Chicken Milanese and Spaghetti Pomodoro

We love these tomato based dishes. And if there is fried meat with it, then we like it even more. I made this once, a long time ago, and it was posted on my old Hungarian blog. I made it then because of an important event, which I have cooked several times since then, even on weekdays. But it has remained a festive dish ever since.

Ingredients ( for 4 person): 500 gr Chicken Breast Fillets, 20gr Chicken Stock, 2tsp Dried Oregano, $pcs Smoked Garlic Cloves, 60gr Italian Cheese,120gr Panko Breadcrumbs, 400gr Spaghetti, 100gr Tomato Paste, 100gr Smoked Bacon, Salt, Ground Black Pepper and Ketchup - To Taste.

If necessary, dry the chicken breast fillet with a kitchen paper, and knock it out with a rolling pin. Then roll in flour, eggs and panko breadcrumbs. I like to fry the fried meat in an oil fryer, but if you don't like frying in a lot of oil, you can also fry it in the oven or in a pan with a little olive oil. Cook the spaghetti in boiling, lightly salted water for 8 - 10 min. Once done, drain, the pasta, reserving a cup of the starchy pasta water. Dissolve the chicken stock and tomato paste in 200ml boiled water. add the dried oregano, a pinch of  sugar and generous pinch of salt and pepper, and stir it all together. Heat a large pan, to a medium high heat, and add the diced smoked bacon and fry until crispy. If it crispy, add the smoked chopped garlic, and fry for 1 - 2 min. Add the tomato stock and reserving  pasta water, season, salt, pepper  and ketchup, and cook until the sauce thickens. If it feels sour, you can season  with sugar and ketchup.

Roas Pork Belly with Hasselback Potatoes and Gremolata

This is the roast that I have made many times already. Mostly because someone came over and I want to put myself in the kitchen, not only because of the roast, but also because of the potatoes. I think it has its place not only on the weekday table ,but also on the festive table.

Ingredients ( for 4 person): 600gr Pork Belly, 2pcs Apple, 1pcs Carrot, 160gr Green Beans, 2pcs Garlic Clove, 30ml Red Wine Vinegar, 700gr Waxy Potatoes, 80gr Butter, Parsley and Mint - if desired.

If necessary, dry the meat with kitchen paper. Score the fatty side of the meat in a criss cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below. Season with a very generous pinch of salt and rub it deep into the criss cross pattern. Heat a large non stick pan, over a very high heat. Once very hot, put the meat, fat side down and cook for 4 - 5min, then flip and cook for 2 - 3 min. When the meat is ready, put it in a baking tray lined with baking paper, and put in the oven for 45 - 50 min. The easiest way to prepare Hasselback potatoes is to spread a kitchen towel on the counter. So the chopsticks or the round - ended cutlery that we put the potatoes between will not move. So put the potato between the two chopsticks and thinly slice it with a sharp knife. Making sure that the chopsticks stops the knife, so the potato is not cut completely. When we are done with this, put the potatoes in a bowl, sprinkle them thoroughly with olive oil, season them with plenty of salt and pepper, and mix them. Put the potatoes in a baking tray lined with baking paper, with the cut side facing up, and bake for 35 - 40 min. Or until tender and starting to crisp. Add the green beans to a pot, cover them with boiled water with pinch of salt. Bring to the boil over a high heat, and cook for 3 - 4 min. Once tender, cool with cold water, dry and set aside. Slice your apples and carrot into matchsticks. Combine most of the chopped parsley and mint with your red wine vinegar. and grated garlic and 4 tbsp olive oil in a bowl. Season with a generous pinch of salt and pepper, and sugar. Put the green beans, carrot, and apples in a large bowl, and mix with of gremolata. When the potatoes are baked, they can be sprinkled with melted butter and with parsley.

