John Myers
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Fine Landlord’s Skewer with Fiery Hungarian Letscho
The perfect fine landlord’s skewer with fiery hungarian letscho recipe with a picture and simple step-by-step instructions.
For the skewers
- 450 g Chicken breast fillet
- 500 g Pork loin
- 125 g Bacon slices
- 2 Pc. Fresh onion
- 75 g Sweet mini peppers
- Sweet paprika powder
- Celery salt
- Pepper
For the letscho
- 250 g Tomato puree
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 Pc. Red peppers
- 1 Pc. Chilli pepper
- 1 tsp Sweet paprika powder
- 1 pinch Sugar
- Celery salt
- Cayenne pepper
For the salad
- 1 Pc. Lettuce hearts
- 1 Pc. Romaine lettuce
- 6 Pc. Fresh radishes
For the dressing
- 2 tbsp Olive oil
- 3 tbsp Apple Cider Vinegar
- 1 tbsp Water
- 0,5 tsp Forest honey liquid
- 1 tsp Mustard
- Salt
- Pepper
“Gerichte-Geschichte”
- My grandmother’s original home skewer recipe called for pork and beef skewers. Following the taste preferences and preferences of my family, we now use chicken and roast pork lung with similar cooking times. The skewer is traditionally served with letscho and french fries or potato wedges.
preparation
- Wash and clean the meat, cut into cubes. Chop the vegetables for the letscho, cut the onions into eighths for the skewers.
The pike
- Wrap the sirloin with bacon, skewer alternately with chicken, onions and the small, sweet snack peppers on a wooden stick or a sprig of rosemary.
- Season with (celery) salt, paprika powder and pepper.
- Sear both sides in a grill pan and then place in an ovenproof dish in a hot air oven at 180 degrees for 10-15 minutes.
The Letscho
- Roast the finely chopped onion in a little oil, gradually adding paprika, chilli and garlic.
- Deglaze with the chopped tomatoes, season and simmer for about 10-15 minutes on a low level.
The salad
- Mix the ingredients of the dressing together well and let it steep for a moment. Wash and pluck the lettuce leaves, cut the radishes into thin slices and pour the dressing over them.
Tip for the skewers
- Give the skewers an extra flavor by using rosemary sprigs instead of the wooden skewers or soak the skewers in a flavored oil for several hours before use. The skewers are also ideal for grilling over charcoal.
Tip for the Letscho
- Use wild garlic in place of the garlic or season the Letscho with a tablespoon of my house sauce Eckhard`sche Eisenherren sauce: tomato sauce-paprika sauce
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