| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
A, Chef, On, Shoestring |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Onions |
| 2 |
lb |
Pork shoulder |
| 2 |
oz |
Lard |
| 1 |
lb |
Tomatoes |
| 1 |
|
Clove garlic |
| 1 |
T |
Paprika |
| 1 1/2 |
lb |
Potatoes |
| 1 |
|
Bay leaf |
| 1 |
t |
Mixed herbs |
|
|
Parsley |
| 2 |
pt |
Chicken stock |
|
|
Apple and Celeriac Rosti |
| 1/2 |
|
Celeriac |
| 2 |
|
Potatoes |
| 1 |
|
Apple, cored |
|
|
Olive oil for frying |
INSTRUCTIONS
Slice onions. Cut the pork into large chunks. Heat the lard in a
casserole until hot. Colour the pork and onions. Add 1lb peeled and
seeded quarters of tomatoes, the crushed garlic, paprika, bay leaf,
mixed herbs and enough stock to cover. Bring to the boil, turn down
the heat, cover and simmer for 2 hours. Add 1/2 pint stock, 1/2 pint
water and the potatoes peeled and cut into quarters. Place back in the
oven for 30-40 minutes at 200C until the potatoes are soft. Rosti:
Peel the apple, potatoes and celeriac and coarsely grate into a bowl.
Season with salt and pepper. Heat a little oil in a frying pan and
place 4 medium size metal cutters in the pan. Place a quarter of the
mixture in each cutter, pressing it down well with the back of a
spoon. Cook over a low heat for 10-15 minutes, turning once until
golden and crisp on the outside. Serve the rostis with the Hungarian
goulash garnished with chopped parsley. DISCLAIMER(c) Copyright 1996
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