Stuffed Potato Balls

stuffed potato balls 8Hello Everyone!mami kereken

This time of the year I love making dishes that can warm your heart and soul, making you feel nice and cozy on the inside.

On the plus side, this is a very easy to prepare dish, not to mention decorative. You may have different fillings, depending on your taste. This dish could even be vegetarian.

This time I used a hot Italian raw sausage filling. I removed the casing and used it instead of the ground meat.red onion

FILLING INGREDIENTS

500 grams ground pork (or any meat you like)
1/4 tsp ground black pepper
1 tsp salt
1 tsp red paprika powder red paprika
1/2 tsp crushed chili peppersblack pepper in spoon large bright
2 strips of bacon, sliced
2 cloves of garlic, red chili flakesgrated or crushed
1 tbsp. olive oil
1 large onion, peeled, chopped

POTATO INGREDIENTSkrumpli zsakkal

4-5 large potatoes, peeled, cubed
1 tsp salt for cooking water
2-3 tbsp. corn starch for potato
4 tbsp. corn starch for rolling balls
pinch of black pepper
pinch of salt (if needed)

crisco oil

FOR FRYING

2 cups of vegetable oil for frying

TIP

Instead of ground pork your may use ground chicken, turkey or beef. You may also use raw sausage meat by removing the casing.

kolbasz deszkan

Remember to leave out the salt if you are using sausage instead of regular ground meat. You don’t want to make the balls too salty.

PREPARATION OF FILLING

Place oil, bacon and ground meat or sausage in a skillet. Sauté for about 10-15 minutes; add onion and sauté for another 5 minutes. Add everything else and sauté for 2-3 minutes and put aside to cool until needed.bacon lardon

cornstarch

PREPARATION

Cook cubed potatoes in a medium or large stockpot (in lightly salted water). Once tender, drain and place in a large mixing bowl. Mash potato, add pinch of black pepper and pinch of salt if needed. Also add 1 tbsp. cornstarch. Add more if potato is not workable (sticky).

Spread rest of cornstarch on a plate to roll filled balls and to dust your hand to prevent sticking of potato. (see photos)

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frying ballsTake a large tablespoon of potato into your cornstarch-dusted hand and form a ball, then flatten into a disc as seen on photo. Place a teaspoon of meat filling in the middle of the disc and slowly start closing the sides of the disc into a ball.

Roll ball into cornstarch, coating all over and put aside until frying.

Fry on medium high heat until golden (turn from time to time). Serve with your favorite sides, such as rice, potatoes, salads, quinoa or anything that you love.

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Wiener Schnitzel

February 16, 2016 / Leave a comment / Edit

mami kerekenHello Everyone!schnitzel feher hatter

Surprise your friends and family with this easy to prepare, decorative and delicious old-time favorite, Wiener Schnitzel.

You may use pork, veal, chicken breast or turkey breast, however the traditional way of making schnitzel is using pork and that what I’m using today.

Schnitzel is very traditional and popular in Hungary, you will find it on the menu of every restaurant and most households also make it weekly.  There is piggy smilinganother dish called Parizsi in Hungarian which is best translated as Parisian Slice (or Parisian Schnitzel).   It is made almost the same way as Schnitzel, however the coating is a lisztes zsakbit different.  Where you make Schnitzel by coating each slice of meat with flour, dipping it in egg wash, then coating it in bread crumbs, you make the Parisian slice (Parisian Schnitzel) by coating each meat slice with flour, then egg wash, then flour again.

I personally like Parisian Slice (Schnitzel) more than Wiener Schnitzel.  However both are equally delicious and fit any occasion.eggs again

Today we are making Pork Wiener Schnitzel

INGREDIENTS

6 slices of pork (leg or shoulder)parmesan sajt
1 tsp salt
1 tsp grated Parmesan cheese
3 eggs
1 1/2 cup of all-purpose floursalt talban bright
1 1/2 cup of bread crumbs
1 cup oil for frying
1 pinch of salt for egg wash

Prepare meat by washing and pat-drying with a paper towel. Place on a plate and lightly sprinkle both sides with salt and Parmesan cheese.krumpli zsakkal

Place flour in first plate, then eggs in another with a pinch of salt and whisk with a fork. Place breadcrumbs in the third plate.

POTATO SIDE DISH

1/2 cup of chopped fresh parsley
krumpli darabolva5 med-sized potatoes, peeled, cubed
1 tsp salt
2 tbsp. extra virgin olive oilparsley bright

TO COOK POTATOES

Place peeled, cubed potatoes in a large stockpot; add salt and enough water to well overlap the potato. Use cold water. Cook on medium high heat until fork tender.

Drain and place in a bowl, add parsley and oil; mix well and put aside. I like to place it on the stove (not the burner) while I’m frying the schnitzel to keep it warm.

MAKING SCHNITZELolive oil 2

Place oil in a skillet and warm up. You can test it to see if it’s warm enough by dipping the corner of a schnitzel into it. If it start frying then it’s warm enough.

pickles 2Place about 3 schnitzels into the oil and fry for two minutes on medium high heat. Turn and repeat until golden brown. Keep turning every two minutes to prevent burning.

Place on a paper towel lined plate to soak up excess oil.  Serve with potatoes and pickles.

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Oven Roasted Pork & Potatoes

mami kerekenHello Everyone!piggy smiling

Who doesn’t like roasted potatoes or pork?  Well, not many people. I guess vegetarians must put up their hand 🙂 but this dish is definitely not for them.

oven roasted pork with potatoes 1It’s great for lunch or dinner as its rustic goodness warms your heart and soul.  I made it for 2 this time, however the recipe that I’m sharing with is for 4.

Hello, I’m Helen M. Radics and my mouth-watering, rustic Oven Roasted Pork & Potatoes could be served as lunch or dinner. wine for sugar 1

INGREDIENTS FOR MEAT (for 4)

4 slices of well marbled pork (not pork chops)
1/2 tsp salt
1/2 tsp chipotle pepper flakes (or chili pepper flakes)
1/2 tsp freshly ground black pepperwine for ground black pepper
1/2 tbsp. of your favorite olive oil (I used chipotle olive oil)

FOR POTATOES

20 baby carrots, washed
1 onion, peeled, sliced
10 yellow fleshed potato (or any kind you like), peeled, cut in halfrepa feher hatterrel
2 slices of bacon cut in strips
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp chipotle or chili pepper flakeshagyma halvany

TIP

Always remove the eyes of the potatoes

csapi vizRECIPE

Always wash and pat dry meat. Mix together spices, salt and oil; rubolive oil in sppon into meat and place in an oven safe dish or pan. Pour 1/2 cup of water in pan. Pre-heat oven to 375F (about 180C).

Wash potatoes, remove eyes and cut in half. Mix together salt, spices and oil. Placed washed potatoes, carrots, onion slices and bacon into an over safe baking pan. Pour oil mixture over it and using hands or a large spoon coat all the potatoes, carrots, onion and bacon with it. add 1/2 cup of water.

After meat has been in the oven for 30 minutes, add 1/2 cup of more water. Bake meat and potatoes until desired tenderness is reached. Meat about 1 hour and potatoes about 45 minutes to 1 hour.

TIP

You may reduce baking time for the potatoes if you pre-cook them for about 10 minutes.

FOR MORE FREE RECIPES AND TO PURCHASE COOKBOOKS VISIT ONE OF THE FOLLOWING SITES

OFFICIAL WEBSITE  FACEBOOK   TWITTER  COOKING CHANNEL