East European recipes
Chicken Kiev
Ingredients 4 x 225g/8oz chicken suprêmes (chicken breasts with wingbone attached), skinned For the garlic herb butter 45-60g/3-4 tbsp freshly chopped flat leaf parsley 45-60g/3-4 tbsp freshly chopped chives 1 tsp freshly chopped tarragon leaves 115g/4oz unsalted butter, softened 2 cloves garlic, peeled and crushed Salt and freshly ground black pepper ¾ tsp English mustard
Carrot tzimmes
Tzimmes is one of the dishes served on Sabbath and festivals, especially Rosh Hashanah and Succoth. This savoury-sweet fruit and vegetable stew has rich, melting flavours, and is best made a day in advance, to allow the flavours to mellow. Ingredients 1 large onion, finely chopped 2 tbsp margarine (or shmaltz, chicken fat, for a meat meal) [...]
Beef stroganoff with matchstick potatoes
Ingredients 675g/1½ lb beef fillet, preferably cut from the tail end 65g/2½oz unsalted butter 1½ tbsp paprika (hot Hungarian, if you like a little subtle heat) 1 large onion, very thinly sliced 350g/12oz button mushrooms, thinly sliced 3 tbsp sunflower oil 300ml/10fl oz soured cream 2 tsp lemon juice small handful of parsley leaves, finely chopped salt freshly ground black pepper
Beef goulash
Ingredients 500g/1lb sirloin steak, trimmed and cut in strips olive oil 1 medium onion, peeled and sliced thinly ½ red pepper, de-seeded and sliced ½ green pepper, de-seeded and sliced 25g/1oz butter sea salt and black pepper 2 tbsp tomato purée 200ml/7fl oz beef stock 3 tbsp paprika small bunch flatleaf parsley 100ml/3½fl oz soured cream