Back to basics…Dödölle

“A house is not a home unless it contains food and fire for the mind as well  as the body.”

Benjamin  Franklin

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Wood burning bread ovens are  made out of clay, fire bricks or refractory concrete (heat-resistant mix made from ingredients that can withstand prolonged high heat conditions). Traditionally, ovens were made using material that wasn’t costly and was easy to obtain in nature.

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My father at work…

Nowadays, we have everything we need to build a wood oven readily available in most refractory and building store yards. Yet, these ovens are classed as vintage treasures, the kind of objects that would take one back to the roots on the magic carpet of memories…back to basics. The wood fired oven is perfectly capable to cater for an entire party, baking effectively, quickly still resulting in heavenly unique flavours. Just like the one in my gorgeous parents’ house in Hungary: food for the hungry body, warmth for the peace-craving mind, fire for the baking soul…

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Bacon-rolled wild boar meat / Roasted duck liver / Spiced, grilled chiken wings

Dödölle, a peace-time classic

This old-time favourite is one that all households had their own take on, the recipe that one would learn from their mother or grandmother. It is cheap, easy, accessible and humble, proper village food.

Ingredients

8 potatoes (approximately 600 g),  300 g corn flour, salt, 200 g of lard, 3 onions, bacon (chosen amount)

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Preparation

Peel, dice potatoes, prepare salted water to cook them (it is important not to use too much water). While the potatoes cook, fry the chopped bacon and the diced onions together. When potatoes are cooked, blend together with flour, stirring until flour is all mixed in. With little practice it will be not too hard but the paste is seriously sticky (my father used to say, one needs to mix for as long until having blisters on all fingertips). Grease a baking tray and spoon the fried bacon and onion onto it. Form quanells from the mixture and place them on the baking tray. Sprinkle the layer  little melted lard. Oven bake it. Serve as a side dish or with sour cream on its own.

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