Tag Archives: pork recipes

Fasirt (Hungarian Meat Patties)

mami kerekenHello Everyone!fasirt rizibizi 2

Today I’m sharing with you another recipe that originated as a peasant dish, however today it’s served in every single household and all gourmet and regular restaurants.  Your family will take just one bite and fall in love for good.  It’s called Fasirt in Hungarian, which is a sort of meat patty.

You may serve it with any of your favorite side dishes, such as boiled potatoes, rice (including my Rizibizi, which is Hungarian Rice and Peas), fries, salads or in place of burger patties for a mouth-watering gourmet burger.

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The traditional meat is ground pork, however you may use ground chicken, turkey, beef egg yolks.jpgand more exotic meats such as wild boar.red onion

INGREDIENTS for Fasirt (Meat Patties)

  • 2 eggs
  • 2 slices of any bread soaked in water (squeeze out water before placing in meat)wine for ground black pepper
  • 1/4 tsp ground black pepperred paprika bright.jpg
  • 1/2 tsp salt
  • 3 cloves of garlic, peeled, finely chopped or grated
  • 1/2 tsp smoked red paprika (optional)
  • 1/2 red onion, peeled, finely choppedsalt talban bright
  • 1 cup of breadcrumbs
  • 500 grams of ground beef

PREPARING FASIRT

Place everything in a large mixing bowl and mix together until everything is evenly incorporated.  Remember to mix in the bread very well as it should be invisible and you should not have large chunks of wet bread peaking out.

Form egg-sized balls and pat them flat in your palm to get a patty.  Place breadcrumbs on a flat plate, put patties in the bread crumbs and coat all over.  Heat oil and test it before placing patties in it to fry.  The best way to test the oil is to take a patty and dip it in the oil.  If it’s hot enough, it will start frying right away.  Turn patties every 2-3 minutes until you get a dark brown (but not burned) outer crust all over.repa.jpg

INGREDIENTS for RIZIBIZI (Hungarian Rice and Peas)

  • 2 cups of rice (I used minute rice but the traditional recipe calls for sticky rice)red bell pepper .jpg
  • 1 large carrot, peeled and cut into small cubes peas green.pngor grated so you get strands of carrot
  • 1/2 red bell pepper, cored and cut into small cubes
  • 3 small heads of mushroom (any type), peel off skin, remove stem and salt 3.pngslicebors bright.jpg
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 onion, peeled, chopped
  • 1 cup of fresh or frozen green peaswhie onion.png
  • 2 tsps. of olive oil
  • 1/2 tsp salt for cooking rice

PREPARING RIZIBIZI

Place oil in a skillet, turn on heat; add onion, carrots, mushroom, bell pepper, salt, black pepper and sauté for about 10 minutes.  Meanwhile cook rice in salted water until soft, best to use minute rice as it takes about 5 minutes after the water reaches the boiling point.

Drain rice; add to the sautéed vegetables, stir together,; adjust salt to taste.  Sauté for another 5 minutes; add peas and continue sautéing for another 5 minutes.

Serve Fasirt with Rizibizi – Bon Appetite!

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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.

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

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