Time for some culture.

While in Hungary, I ate… a lot. Not quite constantly, but so many things were new and different and it would have been rude not to, no? Palacsinta with the best apricot jam ever, paprikás csirke, gulyásleves, lángos… Keep the mákos tészta though, that stuff is not right. About now, Don would pipe up with ‘pörkölt‘, so I should mention that too.

I most vividly remember the taste of gesztenye (chestnut) icecream, which I haven’t been able to replicate here and would probably bloat up to the size of a very large bloated thing if I finally cracked it. And for that matter, sargadinnye (cantaloupe / rockmelon) icecream. One day…

In any case, this isn’t about icecream. It’s cold, I’m sick and I had leftover chicken to use up. One does not wish to experiment with chicken icecream at this juncture.

The only food memory I took away from Hungary that I revisit with any regularity is rakott karfiol, or when I feel the need to mix things up a bit, rakott kaposzta. Sometimes rakott krumpli. This is not dainty haute cuisine. This is going for brisk constitutionals in the snow (although I did tend to eat icecream then too), working long hours in the fields rib-sticking heartiness. As an additional but not surprising bonus, Sam likes this stuff too.

The more astute among you may have noticed a trend in the naming of these dishes. Rakott = ruched, ruffled, pleated, or layered if we want to find a more fitting food term. So, layered cauliflower, cabbage (usually sauerkraut) and potato casseroles. For the cauli/cabbage versions (as they were made for me), you’re looking at pork mince, the veg, white rice, sour cream and cheese. Brown the meat, par-cook the rice, layer as makes sense, cook, eat. Try to stop eating. Fail and eat some more. For the potatoes (basically a scalloped/gratin dish), the version I was always made had added a spicy but not fiery soft salami, chopped hard boiled eggs, sour cream and I suspect a truckload of butter or lard. Don’t think about it, just eat it – especially the crunchy bits stuck to the pan.

Food purists turn away now, this next part contains canned soup.

I never shop around recipes; it’s an easy way to blow the budget. Instead I have miscellaneous food products, which I variously combine into exciting dishes, or turn my nose up at and have a poached egg instead.

Last night’s dinner:

1. Chop up as much onion as you want. Saute.
2. Add corn, peas, spinach, whatever – get the veg in, this isn’t authentic. I like corn.
3. Chop up your leftover chicken and wack it in. Stuffing too if you like.
4. Here’s where cupboard magic comes in. I used a can of Campbells Potato & Bacon soup. It really worked. Feel free to do whatever you like here – stock, sour cream. Creamy is traditional. Add to chicky mix and put aside.
5. Cook a cup of white rice until nearly done. It’ll cook a bit more in the oven and you don’t want complete glug.
6. Rip up some cabbage leaves to a manageable size. Don’t shred too finely.
7. Layer in whatever manner most pleases you.
8. Biff some cheese on the top, and feel free to thin down some sour cream and chuck it on too. It’s not health food.
9. Bake covered til bubbly, ie the rice is done, the cabbage cooked and the cheese melty.

Serve with pickled gherkins if you want some kind of authentic take on it. Serve with buttered white bread if you’re from the UK.

This is not an attractive dish, so don’t make it when you’re trying to impress with your culinary wizardry. Do make it when it’s cold, you’re sick and have leftover chicken.