17. 8. 2020 Lamb roulade with spinach
Raw materials
- 1500 g leg of lamb
- 3000 g potatoes
- 300 ml demi glas
- 300 g spinach
- 2 g black pepper
- 150 g garlic
- 50 g butter
- 1 g cumin
- 150 ml olive oil
- 5 g rosemary
- 2 g salt
- 50 g honey
How to do it
1
Process the lamb shoulder, mince the meat trimmings, season with herbs, salt and pepper. Stuff the meat and roll in foil. Place the rolls thus prepared in Alto Schaum and cook for 12 hours - sous vide method. Shock the finished meat and chill. Before serving, reheat the rolls and the sauce in the stock in the bag. Remove the meat, fry in melted butter and serve with buttered spinach and rosemary potatoes.
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.
