So, yeah, it’s gonna be a reflection to my career as a chef-at-home and David Moyes’ at Manchester United.
It’s steak au poivre this time on the plate and I really feel like it’s like playing Wigan in the Community Shield before the new season begins. I mean it is the one thing you wish for if you start your career at a team, you’ve already had a couple of tries during the summer tour, you are more or less successful, so far.
Exactly, it’s not a big deal, the one thing really important is what you have on the table (and on the pitch). And at that time Moyes could have thought that he had that bunch of players – although we all knew that there were problems in different parts of the team. Anyway, back then there everything looked quite nice, CS won, Wigan nicely beaten, easy job, still time for acquiring new faces.
And that’s exactly where I am now in my cooking experience – after a nice start this recipe looked quite easy to make – and there were no problems. And I am lucky to have a friend who brings the best meat to Hungary. If you want to buy good quality meat here in Hungary you really have to dig deep – and that is how I found primecuts.hu. I don’t know what I was looking for but I bumped into the website and since that time if I need beef or Irish sausage or cheddar I call Robert, the owner and he delivers. This time I ordered tenderloin from him (among other things). Continue reading