| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
Chef, On, A, Shoestring |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Onions |
| 2 |
lb |
Pork shoulder |
| 2 |
oz |
Lard |
| 1 |
lb |
Tomatoes |
| 1 |
|
Clove garlic |
| 1 |
tb |
Paprika |
| 1 1/2 |
lb |
Potatoes |
| 1 |
|
Bay leaf |
| 1 |
ts |
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.
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