Our promotional recipes
Fried trout with mandarin and tarragon fried fennel
While you are cooking the prepared fish, gently steam the fennel, flavouring at the end with mandarin and tarragon. To serve you can spoon the delicious juices from the cooked fish onto the plate.
Our wine recommendation: MAD FROM MÁD
For the whole recipe click More.
Light green salad with fried onions and mushrooms
Mix the salad of vegetables and salad leaves with still-hot mushrooms pan-smoked in herb butter and red onion baked with thyme in the oven until soft. Add salad dressing to taste and the jus of the mushroom herb butter. Excellent served with crispy baguette.
Our wine recommendation: MAD FROM MÁD
For the whole recipe click More.
Pan-fried salmon fillet on skin with coriander baked beetroot, goat cheese and walnut
Bake the spiced beetroot in foil, cut into chunks and then add creamy goat cheese, coriander leaves and toasted walnuts. Serve with the pan-fried salmon fillet on the skin.
Our wine recommendation: DRY BY TOKAJ
For the whole recipe click More.
Pomegranate chickpea cream with crunchy vegetables and flatbread
After soaking and cooking the chickpeas, you make it into a cream with steamed onion and other ingredients that is completed by the pomegranate-red onion-parsley salsa. An excellent vegetarian/vegan dinner with crunchy vegetables and flatbread.
Our wine recommendation: DRY BY TOKAJ
For the whole recipe click More.
Duck breast baked in the skin with rhubarb tabbouleh
Add the rhubarb (spring-summer), pomegranate (winter), radish, cucumber and lots of mint and parsley, sprinkle with toasted pine nuts to make a delicious warm salad to serve with the duck breast baked in the skin.
Our wine recommendation: MÁD FURMINT ’16
For the whole recipe click More.
Herbed free-range chicken leg with bacon and sour cream baby Romaine salad and baked cauliflower
The crispy fried chicken legs with fresh herbs are served with the golden oven-baked cauliflower florets and sour cream lettuce fried in smoky bacon fat.
Our wine recommendation: MÁD FURMINT ’16
For the whole recipe click More.
Fried duck liver with quince
Reduce the tea made from the quince peel and core until it’s syrupy. Serve the liver slices fried to pink and the fried quince slices drizzled with a little quince tea. Serve with brioche or fresh bread as preferred.
Our wine recommendation: SWEET BY TOKAJ
For the whole recipe click More.
Mascarpone-curd cheese poppy seed cake
Mix together the cake ingredients, bake in a hot oven for about 40 minutes and leave to cool. Cover the top of the cake with the lemon cream made while the cake bakes and enjoy eating after leaving to rest.
For the whole recipe click More.
Our wine recommendation: SWEET BY TOKAJ
For the whole recipe click More.