Czech & Slovak Recipes

Ingredients

• 300g plain flour
• 3 stale bread rolls, diced
• 2 eggs
• 200ml warm milk
• 1 tsp salt
• 1 tsp baking powder

Method

1. Mix flour, salt and baking powder in a bowl.
2. Add eggs and warm milk, mix into a smooth dough.
3. Fold in the diced bread rolls.
4. Form into 2 cylindrical rolls. Wrap in cling film.
5. Cook in gently boiling salted water for 20 minutes, turning halfway.
6. Remove, slice with thread and serve immediately.

Ingredients

• 1.2kg beef sirloin
• 2 carrots, 1 parsnip, ¼ celeriac — diced
• 2 onions, sliced
• 200ml double cream
• 2 tbsp lemon juice
• 2 tbsp cranberry jam, bay leaves, thyme

Method

1. Lard the beef with small pieces of streaky bacon. Season and brown all over.
2. Sauté onions and vegetables until golden. Add bay leaves and thyme.
3. Place beef on vegetables, add 200ml water. Cover and braise at 160°C for 2.5 hours.
4. Remove beef and rest. Blend vegetables with the cooking liquid.
5. Add cream, lemon juice and sugar to taste. Simmer 5 minutes.
6. Slice beef and serve with sauce, bread dumplings and cranberry jam.

Ingredients

• 500g floury potatoes, grated
• 250g plain flour
• 1 egg, 1 tsp salt
• 200g bryndza cheese
• 150g smoked bacon lardons
• Sour cream to serve

Method

1. Grate raw potatoes finely and squeeze out excess water.
2. Mix with flour, egg and salt to make a soft dough.
3. Press dough through a halušky board or colander into boiling salted water.
4. Cook 2–3 minutes until they float. Drain well.
5. Fry bacon until crispy. Mix bryndza with a little warm water until smooth.
6. Combine halušky with bryndza, top with bacon and sour cream.