Recipe - Hungarian Chimichurri

12 ounce Onions
2 pound Pork shoulder
2 ounce Lard
1 pound Tomatoes
1 Clove garlic
1 tablespoon Paprika
1 One half pound Potatoes
1 Bay leaf
1 teaspoon Mixed herbs
Parsley
2 pt Chicken stock
Apple and Celeriac Rosti
One half Celeriac
2 Potatoes
1 Apple; cored
Olive oil for frying

Slice onions. Cut the pork into large chunks. Heat the lard in a casserole
until hot. Colour the pork and onions. Add 1lb peeled and seeded quarters
of tomatoes, the crushed garlic, paprika, bay leaf, mixed herbs and enough
stock to cover.

Bring to the boil, turn down the heat, cover and simmer for 2 hours. Add
One half pint stock, One half pint water and the potatoes peeled and cut into
quarters. Place back in the oven for 3040 minutes at 200C until the
potatoes are soft.

Rosti: Peel the apple, potatoes and celeriac and coarsely grate into a
bowl. Season with salt and pepper. Heat a little oil in a frying pan and
place 4 medium size metal cutters in the pan. Place a quarter of the
mixture in each cutter, pressing it down well with the back of a spoon.
Cook over a low heat for 1015 minutes, turning once until golden and crisp
on the outside.

Serve the rostis with the Hungarian goulash garnished with chopped parsley.

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Carlton Food Network http://www.cfn.co.uk/

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