The history of the Kockgrytan and old original recipes

The history of the cooking pot. The Hungarian shepherd's stew originates from the Magyars who migrated to Hungary from asia 1000 years ago. Then it was made of clay. In a shepherd's stew you can, among other things, cook goulash which comes from the Hungarian word gulyás, which means shepherd (pronounced gojaasch). Goulash is not a spice or ingredient in a stew, but comes from the fact that it was prepared by a shepherd from the beginning. Before the 19th century, shepherds drove livestock in Pustan to the large markets around the major cities in Europe. Shepherds and farmers working in the fields and vineyards. They worked long days and cooked good food in their pots between work shifts. A simple goulash stew is made by browning and frying onions, meat, paprika powder in oil, adding water and potatoes and some wine towards the end of the cooking time, sprinkle with salt and pepper. (read more exactly below in the recipes). Among chefs, it is discussed whether it is the best stew if you brown peppers in oil separately or together with the meat and onion. It becomes a higher water content that prevents the peppers from burning, when you brown all the ingredients at the same time. It is when you brown the peppers that the aroma and dyes are released. Personally, I always brown the paprika powder together with onions. When the onion begins to become transparent, it is ready. If you use paprika powder that is bought in a Swedish store, you may need to take more than what is in the recipes. The Hungarian paprika powder is more tasty. Paprika powder is available in two flavors, one strong and one weak which is a little sweeter. In Hungary, chili peppers are called peppers. In our recipes, the weak paprika powder is used, if you want strong food, you can mix in a little stronger paprika powder. You take and set a fire on wood, branches and twigs place under the pot and the tripod. Then you have to feed the fire and cook for a few hours. Note a secret with Hungarian cooking art that you take tablespoons of paprika powder not teaspoons (not! The strong paprika powder of course you have to be a little careful with).

Hungarian goulash stew.

The recipe is enough for about 10 people.

1 dl Cooking oil
3 large onions
(Possibly Garlic)
3-4 tablespoons paprika powder
2 kg casserole pieces of meat
Water
Salt and pepper
Possibly about 2 dl red wine
Fry shop and cut oil, onion, meat, paprika powder, garlic. Note! all at once.
Stir so it does not burn.
Pour in water so that the meat is covered.
Season with salt and pepper.
It is good to add vegetables e.g. carrots, peppers and mushrooms towards the end of cooking time.
The red wine is poured in towards the end of the cooking time.
Serve with potatoes, rice or pasta.
Cooking time about 2 hours.
Place the pot over an open fire.

Hungarian Chicken Casserole.

The recipe is enough for about 10 people.

Ev. a few cloves of garlic
3-4 tablespoons paprika powder
1.5 kg Chicken fillet
Water
Salt and pepper
Possibly about 2-4 dl red wine
Fry and brown in onion oil, meat, garlic, add paprika powder.
Stir so that it does not burn.
Pour in water, so that the meat is covered.
Season with salt and pepper.
It is good to add vegetables such as carrots, peppers and mushrooms towards the end of the cooking time..
Served with a drizzle of sour cream together with potatoes, rice or pasta.
Cooking time about 1 hour or when the meat is cooked through (white).
Place the pot over an open fire.

Hungarian Pork Casserole.

The recipe is enough for about 10 people.

1 dl Cooking oil
3 large onions
(Possibly Garlic)
3-4 tablespoons paprika powder
2 kg pot pieces of pork (eg curry)
Water
Salt and pepper
Possibly about 2 dl red wine
Fry oil, onion, meat, paprika powder, garlic. Note! all at once.
Stir so it does not burn.
Pour in water so that the meat is covered.
Season with salt and pepper.
It is good to add vegetables e.g. carrots, peppers and mushrooms.
The red wine is poured in towards the end of the cooking time.
Serve with potatoes, rice or pasta.
Cooking time about 1 hour.
Place the pot over an open fire.

Lángos / Laangåsch

The recipe is enough for about 10 people.

Langos as in all markets.

