Spicy Hungarian salami is famous all over the world. It's particularly good served with sweet and sour pickled capsicums on white, crusty bread: a real treat at the end of the day.
500 g red, yellow and green
Mini capsicums (peppers)
4 sprigs dill
4 sprigs tarragon
1 garlic clove
150 ml white wine vinegar
80 g (6 Tbsp) sugar
1 tsp mustard seeds
1/2 tsp caraway
1 bay leaf
Remove the stems from the capsicums. Boil the capsicums in salted water for 10 minutes, then drain. Layer them in a pickling jar while still hot, together with the dill and tarragon.
Peel and finely slice the garlic. Combine 150 ml water with the garlic, vinegar, sugar, mustard seeds, caraway, bay leaf and 5 g salt in a small saucepan. Bring to a boil. Simmer for 1 minute and pour hot over the capsicums. Leave to cool, seal and store in the refrigerator. These pickled capsicums taste best after a few days. Refrigerated, they will keep for up to 14 days, but they don’t usually make it that long. Especially if you have them with salami on white, crusty bread.
Best paired with:
The Budapest band Fran Palermo serve casually sophisticated indie pop with a pinch of folk, rock and electronica on their eponymous 2015 album – all delivered with cheerful lightness.
Egeszsegedre (Hungarian for toast to your health):
Have this with a glass of red, alternatively with a well-chilled Tokaji wine from the Tokaj-Hegyalja region. These sweet wines made of yellow Muscat, Hárslevelu and Furmint grapes harmonise very well with the spiciness of the rich salami and the sweet and sour capsicums.
Credits: Images and recipes from Dining at Dusk by Stevan Paul, photography by Daniela Haug. Murdoch Books RRP $39.99. Out now.
Photo Credits: Daniela Haug.