Recipes

Recipes 2021-03-17T01:31:39+00:00

Patatas Bravas with Spicy Hungarian Salami

Serves 4 as a side.

2 sticks The Hungarian Artisan Co. Spicy Hungarian Salami, sliced
4 large Agria potatoes, peeled
2 tsp salt
2 tbs fine polenta
4 tbs olive oil

Sauce

1 tbs olive oil
1 onion, finely diced
4 garlic cloves, minced
2 fresh chilli, sliced with seeds
2 tsp salt
1 tbs smoked paprika
700g bottle tomato passata
2 tablespoons parsley, finely chopped
Shaved pecorino

Method

Preheat the oven to 220ºC fan forced.
Cut the peeled potatoes into 2cm chunks.
Place the potatoes in a pot and cover with cold water.
Boil the potatoes for 5 minutes, until they have soften on the outside, but are still firm and hold their shape.
Drain the potatoes and let them steam and dry out for a few minutes.
Sprinkle over the first measure of salt and fine polenta.
Give the potatoes a shake to rough them up and coat them.
Pour the potatoes out on to a lined baking tray.
Drizzle with the olive oil and place into the oven to roast for 30 minutes.
Halfway through cooking add the sliced salami to the tray.

Meanwhile prepare the sauce.
Sauté the onions, garlic, salt and chilli together in the olive oil until soft.
Add the smoked paprika, cook for a further minute.
Now add the bottle of passata.
Bring to the boil then lower the heat and simmer for 25 minutes until the sauce is thickened.
Using a hand blender, blend the sauce until it is smooth.
Remove the potatoes from the oven and serve topped with the  tomato sauce, a sprinkle of parsley and some shaved pecorino if you wish.

Jambalaya with Hot Goan Chorizo

(serves 4-5 people)

2 sticks of The Hungarian Artisan Co. Hot Goan chorizo, sliced
1 tbs olive oil
1 onion, finely diced
4 garlic cloves, crushed
1 capsicum, diced
2 chicken thighs, diced
2 bay leaves, crushed
1 tbs paprika
1/4 tsp cayenne
1 tbs dried oregano
1 tsp dried thyme
1 tsp garlic powder
2 tsp salt
1 1/2 cups long grain white rice
2 cups good quality chicken stock
1 cup chopped tinned tomatoes
6 mussels, cleaned
8 clams, cleaned
6 raw whole prawns
parsley, chopped
2 fresh lemons, sliced

Method

In a large cast iron frying pan heat the olive oil and sauté the onion gently until softened.
Add the garlic, capsicum and chorizo.
Stir and fry for a further 2 minutes.
Add the chicken thighs and continue cooking in the pan for a few moments longer.
Add the bay, and remaining spices along with the salt and rice.
Mix well.
Pour over the chicken stock and tinned tomatoes.
Mix again.
Bring to a simmer then lower the heat and cover.
Cook gently for 15-20 minutes.
Arrange the seafood over the top of the pan. Pushing it down into the rice.
Re-cover and cook for a further 10 minutes until the rice is tender, shellfish have opened and the prawns are pink.

Check the seasoning and serve topped with a sprinkle of fresh parsley and sliced lemon.

Shakshuka with Mild Hungarian Paprika Salami

Serves 2

200g sliced sticks of The Hungarian Artisan Co. Mild Hungarian Paprika Salami
1 tbs olive oil
1 onion, finely diced
4 garlic cloves, crushed
1 red capsicum, diced
1 tbs Harrissa paste
1 tsp ground cumin
2 tins chopped tomatoes
2 tbs tomato paste
4 eggs

Method

Preheat the oven to 180ºC.
Heat the oil in a large heavy bottomed saucepan.
Sauté the onion and garlic with the salt until soft.
Add the capsicum and cook for a minute.
Add the harissa paste and the cumin.
Cook for another minute then add the tinned tomatoes and paste.
Mix well and lower heat to simmer for 25minutes until the capsicum and onion is soft.
Spoon the tomato mixture into two small oven proof serving dishes.
Make two little wells in the mixture and into those crack the eggs.

Bake in the oven for 5-8 minutes until the egg is set to your liking.

Serve with a little fresh coriander and some crusty bread.

Potato Salad with Porcini Mushroom & Truffle Salami

Serves 4 as a main 6 as a side

150g The Hungarian Artisan Co. Porcini Mushroom & Truffle Salami, sliced
3 free range eggs
500g agria potatoes
250g green beans, trimmed
3 large radishes, thinly sliced
50g kalamata olives
1/2 cup toasted walnuts
2 heads of baby cos lettuce

Dressing

100ml fresh orange juice
1 teaspoon honey
100ml olive oil
50ml red wine vinegar
1/2 tsp salt
1 heaped tsp wholegrain mustard

Method

In a large saucepan boil the potatoes until tender. Then drain and cool.
Bring water in a small saucepan to a boil and add the eggs. Cook for 8 minutes then run under cold water and peel the shell from the eggs.
Blanch the green beans in water for 4 minutes until just tender. Then cool under running cold water. Drain.
Thinly slice the radishes.
To make the dressing.
Add the orange juice and honey to a small saucepan.
On a high heat reduce until syrupy. (roughly 10 minutes).
Turn off the heat, add the remaining ingredients and whisk together to emulsify.
When all the elements are ready, heat a large frying pan to hot and quickly fry the Porcini salami for 2 minutes on each side. Assemble the salad on a serving dish and drizzle over the dressing.

Slow Roasted Fennel with Pink Peppercorn & Fennel Salami Pizza

(makes one large pizza)

Pizza dough

1 tsp active dry yeast
1/4 tsp sugar
1/2 cup lukewarm water
1/2 cup lukewarm water
1 1/4 cups strong white flour
1/2 tsp salt

Toppings

150g The Hungarian Artisan Co. Pink Peppercorn & Fennel Salami
1 large bulb fennel, sliced
3 shallots, peeled and cut in quarters
2 tbs olive oil
1 tsp salt
1/2 cup mozzarella cheese
75g goat feta
1/4 cup walnuts
Handful fresh rocket
Zest of 1 lemon

Method

Preheat the oven to 200ºC.
Place the yeast, sugar and water in a bowl and mix to combine.
Set aside in a warm place for 5 minutes until bubbles appear on the surface.
Place the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and mix together.
Using well-floured hands knead the dough for 5-10 minutes until smooth and elastic.
Place the dough in a clean oiled bowl under a damp tea-towel in a warm place to rise until it has doubled in size.
While the dough is rising prepare the toppings…
Place the sliced fennel, shallots, garlic and salt in a roasting dish.
Drizzle with olive oil and cover with tin foil.
Roast for 20 minutes.
Uncover and roast for a further 10 minutes until caramelised.
Remove from the oven and place to one side.
Increase the heat to 220ºC.
Roll out the dough on a floured surface until 1/2 cm thick.
Transfer to a lined baking tray.
Arrange the fennel, shallots and garlic on the pizza base.
Then sprinkle over the mozzarella.
Add the salami and the goat feta.
Drizzle with a further 1 tablespoon of olive oil and place in the oven to cook for 15 minutes.
Then scatter over the walnuts and return the pizza to the oven for a further 5 minutes until golden.
Top with a handful of rocket and the zest of a lemon.