{"id":7040,"date":"2021-10-30T08:01:00","date_gmt":"2021-10-30T07:01:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=7040"},"modified":"2021-11-10T15:40:54","modified_gmt":"2021-11-10T15:40:54","slug":"alapanyag-bocuse-szakacs-2021","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/alapanyag-bocuse-szakacs-2021\/","title":{"rendered":"What do carp, mangalica and red peppers have in common?"},"content":{"rendered":"
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Every season, the chefs at a Bocuse d'Or competition cook with different ingredients. This year's Hungarian selection included spicy paprika, carp, mangalica tongue, mangalica and the surprise ingredient, chives.<\/em><\/p>\n\n\n

The Hungarian<\/strong> Bocuse d'Or final ingredients<\/strong><\/h3>\n
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Photo: Pixabay Hot peppers<\/p><\/div>\n

Paprika<\/strong><\/h3>\n

Ground paprika, also known as ground paprika spicy paprika<\/a> or red pepper, a finely ground powder of the common paprika (Capsicum annuum). The domestic Gastronomy<\/a> a distinctive spice whose use is internationally recognised. It is also used in many countries outside our own. It became widely known in the 18th century. It is thought to have been introduced in Hungary in the 1600s by M\u00e1ria Sz\u00e9chy, wife of Count Ferenc Wessel\u00e9nyi. The first specimens were grown in the garden of the Franciscan monastery in Szeged. In the Southern Great Plain, paprika grinding was initially carried out mostly by water mills on the Tisza and a few wind and dry mills. However, in 1859 the first steam mill for paprika grinding was built by the P\u00e1lfy brothers, who introduced steam milling of paprika to Hungary. Today, the paprika from Kalocsa and Szeged is world famous.<\/p>\n

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Photo by Pixabay Carp<\/p><\/div>\n

Carp<\/strong><\/h3>\n

The carp (Cyprinus carpio) is a species of bony fish with rays, a member of the carp family and the order carpidae. It originated in Asia and eastern Europe, but has been introduced elsewhere for breeding purposes and is now found in freshwaters on virtually every continent. In our country, it prefers temperate lowland lakes and slow-moving rivers. Carp milk for fish juice<\/a>, carp fillet with skin<\/a>, carp strain<\/a>, carp steak. <\/a> In general, the back is greenish or brown, lightening towards the belly, yellow on the sides and white on the belly. The most common wild variety of European carp, the adult common carp, can reach a length of 1.2 m and a weight of 40 kg. It is the same length as the wild species but weighs almost twice as much. The least scaled are the best known species, the mirror carp or mirror carp, and the almost entirely unscaled skin carp. It is no coincidence that this is the reason why it is so popular in gastronomy.<\/p>\n

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Photo by Pixabay MAngalica<\/p><\/div>\n

Mangalica<\/strong><\/h3>\n

The mangalica is native to Hungary, one of the legally protected domestic animals, world famous pig breed<\/a>. Managalica tenderloin<\/a>, boneless mangalica. <\/a> After the expulsion of the Turks, there were very few pigs left, so pig breeding was confined to the Highlands and Transylvanian areas. As demand increased, Hungarian landowners also bought breeding stock. The Mangalica was created from a mixture of the formerly indigenous Bakony and Salonta breeds, the \u201cMangalitza\u201d and the wild boar, which were purchased by the landowners. Its spread was facilitated by the fact that it is an outdoor, undemanding breed and within 25 years it had spread to all parts of the country, completely transforming the pig population. In just a few generations, the Mangalica has adapted so well to the lowland conditions that it has become a true Hungarian breed, which is widely used in the restaurants<\/a>n. Between 1870 and 1894, the average number of pigs in the farms was around 600,000. In 1895 there was an outbreak of swine fever, which resulted in a reduction in the herd.  <\/p>\n

In 1927, the National Association of Mangalica Breeders was founded with the aim of developing the breed. From the late 1950s, however, modern meat breeds began to replace the mangalica, and their numbers rapidly declined again. Since then, a number of organisations have been working on the breed and its promotion.<\/p>\n

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Photo by Pixabay<\/p><\/div>\n

Snidling<\/strong><\/h3>\n

Chives, also known as chives (Allium schoenoprasum), are the smallest of the onion species. Its popular names are lawn onion, lawn grass, and from its German name snidling, snittling. Native to the Mediterranean, it is a perennial. It is 20-50 cm tall, with slender, cylindrical and hollow leaves. A herb with a strong aroma, it is a popular flavouring and is also used for serving because of its beautiful green colour. It should not be cooked, and is added just before serving. It is important to note that fresh chives wilt quickly and have an unpleasant bitter taste. In its dried form, however, it can be eaten for a long time. It has a good appetite stimulating effect and has been recommended in folk medicine as a stomach tonic. It is especially used to flavour potatoes, beans, peas, broths, salads, roasts, egg dishes, sandwiches, cottage cheese and soft cheeses, as well as fish dishes and sauces. #<\/p>\n

Bocuse d'Or Hungarian selection<\/strong><\/h3>\n

On 21 October, the Hungarian Bocuse d'Or Academy held its national final at Hungexpo. The winner will represent Hungary at the European selection, which will also be hosted by Hungary in 2022.<\/p>\n

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Photo: Hungarian Bocuse d'Or Academy<\/p><\/div>\n

Bocuse d'Or competitions have a history in our country too. Each season, the competitors have to prepare a dish from a given set of ingredients. They must not skip the compulsory items and even include a surprise ingredient in their dishes. It's a huge challenge for all the contestants, but this year the chefs have risen to the challenge. As usual, the contestants had to prepare two dishes, a fish dish and a meat dish. The obligatory ingredient for the fish dish was the Balaton Sudar carp, which had to be prepared restaurant-style on a plate, which the judges were asked to serve in two servings. In addition, Bezdan red pepper was also a mandatory element of the fish dish.<\/p>\n

Mangalica was the obligatory staple of the meat menu. The competitors could use any part of it. The plates had to contain the tarja and the tongue, and they had to prepare at least three different side dishes with a sauce.    <\/p>\n

The surprise ingredient, which was only revealed to the participating chefs on the morning of the competition, was chives.<\/p>\n

Source: Airchef<\/a> Hungarian Bocuse d'Or Academy,<\/a> Wikipedia, MATUSZ-VAD<\/a> <\/p>\n\n\n

Photo by Hungarian Bocuse d'Or Academy, Pixabay<\/p>\n\n\n\n

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\u201eI made a lot of game dishes: hunting and gathering in the woods for the side dishes\u201d<\/a><\/blockquote>