#minas Paprikahendl

[lykrir]

Mina's Paprikahendl

- original transilvanian recipe -

Hint: The garlic in this recipe may offer protection from potential vampire attacks. Therefore it would be prudent not to use it sparingly.

Mina's Paprikahendl

6 chicken legs (or one roast chicken) | 3 onions | 4 cloves of garlic | 3 colourful bell peppers | 2 tbsp tomato paste | 800g peeled tomatoes | chilli powder (spice level according to taste) | 100ml cream | 3 tsp sweet paprika | 3 tsp hot paprika | 2 tsp corn starch | 1 pinch of sugar | salt | pepper

Pre-heat oven to 150 degrees Celsius. Meanwhile peel onions and garlic and finely dice. Wash bell peppers, remove seeds and finely dice.

Wash chicken and dab dry. Sear in a cast iron pot. Add onions and bell peppers and briefly fry together. Then add garlic and fry for another two minutes.

Add tomato paste and peeled tomatoes. Add paprika, salt, pepper and sugar. Mix in chilli powder according to taste.

Close lid and braise in the oven for around two hours. Transfer to stove top and add cream. While stirring bring to a boil and bind with starch. Add salt, pepper and chilli according to taste.

Rice, potatoes and salad go well with this dish.

[petermorwood]

Follow-up, as promised...

Further to this post, I went rummaging.

My stars, it turns out we've got some serious goodies at the back of the cupboard.

They've all been here long enough that @dduane and I will eat well this next week or so, but the first of them, mentioned often by Dracula Daily...

...“We left in pretty good time, and came after nightfall to Klausenburgh. (Cluj) Here I stopped for the night at the Hotel Royale (AFAIK, fictional) I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (mem. get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.”

...is this one.

This is a standard bung-it-in-the-microwave ready meal (3 mins / 700w, wait 3 mins, eat) but there's no reason why it can't be prettied up a bit.

Taste report: the flavour was creamy, buttery, paprika-y, and entirely pleasant (if there were more of these I would scoff them) and the Nockerl (mini dumplings) were properly al dente and excellent, but it was by no means "thirsty", by which I assume spicy-hot. Okay, it wasn't labelled as such, but it was even milder than any Paprikahendl I've eaten in a restaurant.

I suspect that, like most ready-meals of this kind, including curries and chili-con-carne, its spice level has been dialled down to Avoid Shocking The Customers, though TBH most German / Austrian dishes labelled Scharf, Feurig or Würzig (all meaning spicy or hot) have been lacking in the oomph department, at least for me. (Some haven't, which is always a pleasant surprise.)

I'm going to make my own Paprikahendl in the next while because I got some sweet and hot paprikas from Polonez in Dublin, and right now, DD is in the process of making Paprikaente, based on several Paprikahendl recipes and a couple of duck breasts found at the back of the freezer. I don't know if that's authentic or not, but it smells great and I don't care. :->

*****

I've suggested in another post why Jonathan Harker found this dish "thirsty".

It wasn't because he he had a wimpy English palate unaccustomed to spicy food - the Edwardian era was familiar with fiery curries from Raj India, and even featured cayenne pepper as a table condiment, complete with its own caddy and (often devil-topped) spoon...

My opinion was that Paprikahendl (Austrian) / Paprikás csirke (Hungarian) was a peasant dish, with the main part of the meal a big dish of noodles or dumplings. Those would be perked up with a sauce based on some elderly chicken which had stopped laying, well-spiced so a little could flavour a lot.

Those noodles have lots of names - nockerln on the packet I posted, also nokoldel, csipetke, spaetzle, tarhhonya and so on - and were what filled people up, with the meat accompaniment more of a relish or seasoning. In the same way, for instance, Yorkshire Pudding used to be served with gravy as a first course, so the second course of meat would go further.

Rice / bread / couscous/ pasta / mian / potatoes / fufu / polenta etc. did the same; many of these are served alongside rich, spicy, buttery etc. dishes and are now suggested as fire extinguishers for "over-hot" foods because the proportions of bland vs rich / spicy have shifted.

Back when, dinner would have been lots of name-the-regional-bland carbohydrate, along with a little bit of over-hot (or -garlicked or -herby or -smoked-bacon / sausagey) protein, which might have tasted excessive alone but would have given flavour to all that bland.

*****

Side-note: it's another possible reason, besides conspicuous consumption, for lots of spice in (rich people's) medieval dishes; in winter and spring, all that spice would have made smoked / salted / dried meat more interesting.

The business of "spices masked bad meat" is rubbish, and originated as recently as 1939 thanks to historian J.C. Drummond, who didn't know what "green" meant in food context. Green cheese = fresh cheese, green meat = un-aged meat.

Drummond assumed a recipe to change the flavour of "green venison" was to cover that it had gone off. It was in fact meant to tenderise it as if hung a few days in the cold store, but "medieval people were primitive" has always been more acceptable pop history than "medieval people were pretty smart".

*****

Harker, eating the chicken-and-sauce as The Meal (Stoker doesn't mention accompaniments or Bulk Carbs like noodles, spaetzle, etc. so you'll have to trust me), would have been like someone taking a swig of hot sauce or chomp of chilli pickle and then declaring the entire meal over-spiced or "thirsty", unaware of the proper proportions of What Goes With What.

A hotter, spicier, "thirstier" Paprikahendl would definitely go with a big mound of these little noodles, so I plan to see - and taste - how it'll work.

And how it'll look, too. :->

[eating-their-words]

"I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Men., get recipe for Mina.) I asked the waiter, and he said it was called 'paprika hendl,' and that, as it was a national dish, I should be able to get it anywhere along the Carpathians." ~ (Another spooky buddy read with @drummingonthecover. I'm almost halfway through and hooked! I'm also loving all the very specific food refrences in this one. Why didn't anyone tell me sooner?) . . . . . #currentlyreading #bookstagram #bookworm #bibliophile #igreads #libri #instalibri #lettura #foodinbooks #foodinliterature #clothboundclassics #penguinclothboundclassics #horror #gothichorror #dracula #bramstoker #paprikahendl #chickenpaprikash #paprikáscsirke