Category: Hungarian recipes: Difference between revisions

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<div class="mw-customtoggle-myDivision0" style="background:#e0e8ff">Clicking here will expand/collapse the table below, showing OEM Ingredients</div>
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{| class="wikitable mw-collapsible mw-collapsed sortable" style="min-width: 20em" id="mw-customcollapsible-myDivision0"
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<div class="mw-customtoggle-myDivision1" style="background:#e0e8ff">Clicking here will expand/collapse the table below, showing OFJ Ingredients</div>
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{| class="wikitable mw-collapsible mw-collapsed sortable" style="min-width: 20em" id="mw-customcollapsible-myDivision1"
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<div class="mw-customtoggle-myDivision2" style="background:#e0e8ff">Clicking here will expand/collapse the table below, showing HKT Ingredients</div>
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{| class="wikitable mw-collapsible mw-collapsed sortable" style="min-width: 20em" id="mw-customcollapsible-myDivision2"
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==Hungarian Ingredients in the UK==
==Hungarian Ingredients in the UK==
'''We have a list of [[:Category:Hungarian ingredients (supplier)|suppliers of Hungarian ingredients]] as well as a growing list of [[:Category:Hungarian cheeses|Hungarian cheeses]]'''
'''We have a list of [[:Category:Hungarian ingredients (supplier)|suppliers of Hungarian ingredients]] as well as a growing list of [[:Category:Hungarian cheeses|Hungarian cheeses]]'''

Latest revision as of 16:24, 12 January 2017


Buda market

In this category you will find recipes that have their roots in Hungary. Many of the are from the Hungarian Cookery Book, written by restaurateur Károly (Charles) Gundel (1883-1956) who established the world- renowned Gundel's restaurant in Budapest in 1910. The book (thankfully in English) is undated but it does mention the Royal Hungarian Opera (founded 1934) and the vastness of the British Empire (collapsed 1948), so this edition must have been published between those dates. Recipes from this book have the appendage (HC) and are transcribed as written. Any amendments or additions will appear in square brackets. Traditionally, Hungarians cooked everything in lard, although I understand that healthier eating is now being encouraged. They eat a lot of meat and the most delicious pastries and it is amazing to see the huge choice of different meats which appear on the menus of even the most humble restaurants. They do not eat much in the way of vegetables (which waiters call "garnishes") and when they do, they are often coated in lard. They are also fond of fish, mainly caught in the River Danube or Lake Balaton.

A word about paprika. Try to use Hungarian if you can. Whilst there are some excellent Spanish paprikas (especially from La Vera in Extremadura), Hungarian is the best for Hungarian cooking. It can be difficult do decide which paprika to use as there are several classifications of Hungarian paprika but if you want the achieved the rich red colour of classic dishes, then go for "különleges" if you can get it. There is an interesting article in The Times Online about paprika. The very best used be called 'Noble Rose' which could only be bought in Hungary. Maybe it has changed its name, I don't know. If anyone has any information on Noble Rose nowadays it would be great to hear about it.

Oltalom alatt álló Eredetmegjelölés

OEM ingredients

OEM stands for ‘Oltalom alatt álló Eredetmegjelölés’ which in the UK we know as 'Protected Designation of Origin' (PDO). Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how". The following Hungarian ingredients are those which are registered as OEM.

Clicking here will expand/collapse the table below, showing OEM Ingredients
A table of OEM Ingredients; sortable by Country, Name, Product & Type
Country Name Product Type
Hungary Alföldi kamillavirágzat Camomile PDO
Hungary Hajdúsági torma Horseradish PDO
Hungary Kalocsai fűszerpaprika-őrlemény Paprika PDO
Hungary Makói vöröshagyma ; Makói hagyma Onion PDO
Hungary Szegedi fűszerpaprika-őrlemény/Szegedi paprika Paprika PDO
Hungary Szegedi szalámi ; Szegedi téliszalámi Sausage PDO
Clicking here will expand/collapse the table above, showing OEM Ingredients
Oltalom alatt álló Földrajzi Jelzés

OFJ ingredients

OFJ stands for ‘Oltalom alatt álló Földrajzi Jelzés’ which in the UK we know as 'Protected Geographical Indication' (PGI). Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs closely linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area." The following Hungarian ingredients are those which are registered as OFJ.

Clicking here will expand/collapse the table below, showing OFJ Ingredients
A table of OFJ Ingredients; sortable by Country, Name, Product & Type
Country Name Product Type
Hungary Budapesti téliszalámi Sausage PGI
Hungary Csabai kolbász/Csabai vastagkolbász Sausage PGI
Hungary Gönci kajszibarack Apricot PGI
Hungary Gyulai kolbász / Gyulai pároskolbász Sausage PGI
Hungary Magyar szürkemarha hús Beef PGI
Hungary Szentesi paprika Paprika PGI
Clicking here will expand/collapse the table above, showing OFJ Ingredients
Hagyományos Különleges Termék

HKT ingredients

HKT stands for ‘Hagyományos Különleges Termék’ which in the UK is known as 'Traditional Speciality Guaranteed’ (TSG). It "highlights traditional character, either in the composition or means of production". The following Hungarian ingredients are those which are registered as HKT.

Clicking here will expand/collapse the table below, showing HKT Ingredients
A table of HKT Ingredients; sortable by Country, Name, Product & Type
Country Name Product Type
Hungary Tepertős pogácsa Biscuit TSG
Clicking here will expand/collapse the table above, showing HKT Ingredients

Hungarian Ingredients in the UK

We have a list of suppliers of Hungarian ingredients as well as a growing list of Hungarian cheeses

HUNGARIAN RECIPES

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