Chicken and Cheese Vegetable Pasta

This simple pasta will be loved by those who like salty and sweet flavours at the same time. I'am one of them, maybe that's why I like Chinese food so much. This pasta is not Chinese, it looks more like Italian, but everyone liked it very much. And it is not only simple and delicious, but also healthy.

Ingredients ( for 4 person): 500gr Chicken Thigh Fillets, 40gr Italian Hard Cheese, 30ml Balsamic Vinegar, 100gr Cheddar Cheese, 2pcs Courgette, 1tsp Dried Basil, 200dr Canned Chopped Tomatoes, 4pcs Garlic Clove, 1pcs Tomato, 30gr Tomato Paste, 20gr Vegetable Stock, 300gr Wholewheat Tortiglioni, Parsley - if desired.

Put your pasta to a pot of boiled water, with a pinch of salt, and bring to the boil over a high heat, and cook for 10 - 13min. Once cooked, drain, and set aside until later. Cut the chicken thigh fillet and the courgette into cubes. Heat a large pan with a drizzle of olive oil, over medium high heat. Once hot, add the courgette and chicken thigh with a pinch of salt, and ground pepper and cook for 7 - 10min or until the chicken has browned and the courgette is beginning to soften. Meanwhile, dissolve your vegetable stock the dried basil, the balsamic vinegar, the tomato paste, and 2tsp sugar in 150ml boiled water. Once the courgette and chicken is soften, add the chopped garlic the stock, with the chopped tomato and the canned tomato, and bring to the boil over a high heat. Season with a ground pepper, and cook for 5 - 7min. Add the pasta to the sauce with the chopped parsley, and mix it all up. Put half the pasta mixture to an oven proof dish, then top with the grated cheddar cheese. Top with the remaining pasta mixture and grated italian cheese, and put in the oven for 15 - 20min or until the top is baked and the cheese melts.

Peri - Peri Spiced Fish Cakes with Parsley Potato and Spicy Peas

The fish and green peas go well together. We love them very much.

Ingredients( for 4 person): 4pcs Basa Fillets, 320gr Green Peas, 1tsp Dried Chilli, 2pcs Garlic Cloves, 100ml Mayonnaise, 60gr Panko Breadcrumbs, 2tbsp Peri - Peri Spice Mix, 2pcs Sweet Potato, 6pcs White Potato,10gr Vegetable Stock, Menta and Parsley - if desired.

Peel and chop your sweet potatoes into small bite size pieces. Add to a bowl, then cover the bowl with cling film and put in the microwave for 6 - 8 min, or until the potato are fork tender. Meanwhile cut your white potatoes (skin on) into small bite pieces. Add to a pot with plenty of boiled water, and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 10min or until fork tender, then drain and cool. Pat your Basa fillets dry with kitchen paper, and chop into small bite sized pieces. Once sweet potato is done and cooling, add the chopped Basa with your vegetable stock and half your peri - peri spice mix and 2tbsp flour and mix it all together. Add your panko breadcrumbs to a plate with a generous drizzle of olive oil and pinch of salt and pepper. Divide the fish mixture equally and shape into 1 fish cake per person, then press into the panko breadcrumbs firmly to evenly coat. Heat a large wide based pan with plenty of olive oil over a medium heat. Once hot, add the fish cake in the pan and cook for 12 -15 min or until cooked through. While the fish is cooking, heat a large pan with 2 tbsp olive oil and a knob of butter. Once hot add the chopped parsley and the cooked white potato, season with plenty of salt and everything good mix up. Finally, heat a pot with a knob of butter over medium heat. Once butter is hot add the chopped garlic and your dried chilli and cook for 1 min or until fragrant. Add your green peas and chopped mint with pinch of salt and ground black pepper, and splash of cold water and cook for 10 -13 min, or until the peas is soft. 

Herb - Crusted Fish with Russian Potato Salad

 In Hungary, this salad is called a French salad. Instead of eggs, apples are added.

