Our Fasching/Carneval or Mardi Gras, whatever you call it, begins with my Birthday and ends this weekend. So here are some pictures to say goodbye to Green-Violet-Gold:
And what did I cook for this weekend? The coq au vin won. But before I’ll come to this, I want to show you the recipe of one of my favorite meals ever – Hungarian Langosch, which we had this Friday.
When it comes to Hungarian cooking it’s always my sister’s turn, she makes the best Gulasch and Langosch ever!!!! So it’s a recipe I’ve never tried myself…a stolen recipe…..V_v……
What is Langosch? Langosch is a dish with deep fried yeast-dough, you can wrap the dough around a Debreziner (hot Hungarian sausage) and fry it or you can roll it out and when fried you can spread it with sour cream and cheese or with garlic-oil…
It’s a kind of Beignet Picante…
100 ml milk
1 pack. dry yeast
2 tsp sugar
500 g flour
250 ml warm water
1 tsp salt
Dissolve the yeast in warm water, mix dry ingredients, add yeast-water, knead it…..bla bla….. let rise….bla bla…okay you know how to make a yeast dough, don’t you.
So now shape the Langosch (about 1/2 inch thick and 5 to 6 inch diameter)…let rise again for a short time and deep-fry them until golden brown.
Spread with sour cream and cheese and serve hot.
BTW my Mum’s family is from Hungary, my Grand-Grandparents were Hungarian, which moved to Austria and my Grandparents were Austrian and then moved to Germany…
But back to the drunken Chicken:
Coq au vin (for the slow cooker, so I made some un-French changes!!)
1 chicken, cut in pieces
3 cloves of garlic
3 carrots, in thin slices
100 g bacon, cut in small pieces
50 g flour
a dash of Strohrum 80%Alc (typically Austrian, because I don’t have cognac)
250 g mushrooms
500 ml red wine
2 Tbsp tomato paste
200 ml water
Brown Onions, bacon, garlic and carrots, add chicken and brown it, too.
Flour it, spread with rhum and flambé it (make sure that you don’t need the fire department)
Put the chicken in the crockpot, cover with mushrooms.
Mix wine, water and tomato paste, add thyme and laurel and pour over chicken.
Cook it on low for 5-6 hours.
Remove chicken and laurel, pour the sauce into another pot and bring to a boil, season with salt.
Serve with french bread.
Hey it’s Mardi Gras, so I think we need some alcohol!
My Special Mardi Gras Creole Cobbler (3 glasses)
juice of one lime
juice of one lemon
juice of one tangerine
1 dash angostura
1 dash sugar syrup
250 ml red wine
100 ml soda
Have a nice weekend!!!