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Gabriella Nagy, from Hungary, shows how to make paprikas krumpli nokedlivel, potato paprikash with dumplings.
After a year's break in China and fieldwork in Germany, she returned to Dunedin in February this year.
This is the sort of dish every family makes and each has their own recipe.
It's quick to make, and you can leave it to cook and come back to finish it off 10 minutes before the end.
It's good to make when camping, too, and it's very economical, she says.
1-2 bell peppers (optional)
200g salami (Gabriella uses chorizo salami in New Zealand)
3 Tbsp oil
1 Tbsp Hungarian paprika powder (or 1 Tbsp ordinary paprika and 1 tsp smoked paprika)
1 Tbsp tomato paste
salt and pepper to taste
about 1 cup plain flour
Chop the onion finely. Peel and chop the potatoes into chunks and put the pieces in cold water to prevent them going brown. Slice the peppers and peel and slice or dice the salami.
Heat the oil in a heavy pot and cook the onions over medium heat until transparent but not browned. Add the sliced pepper if using and stir until softened slightly.
Add the salami, then lift the potatoes out of the water and add. Stir, then remove the pot from heat and add the paprika and tomato paste. Stir to coat everything well, then return to heat and add enough water to cover the potatoes and salt and pepper to taste. Cover the pot and simmer for about 20 minutes or until the potatoes are just cooked. Add extra water if the liquid has reduced. The finished dish should have plenty of liquid, a sort of cross between a soup and a stew.
Break an egg into a bowl and beat briefly with a fork. Add flour and salt to taste and stir with a spoon until it forms a sticky dough. Take the bowl of dough to the pot and, using a teaspoon dipped in the stew, scrape small pieces (about - tsp) into the stew until all the dough is used. Turn the heat down and simmer for 7-8 minutes. Taste to check the seasoning and add more salt and pepper if required.
Serve in bowls with pickled gherkins.
• Use potatoes that will not disintegrate during cooking.
• Gaby says her grandmother adds the paprika before adding the potatoes, but she says adding it after the potatoes and pulling the pot off the heat means there is no danger of burning it. Burnt paprika will make the dish bitter.
• In Hungary, paprika is used to flavour many dishes, including goulasch, porkolt and, of course, paprikas. Hungarian paprika is dark red and robust, and ranges in pungency and heat. If you can't find Hungarian paprika, use a tablespoon of ordinary paprika mixed with a teaspoon of smoked paprika.
• Gaby uses a chorizo salami. The ''Hungarian'' salami here has too much black pepper and is nothing like real Hungarian salami, she says. Wait until the potatoes are almost cooked before making the dumplings or the dough will go too soft.
• For a vegetarian version, leave out the salami.
• Thanks to Afife Harris and Centre City New World.