Blog by Eniko Fejer RSS

When I was a child, we had a huge garden full of vegetables and fruits. We had grapes, tomatoes, peppers, strawberries, a pear tree, a walnut tree, a plum tree, onions, carrots, watermelons, potatoes, gherkins and the list could go on.

During the summer month gherkins were fermented. This is a very weird thing in Western Europe, but we grew up on it. My grandma picked the gherkins, washed them thoroughly, topped and tailed them and stuffed a 5l jar with them as tight as possible. She put salt, a huge bunch of dill (also picked from the garden), some garlic, horseradish and sourdough bread on the top, covered it loosely and essentially let it rot under the warm sun...

A lot of my guests have been asking about our suppliers. I would like to be as transparent as possible, so I put together a list of businesses I use regularly.

Vegetables

Accent Fresh – they are based in Downham Market and pride themselves on sourcing the best of Norfolk’s produce. Asparagus, strawberries, tenderstem broccoli, micro herbs etc are all grown in Norfolk.

CC Wells – they are based in Dereham and have a huge warehouse. You don’t need a trade account to shop from them so you can show up, have a look...

This is a dessert that consists of a milk poached soft meringue that floats on crème anglaise. It is served cold or at room temperature. There is also a French variation ‘Île Flottante’ and a 19^th century American cookbook mentions it as a 4^th July dessert. 

I first came across this dessert in my childhood. My grandmother used to make it, and I remember visiting her on one Sunday afternoon. She used to have a north facing ladder with thick walls and...

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...

Forced rhubarbs are in season so this time I turned them into a dessert.

Preheat the oven to 180C.

For the compote
300g peeled and chopped rhubarb
150g strawberries (if they are big cut them half or quarter)
80g caster sugar
4cl apricot brandy

Cook the rhubarb, sugar and the alcohol on the hob on medium heat for 8 minutes. Add the strawberries and cook the compote until they start to break down and release their colour, about two more minutes.
Put in a baking dish.

For the crumble
120g plain flour
80g caster sugar
20g ground almonds
100g cold butter, cubed
1/2 tsp baking powder
Pinch of salt

Mix everything with your hands until it becomes crumble.
Cover the compote.

Bake for...