Thank you to our traders who have helped to showcase the wide selection of ingredients on offer in our markets.
With so much inspiration on offer Bradford’s markets are a great place to try something new or revisit old favourites.
Gunther’s Traditional Hungarian Goulash
This is one of Gunther’s favourites, a very popular dish in Hungary and other parts of Europe.
Gunther said “this is a dish I grew up knowing very well in my childhood. My Austrian grandmother (Oma) cooked this regularly.”
To make this dish extra wintery try it with bread, pasta, potatoes, rice or dumplings
500g diced beef or pork or a selection of root vegetables for a vegan option
2 tablespoons vegetable oil (Gunther uses sunflower oil)
2 medium onions, chopped
2 cloves of garlic, minced
2 red peppers, chopped
2 tablespoons Hungarian sweet paprika
A pinch of salt
400g Tin of Tomatoes
250ml beef or vegetable stock
A teaspoon of caraway seeds and 2 bay leaves (optional)
- In a large pan with lid, brown the meat or vegetables in the oil over low heat, stirring frequently.
- Add the onions, garlic, and pepper and fry until translucent.
- Add the Hungarian paprika and a pinch of salt. If using the caraway seeds and bay leaves add them now. Mix well.
- Add the tinned tomatoes and the beef stock or water.
- Cover and cook over low heat on the hob for 2 hours or until tender.
- Re-taste for seasoning.
- Serve and enjoy.
Andie’s African Amagwinya
Andie loves these African treats and remembers them fondly.
“Amagwinya brought people together, I remember waking up in the morning to the fresh smell of amagwinya, we would go and queue whilst we waited for them. I remember hearing people laugh and joke and catch up while we waited for our order. My dear grandma would sometimes make them fresh in the morning. I look forward to these each time I visit Africa, they are always the first thing I eat. I cook these for my children to give them a piece of my childhood and to give me a reminder of home.”
560g plain flour
10g fast acting yeast
15g caster sugar
1 teaspoon salt
Approximately 625ml lukewarm water
Sunflower oil for frying.
- Place the flour, yeast and sugar in a bowl and mix.
- Slowly add the water a little at a time until you get soft dough.
- Tip the dough on to a floured surface and knead for around 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl and cover. Leave to double in size, this should take around 30 minutes.
- When your dough has risen tip on to a clean floured surface and lightly press in to a square around 2cm thick.
- Cut your amagwinya. You should get between 8 and 12 from this recipe, some people like them small some people like them bigger it’s up to you.
- Heat your oil over a medium heat until hot enough to fry. Test with a tiny piece of dough, it should gently bubble.
- Fry your amagwinya on each side until golden.
- Place on kitchen paper to remove excess oil.
- You can split big ones in half and add your favourite filling sweet or savoury. Try different jams or tasty cheeses, or for an instant treat roll them in sugar whilst they are still warm.
Neil’s fish pie
You’d think this would be the last choice of a fishmonger but when it’s this good who can resist a tasty fish pie.
Neil makes this because “it’s one of my own personal family favourites, mainly because it is the one dish that I make at home that never lasts a minute when it’s out of the oven. It’s simple to make but it makes me feel like a good cook”
1kg Maris piper potatoes, peeled and chopped
400ml whole milk
25g plain flour
1 small onion finely chopped
500g of fish, chopped in to large pieces. Neil suggests a mix of salmon, haddock and smoked haddock, but just ask him and he’ll guide you to what’s best.
50g grated cheese. Mature cheddar works best for this dish.
- Pre heat the oven to 200 degrees.
- Place your peeled and chopped potatoes in a saucepan and cover with water bring to the boil and then simmer until tender.
- Once they are tender drain and allow to steam for a minute then mash with a knob of butter and a splash of milk. Now season with plenty of black pepper and a pinch of salt.
- Set your potatoes to one side.
- In another pan mix together your butter, chopped onion and flour.
- Heat gently over a low heat until the butter has melted then cook for two minutes.
- Gradually whisk in the milk stirring constantly to avoid lumps, cook for two to three minutes until it starts to thicken.
- Add your fish and simmer gently for five minutes.
- Tip your fish mix in to an ovenproof dish and top with potato, don’t worry about it being neat. Scruffy fish pie always tastes better.
- Top with your grated cheese and pop in the oven.
- Cook for 20 minutes until golden and then serve.
- Neil’s family loved some peas or green beans with this pie but any seasonal veg will be just as tasty.