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Recipes with sunflower oil or lard

3 recipes that use sunflower oil or lard, with photos, step-by-step instructions and cook times. The quickest, Schnitzelsemmel, takes 35 minutes. It is most often cooked with bay leaves, caraway seeds and dill.

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SchnitzelsemmelSchnitzel in a bread roll

Austrians setting off on a train journey, a ski day or a building-site shift pack a Schnitzelsemmel: a crisp Kaisersemmel roll holding a cold, golden pork schnitzel (veal for special days), a leaf of lettuce and a squeeze of lemon, sometimes with a smear of mustard or a gherkin. Leftover Sunday schnitzels are made for it. The common mistake is pressing the breadcrumbs on hard; they should sit loosely so they puff up and ripple away from the meat as it fries. Chef's tip: shake the pan constantly while frying so hot fat washes over the top, and the crust soufflés into those famous waves.

35 minAustrianMeat
by KrazyBadal 0 views

SzékelykáposztaPork and sauerkraut stew

The story goes that in 1846 the county archivist József Székely came late to a Budapest restaurant, found only pork stew and sauerkraut left, and asked for them mixed in one pot; the poet Sándor Petőfi, at the next table, liked it so much he ordered the same, and the dish took Székely's name. It is a pork dish, and a rich one: cubes of pork shoulder stewed with onion and paprika, then layered into rinsed sauerkraut and finished with plenty of sour cream and dill, so it turns pink, tangy and comforting. It is winter food, served with fresh bread, and many say it is even better reheated the next day. The usual slip is not rinsing the sauerkraut, which makes the stew harsh and salty; taste it first and rinse once or twice. Chef's tip: keep back a few spoons of sour cream to dollop on top just before serving.

120 minHungarianMeatGluten free
by KrazyBadal 0 views

Lucskos káposztaPork, cabbage and rice stew

Lucskos means sloppy or juicy, and this stew from the north-east, from Szabolcs to Borsod and the Zemplén hills, is exactly that: a pot of pork, shredded fresh cabbage and a little rice, cooked loose and soupy, soured with sauerkraut juice and enriched with sour cream and dill. Think of it as the everyday, unrolled cousin of stuffed cabbage, cooked on weekday evenings and at village pig-killing feasts. It is a pork dish, tangy, warming and filling, eaten from deep bowls with bread. A common mistake is putting the rice in too early, so it swells and thickens the pot into porridge; add it for the last 20 minutes only. Chef's tip: if you can't get sauerkraut juice, a spoon of vinegar and a pinch of sugar gives a similar sour edge.

90 minHungarianMeatGluten free
by KrazyBadal 0 views

Goes well with sunflower oil or lard