|Image; Zona Restaurant
Budapest may well be known for stogy dumplings, potatoes and meat, but for locals savvy to the food scene, it definitely is a haven for gourmets.
At night, when everything apparently ‘quietens’ down, there are little restaurants, eateries that open up – offering warmth, great drinks and of course delicious food
Zona is the place that I love to visit and hope to find when I travel
Clean, fresh, and innovative in the kitchen… the vibe is casual, yet classy.
Chef Krisztián Huszár is in the kitchen churning out some pretty spectacular dishes that you woudn’t expect on the streets of Budapest, let alone in Paris.
The food is delicious, creative to say the least.
The best thing: lunch is a BARGAIN – yet still absolutely top notch.
The Menu changes regularly – so you will never have to go anywhere else! Lovely!
If you can’t get there – too bad for you – but here is a great recipe from the Chef himself!
|Image: Zona Restaurant
MANGALICA PORK TAIL WITH HOKKAIDO SQUASH JUS, PHYSALIS, CARAMELIZED SALSIFY AND CORIANDER VINAIGRETTE
Preparing the pork tails:
Scrape the tails with a sharp knife and shave off any remaining bristles with a disposable razor. Using a sharp knife make an incision along the lengths of the tails to the bone, then singe the tails. Cook the tails in water with garlic and chilis. (The cooking liquid for aprroximately 20 pork tails: 1 litre water, 1 litre white wine, 20 garlic cloves, 3 chilis, 10 peppercorns, 1 tablespoon salt)
Put the tails and all the other ingredients in a pressure cooker, and cook on medium heat for 2-2 ¼ hrs. Carefully strain the cooking liquid not to break the tails, the remove the bones using the teaspoons. While still warm, roll up the tail meat tightly in clingfilm (they will look like fat cigars). Reserve the cooking liquid. Refrigerate the tails until they are set and keep their shape. Roast in the oven preheated to 180ºC for 30 minutes. In a pressure cooker reduce 0,3 litre ruby port untily syrupy, add roast squash and cover with 1,5 litres of chicken stock, and cook on a low heat for 1 hour. Remove from the heat, cool, strain through a clean cheesecloth (muslin) and reduce to jus consistency.
Hokkaido squash jus:
Cut 2 medium Hokkaido squashes in half and scrape out the seeds. Place the squash halves (cut side down) on a baking tray greased with olive oil and lightly sprinkled with salt and sugar. Bake in the oven preheated to 180ºC for 30 minutes. In a pressure cooker reduce 0,3 litre ruby port until syrupy, add roasted squash, cover with 1,5 litres chicken stock and cook on low heat for 30 minutes. Remove from heat, let cool, strain through a fine cheesecloth (muslin) and reduce to the desired consistency.
Cook organic pearl barley in simmering water for 25 minutes. Peel salsify, place in vacuum bags with a mixture of salt, sugar, milk and olive oil. Seal and cook in simmering water for around 15 minutes, then refresh in ice water.
For the vinaigrette top three heads of garlic, season with salt and a drizzle of olive oil, wrap in tinfoil and roast in the oven at 180ºC for 1 hour. While still warm squeeze garlic pulp into a bowl, add 0,1 litre extra virgin olive oil, pinch of salt, large pinch of freshly ground black pepper, 1 tablespoon good quality vinegar of sherry vinegar and a handful of coriander leaves. Using a stick blender mix the ingredients into a smooth, creamy sauce.
Cut the pork tails into 3 cm lengths. Place on a small baking tray with its reserved cooking liquid, and grill in a salamander until the top is golden and crispy. Reheat the pearl barley in the squash jus, and caramelize the salsify in olive oil and brown butter (beurre noisette).
Arrange grilled pork tails on a plate, pour the barley-squash jus around the pieces. Cut the salsify into 2 cm pieces, place next to the tail along with a halved physalis. Place a small spoonful of vinaigrette on the tail pieces, add a drop of olive oil and season with fleur de sel.
Garnish with edible flowers.