A Journey to Hungary at the Hospitality Industry Training and Development Centre

By Andreas Muller

Our chef trainees of the HITDC Western Food Preparation and F&B Services had the opportunity to experience the culinary journey of Hungary by presenting, preparing and serving a 5 course Hungarian Dinner Menu as part of their curriculum to members of the TDS Dining Society on March 20, 2009.

As Hungarian Cuisine is strongly influenced by eastern and western tradition, it is clear that the legacy of the nomadic Asiatic Magyars is strongly present.

Our trainees have learned that in preparing typical Hungarian Cuisine, it is essential to understand and practice the secret of preparation techniques, which allows the full flavor of the typical ingredients to develop.

Salami, Goulash, and Pancakes are not the only part of Hungarian Cuisine.  Sauerkraut, Deprecziner, Langos, Paprika and Goose Liver are as well associated with their cuisine as is the Zander Fish, Dobos Torta and Poppy seed Strudel.

As we have mainly focused on the cuisine from the “Great Plain” of Hungary, it was rewarding to all of us to see and taste, how rich and unique Hungarian Cuisine can be. To our trainees and members alike, we have had the unique opportunity to prepare, serve and taste the tempting specialties of the cosmopolitan city of Budapest on the Danube, Transdanubia, Debrecen, Gyula and Szegend. 

“Az Alföld” Budapest Appetizer Platter

Selection of Cured Ox-Tongue, Cold Smoked Goose Liver, Csaba Pork Chop,

Debrecziner Sausage, Liptau Cheese, Salami and Potato Salad

served with lettuce and pickled gherkins

Gulyásleves

Hungarian Goulash Soup

hearty soup made with tender chunks of beef and diced potatoes, simmered in a rich paprika broth

Tültött Paprika

Stuffed Hungarian Pepper in Rich Tomato Sauce

Székelygulyás

Tender Veal Goulash

layered with sauerkraut and sour cream, served with boiled potatoes

or

Paprikás Csirke

Braised Chicken Breast in Sweet Pepper Sauce

served with quark cheese dumplings and roasted parsnip

or

Fogas Jóasszony Módra

Pan-fried Fillet of Zander

with a sour cream sauce, duchess potatoes and kohlrabi

Rétestészta

Poppy Seed Strudel with Vanilla Sauce

or

Dobos Torta Háziasan

Hungarian Historical Chocolate Butter Cream Cake

or

Palacsinta

Traditional Hungarian Style Apricot Jam filled Pancakes

Plum Brandy

Freshly Brewed Coffee or Tea