Text 6484, 88 rader
Skriven 2006-10-13 21:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Hungarian dishes
========================
 -=> Quoting Joan Macdiarmid to Glen Jamieson <=-

 
 GJ> The most solid variety of dumplings I found, in Prague, were made the
 GJ> size of a cricket ball, then sliced in an attempt to disguise their
 GJ> solidarity.  That didn't work.

 JM> That does sound a bit gross! I think the
 JM> csipetke are much smaller, around almond-sized.

For Glen: Dumplings can be light and fluffy. You need to separate the
eggs, whisk the yolks, work in the other ingredients, whip the whites
and fold them in quickly. The egg can trap a lot of air bubbles if done
right and it's the hot air expanding as the dumplings cook that make
them light.

 JM> pot of chicken paprikas I made for a big group
 JM> Christmas luncheon. The older Hungarian ladies
 JM> were complaining about having to do this dish
 JM> every year for this party, so I volunteered to
 JM> try, and they all liked mine! I was so proud!

Now that's a real compliment!

 GJ> I finally managed to taste a Hungarian Tokaji

 JM> I like Tokaji!

I haven't had the pleasure yet and can't here, but will seek it out the
next time i'm in edmonton or any other large centre.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Skanderbeg's Meatballs
Categories: Albanian, Groundmeat, Beef, Lamb
  Servings: 4

      1 lb Lamb ground
  1 1/2 lb Beef ground
      1 tb Marjoram ground
      1 ts Ginger ground
      1 ts Cinnamon ground
      1 ts Cayenne pepper
           Salt to taste
      1 ea Onion minced
      2 ea Garlic cloves minced
    1/2 c  Olive oil
           Sauce
      2 c  Sour cream plain
      1 ea Cucumber peeled seeded
           chopped
      1 tb Onion minced
      1 tb Black pepper ground
      1 ts Salt
      3 tb Tomato paste
           Pepper Garnish
      3 ea Hungarian yellow banana
           peppers

Meatballs: Mix meats with ginger, cinnamon, onion, marjoram, Cayenne
pepper, salt & garlic. Heat 1/2 of your oil in a deep skillet over a
med-high heat. Shape meat mixture into balls approx. 1" in diameter.
Place the balls into the hot oil & fry, turning periodically. Remove
from skillet & drain in a colander. Add more oil as needed to skillet.
Once all meatballs are cooked keep warm.

Sauce: Mix sour cream with other sauce ingredients & heat over med-heat
in a sauce pan. Stir all the while. When warmed & smooth serve meatballs
with this sauce poured over them & garnish with yellow pepper strips.
Use these meat balls with rice, potatoes or cous-cous.

ORIGIN:  Dr. Shreptim Lohoxa, Tirana-Albania, circa 1995

From: Donald Houston To: Russia-Georgia
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Paprika makes it Hungarian; garlic makes it good.
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