Popular Hungarian artist’s favorite Chirstmas recipes
It’s nearly ten years, since Hungary’s most watched music TV channel, the Sláger TV has started its operation, which’s most demanded show, the audience’s favorite is the “Eszem-iszom, dínom-dánom”.
The show is usually recorded on various Hungarian restaurants and wayhouses. During the multiple-courses the audience can get a taste from the local specialties and masterpieces of the Hungarian cuisine and of course can taste the excellent wines and quality hard drinks.
The light mood is brought – with the help of the guest performers – by the two-constant showman-performer, Bunyós Pityu and jó LaciBetyár. Both of them are unavoidable characters of the Hungarian entertainment music, coming to this genre from a special background. This time they have shared one of their favorite recipes, which are easily could be unavoidable delicacies during the holiday feasts.
Bunyós Pityu (Bruiser Steve)
– He’s from a small village of Szabolcs county, called Nyírparasznya, the same place, wherefrom his musical roots are. He has heard and learned the songs from weekend weddings, birthdays and name day celebrations, becoming the fundaments of his musical career.
– Excellent box fighter, multiple heavyweight Hungarian champion, ranked on EC’s and WC’s, Olympic, international competitions winner. He had the opportunity to fight with two later professional world champions, Mike Tyson and Lennox Lewis. He is the only European fighter, who has stood their hits in the ring and beat them.
– He is a committed animal protector, regularly aids civil organizations and initiatives.
– One of his favorite festive food is: Szabolcs-style stuffed cabbage
The Szabolcs-style stuffed cabbage recipe, as it can be found on the ItsHungarian.com
- For the stuffing: 50 dekagrams minced – according to the traditional recipe, chopped – leg of pork
- circa 25 dekagrams rice
- tomato juice (homemade, if possible)
- 1 head of onion
- 2 heads of sweet cabbage
- red paprika (to taste)
- salt (to taste)
- ground black pepper (to taste)
Take the cabbage to letters, wash them well, and simmer it in vinegary water under boiling point for circa 10 minutes.
Chop the onion into small pieces, braise it on smoked bacon’s grease. Then add the red paprika, the meat, the rice, the salt and the pepper, and mix it well.
Add some stuffing to the cabbage letters, and roll the cabbage. Take care about the stuffing, if possible, make them small sized.
To the bottom and the top of the pot, place the chopped sweet cabbage – between them coming the stuffed ones. Add water to the top of the cabbage (salt it to taste, if needed), and boil it on slow oven for about 90 minutes. Add the home-made tomato juice 5-15 minutes before it is ready. Sour cream can be served to it.
A jó LaciBetyár (the good LaciRascal)
– Well known best-man, comes from a traditional best-man dynasty. His father and grandfather were also best-men, himself was also working as one for decades. As a son of Zala county, he still lives there. He has got his living as a stuntman, appeared at horse shows, passionate fisherman, committed to the preservation of the Hungarian traditions and also the advertising face of the Kárpátia schnaps.
– The majority of is traditional Hungarian clothes are made by his mother, the sophisticated pieces are made by handicraftsmen. His first szűr (traditional long ornamented coat) has given to him by the last szűr tailor of Bakony, nuncle Karcsi Zalai, who has made a dress even to the pope.
– The “lacibetyár” (lacirascal) is an old Hungarian term, like the lacikonyha (laci-steakhouse), or lacipecsenye (laci-barbecue). The eponym of the lacikonyha is the lacipecsenye, or in shorter form, laci, which is technically pork chops (mostly leg) roasted on paprika flavored grease on rapid fire put between two loaves of bread. Around the lacikonyhas were the lacibetyárs. Moneyless, poor, drink-sodden men, whom has been regaled by their richer friends. (Hungarian folk encyclopedia)
– One of his favorite festive food is: wild boar stew in red wine (“Put fish and proud flesh onto the Hungarian table!”)
The wild boar stew in red wine recipe as it can be found on the ItsHungarian.com
- 1 kg boneless boar thigh
- 2 middle sized onion
- 1 dl grease
- 4-5 cloves of garlic
- 1 middle sized tomato
- 1 paprika
- 4 dl red wine
- bay leaf, paprika, salt, pepper
Chop the boar thigh and water it for half an hour. Chop the onion into small pieces and simmer it in the grease until it becomes golden, then add the meat. Stir it well.
Add the salt and let it roast in its own juice. When almost all the water gone, add the red paprika, and the bay leaf, and maximum 1 dl red wine, simmer it half-soft.
Then add the paprika, tomato, a little water and simmer it under cover until it becomes soft. Serve it with dödölle (traditional Hungarian noodle), noodles or boiled potatoes.
Other sources:
Hungarian folk encyclopedia
Photos: https://cookta.blog.hu
