Hungarian Food!! ???????? AMAZING GOULASH + Top Attractions in Budapest, Hungary!
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BUDAPEST, HUNGARY - One of the most spectacular cities in Europe, Budapest is a fantastic mix of delicious food loaded with paprika, and amazing attractions to visit. In this Hungarian food tour, we’ll eat delicious local food, and visit some of the most famous attractions. Get ready for a full tour of Budapest, Hungary! #Budapest #HungarianFood #goulash
St. Stephen's Basilica - Since it was on the way to the first restaurant, we stopped for a quick visit to St. Stephen's Basilica, a Roman Catholic basilica in the heart of Budapest. It’s spectacular.
Első Pesti Rétesház - Hungarian Restaurant - Located right in the heart of Budapest, around the corner from St. Stephen's Basilica is Első Pesti Rétesház. Local Hungarian friends had recommended the strudel there, so that’s exactly what I went for. I’m not sure about the other food, but their strudel is fantastic. I tried a sour cherry and a cabbage, both extraordinary. Total price - 1,300 HUF ($4.29)
Hungarian Parliament Building - Also known as the National Assembly of Hungary, this is a landmark and iconic building of Budapest.
Pozsonyi Kisvendeglo - But there was nothing I wanted more than to get started eating local Hungarian food on this tour. So we walked over to Pozsonyi Kisvendeglo, a local restaurant with an indoor section and lovely outdoor terrace. First I ordered one of their specialities, bone marrow with garlic and toast. Then without a doubt, there was nothing I wanted to eat more than Hungarian goulash, the most well known of all Hungarian food. Their goulash was outstanding, flavorful from paprika, and loaded with tender chunks of beef. Additionally, their Pörkölt, a Hungarian meat stew, served with pasta dumplings, was delicious. Ying had the steak with mushrooms, also fantastic. Great Hungarian food! Total price - 8,400 HUF ($27.69) for everything
Matthias Church - Church of the Assumption of the Buda Castle - After lunch we walked across the river to Matthias Church, which was very busy, and unfortunately it wasn’t open on the inside due to a wedding. But the outside was still worth a visit.
Buda Castle - Royal Palace - Finally, the last of the Budapest attractions we visited on this tour was Buda Castle. And then we were ready to eat again!
Náncsi Néni - Located not too far, but outside the limits of Budapest, is a restaurant that I really wanted to try, and so we caught a taxi directly there. Náncsi Néni is exactly what I was hoping for, a local Hungarian food restaurant, serving traditional Hungarian dishes, all within a picturesque tree shaded courtyard. We tried the catfish paprikash stew, and the roasted duck with liver. Both were delicious. Náncsi Néni is a little more of a Hungarian upscale restaurant, but it was well worth it, for the food and ambiance, and it’s a great place for kids too. 18,300 HUF ($60.33) - Total price for everything
Thank you for watching this Hungarian food tour of Budapest, and I hope you have an amazing time when you visit!
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Kosher Rack of Lamb Frenched with Caramelized Vegetables
Kosher Rack of Lamb Frenched with Caramelized Vegetables
Watch Chef Randy grill Prairie Street's Lamb Whole Rack. While this beautifully marbled, hand-trimmed cut is great for grilling or roasting in the oven. Either way, it makes an impressive meal for your next gathering. This cut comes with Frenched bones — meaning the meat is cut from the end of the rack so the bone is exposed — for a presentation that’s as attractive as it is delicious. This lamb rack’s tender, juicy consistency and full flavor will give your guests an indulgent eating experience they won’t forget.
You can purchase your Prairie Street Lamb Whole Rack here:
Cooking Instructions:
Set your grill for direct and indirect cooking, so you have a hot and cool zone
Direct cooking is when heat is directly under the food / pan
Indirect cooking is when the heat is on either side or on one side without heat under the food / pan
Place a cast iron skillet on the direct zone of the grill (skillet directly over heat)
Season the rack of lamb with kosher salt and freshly ground black pepper
Place the seasoned lamb rack on the indirect section of the grill and close the cover
Prep the mushrooms, chopped garlic, red onions, chopped parsley and drained artichokes
Check lamb internal temp at 125-130°F
Flip lamb over for 1 minute on direct zone to crisp the fat
Remove lamb and lightly tent with foil
Combine the different mushrooms and spread 2 tbsp olive oil over
In the hot skillet, add the 2 tbsp olive oil
Add the mushrooms and stir
Close the lid and cook for 2 minutes
Add the sliced red onions and stir, then close the lid and cook for 2 minutes
Add the artichokes, close the lid and cook 2 more minutes
When vegetables are lightly caramelized, season with 2 tsp kosher salt, 1 tsp black pepper ground
Squeeze the juice of 1 lemon over the vegetables and hit with 2 more tablespoons of olive oil
Add the chopped parsley and toss
Arrange the vegetables on a platter
Carve the lamb between the bones, leaving 3 bones intact
Arrange the lamb around the vegetables
Drizzle with olive oil and a little fresh lemon
Subscribe to our channel for more of our guest chefs' innovative recipes and specialty tutorials. You’ll go behind the scenes and learn how to select, prep, cook, serve, and savor your favorite meats like a pro. From smoking that perfect steak to serving a buttery rib roast your family won’t stop talking about, you’ll be crafting epic meals in no time.
Our luxury kosher meat is sourced from boutique farms and butchers, where every aspect of the process is highly regulated to ensure the exceptional kosher experience we’ve promised.
Subscribe here and then head on over to to shop our selection of luxury kosher beef, veal, and lamb.
Video Contents:
00:00 Introduction
01:00 Prep
02:10 Cook
11:21 Taste
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Leek & Mushroom Pie
This comforting plant based pie, is covered in golden and crispy, flaky puff pastry. This winner of a pie is filled with jammy leeks, sautéed mushrooms and a moreish oat cream sauce spiked with Dijon and pepper. Serve up your pie with buttery peas and our famous quick and easy mash.
No need to faff with the heating whole oven for a single pie when you have your Instant Vortex air fryer ready to cook in mere seconds.
Ingredients:
300g/2 leeks
500g mushrooms
3 Cloves garlic
1 Tbsp corn flour
125ml vegetable stock
2 Tbsp Dijon
250ml oatly cream
5g fresh thyme
Vegan milk, for brushing the pastry
1 roll frozen puff pastry, defrosted (vegan friendly)
Method:
Thinly slice the leeks and mushrooms. Using sauté on your Instant Pot or a frying pan, cook the leeks until just starting to soften, then add the mushrooms. Cook until the mushrooms are soft and browned. Add the garlic and cook for 1 more minute.
Mix the corn flour with a little vegetable stock to form a smooth slurry, then pour the cornflour mixture, remaining tock and oatly cream into the sautéed vegetables and cook until thickened. Pick the thyme from the woody stems and add this to the pie filling. Mix in the Dijon, and season to taste with salt and pepper.
Spoon the filling into a suitable size dish to fit in your Instant Vortex. An 18cm pie dish is perfect and allows plenty of room for the air to circulate and ensure the pie cooks evenly. Unroll your defrosted pastry, then cut a circle big enough to cover your pie. Place your pastry circle on top of your filling and crimp the edges to the pie dish to seal everything together. Poke a few small holes in the centre of the pie to allow the steam to escape, then brush the pastry with a little oat milk,
Place the pie into the basket of your air fryer. Select Air Fry, set the time to 25 minutes and the temperature to 170°C. Cook the pie until the pastry is beautifully puffed and crisp. Once cooked, remove the pie from the Vortex and serve immediately alongside your sides of choice.