Hungarian gastronomy – eatable delicacies
Clay-jar bedded cold goose-liver in its own fat, with a chapeau made of a loaf.
The goose-liver is one of the most special and most savoury Hungarian luxury delicacies. The liver of the goose is the most valued and superfine part of the animal. It can be consumed diversely.
As a rule the liver is baked in goose-fat, but the fat of the goose can be dished in the form of bred and drippings too, sided by cracking green paprika, fresh luscious tomato and fragrant lilac onion.
We offer it as follows: goose-liver cooked in it’s own fat, placed in a clay-jar, dished with a loaf, sided by fresh vegetables – an unforgettable sight, a special combination of flavour.
Capacity of the packet: 25 decagram cold goose-liver backed in it’s own fat, dished in a clay-jar, 1 piece of fresh loaf
Fresh crackling-cream
The crackling-cream is so delicious that you can’t prepare enough of it, naturally fresh bread in fairly large quantities are consumed also at such times, but for all that it’s really worth while to taste this Hungarian “ointment” of appetizing taste.
The bread smeared with crackling-cream, dished with paprika, tomato, radish, cucumber and young onions may be a delicious breakfast or supper, respectively even a delicate spiced food, if its offered together with a good sort of wine.
Capacity of the packet: 150 g crackling-cream/portion
Savoury red-peppered ewe-cheese Fakanál style
The red-peppered ewe-cheese is an excellent dish. Several variations of this dish can be prepared. The red-peppered ewe-cheese is usually made of curd-cheese, or curded ewe-cheese and its dished ornately. It can be consumed with bread, or toast.
Cumin, chive, red-pepper, lilac onion and onion, garlic, pepper, basil and thyme can be used in the course of the seasoning. Fresh white-, or rye-bread is an essential ingredient of the traditional harmony of savour…
Capacity of the packet: 150 g red-peppered ewe-cheese /portion
Plum jam Szatmár style in clay-jar
Its a special jam. One of the unique features of the jam is the method of preparation without  the admixture of sugar. It is a long lasting, homemade Hungarian jam. It has a past of several centuries in the nutrition of the folk, the notoriety points beyond the borders of the country.
The plum jam Szatmár style has a dark, almost black colour, it is hard-boiled, but still greasy, with the substance of a pasta. The flavour is affable, the taste luscious, both of them characteristic of the sort of fruit, intensive.
The traditional use of this jam is mainly connected with several sorts of pasta dishes – dumplings, jam pockets – and pastries, but smeared on a slice of bread we offer it kindly for breakfast or a snack as well.
Capacity of the packet: 250 g Plum jam Szatmár style in clay-jar
