Last week I was in the Hungarian capital of Budapest. In 2027 we are featuring a cruise running from Bucharest, the capital of Romania down through the mighty Danube to Budapest.
The reason I was there was to check out and reserve a beautiful 5* hotel for the post cruise night we are presenting there. We have our own kitchen and restaurant within this luxurious hotel, where we will serve luncheon, dinner and then the next day, breakfast. This will enable you to join us in seeing the sights of this ever popular and very safe city. A traditional and still enjoyed dish is.
CHICKEN PAPRIKASH Ingredients:
- A little oil
- 8 Chicken pulkas
- 1 Large onion rough diced
- 1 Red pepper sliced into strips
- 2 Teaspoons sweet paprika (hence the name).
- 1 Chicken stock cube
- Some chopped parsley
- Salt and pepper to taste.
Method:
- Sear both side of the chicken in hot oil in a deep pot, until browned
- Put the chicken to one side.
- Sauté the onion and the pepper until soft.
- Replace the chicken in the pot, add the paprika and the stock cube. Almost cover the mixture in water. Bring to the boil. Cover and then place in a hot oven for around 1 hour, stirring after 30 minutes, whilst checking on the consistency.
- Enjoy
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
