Recipe review – our chef’s favourite

Ingredients (serves 4):
400 g goose liver, 200 ml Tokaj Aszú, 2 apples. For Blini batter: 1 egg, 100 g flour, 10 g yeast, 100 ml milk.

Slice goose liver, salt and toss in flour. Fry on both sides until golden, add apple slices, fry together, add wine and cook until flavours blend. Mix batter ingredients, allow to raise for a little time and with a tablespoon put small medaillons into a pan, fry on both sides. Serve goose liver on blinis.

Ingredients (serves 4):
1 kg pumpkin, 700 ml milk, 100 ml cream, salt, sugar, 100 smoked salmon, fresh dill to garnish.

Bake the pumpkin in the oven at 180 oC. Scrape the pumpkin pulp away from the shell into a pot. Add the milk and cream, mix well and bring to the boil and cook for a few minutes. Remove from heat and blend. Put back into the pot, add salt and sugar to taste. When serving, add the thin slices of smoked salmon and decorate with fresh dill springs.

Roasted Venison Medallions with Lentil Ragout and Sautéed Vegetables

Ingredients (serves 4):
1 kg venison chine with bones, 150 g lentils, 500 g potatoes, 200 g carrots, 100 g zucchini, 2 tomatoes, 200 g mushrooms, 150 g onions, 500 ml milk, 100 g butter, 200 ml sour cream, 1 tablespoon honey, 1 bunch parley, salt, pepper, oil, 1 tablespoon flour, mustard, bay leaf, juniper-berries, sugar, 2 eggs, nutmeg.

Remove bones from venison and cut into medallions, then marinate in oil for two days. Use bones to make the gravy. Brown bones in a little fat, add sugar and continue to brown until sugar melts. Add carrot, onion, mushroom stems and seasonings and brown, add water and cook over a low heat for 2-3 hours. Mix mustard with sour cream and thicken stock with it, then strain. Prepare lentil ragout. Cook lentils in salted water and toss them with onion sautéed in butter, season with mustard and honey. Cook potatoes in their skins, peel and mash them and adding butter and milk prepare potato purée. Enrich with egg yolks and flavour with salt, pepper and nutmeg. Prepare sautéed vegetable ragout from zucchini, tomato and mushroom caps. Briefly fry venison medallions in hot fat. To serve, heap ragout onto the middle of plate and place medallions on it. Pour cream sauce around. Serve potato purée using a piping bag and garnish with potato chips. Heap vegetable ragout around and serve hot.

Ingredients (serves 4):
200 g ground poppy seeds, 100 ml honey, 50 g raisins, 40 ml rum, grated peel of 2 oranges, grated peel of 2 lemons, whipped cream from 400 ml cream, sponge layer. For cherry sause: 1 glass of cherry compot, 100 ml red wine, 50 g sugar, 20 g starch, lemon juice.

Wash raisins and soak in rum. Stir in poppy seed, honey, lemon and orange peel, at the end carefully whipped cream. Put a layer of spronge cake onto bottom of mould, spread parfait mixture on and chill. For cherry sauce caramelise sugar, add cherry juice and season with red wine, lemon juice and sugar if necessery, thicken with starch and adding cherries cook until ingredients blend. Place sliced poppy seed parfait on hot sause when serving and decorate with whipped cream.

Ingredients (serves 4):
8 creepes, 200 g chestnut puréee, 50 g butter, 100 g stoned tinned sour cherries, 100 ml juice of tinned sour cherries, 20 ml Casino rum, 1 packet vanilla-flavoured sugar, 80 g icing sugar, whipped cream.

Gently stir chestnut purée with stoned sour cherries, icing sugar, vanilla-flavoured sugar, rum and cherry juice leaving cherries whole. Fill crepes with mixture and warm up in oven or mickrowave with a little butter, put on plates, sprinkle with icing sugar, spray with whipped chream and garnish with cherries.