Buffalo Wings with Apple Coleslaw and Borsodi Bivaly
Ingredients:
chicken wings 1 kg, ketchup 2 dl, butter 10 dkg, honey 2 tablespoons, chili to taste, garlic 4 cloves, salt 1 teaspoon, lime 1 pc, white cabbage 1 small pc, carrot 2 pcs, apple 1 pc, mayonnaise 1.5 dl, lemon 2 pcs, salt 1 tablespoon, sugar 1 tablespoon
Preheat the oven to 200 degrees Celsius with fan, while preparing the BBQ glaze. Finely chop the garlic and chili, then mix them with the other ingredients in a large bowl until smooth. Thoroughly coat the whole chicken wings with the ingredients, then place them on a high-sided baking tray lined with parchment paper, cover with aluminum foil, and bake at 200 degrees Celsius for 60 minutes until tender. The steam generated under the foil prevents the glaze from burning while the meat softens. Meanwhile, prepare the coleslaw salad. Remove the outer leaves of the cabbage and cut it into quarters. Cut the core of the cabbage quarters in a wedge shape, then slice thinly and let it rest in a large bowl mixed with salt. Grate the carrot and apple on a larger grater after peeling, then mix well with the mayonnaise and lemon juice. Enhance the flavor of the salad with lemon juice and sugar. Those who prefer a fresh, crispy texture should consume it freshly mixed. After 60 minutes, remove the foil from the chicken and bake at 220 degrees Celsius for an additional 5-5 minutes, turning them once to caramelize the glaze darker on all sides. Shape the salad into a cup and serve the sticky, crispy baked chicken wings piled into it.
Salmon Teriyaki with Eggplant Purée, Borsodi Mester
Ingredients:
salmon fillet, skinless 600 g, soy sauce 200 ml, fresh ginger 50 g, sake or white wine 200 ml, brown sugar 2 tablespoons, corn starch 1 tablespoon, freshly ground black pepper, eggplant 600 g, room temperature butter 200 g, soy sauce 4 tablespoons, garlic 2 cloves, salt 1 level tablespoon, chili to taste.
Preheat the oven to 180 degrees Celsius with fan. Cut the salmon fillet into slices 2-3 fingers wide and place them in a deep dish. Grate the ginger and mix it with the other marinade ingredients, then coat the salmon with it. Cut the eggplants in half lengthwise and score the cut surface deeply. Brush them thickly with butter and place them cut side up on one side of a baking tray lined with baking paper. Place the drained salmon fillets from the marinade on the other side of the tray. Put the salmon in the oven together with the eggplant and bake for 30 minutes. During this time, the sugar content of the butter caramelizes, which the eggplant absorbs. Meanwhile, prepare the sauce. Put the flavorful, fishy, starchy marinade collected under the salmon in a saucepan to heat over high heat. Once it reaches boiling point, turn off the heat to retain the starch consistency, then set aside until serving. Puree the roasted eggplants with their skins using a food processor or hand blender after adding the second half of the butter, the chili, garlic, soy sauce, and salt. Serve the shiny roasted salmon on the caramelized eggplant puree and cover with the thick sauce.