Ingredients (for 4 person): 2pcs Egg, 4pcs Basa Fillets, 300gr Green Peas, 2pcs Carrot, 1pcs,Cucumber, 60ml Cider Vinegar, 150ml mayonnaise, 60gr Panko Breadcrumbs, 2pcs Shallot, 6pcs White Potato, Dill and Parsley - if desired.

Add your eggs to a pot of boiled water with pinch of salt and bring to the boil over a high heat. Once boiling, cook for exactly 8 min for a perfect, mid - boiled egg, then fill a bowl with very cold water, add the cooked eggs to the bowl and set aside. Reserve the pot. Top, tail, peel and chop your carrots into bite sized pieces. Chop your potatoes into bite sized pieces. Add the chopped potato and carrot to a pot with plenty of boiled water, and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 10- 12 min, or until fork tender. When is ready, dry and set aside and cool. Add the cucumber discs to a bowl with cider vinegar, chopped dill, a pinch of salt, pepper and sugar, and 2 tbsp boiled water and set aside to pickle. Combine the chopped parsley with your panko breadcrumbs,2 tbsp olive oil and generous pinch of salt and pepper. Pat your Basa fillets and dry with kitchen paper. Then add to a baking paper lined baking tray and sprinkle over the parsley breadcrumbs. Put the try in the oven ( 200 C ) for 12 - 15 min or until cooked through. While the fish is cooked, add your blanched peas to a colander and pour boiled water all over them to refresh them. Transfer the cooked and cool potato and carrot to a bowl with the peas and sliced shallot. Add your mayo with a pinch of salt and pepper and give everything a good mix up. Finally peel the cooled eggs and cut into wedges.

Smoky Chicken and Mushroom Spaghetti

 A simple and delicious food for pasta lovers.

Ingredients( for4 person): 500gr Chicken Breast, 2pcs Brown onion,160gr Chestnut Mushrooms, 2tsp sweet mustard, 10gr Chicken Stock, 1tsp Chilli Flakes, 2pcs Garlic Clove, 2tsp Ground Smoked Paprika, 20gr Parsley, 100gr Soft Cheese, 400gr spaghetti.

Heat a large wide - based pan with 2tbsp olive oil, and a knob of butter over a medium heat. Once hot, add the diced onion and cook for 6 - 8 min or until soft and starts to brown. While the onion is softening, add your spaghetti to a pot of boiled water with a large pinch of salt, and bring to the boil over a high heat. Cook the spaghetti for 8 - 10 min, or until cooked with a slight bite. Once done, drain the cooked spaghetti, reserving a cup of the starchy pasta water. While the spaghetti is cooking, cut your chicken breast to a large bite sized pieces then add it to a bowl. Then add your chilli flakes, the smoked paprika and mustard, season with a pinch of salt and pepper and mix well with the chicken. Once the onion has softened, add the sliced mushrooms and chopped garlic and season with salt and pepper. Cook for 3 - 5 min or until the mushrooms starts to soften. Add the spicy chicken with half chopped parsley to the pan, and cook for 5- 8 min or until the chicken is beginning to brown. Meanwhile, dissolve your chicken stock in 200ml of the reserved starchy pasta water. Add the stock to the pan and cook for 10 -15 min or until the liquid has reduced by half and the chicken is cooked. When is cooked, add the spaghetti and soft cheese to the pan, and give good mix up.

Szekelykaposzta (Szekely Cabbage)

Traditional Hungarian food that we don't make every day. Its main ingredients are sauerkraut(sour cabbage) and smoked pork.

