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 Herbed lamb loin, topped with lamb demi-glace "MANJULA " with potato spaghetti and kvaka
We will stay in the village of Vyhne for a while, because it is full of hotels with excellent cuisine. Literally just a few meters from our first stop in Hotel Termál, there is Hotel Sitno. On the way we admire the beauty of the surrounding nature of the Štiavnické Hills. The hotel is a popular destination for family holidays and corporate events. In the kitchen we are welcomed by chef Miloš Szalay, who puts emphasis on the quality of ingredients and is pleased that most of them are products from local producers. He has prepared a real specialty for us, during the preparation of which we will practice a few concepts of gastronomy. We will be cooking with the almost forgotten vegetable of our grandmothers - kvass, but also with a novelty from the Steiger brewery - top-fermented Manjula beer.
