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Hungarian Cuisine


Previous recipes

Mushroom Stuffed Mushrooms
Rigó Jancsi cake with his Own "Stradivari"
Apple and Goose Liver Sandwich
White Asparagus with Smoked Salmon and Our Vinaigrette Dressing
Rich Man's Purse Filled with Paprika Chicken
Cold Baked Paprika Soup
Kalla Style Paprika Chicken with gnocchi a la minute
The Classic Gundel Crępe
Fillet of Pike-Perch, Gundel Style
Strawberry Strudel Cake
Crown of Rack of Rabbit on a Bed of Sausage Lecsó
Fillet of Pike-Perch Kárpáti Style

Pan-Fried Rack of Lamb on Cabbage Pancakes

4 servings

Pancakes
1 pound cabbage
1 tablespoon salt plus a pinch
1 tablespoon granulated sugar
1/4 cup all-purpose flour
1 large egg
3/4 cup milk

Vegetable Straw
2 tablespoons vegetable oil
1 cup julienne carrots
1 cup julienne leek
1 cup julienne celery
1 cup julienne zucchini
1 1/2 teaspoon soy sauce



Lamb
2 pounds lion lamb chops
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
Salt and freshly ground white pepper
2 tablespoons vegetable oil
4 servings Garlic Compote

Pancakes
1. Shred the cabbage, put it in a bowl, sprinkle with 1 tablespoon of salt, toss well and set aside for 30 minutes. Using your hands, squeeze the liquid from the cabbage.

2. In a large, deep frying pan, heat the sugar over medium heat until it liquefies. Add 2 tablespoons of oil and the cabbage and simmer for 15 minutes, stirring continuously. Season with pepper, stir and remove from the heat. Set aside to cool.

3. In a 1-quart saucepan, combine the flour, egg, milk and pinch of salt and stir until smooth. If mixture is too thick, add a little mineral water: if it is too thin, add a little flour. Stir in the cooled cabbage and mix well to make a batter.

4. Heat a 6-inch frying pan lightly coated with oil over medium-high heat. Add enough pancake batter to cover the bottom of the pan and cook for about 2 minutes. Turn the pancake and cook for about 1 minute longer until lightly browned on both sides. Transfer the pancake to a plate and cover to keep warm. Repeat with the remaining batter to make 4 pancakes

Vegetable Straw
In a 10-inch frying pan, heat the oil over high heat. Add the carrots and celery and sauté for 1 1/2 minutes. Add the leeks and zucchini and sauté for about 1 1/2 minutes longer until crisp-tender. Sprinkle with soy sauce.

Lamb
1. Season the lamb chops with thyme, rosemary, salt and pepper.

2. In a large oven-proof frying pan, heat the oil over medium-high heat. Add the lamb chops and sauté lamb for 4 minutes on each side. Roast in a preheated 350 °F oven for 12 or 15 minutes until browned on the outside and pink in the center. Do not overcook.

To Serve
Place a pancake on each of 4 warm plates. Cover half of the pancake with vegetable straw. Cut the pancake from the center to the rim and fold a quarter over the vegetables. Cut the lamb into slices and arrange the slices next to the pancakes. Serve hot with Garlic Compote, if desired.

1146 Bp., Állatkerti út 2.
Phone: 468-4040
info@gundel.hu
www.gundel.hu

 

   



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