A selection of canapés is a popular option on our events before the dinner. Especially during the summer months when they can be enjoyed in the garden with a few drinks.
Pictured below is ‘Steak Tartare on Poppy Seed Bread’
I often got asked if I cook Hungarian or Eastern European food. And the answer is no. I very rarely cook the food of my heritage in this business … if ever to be honest. However, I like to incorporate ‘ingredients’ or ‘elements’ that are typical to the region I grew up. Poppy seeds are one of them. In this part of the world the culture doesn’t really know what to do with them apart from using it in industrial medicine.
But in the Eastern European region, we have an array of recipes for consumption from desserts to savoury dishes.
Steak tartare was an unmissable treat on the Christmas table and on special family get togethers for us when I was a child. I make mine with beef fillet from a traditional recipe, very 80s - 90s but honestly what’s not to love? With the poppy seeded bread it is an interesting but delicious pairing.
A small bite on the selection board for the guests but it carries a very important story. It is something different. Every single dish is thought through to its core on our events.
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