As previous years, Accace Hungary had an entry into Vacsora Kódex, the “culinary” special publication of the tax code. This year, our colleagues, Gábor Kertész (head of advisory) és Nikolatta Kertész-Balázs (HR specialist) had an interesting recipe entry, which was published. Check it out.
Recipe: Egg barley with meat
As we sometimes bring our own food with us to work, the question usually is what is easily transported to work, can be reheated with ease and remains delicious. My experience tells me that the good old factory canteen classics from the era before the democratic transformation are the most easily-transportable meals. Our favourite of them all is the egg barley with meat. It’s a dish that we prepare and eat at least once a week.
Ingredients
Ingredients (for 2)
- 300 grams chicken breast
- 1 small red onion
- 1 tomato
- 1 paprika
- 2 table spoon ground sweet paprika
- salt, pepper
- some oil
- 200 grams of egg barley
Cooking
We sauté the finely cut onion with some oil and after only a few minutes, we add the chicken breasts and start to sauté them together with the onion. We add two table spoons of ground sweet paprika, mix it and add 3-4 dl warm water while slowly stir it. Then we add the chopped tomato and paprika and some salt and pepper and bring it to boil. We then reduce the heat, keep it covered and let simmer. Meanwhile we can prepare the egg barley.
We roast 200 grams of egg barley on some oil or fat while frequently stirring (or tossing). We roast until the color darkens slightly.
Once finished, we top it with almost twice as much water. After adding the water, add salt/seasoning to your taste, and let it cook while frequently stirring it, preferably on small burner. When most of the water is gone, we add the stew with all of its juice and let it absorb paprika liquid too.Tips
- Egg barley absorbs the liquid fast and becomes soft, but if we add more water than needed it absorbs that too and it won’t be as sticky as rice.
- For the stew we choose chicken breast, because it can be cooked very fast.
- We can make the stew with other types of meat and chopped vegetables.
- Wine
- Our egg barley with meat’s sweet paprika savour harmonizes exceedingly with the spiciness of the Kadarka wine.