Important to note that this is my recipe, this is how I make it. There is no set recipe! "As many houses, as many customs." We can spice it up the way we like it, we can add whatever meat we like. If you don't like smoked meat, you can leave it out. We add as much water as suits us. If you don't want to add smoked water(water in which the smoked meat been cooked), then add plain spring water. Feel free to create a recipe which suits your taste. Dare to try, you don't have to be afraid of cooking! Always do it the way you like it.,

Ingredients: 1.5kg Sour Cabbage(Sauerkraut), 60dkg Pork Shoulder, 1 Smoked Gammon Hock or Smoked Pork Ham, 2-3tbsp Pork Lard, 100g Rice, 2pc Brown Onion, 4 Garlic Cloves, 1pc Hungarian Pepper(Sweet White Pepper/white Pointed Peppers), 1pc Tomato, 1tbsp Tomato Purée, 3pc Bay Leaf, 1-2tbsp Sweet Ground Paprika, 1tsp Cumin Seeds, 1tsp Ground Cumin, 1tsp Whole black Peppers, 1tsp Ground pepper.

Cook the Smoked Gammon Hock or Smoked Pork Ham the day before. To do this, put the meat in a pot, pour enough spring water to cover the meat, cover it with a lid and bring it to boil. When it boils, change the power to low(or bring the flame to low if you using gas hob) and cook the meat for 2 to 3 hours or until the meat softens. When ready, take the meat out of the water and put it away until the next day. Keep the water in which the meat was cooked, we need it too later.

The next day, chop the onions into small pieces and steam it in pork fat(pork lard). When the onion is soft, stir in the ground paprika, add the diced pork shoulder, and also the diced smoked gammon hock or ham. Add the diced Hungarian pepper, the diced tomato and the sliced garlic. Pour over 1 litre of smoked water(in which the Gammon Hock or Ham was cooked), season it with salt and ground pepper and cook. Stirring it occasionally, until the meat is tender(Approx. 1 to 1 and half hours).

While the stew is cooking, taste the sauerkraut(sour cabbage). It is advisable to taste it. If it is too sour, you can wash it, if it is not sour, it is not necessary than. To wash the sour cabbage, put it into a small bowl and pour enough water until it covers the cabbage. wash it a little and squeeze the water out thoroughly.

When the stew base is ready, add the washed cabbage, add the bay leaves, cumin seeds, whole black peppers and the tomato purée. Then pour again smoked water until it covers everything. Cook on low setting, stirring occasionally, until the cabbage is soft. Then add the rice. Here we add a little more smoked water, if there is any left. If not you can add spring water too. Cook until the rice is soft.

Serve with sour cream and fresh crispy Root Bread.

Creamy Potato Salad with Fried Chicken Wings

 The family's favorite dinner.

Important to note that these quantities in the ingredients are informative. I cook for 4 of us.

Ingredients: 1kg Chicken Wings, 1kg Salad Potatoes, 5pcs Eggs, 2pcs Red Onions, 150gr Soured Cream, 100g Mayonnaise, 1tsp Yellow Mustard, Salt, Ground Pepper, Lemon Juice or Lime Juice - according to taste.

Boil the potatoes in lightly salted water until soft. When its done, drain the water and let it cool. Hard-boil the eggs in slightly salted water. This is approx. 10 minutes. When its ready, pour the hot water over it and let it cool with the same amount of cold water. When the potatoes and eggs have cooled down, peel them end set aside. Peel the red onions too and cut them into thin slices. For the salad dressing, put the mayonnaise and soured cream in a larger bowl - it should be the same bowl in which the salad is prepared. Add the mustard, lime, or lemon juice, season with salt, ground pepper, sugar and mix well(Its worth tasting while you are mixing them, you may need to add more seasoning). The point is to mix the dressing to taste. Then add the diced egg, the sliced potatoes and the onions. Mix well and refrigerate until ready to serve. There is no recipe for breading chicken wings. In general, everyone can bread meat and everyone prepares in their own way. Cut off the ends of the chicken wings, then wash the wings. Wipe dry with a paper towel and salt them thoroughly. Put about 2 handful of flour in a plate, beat 2 eggs in another plate, add some salt and milk, than mix them. Add about 4-5 handfuls of panko breadcrumbs in a third bowl. Roll the chicken wings first in the flour, than in the egg and finally in the breadcrumbs(make sure that the crumbs cover the chicken wings everywhere). I usually fry the chicken wings in an oil fryer at an oil temperature of 150C(approx.) for 13-15 minutes. But it can be done in a pan, in a plenty of oil. You can even bake them in the oven.

