15/02/2024
🇭🇺 Hungarian cousine in the Renesaince
An interesting interview caught my attention while listening to the radio. They talked about medieval gastronomy, a topic that piqued my interest so much that I started researching it. I extended my research to the Kingdom of Hungary, specifically to the Transylvanian areas.
I found a set of menus from Mathias Rex and Beatrix Queen wedding reception, as well as a few cookbooks mostly written by monks. It became evident to me that at that time they ate much healthier than today, because they ate a lot of vegetables, fruits, and sauces. Oregano, saffron, honey, olive oil, various seeds were popularly used, walnuts were popular, and they also used a lot of salt. They prepared dishes rich in spices and flavors, even in the poorer areas too.
I did an experiment, the result of which can be seen in the pictures. :)
"Incompatible" flavors were very popular at the time.
Oregano, as the popular spice of the Hungarian kingdom of the time; the salt; the walnuts that they used to make sauces; the olive oil that they couldn't cook without; and finally the pear, which has always been such a beloved fruit in this teritory - from a mixture of these, I dared to prepare a light dinner with a medieval flavor. The result of which was a salty-sweet, filling, stuffed baked pear, which may sound scary at first, but I encourage everyone to try it.
1. After washing the pear, I cut it in half and removed the seeds.
2. I added a little salt and sprinkled with our organic Cretan oregano.
3. I filled it with cheese - I went back to the Middle Ages, didn't I, and tried to choose something contemporary, so I chose parmesan.
4. I put some of our organic Cretan basil on it, then put it in the preheated oven to bake at 180 degrees.
5. In the meantime: I cracked our walnuts - from Poland, which I wrote about before. I threw it on the heated pan, then drizzled our organic honey on them - caramelized it.
6. Final steps: after taking the pears out of the oven, I sprinkled them with roasted nuts and added olive oil.
We could describe its taste as a
"Swimming pool of Flavors".:)
Sources:
https://www.visegradmuzeum.hu/