This week, two winners of our competition graduated from the Cooking School with the chef and creative director of Delirest Fero Sedlák: Anna Györgyfiová and Diana Jusková (pictured left).
They were both very much looking forward to this cooking school, as it was postponed several times, which Diana Jusková commented that it did not bother her at all, because she could look forward to it more than once.
Fero Sedlák put together a light, summer menu, a bit unusual. As an appetizer, we prepared a vegetable and fruit salad with mascarpone, to which we added chopped tomatoes, fennel, peach and yellow melon to taste, garnished it with herbs and at the end with a great honey and mustard dressing.
While the appetizer has its origins in Spain, the cuisine of which uses extravagant sweet and salty flavors and a combination of vegetables and fruits, the main course came from an Italian cookbook. It was a great risotto with zucchini and cashew nuts and zander fried in butter. We also learned very interesting tricks. Did you know that the fish should be generously covered with sugar and salt and left to stand for 15-20 minutes before cooking, then rinsed, dried and fried? "Any fish, not just zander, will completely change its structure, it will be firmer, it will be better grilled, roasted, baked in butter and it does not need to be seasoned in any way, those who like garlic can add one or two crushed cloves to the butter," explained Fero Sedlák. The second good advice is that if you have an older pan at home, you should put baking paper on the bottom of it. And the third – if you don't want to add wine to the risotto, lemon juice will replace it perfectly.
In seaside destinations, we also stayed for the final, sweet "dot", when we prepared a frappé with vanilla ice cream, which originated in Greece.
"The cooking school was great. I learned a lot of new things. I've never made fish on paper before, it's a perfect idea. The appetizer was also excellent. I've never made a salad of vegetables and fruits and mascarpone. I'll definitely try it at home," said Anna Györgyfiová, who also shared her impressions on social networks, where she wrote: "First you join a company competition, later luck smiles on you and you win the Cooking School, and today you just experience art in the kitchen at a higher level. You will try new tricks or culinary secrets revealed to us by Fero Sedlák, who increases the quality of food in our corporate catering...."
From Diana Jusková, her family expects her to prepare the food she learned at cooking school this Saturday for lunch: "I will prepare everything the same. Both the salad and the risotto, which we like very much. This time I will make it with cashew nuts and zucchini, just like we learned to prepare it today. And of course, with zander, provided I can get it. If not, it will be a different fish. And I'll also prepare a frappé at the end."
The next date of the School of Cooking with Fero Sedlák has not yet been announced. We will inform you in time. This event is also great for teams. If you want to attend a cooking school as a group of colleagues or friends, you can arrange an individual date with the manager of the factory restaurant Repre Dominika Tóthová (phone: 0915 981 137, e-mail: repre.1860@delirest.sk )
