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Cooking Together Eastern European Recipes – Szekerydels; Svickava;

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Szekerydels & Poached Egg;

Main: Svickava with Fillet Steak, Slovakian Potato Fritters; 

Dessert: Lemon Posset;

Szekerydels (Hungarian Mushroom Soup)

Ingredients – Serves 2:

  • – A handful of dried mushrooms, rehydrated in 1000ml of boiling water
  • – 1 small onion, diced
  • – 2 cloves of garlic, minced
  • – 100g of mushrooms of your choice (we have used wild mushrooms)
  • – 50g of drained Sauerkraut
  • – A big pinch of oregano (fresh or dried)
  • – ½ tsp of sweet paprika
  • – 2x bay leaves
  • – 5 big potatoes, peeled and diced
  • – ¼ head of soft leaf cabbage, shredded
  • – 2tbsp of soured cream
  • – Oil for cooking
  • – Salt and pepper to taste
  • – Dill and chives to garnish

Method:

  1. Place a medium-sized saucepan on the heat and warm up a splash of oil.
  2.  
  3. Fry off the onions first until translucent, followed by garlic, potatoes, fresh cabbage, mushrooms and paprika.
  4.  
  5. Cook for 5 minutes, add stock and sauerkraut. Bring to boil.
  6.  
  7. Simmer for at least 10 minutes, waiting for the soup to thicken and for the potatoes to soften.
  8.  
  9. Finish with a dollop of soured cream and chopped herbs.
  10.  
  11. You can serve the soup with a soft-poached egg on top.

Poached Egg

Method:

  1. Make sure your eggs are fresh. Fresh eggs have a thicker white near the yolk that will better hold a round shape as it cooks. You can tell how fresh an egg is by putting it in a glass of water; if it lies horizontally at the bottom, it is very fresh; if it starts to float or stand on end it is less fresh. If your egg isn’t so fresh, crack it into a small bowl and drain off the runnier white.
  2.  
  3. Bring a pan of water filled at least 5cm deep to a simmer. Don’t add any salt as this may break up the egg white.

Chefs tip:

  1. On a large spoon, dip the egg, in its shell into the boiling water for a second or 2 – this helps centralise the yolk in the white.
  2.  
  3. Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. If there is any very runny white surrounding the thicker white, then tip this away.
  4.  
  5. Add a few tbsps. of vinegar to the water in the pan.
  6.  
  7. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
  8.  
  9. Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
  10.  
  11. Cook for 3-4 minutes or until the white is set.
  12.  
  13. Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits of white. If you need to cook more than one poached egg, keep it at the right temperature in warm water, but make sure the water isn’t hot enough to overcook the egg.

Svickova

Ingredients – Serves 2:

  • – 2x 7oz fillet steak (previous recipe)
  • – 1 cup (235 ml) beef stock
  • – 1 large carrot, diced
  • – 7 oz (200 g) root celeriac (1 medium root), diced
  • – 1 medium parsley root, diced
  • – 1 large onion, chopped
  • – 1 clove of garlic, crushed
  • – 3.5 oz (100 g) butter, melted 
  • – 4 allspice berries
  • – 2 bay leaves 
  • – juice from 1 lemon
  • – 1tsp of cranberry sauce
  • – 1tsp of mild mustard
  • – 1 cup (235 ml) heavy cream
  • – Cooking oil
  • – Salt and pepper to taste

Method:

  1. Add a splash of oil to a saucepan and heat it up, add butter and foam it.
  2.  
  3. Sauté the onion first, until it’s lightly coloured. Add garlic and cook for further 2 minutes.
  4.  
  5. Add all of the root veg and cook for 5 minutes.
  6.  
  7. Add the stock, cream, mustard, bay leaves, allspice and cook until reduced by half and quite thick.
  8.  
  9. Finish with a squeeze of lemon.

Fillet Steak

Ingredients:

  • – 1 Fillet Steak
  • – 2 Tbsp Vegetable Oil
  • – 1 Knob of Butter
  • – 2 Sprigs of Thyme
  • – 1 Garlic Cloves, Crushed
  • – ½ tsp Flaked Sea Salt
  • – Pinch Cracked Black Pepper

Method:

  1. 30 minutes before you begin, remove the steak from the fridge and allow to come to room temperature.
  2.  
  3. Place a heavy-based frying pan or griddle pan over a high heat and add the oil.
  4.  
  5. Season the steaks liberally with flaky sea salt.
  6.  
  7. When the oil is hot, add the steak carefully to the pan and cook for 2 minutes, then turn over and cook for another 2 minutes until both sides have a nice brown crust.
  8.  
  9. Sear the steak along the edges, then reduce the heat, add the butter, garlic, and thyme.
  10.  
  11. Continue to cook, turning every 30 seconds and basting the meat with the butter until you reach the desired cook.
  12.  
  13. For a rare it should take 4-5 minutes in total with a core temperature of 50 degrees. 6-7 minutes for medium/60 degrees, and 8 minutes for well-done/70 degrees.
  14.  
  15. Season the steak with cracked black pepper and rest for the same time it took to cook.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon

Method:

  1. Squeeze the lemon.
  2.  
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

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