Bacon | Charlotte's VVeb

Traditional Hungarian Turkey Recipe

04/01/201018/10/2016 by Charlotte J

Think of Hungary and goulash probably springs to mind. However, the Hungarians are famed for much more than one traditional soup. Hungary is arguably the home of mushrooms after Italy and Russia. Moreover, its blessed with the sweet, soft chestnut and many of its sweet and savoury dishes benefit from its presence.

This Christmas, the Jones’ household decided to opt for a traditional Hungarian chestnut-stuffed turkey. Serve with roast potatoes, your favourite vegetables and lashings of gravy for a favourite family feast.

Ingredients

For the stuffing

200g unsmoked bacon lardons or pancetta

100g butter

250g breadcrumbs

200g chestnuts, cooked and chopped

Plenty of thyme and parsley, finely chopped, fresh is best

For the turkey

Turkey whatever weight you need to satisfy your hungry family

Roughly (depends on size of turkey) 50g butter

About (again depends on size of turkey) 6 rashers of streaky bacon

Parsley and thyme

Instructions

Dry fry bacon lardons in frying pan unti most of their fat is released

Add butter to pan and melt

Add breadcrumbs and mix

Add chopped chestnuts

Season with salt and pepper

Add the herbs

Stir

Remove from pan and allow to cool

When cool to handle roll into a ball

Stuff the neck of the turkey with the stuffing ball

(Excess stuffing can be used to make extra stuffing balls or a dish of stuffing which can be cooked separately. Alternatively, freeze a large ball of stuffing to use the next time you want to make a roast dinner. Ensure you defrost thoroughly before cooking.)

Fill cavity of turkey with thyme and parsley

Coat the turkey with butter and top with the bacon rashers

Cover the turkey with foil

Cook on 180 degrees Celsius (lower for a fan oven) according to weight (instructions on packaging) but allow extra time for stuffing

Remove foil 30 minutes before end time

When cooked (juices will run clear) allow to stand for 30 minutes before carving

Related Images:

Chicken in Badacsonyi Wine

04/11/200918/10/2016 by Charlotte J

This Hungarian recipe is traditionally made with a Balatan wine called Badacsonyi Kekryalii (Blue Handled) which had a full body and distinctive taste. Unfortunately, it’s a bit tough to get hold of Hungarian wine in the UK and I decided to substitute the wine with a dry white and thankfully, due to the wonders of Waitrose, I did managed to get hold of a Hungarian bottle, albeit not Badacsonyi Kekryalii. To find out more about the wine go to Eva’s Wine.

Lenivye Vareniki – Cheese Dumplings

01/10/200918/10/2016 by Charlotte J

These little Russian dumplings, a cheesy version of Italian gnocchi, are a real favourite of mine, but be warned, they require some time to make. Personally, I think the easiest thing is to make up a huge batch once or twice a year, freeze in small batches, and simply defrost and reheat when you want them. This is such a typical little East European dish which can be eaten either savoury, such as with bacon, or as a dessert with smetena (sour cream) and sugar.

Buckwheat Kasha

10/09/200918/10/2016 by Charlotte J

Kasha is a Russian porridge made with a variety of grains such as barley, wheat, millets and oats. The most popular is buckwheat, which has a distinctive nutty flavour. This version is particularly good served with a fried mushroom and also makes a delicious stuffing for roast chicken. If you buy the buckwheat already roasted, there is no need to dry fry it before adding the stock.

Related Images:

Central European Stuffed Mushrooms with Spinach

24/08/200918/10/2016 by Charlotte J

This makes an ideal starter because you can easily prepare the mushrooms and just finish off under the grill to serve to your guests. Alternatively, they make a great lunchtime or supper snack for the peckish among you. Also, this dish makes a great vegetarian dish if you omit the bacon and perhaps include some chopped chestnuts or meat substitute if you so desire.

Bulgarian Chicken with Beans Casserole

21/04/200917/10/2016 by Charlotte J

This dish is the ultimate in one-pot cooking. All the ingredients literally go in one pot which is put in the oven and after just 1 1/2 hours is cooked to absolute perfection. This recipe serves 4 very hungry people!

Ingredients:

250g tin of kidney beans

8 chicken thighs and drumsticks

12 streaky bacon rashers

1 large white onion

250ml dry white wine

1/2 tsp oregano

1/2 tsp rosemary

pinch of nutmeg

150ml sour cream

1 tbsp paprika

lemon wedges, rosemary sprigs for garnish

Instructions:

Preheat oven at 180ºC

Arrange bacon around sides and base of ovenproof dish.

Sprinkle over onion.

Sprinkle over kidney beans.

Trim chicken pieces.

Combine wine, oregano, rosemary and nutmeg.

Pour wine mix over the bacon, onion and beans.

Mix together sour cream and paprika in a bowl or plastic bag.

Toss the chicken in the sour cream.

Place coated chicken on top of onion and beans.

Cover with foil or lid.

Place casserole dish in oven for 1 1/4 to 1 1/2 hours.

For the last 15 minutes of cooking, remove the foil or lid.

Serve garnished with rosemary and a wedge of lemon.