(375 ml)

Parma ham

Ingredients:

300 g Parma ham or unsmoked charcuterie
some parmesan to serve

Preparation:

Slice very thinly the ham and place the slices as nicely as possible on a tray. Yes, it is simple, but believe me or not, it works perfectly with any kind of dried ham, or fatty charcuterie.
You can serve this topped with some broken parmesan, it works so well together!

Oven baked crêpes with cottage cheese

Ingredients:

100 g all-purpose flour
6 fresh farm eggs
450 ml full fat milk
100 ml vegetable oil
2 pinches of salt
sparkling water
75 g butter (unsalted)
160 g powdered sugar
40 g sultanas
100 ml Füleky Pallas
2 teaspoon vanilla extract
250 g cottage cheese
1 grated zest of untreated lemon

Preparation:

Soak he sultanas into the Füleky Pallas for 2 hours.
Mix 2 eggs with the flour, add in gradually 250 ml milk, the oil and a pinch of salt. If necessary, because the batter is too thick, you can loosen with the sparkling water.
In a pan, cook 10-12 pancakes out if this batter. Normally you do not have to use any oil for the pan, as the batter contains the necessary amount of it.
For the stuffing mix the butter, 100 g of powdered sugar, a teaspoon of vanilla extract and two egg yolks until the sugar has dissolved, then add the cottage cheese, the soaked sultanas, the salt and the lemon zest. Beat the egg whites into firm foam, and carefully fold it into the cottage cheese mix.
Preheat the oven to 180 °C / 160 °C fan.
Mix well the remaining milk and powdered sugar, two eggs and a teaspoon of vanilla extract.
Stuff the pancakes with this mix. Butter generously an oven tray, make a layer of the pancakes and cover with the sauce.
Bake the pancakes in the oven for 25 minutes until golden brown.

Mature goat and sheep cheeses

Mangalitsa pork secreto, Tokaj Late Harvest jus

This rare cut of the sheep-looking hairy pig of Hungary is situated between the loin and the shoulder. Brilliantly marbled, this cut isn’t in need of heavy seasoning: the nutty flavour of the mangalitsa’s fat gives it while cooking. And be assured, this is a healthy fat, it contains just good cholesterol!

Ingredients:

2 whole pieces of secreto from mangalitsa pork
sea salt flakes
freshly ground black pepper
0,5 l veal stock
10 cl Tokaj Late Harvest wine (we have uses the Pallas 2017 of the winery)
4 sprigs fresh thyme
2 small spring onions
1 clove garlic
1 bay-leaf
60 g of butter
1 tbsp vegetable oil
1 tsp cornflour (corn starch)

Preparation:
You must start with the trimming of the too thin parts of the steaks, they might be overcooked while the thicker parts just start to be seared. Keep the trimmings. Proceed to the seasoning of the secretos with the sea salt flakes and the ground pepper, that’s all what it needs.
Start the preparation of the jus: chop roughly the green of the spring onions, start to sauté them in third of the butter, add hay-leaf and half of the thyme, as well as the secreto trimmings. When it starts to develop a nice aroma, add-in the wine first and let it reduce by half.
Add the veal stock and let it simmer again until il reduces to approximately 10-15 cl. It should be syrupy. If you are not getting the right consistency, you can help with a bit of cornflour, but carefully, because it can thicken very quickly and too much. So, add it in gradually, if necessary. Rectify the seasoning with salt and pepper.
Preheat the oven to 120°C/100°C (fan).
In a heavy pan add the oil and the rest of the butter, 2 sprigs of thyme, the white part of the spring onions and the clove of garlic. Heat it all together and cook the steaks, you can baste them regularly with the liquid. Once it is nice golden brown, stop the cooking process, put the steaks on a tray, cover with a tinfoil and let them rest for 10 minutes.
Finish the sauce by adding another third of the butter to make it shiny and smooth.
Cut nice, even slices of the steaks, they should be still rosé in the middle, serve it with a nice amount of the Tokaj Late Harvest jus. You can serve some oven roast asparagus with them.

Farm chicken leg, gorgonzola sauce

Ingredients:

4 whole farm chicken legs
salt
freshly ground black pepper
2-2 sprigs of fresh rosemary and thyme
50 g butter
1 clove garlic
150 g gorgonzola dolce
150 ml heavy cream
optionally some chicken stock
6 cl of sweet wine (we have used the winery’s Pallas 2017 Late Harvest)

Preparation:

Preheat the oven to 190°C/170°C (fan).
Season the chicken legs with salt and butter, rub them with some butter (reserve a small part for the sauce) to make the nice and crispy. Place them in a shallow tray with the thyme, rosemary and garlic. Roast them 30-40 minutes, depending on the size, until nice golden brown with a crisp skin.
Let them rest until you prepare the sauce.
Let the gorgonzola melt in the butter. Add the sweet wine in, let it boil for a while until the alcohol evaporates totally. Pour in the heavy cream, bring the sauce to a boil, check the seasoning.
Serve this sauce on the roast chicken leg, but you can try it with pork fillet or even with a juicy steak as well.