25 g yeast

3 dl water (lukewarm)
1 large boiled potato (grated)
1 teaspoon salt
7 dl wheat flour
1 dl flour for baking
oil for frying (approx. 7 dl)
Stir the yeast into some of the water. Add the rest of the water. Finely grate the boiled potatoes. Mix flour and salt with grated potatoes. Turn into the water and work into a smooth, fairly loose dough. Ferment for 40 minutes. Take the dough on a floured baking sheet. Divide the dough into 16 or 32 parts. Roll out and leaven the breads for 10 minutes
Heat the oil to 180 ° C and fry the loaves. About 1 minute per side for large langos or until golden brown. Let cool on a wire rack with kitchen paper underneath. Stir together the crushed garlic and sunflower oil and brush the langos with the mixture. Serve with sour cream, finely chopped red onion and a dash of black caviar or catfish rum.
Filling
Crème fraiche / sour cream
Onion (chopped)
Pie roe (red / black) 100 gr
Grated cheese
Garlic oil
4 large cloves of garlic 1 dl sunflower oil (or other neutral oil). Then dripped on the grated cheese on the langoustine.

Paella

The recipe is enough for approx. 10 people.

1 dl cooking oil
Approx. 3 st. Large chicken fillets
5 dl. Rice (cooking time approx. 20 min)
2 pcs. Large onions
3 bags of Saffron (3x½ grams)
½-1 dl. Rapeseed oil
10-12 Mussels with shell or a jar without shell
1 teaspoon Dragon
2 pcs. Bay leaves
½ Kilo of peeled shrimp
3 teaspoons Salt
Rice oil saffron is always included in paella. The dish can be varied in a variety of ways. One can e.g. use crayfish tails, squid, shrimp, pork, garlic sausage or rabbit. Served with lemon wedges that can be pressed over the plate with food. Tip! Use approx. ½ sack of charcoal on the hot plate. Or place the pot over an open fire. ½ teaspoon White pepper (or to taste)
10 dl Water or vegetable broth
2-300 grams Green frozen peas
Divide the thawed chicken fillets into about 12 pieces lengthwise. Fry onion in oil. Then put in the dry rice and stir. When the rice starts to become translucent, add half of the broth. Beat the saffron with the salt in a mortar and mix it with the other spices which are then sprinkled over the food. Place the chicken fillets on top of the rice while it cooks. If you have fresh mussels with shells, add them while it is boiling from the beginning together with the peas. If you use canned mussels, they are put together together towards the end of the cooking time. Add the water (the broth) regularly until the rice has been cooked and the chicken is cooked through.

(Cooking time on the frying pan approx. 30 min)

Klimp (Homemade pasta Nokedli)

The recipe is enough for about 10 people.

6 eggs

8-10 dl wheat flour

5 dl water

2 teaspoons salt

Hungarian sausages

Kolbasz is Hungarian for sausages and is often smoked exemoel Gyulai Kolbász, Cserkész Kolbász Csabai Kolbász, Csemege Kolbász, Házi Kolbász, and Debreceni Kolbász. Hungarian smoked sausages are often strong and contain a lot of peppers, both wine and brandy. Cooked sausages are called "hurka", liver sausages "májas" and blood sausages "véres".

Salami

The scent of salamine comes from a spice mixture that is a secret and from the protective film that is formed after 3 months of storage. First-class pork and lard are not cut by machine but by hand. Manufactured mainly by the companies Pick and Herz. The technology behind the production of the sausage originates from Italy and came to Hungary from the mid-19th century.

Gyulai

Smoked sausage named after the town of Gyula. It's a little half strong. It has been allowed to dry and is heavily smoked. Its dominant flavors are red Hungarian pepper pepper, garlic, salt and cumin. In addition to pork , it also contains beef.

Csabai

Smoked sausage that is similar to Gyulai but is a little spicy and not as dry as Gyulai and a little softer.

Debrecini

Is a small version of Gyulai suitable for breakfast lunch and dinner.

Cserkesz

A thin sausage that is a little dry. Also called the boy scout sausage e as Hungarian boy scouts carry it in their backpacks.

Paprika potatoes

The recipe is enough for about 10 people.

1 dl Cooking oil

2-3 Large onions

2 Garlic cloves

3-4 tbsp Paprika powder

1.5 kg Potatoes (preferably a solid variety)

Salt & pepper; to taste

500 gr Sausage (preferably smoked Hungarian sausage)

Broth or water

Green or red pepper as decoration if you want

Sour cream for serving

Divide the potatoes into smaller pieces, slice the sausage and chop the onion. Fry the onion in the oil together with the sausage, potatoes, paprika powder and garlic. Dilute with broth or water so that the food is covered. Salt and pepper. Let the pot boil slowly. The stew is ready when the potatoes are soft. It does not matter if the potatoes boil a little, the sauce will then be a little firmer.

The sausage can be varied according to wallet and taste. It is also good to mix different types of sausage. Good the day after cooking.

Place the pot over an open fire.