24. 8. 2020 Pork tenderloin sous vide on celery puree
Raw materials
- 150 g pork tenderloin
- 40 g baby spinach
- 150 g celery
- 50 g potatoes
- 10 g butter
- 20 ml cooking cream
- garlic clove
- olive oil
- rosemary
- salt
- pepper
- nutmeg
How to do it
1
Season the pork tenderloin lightly with salt, pepper and torn rosemary leaves, place in a vacuum bag, drizzle with olive oil and wrap. Cook sous vide at 55°C for approximately two hours. Cut the cleaned celery into cubes and cook in lightly salted water with the potatoes. Once cooked, drain, add butter, cream, grated nutmeg and blend until smooth. Season to taste with salt.
Drizzle olive oil into the pan, add chopped garlic, lightly and slowly fry so that it doesn't turn bitter, add washed baby spinach, add salt, pepper and sauté for a while, but don't stew it so that it doesn't lose its colour and nutrients. Before serving, you can roast the tenderloin on each side.
Products used
26. 3. 2020 CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE
The hotel in today's article is one of our favourites. It is located in the sports complex of the town of Zvolen, where especially tennis and wellness lovers will find their place. It is the love for tennis that its founders have translated into the name of the hotel. Hotel Tenis connects relaxation with active sports all year round thanks to its indoor courts. Whether you play tennis, squash, adventure golf or have just come to relax and swim, you have come to the right place. Of course, we also took a peek into the kitchen, which is run by chef Vladimír Rybár. Vlad's domain is traditional dishes in an unconventional way. He took his task conscientiously and had the whole recipe ready upon our arrival. Taste with us the scent of spring on the plate in the rendition of chef Vladimír Rybár's specialty - Confit lamb shank on rosemary with spring vegetables, asparagus quiche and roasted beetroot sauce.
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