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Pork Loin Steaks with Whiskey-Flavoured Mushroom Sauce

By on 12 Jan , 2015 in Steak | 0 comments

It’s been a while since I left behind my London life and with it the endless repetition of 9 to 5 office hours. Even though it’s been almost a year and a half since my leaving, the bottle of single-malt Scotch whiskey I got from my colleagues as a leaving present was still not even nearly empty, in fact roughly half of it still remained. The simple reason behind this is that I don’t really like whiskey as such. I fully appreciate that this bottle of 25 year old Scotch is of excellent quality as revealed by its fantastic smell also, but going further than smelling and actually drinking it is not really my thing any more. However, I have absolutely no problem with adding a mild whiskey flavour to the meat I cook. The rest, I think, is self explanatory.

Hortobágy meat (and metal) pancakes

By on 6 Jun , 2014 in National Dishes | 0 comments

Hortobágy. The largest natural grassland in Europe. The horizon cuts the boundary between land and sky like a quick slash of a razor blade, only to be disrupted by an occasional herd of Hungarian grey cattle grazing in loose groups far, far away. Hortobágy. The name is synonymous with flatness. It is, indeed, as flat as the pancakes we were abut to roll up last afternoon to create the dish that originates from the wast expanse after which it was named.

Hortobágy meat pancakes are one of our favourite national dishes. It consists of large, thin pancakes filled with meat stew, rolled up and poured on top with a meat stock and sour cream sauce.