Paprikash with hearts, tongues and liver
Paprikash is a traditional Hungarian casserole. At its base is a large quantity of onions which are slow cooked and dissolve into a sweet sauce. The name comes from the paprika (ground up red sweet peppers) which is added in large quantities to give it a red-brown colour and slightly hot taste. In Hungary paprikash is made with chickens, or hearts, livers or other offal.
This recipe comes from Hugh Fernley-Whittingstall’s Meat book. It has lots of cheap offal, bought from Oriental City - four pigs tongues, two pigs hearts and a pig liver:
Tomatoes roasted with garlic in the oven for 45 minutes, then I pushed them through a sieve to leave just a rich tomato sauce.
I used five white onions (about 2½ lbs weight). Richard wept:
Update: A small side project: lemons preserved in salt. It takes at least two weeks for the salt to cure the lemons.
Update: Dusk across the valley:
August 20th, 2006 at 11:44 pm
He cut his finger!
August 22nd, 2006 at 12:01 pm
oishisoooooooooooooo!!!!!!!!!
I wish I could come but I was silly! I ate so much pasta on that day!
How was it naoko san?
August 22nd, 2006 at 9:56 pm
to Norie,
The sauce was very good! but I would have been happier,if those things,like hearts and liver and tongues,were chopped…I could see whole shapes and what they are.
However,it was gorgeous!
August 22nd, 2006 at 10:49 pm
Eh? It’s strange that people like eating a whole piece of red meat (cow’s muscles) but don’t want to eat a whole piece of, say, heart, or tongue …
August 23rd, 2006 at 10:35 am
Because,We’ve got the same ones ourselves!Feels too realistic,I guess.
August 23rd, 2006 at 10:38 am
And It maybe those shapes,It’s grotesque.
August 23rd, 2006 at 6:19 pm
Don’t cook your finger, richard!
That’s グロテスク。
冗談ネ、Put aside silly remarks, please take care!
September 29th, 2006 at 10:57 pm
[…] Six weeks ago I made these preserved lemons. They’ve been sitting in the fridge in the old house and now the new house for that time. I took them out today to see what had happened: […]