8. 6. 2020 Grilled breast of guinea fowl
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Raw materials
- 5 pcs breast of guinea fowl salt
- pepper
- 50 ml olive oil
- 3 pcs zucchini
- 100 g mushrooms
- 100 g red peppers 100 g red onions 100 g parmesan
- 125 g baby spinach
- 3 pcs eggs
- 30 g solamyl
- 70 g plain flour
- 100 ml demi-glace from the bone 100 g butter
How to do it
1
Cut the washed zucchini in half lengthwise and hollow out the inside. Dry grill on both sides. Finely chop the waste from the courgettes and fry with the chopped onions, mushrooms and peppers, seasoning with salt and pepper, making sure the vegetables are crisp. Once cooled, stir in the Parmesan cheese and fill the courgettes, which are baked in the oven for about 10 minutes at 180°C. Whisk the egg yolks with the spinach until smooth, whisk the egg whites into stiff peaks, stir in the spinach mixture, flour, salami and season with salt. Put the mixture in a whipped cream bottle, drop in one whipped cream and refrigerate for 2 hours. Before serving, spray a paper cup with about 2 cm and bake for 1 minute in the microwave at 600W.
2
Fry the washed cleaned guinea fowl in a hot frying pan on the skin until golden brown. Add butter, salt and pepper before finishing. Place in a preheated oven at 160°C for about 10 minutes. Demi glace sauce - this is a thick sauce made from veal knuckle bones, with root vegetables, onions, red wine, tomatoes and various spices, which is cooked for 24 hours. The strained sauce can be varied with different ingredients (fruit, mushrooms, spices, chilli, herbs, etc.). We thicken the sauce by reducing and thickening with cold butter.
Products used
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.
