Berliner Wine Trophy 2024: Gold Medal<\/em><\/strong><\/p>\n \u00a0<\/strong><\/p>\n Pale lemon colour with greenish reflexes. On the nose there are also some greenish notes: green apple and unripe pear, freshly harvested from the garden, together with some wild flowers. Bone dry on the palate with vibrant acidity, hints of unripe green apple, with time summer apple notes emerge as well. Despite its freshness it is not a simple light wine, it\u2019s satisfying and complex.<\/p>\n <\/p>\n Serving suggestion: <\/strong><\/p>\n (Csaba Harmath, gastronomic expert)<\/em><\/p>\n <\/p>\n ALCOHOL: 14 %VOL<\/p>\n<\/div>\n<\/div>\n [\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text] <\/p>\n Ingredients:<\/strong><\/span><\/p>\n 200 g shallots<\/span> <\/p>\n Preparation:<\/strong><\/span><\/p>\n Preheat the oven to 240\u00b0C\/220\u00b0C (fan).<\/span> \u00a0<\/strong><\/p>\n Ingredients:<\/strong><\/span><\/p>\n 1,5 kg pork belly (with moderate fat)<\/span> Preparation:<\/strong><\/span><\/p>\n Preheat the oven to 240\u00b0C\/220\u00b0C (fan).<\/span> [vc_row][vc_column][vc_column_text css=”.vc_custom_1729747912043{background-color: #ddce9b !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 5px !important;}”] F\u00dcLEKY TOKAJI FURMINT 2022 [\/vc_column_text][vc_column_text] (750 ml) [\/vc_column_text][\/vc_column][\/vc_row][vc_row content_text_alignment=”k\u00f6z\u00e9p”][vc_column width=”2\/3″][vc_empty_space][vc_column_text] Berliner Wine Trophy 2024: Gold Medal \u00a0 Pale lemon colour with greenish reflexes. On the nose there are also some greenish notes: green apple and unripe pear, freshly harvested from the garden, together […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5846,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-5954","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5954","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/comments?post=5954"}],"version-history":[{"count":14,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5954\/revisions"}],"predecessor-version":[{"id":6860,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5954\/revisions\/6860"}],"up":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5846"}],"wp:attachment":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/media?parent=5954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\nACIDITY: 5,5 G\/L<\/div>\n![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2024\/10\/Fuleky-Tokaji-Furmint_2022-scaled.jpg\")
<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]Granny’s farm chicken blanquette<\/strong><\/span><\/h5>\n
\n80 g unsalted butter<\/span>
\n30 g all-purpose flour<\/span>
\n750 g farm chicken tigh on the bone<\/span>
\n400 g small portobello mushroom<\/span>
\n200 g young carrot<\/span>
\n200 g celery stalk<\/span>
\n1 clove garlic<\/span>
\n1-1,5 l chicken stock<\/span>
\n1 bunch chive<\/span>
\n2 egg yolks<\/span>
\n50 ml double cream<\/span>
\nsalt and white pepper to taste<\/span><\/p>\n
\nDry the pork belly skin with kitchen paper. Score it with a very sharp knife, taking care to go only into the fat, and not into the meat.<\/span>
\nMix the spices together in a bowl. Rub this mixture all over the pork and skin. Let it rest for an hour to pick up the flavours.Place the pork in a flameproof baking tray on the quartered onions (you can leave the skin on) and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C\/160C (fan) and roast for an hour or until fully cooked and almost falling apart.<\/span>
\nSome parts of the skin will be totally crispy, some not really. You can have a kitchen torch to correct and make it as crispy and crunchy as it could be.<\/span>
\nLet it cool to room temperature, make nice slices, and serve with some pickles or garden greens. Don\u2019t put the roast to the fridge, it will render the skin again soft, if you have a vacuum sealer, use it, you can keep the crispiness.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]Crispy cold pork belly roast<\/strong><\/h5>\n
\n1,5 tbsp fresh thyme<\/span>
\n1,5 tbsp fresh rosemary (chopped)<\/span>
\n1,5 tbsp fennel seeds<\/span>
\n1 tsp coarsely ground black pepper<\/span>
\n3 whole onions<\/span>
\n\u00a0<\/em><\/span><\/p>\n
\nDry the pork belly skin with kitchen paper. Score it with a very sharp knife, taking care to go only into the fat, and not into the meat.<\/span>
\nMix the spices together in a bowl. Rub this mixture all over the pork and skin. Let it rest for an hour to pick up the flavours.<\/span>
\nPlace the pork in a flameproof baking tray on the quartered onions (you can leave the skin on) and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C\/160C (fan) and roast for an hour or until fully cooked and almost falling apart.<\/span>
\nSome parts of the skin will be totally crispy, some not really. You can have a kitchen torch to correct and make it as crispy and crunchy as it could be.<\/span>
\nLet it cool to room temperature, make nice slices, and serve with some pickles or garden greens. Don\u2019t put the roast to the fridge, it will render the skin again soft, if you have a vacuum sealer, use it, you can keep the crispiness.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]<\/a>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text][\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space]