Presentation on theme: "Barbecue dishes in Hungary. Barbecue What we call barbecue cooking today is completely different from the way of cooking that Hungarian people used to."— Presentation transcript:
Barbecue dishes in Hungary
Barbecue What we call barbecue cooking today is completely different from the way of cooking that Hungarian people used to do in the past. Tradicionally, shepards in the fields used to cook on a open fire as they spent the night outdoors. They skewered a piece of bacon on a pike and dripped the fat of the bacon on a slice of bread. They ate it with onion. In the ashes they cooked some potates Today it is still common to eat fat of bacon with onion tomato and green pepper. But grilling and cooking in stew pot on a open fire are even more popular. We mainly grill chicken or pork and in a stew pot we cook fish soup, goulash soup, pork chicken or veal stew.
Roasting bacon Szalonnasütés ("SA- LOW-NA SHOO- TAYSH") means "roasting bacon" in Hungarian. It is a popular social activity in summer to roast szalonna over an open fire. The melted fat is let to drip on bread, and it is eaten with raw onion.szalonna
Fish soup This is a famous soup, which has many variations.Every region in Hungary has its own fish soup recipe. The more varieties of fish go into the soup, the better it is. Traditionally, fish soup is prepared in small kettles on open fire by fishermen themselves. Many dedicated fishermen keep their recipe as a highly-kept secret. Competitions in preparing the soup are popular and are usually held at fairs or picnics along river coast.
Ingredients Fish:Carp and/or sterlet, giant, pike-perch, sheatfish. Not seafish ! The onion quality is very important. Not dried onion Hungarian home made sweet paprika powder. Hungarian peppers, chopped (green/yellow--the pointy ones are hot, the blunt ones are mild--mix them as you please tomato, skinned and chopped salt and pepper to taste
„LECSÓ” This is a typical dish of the summer. There are different ways to do it, but the basic ingredients are green pepper, tomato, onion, sausages and Hungarian paprica. You can mix it with rice or you can add some eggs and cook it for some more minutes and it is ready to serve.
Goulash Real Hungarian Goulash gets its savour and colour from paprika and it thickened by potatoes that cooked with the meat. There are two types of goulash: bean goulash and ordinary goulash.
Two types Beangoulash: ingredients: pork, smoked meat, carrots, white turnip, bean, onion, pepper, salt, red paprika, and oil. Goulash: ingredients: beef, onion, potato, carrots, parsley, green paprika, tomato, celery, kohlrabi, garlic, red paprika, salt, pepper, oil.
Slambuc Among the gastronomic specialties that are typical of our region and cannot be found anywhere else is „Slambuc” traditional shepherd’s dish made of bacon, potatoes, and pasta.
Barbecue-Roasting meat As the cold seasons turn into summer time, hungarians often roast outside different meats with some vegetables. This is called BARBECUE. This habit originally came from America, and captivated us in the 20. century. All we need is a toaster oven, char, some meat or fish, minimal cooking knowledge, and good friends with a glass of wine for the eating up.
The menu depends on our sense of taste: we can roast chicken, pork, beef, frankfurter sausage, or even salmon or any other fishes. The garnish is always some vegetables: tomato, paprika, onion, or we also like olive berry. Spices are very important: we can buy specialised spices for barbecue, which give the real taste of a barbecue-menu. As hungarians very like onion, we also use it as a spice: we roast the meat with the onion, so that is tastes better.
But the latest innovation is: not only salty dishes can be served on a barbecue party, even roasted desserts are very delicious! (The picture shows roasted pears with almond praline)