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The informal campaign has given disgruntled Parisians a catchy hashtag under which to complain about anything from potholed pavements and roads to ugly park benches, litter, fly-tipping and graffiti.
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Serve warm.Unlike traditional protests, Saccage Paris photographs the streets instead of occupying them.
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You can also add sour cream or grated cheese or both. Top each bread with a little crushed garlic. When you're ready to cook, drop large spoons of the dough into hot oil and fry each side for about a minute until golden brown. This will take around six hours in winter or three in summer. Once the dough has come together, cover with a tea towel and place in a warm spot until the dough proves. This is a very soft dough, but it shouldn't stick to the bowl. Add the rest of the flour if the dough seems too sticky. Work the dough for at least five minutes. Put all the ingredients (hold back a little of the flour) into a large bowl and work together with your hands. 2 tbsp fresh yeast (18 g) or 7 g instant dry yeast."I don't really measure the ingredients when I make lángos," confesses Cathy. Cook for a further 15 minutes then serve with homemade nokedli or macaroni. At the 30-minute mark, taste the dish and season with salt and black pepper to taste.ġ5 minutes before serving, mix flour and sour cream with a little water and add to the sauce. Simmer over low heat for around 50 minutes. Pour the chicken stock over until the chicken is just covered. Increase heat, then add the chicken thighs and fry for around 10 mins until browned. Heat oil to low-moderate heat and then fry the onion, tomato, capsicum and garic for about 20 minutes until fragrant and caramelised. "Even if I like, say, a Caesar salad, I still need for my daily survival! It's home to me." "I've lived almost 40 years, and I still need these kind of ingredients to feel good during the day," he says. In all, Paul feels that family recipes like paprikash and lángos are part of the fabric of his being. "It's more complex than people think, if you choose the wrong side dish, it can destroy the whole thing." Uborkasaláta is made with cucumber, sugar, garlic, vinegar and more of that sweet paprika Hungarian dishes love so much. "Usually at home I'm sick of the making, so I just use macaroni," she laughs. It's never every day the same."Įveryone knows that any recipe that reminds them of their grandmother is an exceptional dish.Īt the restaurant, Kathy always makes traditional nokedli to serve with the paprikash, but she confesses that at home she takes the easy route. Every day is different, so you need to taste. "A little of this, a little extra of that. "You have to keep tasting your dish and adjusting the flavours," she advises. In fact, she's not entirely sure of the exact measurements that make up her recipes, she goes by feel first and taste later. Kathy says that in order to cook her paprikash you "have to have a heart" and also "cook with your touch". "I am always disappointed to see people in the kitchen not tasting as they go."Įveryone knows that any recipe that reminds them of their grandmother is an exceptional dish. "To make paprikash you have to taste, taste, taste," says Kathy. Paul tells the story of how Westfield owner Frank Lowry, whose family were from Slovakia, tasted Cathy's paprikash and said, "That's exactly like my grandmother makes it." Kathy's version of paprikash is true to her father's recipe, so it's influenced by Ukranian and Slovakian flavours, which seeped over the border to their small village. "Every Sunday in my village you'd have to have soup, then chicken paprikash with nokedli, then cake," Kathy says. "It can be taken in different directions." "There are lots of Hungarians all over the world, especially in Europe and they are all into gastronomy, so chicken paprikash can be made differently in Budapest or in the countryside of Austria," Paul explains. It is also often incredibly indulgent, especially when it comes to pastries, cakes and desserts. The result is delicious, often hearty, fare that helps Hungarians withstand long, cold winters. Hungarian cuisine is a combination of simple peasant food that originated many centuries ago when nomadic tribes rode the great plains of Hungary, some new ingredients that arrived with the Italians and Turks in the 15th and 16th centuries, and the elegant, highly developed cuisine which came from the days of the Austro-Hungarian Empire.