Hungarian Lecso Recipes

Steps:

• In a saucepan over medium heat, saute the onions in oil for a few minutes.
• Stir well, add water, cover and increase the heat to high.
• Cook for 5 minutes, stirring frequently.
• Add bell peppers and hot peppers and lower the heat to medium.
• Continue to cook, covered, stirring often, for 5 minutes.
• Add the tomatoes, mix well, and simmer for 15 minutes, until onions and peppers are quite soft.
• Add salt to taste.

Steps:

• METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
• Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
• Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
• Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
• Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
• Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.

Steps:

• First fry the onions in the oil.
• add tomatoes and peppers, and cook until peppers are soft.
• add the diced salami and pour the beaten eggs over the mixture just before removing from the heat.

Steps:

• Place equal amount of tomatoes, onions and capsicum in olive oil in a roasting dish.
• Season with sugar, salt, pepper and paprika.
• Roast in oven over low heat 180 degrees C until caramelised and soft (approximately 20-30 minutes).

Steps:

• In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
• Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
• Add bell peppers and mix well with onions, garlic& sausages.
• Add salt and pepper, to taste.
• Turn heat down and add Tomatoes.
• Let simmer until the peppers are soft.
• Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.