Autumn dishes Pusztamérges High School, Hungary

History in our Kitchen 2013-2015

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H U N G A R Y

Croatia

Slovenia

Pusztamérges

Csongrád County

Rooster stew cooking

competition and festival

• Pörkölt or stew is one of the

most famous Hungarian

dishes.

• Rooster stew is the type of

pörkölt preferred in our

region.

• Every September we have a

well-known festival where

we cook rooster stew in a

cauldron.

Rooster stew

1. Prepare the rooster and chop

it.

2. Heat mangalitza lard in the

cauldron. Peel and chop two

medium sized onions. Fry the

onions on low heat till golden

brown.

3. Put the rooster legs, its breast,

the back, the wings and other

parts of the rooster into the

cauldron. Cook it on low heat.

Rooster stew

4. Add half of the paprika when it already

has some gravy, season the stew with salt,

garlic and caraway seeds

5. Pour some water into the cauldron and

simmer the stew till the meat gets tender.

Then add the rest of the paprika.

6. Serve it hot with boiled potatoes or

dumplings (nokedli/galuska).

The harvest

•Pusztamérges is situated

in the Csongrád wine

region, so viticulture and

the harvest is very

important in our life.

•The harvest is also

connected to the end of

the agricultural year, the

herding of the cattle etc.

Beef goulash

1. Heat mangalitza lard. Fry finely chopped

onions on low heat till golden brown.

2. Add paprika, the caraway seeds, salt and

pepper with the chopped beef. Pour some

water in it till it covers the beef dices.

3. Simmer on low heat (2 hours) till the beef

is tender.

4. Add the diced potatoes, the green

peppers, the tomatoes.

5. Add the small dumplings and simmer till

it is ready.

The day of St Martin - 11th November

The time of new wine and fat

geese, so people traditionally

eat goose on St Martin's day.

St Martin of Tours (316-397)

was born in what is now

Hungary.

According to a legend we eat

goose on his day because geese

helped to reveal him and to

make him a bishop.

The day of St Martin - 11th November

The theme of the goose is so important

in Hungary that we even have folk tales,

books and animated films with them.

Goose soup with quince

Cook the goose wings,

the neck, the back and

the gizzard.

Add some peeled

vegetables (carrots,

celery, garlic, onions).

Season with salt and

pepper, cover the pot

and cook on low heat

until the meat is tender.

Take out the vegetables.

Goose soup with quince

Peel and dice the quince.

Add them to the broth.

Simmer until tender.

Mix one cup of sour cream

and flour until smooth,

then add to the broth, boil

for 5-10 minutes.

Season with salt and a

little sugar if necessary.

Serve with freshly chopped

parsley.

Roast goose with red cabbages

1. Wash the goose legs,

season them with salt,

pepper and rub with

marjoram.

2. Put the goose legs into a

baking tray.

3. Pour a little water under

the legs, and steam

them under a foil in a

170-degree oven.

Roast goose with red cabbages

1. If the meat becomes tender, remove the

foil.

2. Roast the legs for 60 minutes and

frequently sprinkle them with their gravy

until they get red.

3. Serve the roast goose legs with boiled red

cabbages.

Thank you for your attention!