- 700 GRAM PORK SHOULDER, cubed
- 100 GRAM BACON, cubed
- 1 ONION, chopped
- 2 BELL PEPPERS, cut in pieces
- 2 TBSP TOMATO PUREE
- 1 CUP BEEF STOCK
- 1/2 CUP RED WINE
- 1/2 TSP PAPRIKA POWDER
- 1/2 TSP CUMIN POWDER
- 2 TOMATOES, cubed
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- 600 GRAM
CHICKEN
BREAST, cubed
- 6 DATES
-
6 DRIED FIGS
- 1 LEMON, in 8 pieces
- 1 ONION, chopped
- 10 DRIED APRICOTS, soaked and quartered
- 1/2 TSP GINGER POWDER
- 2 CLOVES GARLIC, mashed
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Stir fry the onion and bacon in oil; add the pork
and stir fry until brown on all sides. Add the spices, pepper and salt
to taste, the beef stock, the tomato puree and the wine and bring to
the boil. Simmer for one and a half hour on low heat. Add the bell pepper
and simmer 10 minutes more. Finally add the tomatoes. Serve with rice
or potatoes.
This is a recipe from
Hungary.
On 22 October 1811,
the Hungarian
composer Fransz Liszt was born. He was also a very good piano player
and composed many pieces for piano as well as songs and operas. Click on culinary calendar for more
links between cooking and worldwide history.
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Stir fry the
chicken with the garlic and the onion for 5 minutes. Mix with the
other ingredients and add half a cup of hot water and salt to taste.
Put this mixture in a tajine. Bak the chicken in the over for 45
minutes at 190 degrees Celsius.
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