Zsófia (Mautner) became a full time culinary expert after leaving Brussels and a successful career in diplomacy to pursue her passion for food. She hosted a daily cooking TV show while her latest cookbook about Hungarian cuisine has been published recently.
András (Jókuti) travels and eats around the globe and writes about his culinary adventures. He knows where and what to eat, he knows all the secret places in Budapest as well as Hungary. He is up to anything to get into the most overbooked restaurants of the world, but also satisfied with sipping his favourite Vietnamese pho on the streets of Hanoi.
Show and Game Production Company
Ingredients for the stew:
2 tablespoons goose fat
3 large onions
2 tablespoon ground paprika
1 whole chicken or 4 chicken legs
Melt the goose fat in a large saucepan. When it is only just melted but not yet hot, add the roughly chopped onion. Add salt and stirring occasionally, let it fry on high heat until it is slightly translucent. Then take the saucepan off the heat, add the ground paprika, and stir in. Add the chicken parts and turn them so the paprika-onion mix coats them evenly. Return to the heat and cook for a few minutes. Season with salt and pepper. Add 300 ml water and cook for an hour.
Ingredients for the dumplings:
150 ml lukewarm water
200 g flour
Break the eggs into a mixing bowl and beat them with a fork. Add the water and stir. Add the flour and mix it, but don’t over mix. Boil up water in a saucepan. Add salt, then when the water has reached a rolling boil, use a noodle grater to transfer the dough into the water. Cook for about 3-4 minutes. When the dumplings are ready, they rise to the surface of the water.
120 g ground poppy seeds
100 g icing sugar
2 egg yolks
50 g caster sugar
600 ml milk
½ vanilla pod
10-12 slice of brioche
50 g butter
2 tablespoons honey
Pre-heat the oven to 180°C. Mix the poppy seeds with the icing sugar. Whisk up the egg yolks with the caster sugar. Warm the 600 ml of milk with the seeds scraped out of the vanilla and the pot itself and a pinch of salt. Pour it onto the egg yolk mix, stirring constantly, then pour the mixed egg and milk back into the saucepan, remove the vanilla pod and let it thicken. Butter a cake tin and start to make the layers: one layer of brioche then the hot vanilla saurce, then sprinkle with the poppy seed and sugar mix, put a few daubs of butter onto it and a little drizzle of honey. Continue this until all the ingredients are used up. Bake for about 25 minutes.
May serve with orange-vanilla sauce.