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Hungarian Fish Soup 
from Treasured Hungarian Family Recipes 1          
 
5     slices of fish (any fish)
1     tablespoon red paprika
1     large onion, chopped
1     small tomato, chopped
1     small green pepper, chopped
1     teaspoon of salt
2     tablespoons of olive oil
4     slices of red chilli
1/2   teaspoon of ground black pepper
 
Combine olive oil, onion, tomato, green peppers, chili pepper slices in a stock pot.  Sauté until onion becomes glossy, about  5 minutes.  Add red paprika, stir quickly and add a cup of water.  Ad salt and fish.  Cook for 20-25 minutes, depending on the type of fish you use.  A firmer fish would be better for this dish.
 
 

Kocsonya - Hungarian Jellied Pork
from Helen's Hungarian Heritage Collection
 

2     Pork Feet, cleaned and cut in half
       cut lengthwise (perhaps by butcher)
4     Pork Tails, cut in half
15   cloves of garlic
15   black peppercorns
1     teaspoon salt
1     teaspoon Vegeta soup seasoning
10   cups of cold water

 
Wash meat and check for unwanted hair.  If there is hair left on it by the butcher, take a disposable razor blade and shave the hairy parts.  Dispose razor. 
 
Place meat in a large stock pot, add water, salt, peppercorn, Vegeta soup seasoning (you will find it in every European store, it's in a dark blue packaging), 15 cloves of garlic.  Let simmer on medium high heat until meat is tender.  If you need to add more water to it, you can ONLY add warm water.  The meat is ready when it is sticky and soft as butter.  At the end you must have about 5-6 cups of liquid.  
 
To test the Pork Jelly if its done, is to take a tablespoon of liquid and put it in a small bowl.  Cool it in fridge for about 5-10 minutes.  If it is jellied then plate all the Jellied Pork, if not, you must cook it for another 20-30 minutes.  When jelly is done, use pasta dishes to plate them.  Place 1 pork foot and a tail into a plate, spoon to ladle of the liquid on top of it, and so on.  Place them in a cold place and let set overnight.  Before serving you can lightly dust it with Hungarian Red Paprika or Smoked Red Paprika. 
 
This is a traditional Christmas dish in Hungary.  
 

 
Leg of Lamb

fromTreasured Hungarian Family Recipes2

 

1     leg of Lamb
5     springs of rosemary
10   cloves of garlic
5     strips of bacon sliced
1     stick of celery sliced
2     jalapeno peppers, 
3     tablespoon olive oil
½    teaspoon of salt
1/2  tsp of ground black pepper
1/2  tsp of chopped rosemary
2     cloves of garlic, chopped

 

Wash lamb, dry with paper towel.  Remove visible white fat with knife.  Stab holes into meat. About 20 holes, 1 inch deep.  Salt your meat all over, then take your garlic and cut each clove lengthwise in half.  Remove all your rosemary leaves, put the stems aside.  Chop your jalapeno peppers in short strips.  Take some rosemary place it in a hole, add a garlic, a celery, jalapeno  and a bacon.  Do this with each hole until each hole is full. 


Mix olive oil with chopped rosemary, garlic, black pepper, salt and rub all over lamb.  Add 2 cups of water in the baking dish.   Bake at 375F for about 1 hour.  Cover it with aluminum foil.  Take out, baste with drippings, place back in oven , cover and bake another hour, baste.  You need to bake it for about 4 hours.   Serve with the following.

 

8       small potatoes (washed and cut in half)

2       tablespoons of olive oil

1       clove of garlic chopped

1/2    teaspoon salt



Boil potatoes for 15 minutes on medium heat, drain, place in a bowl.  Add oil and spices, bathe potatoes in mixture, bake at 375F for 30 minutes.  Zest one lemon over potatoes.  Ready to serve.