Chicken Thigh Shawarma Pitta

We have this dish,only in gyros pita. I always make it from chicken thigh fillet,but it can also be made from chicken breast.I think the sauce really enhances the food. I also prepared a spicy sauce for it,because we love.

Ingredients (for 4 person): 500gr Diced Chicken Thigh Fillets, 4pcs Garlic Clove, 2pcs Gem Lettuce, 2tsp Ground Coriander, 2tsp Ground Cummin,2tsp Smoked Paprika, 100gr Greek Yogurt, 100gr Ketchup, 2 tsp Chilli Pure, 140gr Cucumber, 3pcs Tomato, 2pcs Red Onion, 2tbsp vinegar, 4pcs wholemeal pittas.

Peel and finely slice your red onions. Put in a small bowl,and add your vinegar with a pinch of salt and ground pepper,and sugar. Mix thoroughly and set aside to marinate. Put in bowl your diced chicken thigh and half grated garlic,with your smoked paprika, ground cumin, and ground coriander,and a pinch of salt and pepper. Set aside to marinate for 20 - 25 min. Wash your gem lettuce ,then pat dry with kitchen paper and shred finely. Chop your tomatoes and cucumber. Add the shredded lettuce and chopped tomato and cucumber to the bowl with the quick - pickled pink onion with a drizzle olive oil, and pinch of salt, then give everything a good mix up. Heat a large wide - based pan with plenty of olive oil. Once hot,add chicken thing,and cook for 20- 25 min,or until the chicken is cooked through. Add your greek yogurt to a bowl with the remaining grated garlic 3 - 4bsp cold water and pinch of salt and pepper and mix together - this is your yogurt dressing. Add your ketchup to a bowl with chili pure and 3 -4 tbsp cold water and mix together - this is your chilli  dressing. Put the pitta in the microwave for 10 - 15sec until the pitta is warmed through. Cut the pitta in half and fill it with the cooked chicken thigh, quick - pickled onion salad and plenty of the yogurt and chilli dressing.

Buttery Paprika Basa With Tomato Basmati Rice and Shreded Kale and Cruton

Here is another fish recipe,which is made even more delicious by the paprika and butter spice.

Ingredients(for 4 person): 4pcs Basa Fillets, 2 pcs Ciabatta, 2 tsp Dried Oregano, 4pcs Garlic Clove,  2tsp Ground Paprika, 2pcs Lemon, 240gr Shredded Kale, 4pcs Tomato, 210gr Basmati Rice,

Add the chopped tomato and crushed garlic to a food processor with 3tbsp olive oil.Season with a generous pinch of salt,a few grinds of black pepper and a pinch of sugar and blitz until smooth - this is tomato dressing. Heat a large pot with 2 tbsp olive oil over medium high heat. Once hot,add your basmati rice and cook for 1 - 2 min. Add your tomato dressing with 500ml water,and bring to the boil over a high heat. Once boiling,reduce the heat to very low and cook,covered for 15 - 20 min or until all the water has absorbed and the rice is cooked. Once done,remove from the heat and set aside lid on to steam until serving. Tear your cibattas roughly into bite - sized pieces.Add to a baking paper - lined baking tray,with a drizzle of olive oil and a generous pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 160 C 10 - 15 min, or until is golden. Dry the basa fillets with kitchen paper. Heat a large wide - based pan over a medium - high heat with a large knob of butter. Once melted,add your ground paprika and dried oregano with a pinc of salt and pepper,and mix everything together. Add your basa fillets to the pan with the juice of half your lemon,and cook for 3 - 4 min on each side. Wash the shreddad kale thoroughly,and dry with kichen paper. Heat a large pan over medium high heat a large knob butter. Once hot add, your shredded kale,season with very generous pinch of salt and pepper,and add splash of water,and cook for 5 - 7 min,or until beginning softened.

