Monthly Archives: May 2013

Lecso – a taste of hungary :)

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Lecso is a hungarian pepper-onion stew. It might seem a bit weird at first, but the flavours are meant for eachother.

I like to make it during the summer, as it’s fresh, bright and vibrant.. and only needs some fresh bread with it, to dip in the delicious sauce πŸ˜‰

There are a lot of variations of lecso. Some are vegetarian, I however like to use some bacon and sausage in mine- takes it from a vegetable side dish, to a lovely main course!

serves 4-5

6 bell peppers – 2 red, 2 yellow , 2 green – cut into strips

2 courgettes – cut into half-slices

4 onions – cut into half slices

400g of fresh tomatoes- I use cherry tomatoes- and cut them in half

4 cloves of garlic

4 sausages- about 500g, I used smoked, polish sausage,because it has a strong flavour (half slices)

250g of smoked bacon – diced

3-4 tbsp of oil

2 -3 tsp of tomato paste

salt,pepper,sugar

2-3 tsp of sweet paprika powder

1-2 tsp of hot paprika powder or cayenne pepper

200-300ml of water

some sour cream for topping,

bread for serving.

Now this is really DEAD simple. all you need to do is fry off your onions with bacon and sausage, in your oil. when the onions lose their raw look, add the garlic, paprika powder and cayenne and stir well, so the spices coat all the meat and onions.

then add your tomatoes and peppers, salt and sugar. that will help break the tomatoes down. add your tomato paste, black pepper and water. simmer for about 20 min, then add the courgettes and simmer until everything is soft and cooked through. (about 15-20min more).

I like lecso a bit soupy, so I add all the water, to get a lot of sauce, you can add less if you want to.

at the very end I season to taste if needed with salt,pepper and sugar. I sometimes add more cayenne- but make it as mild or as spicy as you want to πŸ˜‰

serve in a big bowl with a dollop of sour cream – and some fresh bread. You really can’t beat this dish.. enjoy!

 

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Nasi goreng and satay ajam – indonesian fried rice and chicken skewers!

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Nasi goreng is an indonesian dish, and it literally means ”fried rice”. it’s really simple to make, but it’s packed with flavour, so you can impress your family and friends.

this is my version of it, you don’t have to add the same ingredients- it’s completely up to you, so take your pick πŸ˜‰

I’m serving my nasi with chicken satay , which are chicken skewers. You can fry them in a pan or bbq them.

this serves 4 people: ( 8 skewers and 4-5 servings of rice)

6 chicken breasts- cubed

10 tblsp of indonesian soy sauce- ketjap manis

2 tsp of chili paste – sambal

2 tsp of sesame oil

1 tsp of grated ginger

1 fresh chili

5 cloves of garlic

250g or rice- I used basmati

300g of cabbage – you can use chinese cabbage or normal white cabbage-sliced finely

2 large carrots- grated

2 red peppers- sliced or diced

200g of bean sprouts

3 scallions – chopped roughly

coriander- optional

sesame seeds- about 1 tsp per person.

first of all cut your chicken into bite sized pieces, skewer themΒ  and marinade them in ginger, 2 cloves of garlic, chili paste, half the soy sauce and half the sesame oil. let them marinade for minimum 1 hour.

in that time you can prepare your nasi- you can cook your rice or used leftover rice you had in the fridge- it should be cool, not hot. (I cook my rice in chicken stock, a bit of chili flakes and 1 tsp of curry powder).

when my rice is done and cool- I chop 3 cloves of garlic and 1 chili- without seeds, I heat up some oil in a wok, and fry my chili and garlic. I throw in my cabbage and carrot- and stir fry until the cabbage gets a bit soft.

I add soy sauce and sesame oil then-and remove the cabbage onto a plate. then in the same wok I fry the bell peppers. when they’re soft- IΒ  add the cabbage and carrot back in, stir through,add the rice and heat it up. season to taste if needed. when I turn the heat off I add the bean sprouts and diced scallions (and coriander if you want to).

while the rice is sitting there, fry or bbq your chicken skewers until the chicken is a bit charred and blackened and cooked all the way through.

a perfect addition to this dish is a sunny side up egg (served on the piled rice) and satay peanut sauce- available in any asian store.

(if you want to make it just heat up 4 tbsp of peanut butter with 200ml of coconut milk and season to taste with chili,soy sauce and garlic).

spoon the sauce over the skewers and sprinkle with sesame seeds. πŸ˜‰

enjoy!

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