New Freelander Club - Hungary

We are pleased to announce, on Sunday 13th June, the first Hungarian Land Rover Freelander club was born. The event took place in the scenic Magyar countryside, at Pilisvörösvár.

The initial kickoff was scheduled for 10:00AM, after finding the actual meeting place (a field attached to a horse farm), the vehicles were lined up, and introductions made.


To celebrate the day, T shirts and Polo shirts were pre-ordered and available to advertise the club and the event, interestingly despite the different decals everyone had ordered Land Rover green, as opposed to the Blue, red or yellow tops available.


All this happened whilst the pot of pörkölt, was happily bubbling away, and due to the nature of the weather copius amounts of bottled water was made available.

The day commenced with general chit chat discussing vehicles, with the normal conversations around Land Rovers and vehicles in question, best tyres for …, cost of fuel, where to buy, someone’s engine was even dried out too… at approximate 13:00 the pörkölt was ready and served with the traditional white bread, following lunch the focus objectives and the legalities of the club were defined.

The day finished off with a driving tour of the town, and a drive through some beautiful scenic countryside with a forest tour, it’s always interesting how heads turn when a convey of ten Land Rovers pass by, it would have been eleven, but someone had to go and tow a family member out of a mudhole. Finally everyone went their separate ways.

In all, it was a perfect day out, good company, good food and a scorchingly hot day, so we all eagerly await the next meet.

Further details can be found:
http://www.freelanderklub.hu/

Also on Facebook, where more photos and film clips reside.
http://www.facebook.com/home.php?#!/group.php?gid=111224592252888

Picasa Web Albums - Mark - Magyar Freela...

Expat-Magyar said:

http://www.freelanderklub.hu/

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My kind of Freelandering, spend more time looking into the engine bay than I do driving






Hungary hippos..............wasn't that a game!

Expat-Magyar said:

We are pleased to announce, on Sunday 13th June, the first Hungarian Land Rover Freelander club was born. The event took place in the scenic Magyar countryside, at Pilisvörösvár.

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Expat-Magyar said:

Nice pictures, you were lucky with the weather - or is it always sunny in Hungary ?
Thank you.

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Northern Irelander thats me too...

Jonfre, the summer here can be brutal, the winters too. Its a landlocked country, and generally humid, which is the real killer.

Thanks for the replies.

hi sounds like a good day, is the club site's picture a 1.8 k series-would make a great caption photo

Good luck with your new club

fanatic said:

hi sounds like a good day, is the club site's picture a 1.8 k series-would make a great caption photo

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The guy drove through a ditch full of water, a bit too fast and needed the engine drying out a bit

Only one thing missing from your article-recipe for the food

fanatic said:

Only one thing missing from your article-recipe for the food

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Yay, your not the only one to mention that, will get the wife to translate to English and post.

Cool, google can translate if you get stuck.

I like trying new different recipes, one thing English are bad at is decent seasoning of food.

fanatic said:

Cool, google can translate if you get stuck.

I like trying new different recipes, one thing English are bad at is decent seasoning of food.

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No probs, I will get my wife to give the family recipe, none of this crap from the internet.

Hey Fanatic you asked for it, here it is:

Pörkölt

Ingredients:

Approx 3-4lbs of meat, either pork shoulder or beef chuck steak.
Chopped onions, (about 1 large onion per lb of meat).
Rough chopped carrot (about 1 large carrot per lb of meat).
Sliced parsnip (Approx one fair sized parsnip per 1 1/2lb of meat)
4 tablespoons pork or beef fat (avoid cooking oil).
3 tsp salt (you can adjust the salt at the end).
Hungarian paprika (this is the pepper).
Pinch or two of Hungarian hot paprika (this is the powder).
A strong red wine if using beef.
1 full clove of garlic. If using Chinese garlic, use two full gloves.
Water.

Traditionally cooked in a pot suspended under a tripod, cooked over the embers of an open fire.

Dice the onions to a fine chop. Don’t let them go into a paste; the same can be done with the garlic too.

Cut the Paprika pepper into strips, remember, the seeds are what makes this hot, so they are optional, mind your eye lip and nose contact with your fingers.

Peel the carrot and cut into strips, same with the parsnip. The Paprika, carrot and parsnip thicknesses should be about even, and your choice.
Prepare the meat by cutting it into bite sized cubes, roughly just under an inch in size. The meat needs no more preparation.

In a large cooking pot, add the fat, add the chopped onion/garlic mix.

This is now the crucial step. Don’t let the onions brown. When they begin to stick to the pan, add about 1/4 cup water and stir. Repeat this process for about 20-25 minutes. This is the base of the sauce and avoid hurrying this step – it’s also a good opportunity to taste the wine.

When the onion has really become soft, it is time to add the meat. Stir completely and constantly for about 3-4 minutes. Let the meat have a chance to sear, then stir, then sear, then stir etc., don't let it burn. This is what tenderises the meat and gives it the "pörkölt" flavour. Once you are bored with this, you can turn the heat down to a very slow simmer (by raising the pot under the tripod). Add enough water to cover the meat. Add the paprika pepper, which should be cut to strips, the carrot and parsnip. Then add the paprika powder. Keep stirring the water in the pot should now be rust red in colour. Add the salt and stir again.

Now leave to simmer, stir occasionally. Always add more liquid if needed. Cook until the meat is tender, this can take up to an hour. There should be plenty of sauce on the meat, but you can and should add liquid (now you can start adding the wine) as necessary. When the meat is tender, do not hesitate to adjust the seasonings, especially salt. If you like a bit of a kick, add the hot paprika seeds to taste. Serve with white bread, additionally pickled gherkins make an excellent accompaniment to this or additionally Hungarian cucumber salad will too. Oh, now you should be opening the 2nd third bottle of wine or maybe switch to beer.

this should cook for about 8 people, adjust volumes as necessary.

Superb, Sounds mouth watering.
I'm going to have a go next time we go shopping

Please thank your wife for taking the time to Translate into easy to follow and comprehensive instructions.