We invite you on a special festive culinary journey! - Recipe recommendation courtesy of Gergely Haris, BGE Alumni Ambassador
For this year's Christmas, we have brought you an exclusive recipe recommendation courtesy of Gergely Haris, our Alumni Ambassador – directly from the chef at Haris Park, who is now sharing his favorite holiday dishes with the entire BGE community.
"At Haris Park's Bobo Restaurant, it has become a tradition to offer Christmas dishes during Advent – you can pre-order the classic fish soup, aspic, stuffed cabbage, and bejgli for the holidays again this year, but that's why we chose two recipes with executive chef Zsolt Szabó that are less "popular." Zsolt loves to cook and eat wine soup because it's easy to make and livens up any family event. Especially if the majority wants to top off the mulled wine they enjoyed together at the Christmas markets. Fish dishes are more popular than usual in Hungary during this time of year, and I really like cod, so I chose this recipe for selfish reasons. We wish everyone a peaceful holiday season!"
Gergely Haris, BGE alumni ambassador
Christmas wine soup with red wine and dried cranberries
Ingredients:
White wine: 750 ml (one bottle)
Water: 250 ml
Cinnamon: 1 stick
Cloves: 4-5 pieces
Lemon peel: 1 piece, thinly peeled
Sugar: 350 g
Vanilla pod: 1 piece
Egg yolks: 8 pieces
Cream: 150 ml
Salt: 1 g
For the meringue:
Egg whites: 4
Sugar: 65 g
For the red wine cranberries:
Dried cranberries 100 g
Red wine 300 g
Sugar 100 g
Preparation:
Pour the wine and water into a large saucepan. Add the cinnamon, cloves, and lemon peel. Bring to a boil, then simmer over low heat for 30 minutes. Meanwhile, mix the egg yolks, sugar, and scraped vanilla in a bowl. Slowly add the cream. Remove the spiced wine from the heat and strain it. Slowly pour in the egg and cream mixture, stirring constantly. Be careful not to let the soup boil again, so that the eggs don't curdle. Heat over low heat, stirring constantly, until the soup thickens slightly, but do not let it boil.
Bird's milk foam: Beat the egg whites into stiff peaks, then gradually add the sugar until you get a shiny, stiff foam, then fill a piping bag. Pipe small balls onto a baking sheet and bake in a preheated steam oven at 90 degrees Celsius for 2-3 minutes.
Red wine cranberries: Boil the wine with the sugar, then pour over the dried cranberries and leave to cool.
Fried cod fillet with parmesan mashed potatoes and remoulade sauce
Ingredients (for 4 people):
Cod: 1000 g
Coarse sea salt: 14 g
Sugar: 6 g
Eggs: 5
Flour: 200 g
Panko breadcrumbs: 150 g
Rustic breadcrumbs: 150 g
Potatoes, peeled: 2000 g
Butter: 350 g
Milk: 50 g
Fine sea salt: 20 g
Parmesan cheese: 200 g
Cooking oil: 1200 g
Mustard: 20 g
Pickled cucumbers: 250 g
Capers: 30 g
Chives: 10 g
Dill: 10 g
Parsley: 20 g
Powdered sugar: 10 g
Preparation:
Fish:
Mix together the coarse sea salt and sugar. Sprinkle the mixture over the cod fillets and leave to rest for 30 minutes. Rinse off the salt and sugar mixture, then place the fish in the refrigerator overnight, uncovered. This will remove excess moisture and give the fish a firmer texture. The next day, bread the fish: first in flour, then in beaten eggs (3 eggs), and finally in a mixture of panko and rustic breadcrumbs. Heat the cooking oil to 180°C and fry the fish for 6-8 minutes until golden brown.
Mashed potatoes:
Peel and cut the potatoes into equal-sized pieces. Cook in salted water until tender. Drain the potatoes and place them in a mixing bowl. Add warm milk and mash with a potato masher. Stir in the butter and beat with a whisk until smooth. Pass through a fine sieve for the perfect texture.
Parmesan chips:
Line a baking sheet with parchment paper. Sprinkle thinly with grated Parmesan cheese. Bake in a preheated oven at 400°F for 3-4 minutes, then break into larger pieces.
Remoulade:
Make mayonnaise: mix 2 egg yolks with mustard and slowly drizzle in the oil (400 g in total), stirring continuously, until it thickens. Season with salt, pepper, powdered sugar, and lemon juice, then add the diced pickled cucumber, capers, and finely chopped chives, dill, and parsley.