Kevert Saláta with Ciganypecsenye and Mini-lángos
Prep Time1 hour hr 30 minutes mins
Total Time1 hour hr 30 minutes mins
Servings: 5 people
For the salad:
- 1 Pc. Cucumber
- 2 Pc. Pointed peppers yellow
- 3 Pc. Red peppers
- 1 l Water
- 3 tbsp Sugar
- 3 Pc. Garlic cloves
- 3 tbsp Vinegar essence
- 1 tsp Vegetable oil
- 1 tbsp Parsley
- 5 tbsp Sour cream
- Pepper
- Salt
For Cigánypecsenye:
- 1 Pc. Pork loin
- 4 Pc. Garlic cloves
- 4 tbsp Oil
- 1 tbsp Mustard
- 2 tbsp Paprika powder
- Salt
- Pepper
- 5 Pc. Bacon slices
- 2 tbsp Lard for frying
For mini-lángos:
- 250 g Flour
- 60 ml Milk
- 21 g Yeast
- 1 Pr Salt
- 60 ml Water
- 1 tbsp Oil
- 8 Pc. Gouda slices
- 250 ml Oil
Salad:
Peel and slice the cucumber, then season with salt and leave to stand in a bowl for an hour.
Wash the pointed peppers, quarter them and fry them (on a contact grill, if available). Halve and core the peppers. Then cut the onion into thin slices.
Put on a brew of water, sugar and garlic cloves and bring to a boil. Add vinegar essence, oil, pepper and salt and cook the onion slices for 3 minutes, then remove from the stock.
Squeeze the pulled cucumber vigorously and mix with the grilled pointed pepper, onions and parsley. Now add a tablespoon of oil and 100ml of vinegar and season to taste.
Serve the salad mixture in a halved red pepper and with a tablespoon of sour cream.
Cigánypecsenye:
Finely chop the garlic and mix with the oil, mustard, paprika and pepper to make a marinade.
Cut the loin diagonally into very thin slices and marinate for at least 3 hours. (Attention! Do not add salt yet!)
Cut the bacon into fans and fry in lard, then season with paprika powder.
Salt the marinated meat and sear it too. Then place the bacon on top of the cooked meat and serve.
Mini-Lángos:
Mix a little lukewarm milk, yeast, sugar and 2 tablespoons flour to make a pre-dough and let rise for 15 minutes.
Then knead the remaining flour with milk, water, oil and salt with the pre-dough and then let the dough rise for 30 minutes.
8 Cut off pieces of dough and gently pull (do not press) shape them flat, cover one side with a slice of cheese and fold up. Then let rise again for 20 minutes.
In the meantime, fill a deep pan or saucepan with 250 ml of oil and heat to around 190 ° C.
Bake the mini-lángos until they are golden-yellow on the outside. Then best serve immediately!
Serving: 100g | Calories: 237kcal | Carbohydrates: 13.4g | Protein: 2.2g | Fat: 19.5g