepper, or if You are adventurous go for fresh chili pepper. Add a splash of natural yoghurt and serve with Arabic bread. Bon appetit!

 

 
Cheers,

 

Stanley