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CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE
CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE

26. 3. 2020 CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE

CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE

Cooking with

Vladimír Rybár

Restaurant: Hotel Tennis
WWW: www.hoteltenis.sk/
Address:

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.

Raw materials

  • 4 kg Leg of lamb with bone
  • 500g lard
  • 10 g fresh rosemary
  • 5g garlic
  • salt and black pepper to taste
  • 200g root vegetables (carrots, parsley)
  • 30g butter
  • 500 ml vegetable broth
  • Asparagus Quiche:
  • 500g plain flour
  • 250g butter
  • 2 eggs
  • 300g goat's cheese
  • 200g fresh green asparagus
  • 1g turmeric
  • salt and black pepper to taste
  • Sauce:
  • 100g fresh beetroot
  • 2g thyme
  • 1 tbsp honey
  • 1 tsp balsamic vinegar
  • salt and black pepper to taste

How to do it

1

Sauce

Season the beetroot with salt and pepper, add a sprig of thyme, forest honey, balsamic vinegar and bake under foil at 180 °C for about 1 hour. After baking, clean and mix the beetroot, if necessary dilute with red wine.

2

Asparagus Quiche

Knead the flour, butter, eggs and turmeric into a dough. Bake in greased baking tins at 200 °C for 10 minutes. Once cooled, fill with goat's cheese and asparagus and place in the oven.

3

Lamb shank

Sprinkle the lamb shanks with garlic and rosemary. Season well with salt and pepper and leave to marinate for 5-6 hours. Cut the root vegetables (carrots, parsley) into julienne slices and poach in the vegetable stock, season with salt and black pepper. Place the lamb shanks on a baking tray and pour over the butter heated to 80°C. Confit in a 100 °C oven for approx. 2-2,5 hours.

CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE

Products used

Beta cutlery - 24 piece set

Beta cutlery - 24 piece set

91.24 €
Detail
CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE
BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

4. 3. 2020 BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

A little piece of Switzerland hidden in central Slovakia. This is what you could call the Salamandra Resort in Hodrus-Hamry. Above the hotel stretches a ski slope and right in front of it lies the Hornohodrušský tajch. Those who want to combine silence, the charm of greenery for walks and swimming in the open air will certainly find the right atmosphere here. We, however, came to hunt for a new secret recipe from master chef Robert Hudak. In his own words, Robo is living the American dream. He started out in the kitchen on a cruise ship and fortune has been with him from the start. He befriended a Slovakian chef, and he and his colleagues mentored, taught and perfected his cooking. After a few years as a chef, he was already running his own kitchen on the ship. He finished his world cruise after 4 years and anchored alongside Executive Chef Martin Korbelic in the kitchen of Salamadra Resort. When cooking, he enjoys learning and perfecting new gastronomy, but always comes back to simplicity, beauty and good tasting food. He revealed to us the recipe for the most requested dish for an evening beer - Beef Tenderloin Tartare with Roasted Garlic Puree.
BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

Cooking with

Robert Hudak

Restaurant: Salamandra Resort
WWW: www.salamandra.sk/
Address:

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