First things – steak au poivre and reflection to the beginning of the season

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.

Ingredients for steak au poivre

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 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


Mashed potatoes with something extra

It’s one of the easiest things to do and one can vary it as differently as he or she just wants.

I do have time for experiences – at least I’m not disturbed by the different match times of ManUtd. The trouble is when your team no longer compete in different leagues and cups that you can easily get bored. It’s only the beginning of February and no FA Cup, no League Cup – and I’ve already started to miss United. (And more then ever, because my cable network suspended the channel that shows Premier League matches – they are in talks now about a new contract. And streams are not that good to watch…)

potatoes, broccoli, garlic
Potatoes with broccoli and garlic

So, it seems like it’s one match per week – and yeah, Champions League may not bring any relief, given our performances. Continue reading

Fried eggs with bread & transfer window open

(OK, this post was meant to be published some two weeks ago – sorry ’bout that, nice and hectic weeks behind…)

I bumped into this recipe on this page,, and I immediately adored it – so I decided to spice it up a little bit.

The original is very good and nice, but I had things in the fridge to use. According to the original one, first is to make a toast but not with the toaster, but on butter in a frying pan. Well, never leave this step out! When the slices of the bread are toasted, with something round make a whole into the middle of them.

eggs in bread
One without leeks – for my daughter

After that, it’s the eggs turn – take the yolks and the white apart – then put the white into the frying pan, and put the bread onto the white. Then the yolks go into the whole – then cover it and fry until it’s good for you. Continue reading

An almost perfect day with poached salmon and Béarnaise sauce

I can cook, I can watch football, later I can watch NFL, I can drink craft beer from the Rizmajer Brewery – and while doing this, I can play different board games with my daughter.

What else do you need? Well, if ManUtd had played today, that would have made this day perfect – but let this be enough for a single Sunday.

The menu is Premier League with Newcastle-Arsenal and Chelsea-Liverpool, and NFL with the Baltimore Ravens fighting for a play-off place. And although the Hungarian channel that airs the NFL matches shows three matches but not the Ravens one – it will be a very good evening to follow.

And although this post is not a Cook&Watch post – I did cook something. My first meeting with salmon and poaching.

Sometime around the kick-off at the Arsenal match I took the salmon steaks from the fridge and started to prepare them for poaching. I used my wok for this as I don’t have a big enough skillet to hold all those three steaks. So I put one litre of water into it and brought it to the boil – only to realize that I forgot the seasoning. Unfortunately I didn’t have vegetable stock at home, so I had to buy vegetable stock cubes from the Tesco – but that did the job, too.

saucepan in work
Saucepan in work for Béarnaise sauce

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Steamed broccoli with lemon butter – and Norwich, away

It’s Saturday, early afternoon and I’m going for a really easy one – the next day, Sunday will be my day with a good matchday program with Premier League football and NFL on from the afternoon till midnight and more. So it’s just a bit of broccoli with lemon butter – a good try for my vegetarian days. And the green broccoli goes well with Norwich’s yellow and green…

And once again a tricky away game, and we know that, last time here United lost 1-0 in the PL. Norwich is can be hard to beat, oh, yeah, although this year they’re showing sings of inconsistency and that loss in the blue part of Manchester is horrible for them.

Prior to the game we went to Metro, to buy salmon for the next day’s menu, so we just popped in for the kick-off. By the time I sliced the broccoli and put the florets into the saucepan to steam it, ten minutes had gone from the match, and United’s possession is almost eighty percent in the game. But after something like 8-10 minutes in the saucepan – it’s Norwich pressing in front of our goal – and a couple of DDG saves are keeping us level, only. Add salt, pepper or other desired seasoning to the broccoli for the flavour.

butter and lemon
Butter and lemon in the saucepan

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First meeting with Wilkinson’s sausage

And the second meeting with the stuff of and Robert, its owner, but we’ll get back to it later.

So this time I’d decided to order sausages, the ones called Wilkinson’s Irish sausage. Those are made fresh on every Thursday so we had them delivered on a Friday – 1 kg, 9 pieces of spicy Irish meat.

I tried three different ways of cooking them.

The Hungarian way

Sausages and blood pudding is fried in a skillet after pig slaughtering, with a bit of oil or butter and water in it. I used a little bit of butter and nothing else in the oven, on 180 °C. I didn’t make a photo, but it was nicely fried and remained juicy inside with a bit crunchy on the outside.

Fried in a non-stick pan without butter

Sausage and scrambled eggs
Sausage and scrambled eggs

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