Sunday, December 18, 2011

Christmas Dishes (Part II) - Borsos tokány (Pepperpot)

Dear Readers,
here is the second part of the Christmas dishes. What will be the menu at your house on Christmas Eve? Tell us here or our Facebook page:

1 kg (2,2 lb) sliced leg of pork (csíkokra vágott sertéscomb) 
150 ml (5 fl oz) cooking oil (főzőolaj)
1 big onion (vöröshagyma)
25 dkg (8,8 oz) fresh green pea (zöldborsó)
6 pieces of pickling cucumber cut in four (ecetes csemege uborka)
4 pair of frankfurt sausage (virsli)
2 dl (6,7 fl oz) sour cream (tejföl)
2 tablespoon flour (liszt)
parsley (petrezselyem)
pepper (bors)
salt (só)

How to become master of the Hungarian kitchen #18
As usually a Hungarian cooking process starts cut the onion into little pieces and fry it in cooking oil. When the onion is nice light brown add the sliced leg of pork to it. Stir the pork for two or three minutes and then cover the meat with water. Add a little pepper and salt to it. I suggest you not to use too much of them. When the pork’s color is pinkish-brownish, it means that it is half cooked. Now add the green peas and the pickling cucumber which you have cut in four pieces. Before the leg of the pork is fully cooked, put the frankfurter in the pot and stir them together. In another bowl mix the sour cream, the flour, the parsley, and a little wate, so the dollop won’t be lumpy. Add this dollop to the pork and cook it for two more minutes. The ingredients always have to be covered by water, but you don’t need to use too much water. Serve this meal with pasta or rice. Jó étvágyat!

Notes from the writer:
The ingredients always have to be covered by water, so the meat won't dry out. Also, you can put a few real hot Hungarian paprika in it, so your meal will be more delicious. You can use hot dog sausages for this dish if you would like to. 


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