4 simply delicious Hungarian recipes with pálinka

2 garlic cloves

salt

freshly ground pepper

1 big red onion

5 g caraway

80 g pig fat (preferably made of mangalica)

1/2 lemon

2 tbsp honey

20 ml pálinka (shingled-leaf, apple or the style of your choice)

cinnamon

600g potatoes

12 pieces of sliced speck

• Preheat the oven to 350F/180C
• Form the lamb shank into similar-sized pieces and lard it with sliced garlic cloves
• Tie the meat with a cord to make it cook more evenly
• Sprinkle it with salt and pepper
• Pre-cook it in a frying pan until brown all over
• Place it in the oven and bake it until tender while pouring the dish gravy on it multiple times so it will not dry out
• Prepare the potatoes, pre-cook them, wrap a slice of speck around each and bake them in the oven until tender
• Peel and cook the apples and flavour them with cinnamon, honey and a pinch of salt
• Once cooked (remove the excess juice), purée them and add some pálinka
• Serve the lamb shank with a piece of speck-wrapped potato and two tbsp of apple puree
• You can also decorate the plate with additional apple slices

1 big apple

1 big red onion

a bouquet of chives

20 ml apple pálinka

salt

300 ml milk

5 garlic cloves

1 package of phyllo dough

bread crumbs

• Soak the goose liver in garlic milk overnight in the fridge
• Preheat the oven to 392F/200C
• Dry the liver and remove the bigger veins
• Slice the red onion and cut the apple into cubes
• Cut the liver into cubes as well, roast them in a Teflon frying pan in its own fat
• Add the onion, salt and pepper
• Once done, place the liver in a strainer to get rid of the excess fat
• Pour the apple cubes into the same frying pan
• Add salt, pepper and pálinka and braise them until the alcohol evaporates
• Grease the phyllo dough with a bit of melted oil and sprinkle it with bread crumbs
• Place the ragout on the dough and roll it up evenly while sprinkling it with chopped chives
• Brush the top of the dough with egg yolk to make it shiny and brown
• Bake it for 20-25 minutes
• Serve the strudel by sprinkling it with chopped chives

75 ml apple or quince pálinka

200 ml apple juice

250 g mascarpone

1 packet of vanilla sugar

150 ml cream (sour cream)

juice of 1/2 lemon

50 g butter

100 g sugar

cinnamon

100 g roasted walnuts

• Roast the walnuts in a dry frying pan, then let them cool
• Cut the apples into small cubes and pour the lemon juice over
• Heat up the butter in a pan, add the sugar and let it melt
• Add the apples, sprinkle them with cinnamon and let them simmer for a while
• Let the mixture cool down
• Meanwhile, mix the mascarpone with the vanilla sugar, 100 ml of apple juice and the whisked sour cream
• Break the ladyfingers into small pieces and pour the pálinka and the remaining apple juice onto them
• Take a cup and layer the ingredients by starting with the ladyfinger and following with the mascarpone cream, the apple cubes and the roasted walnuts
• If the cup is big enough, we can create more layers

2 tsp baking powder

100 g sugar

1 packet vanilla sugar

3 eggs

50 ml apricot pálinka

150 g dark chocolate

100 g butter

• Preheat oven to 356F/180C
• Break 100 g of chocolate into small pieces and melt them with the butter in a pan, let the mixture cool down
• Mix together the dough ingredients and add them to the cooled-down chocolate mixture
• Add the apricot pálinka and mix well
• Crash the remaining chocolate into tiny pieces, or just simply use store-brought chocolate chips, and add them to the mixture
• Pour the mixture into a muffin pan and bake it for 20-25 mins
• Let the muffins cool down in the pan before serving them
• Suggestion: we can use sweeter styles as well (blueberry, raspberry or strawberry) instead of the apricot pàlinka