One - Pot Pork & Beef 'Cheesburger' Macaroni with Spicy Breadcrumbs

We love pasta,no matter how it is prepared.This is macaroni is not only easy to make,but the spicy crumb makes it even tastier and crunchier. If you don't have casserole dish, - I don't have - a simple heat - resistant bowl with a lid will also work.

Ingredients ( for 4 person): 250gr Pork Mince, 250gr Beef Mince, 2pcs Brown Onion, 100gr Cheddar Cheese,  2pcs Garlic Clove, 60gr Grated Italian Hard Cheese, 300gr Macaroni, 2pcs Tomato, 65gr Tomato Paste, 60gr Ketchup, 60gr Mustard, 20gr Beef Stock Mix.

Spicy Crumbs: 50gr Panko Breadcrumbs, 2pcs garlic clove,

Preheat the oven to 180C.

Heat a large wide - based pan with drizzle Olive oil over high heat. Once hot,add your pork and beef mince with pinch of salt and pepper,and cook for 5 min,or until starting to brown. Meanwhile,peel and chop your brown onions into wedges,chop your tomatoes roughly,and finely slice your garlic. Grate your cheddar cheese. Once the mince is starting to brown,add the onion wedges,chopped tomato,sliced garlic,tomato paste, 2 tsp sugar. Seasoning with a pinch of salt and pepper and cook for 1 - 2 min or until fragrant. Once fragrant,add  your macaroni,beef stock mix,grated cheddar cheese,and 200ml milk and 650ml boiled water. Nestle the pasta into the water as much as you can, then stir everything together and brig to the boil over a high heat. Then put it in your heatproof bowl,put the lid on it and put it in the oven for 25 - 30 min or until the pasta and meat are cooked through. Once the pasta is cooked, remove the bowl from the oven and top with your grated hard cheese. Return the bowl to the oven and cook,uncovered,for 4 -5 min further or until the cheese has melted. Heat a large wide - based pan with knob of butter medium high heat. Oce hot,add the panko breadcrumbs and grated garlic, season with salt,and pepper, and cook for 4 - 5 min or until golden.When is ready, set aside until serving. Mix the mustard and ketchup in a small bowl with a little water. Season with ground pepper and set aside until serving.

Bakonyi Pork Slice

A classic Hungarian dish.

Ingredients: 4 Pork Loin Medallions, 500g Mushrooms, 2 tbsp Olive Oil or Organic Pork Lard, 2 tbsp Flour, 1pcs Red Onion, 1pcs Tomato, 1pcs Green Pepper, 1pcs Garlic Clove, 2tsp Ground Paprika, 500-600ml Spring Water, 1tsp Dried Marjoram, 150gr Fresh Soured Cream, 1tsp Salt, Ground Pepper, Flour - According to your taste.

The smaller mushrooms are left whole, the larger pieces are cut in half or quarters. Fry them in a dry, very hot pan and set aside once done.

The smaller mushrooms are left whole, the larger pieces are cut in half or quarters. Fry them in a dry, very hot pan and set aside once done. Tenderize the pork loins, season it with salt and pepper and roll them in flour. Pre-fry them each side for 5 minutes in a little fat or oil in the pan in which the mushrooms were fried. Transfer to a plate then set aside. In this pan, the diced onion is steamed until glassy. Add the diced tomatoes, the diced green peppers, and the crushed garlic clove. Stir in the ground pepper, pour in 200ml water then add salt, pepper the marjoram and cook until it thickens. Once it thickened add the pre-cooked pork loins, pour in 300-400ml of water and simmer until soft. If the meat is soft, mix the sour cream with the starch or flour, stir in a couple of tablespoons of juice to equalize the temperature and add to the meat. Add the previously fried mushrooms and cook until the juice thickens.

Serve with pasta or dumplings.