This meal is a simple but great dish with a superb red blend from Thummerer family winery in Eger wine region. The dish was cooked by Anett Hegedűs and the opening photo was taken by @sylvainlazureen. Cook, drink and enjoy sweet September!
Thummerer Rébus Cuvée 2012
Rébus is a kind of puzzle with words, we need to use our brain to figure out the solution. For Thummerer Rébus Cuvée 2012 the winemaker has already done the puzzle, the result is an exciting blend of Cabernet Sauvignon, Syrah and Merlot. The fruit comes from a vineyard with low yield and the wine was aged in barrel for 27 months. “Superior dry red wine with protected origin. 2012 was rainfree and hot. Because of that, the red grapes ripe perfectly, which can be seen on Rebus cuvee as well. Rich, full bodied wine with fine acids and rounded tannins. It has a long finish and the blending gives you an exciting taste.”
Tócsni – so easy, so good!
Tócsni is a garnish made of grated potatoes, but in fact in can serve as a full meal itself. Hearty, delicious and easy to vary. Originally it comes from a region which now belongs to Slovakia, and we can find it under numerous different names (e.g.: ‘macok’, ‘lapcsánka’, ‘prósza’). It is similar to the Swiss ‘rösti’ and potato garnishes alike.
The recipe is simple: peel the potatoes (0.5 kg), grate them (a grater with larger holes spares some work for you), add 4 spoons of flour, one egg, a pinch of salt and pepper and mix it well. Fry little round pieces in a frying pan with a bit of oil.
Rébus Cuvée is ideal with venison or beef accompanied with forest fruit ingredients – for instance with blueberries. For the sauce boil 0.2 kg blueberries (fresh or frozen). Mix a teaspoon of stark in 0.1 l water and add this liquid to the blueberries. Sweeten it to your palate and cook until it gets thick.
We will need slices of 10 mm thick. Salt and pepper both sides of the slices. Fry 2-3 garlic cloves and some fresh rosemary in a frying pan with a little oil. Place the steaks in the frying pan as well, fry both sides for one minute. Then place the slices on a cutting desk, cover them with aluminium foil and let them rest for 10 minutes.