20. 8. 2020 Janosik's ducats
Cooking with
Miroslav Milucky
Restaurant: HOTEL DEVÍN
WWW: www.hoteldevin.sk/francuzska-restauracia
Address:
Raw materials
- 600 g pork tenderloin
- 300 g bryndza
- 600 g potatoes boiled in skin
- 80 g coarse flour
- 30 g salt
- 1 clove garlic
- 10 g herbs, chives, parsley 2 pcs eggs
- 100 g demiglas sauce
- 50 g butter
- 10 g micro herbs
- 200 g oil or butter
How to do it
1
Peel the boiled potatoes and grate them on a fine grater. Add the bryndza, coarse flour, eggs, a pinch of salt, chopped herbs and knead into a smooth dough. Shape the dough into pancakes 2 cm thick and approx. 6 cm in diameter. Cut the pork tenderloin into 4 portions, season with salt and pepper and fry in a frying pan. Place in a preheated oven at 180°C for 6-7 minutes. In the pan where the meat was roasted, briefly fry the crushed garlic, add the broth and reduce to half the volume. Fry the potato and potato-potato ducats in hot oil or butter until golden brown and bake in the oven with the meat for 3 minutes. Salt, pepper and thicken with cold butter.
Products used
9. 3. 2020 Venison loin with sweet potato puree
Hotel Termál builds on the rich spa history of the village Vyhne and thermal water with healing effects. The hotel boasts a wellness area with untreated water from its own thermal spring, which changes daily in the pools. The kitchen is run by chef Ján Kotora, who, judging by guest feedback, maintains a high standard of taste and styling of the dishes served. He has prepared a special recipe for venison loin with sweet potato puree. We tasted it and we can boldly say that Hotel Termál has a cuisine that is not to be praised anymore, but to be tried. In the hotel's restaurant you can choose from the permanent Á la Carte menu, seasonal dishes, chef's specialties but also traditional cuisine.
