9. 3. 2020 Herbed lamb loin, topped with lamb demi-glace "MANJULA " with potato spaghetti and kvaka

Cooking with

Miloš Szalay

Restaurant: Hotel Sitno Vyhne
WWW: www.hotelsitno.sk/
Address:

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.

Raw materials

1 kg lamb rack
fresh herbs
sea salt
0,1 olive oil
250g lamb demi glace*
0,25l top-fermented beer MANJULA
600g potatoes
0,5l oil
400g turnip
0,3l cream
5g butter
250g baby quark
1 orange
0,05l olive oil
10g thyme

How to do it

Lamb comb

Marinate the lamb loin with olive oil, herbs, sea salt and MANJULA beer, leave to marinate for 24 hours. Marinate the scallop using sous vide* at 62°C for 1h 45 minutes. Finally, sear the scallop on both sides and serve with the other side dishes. Pour the lamb demi glace MANJULA over the scallop, sprinkle with sea salt and fresh herbs.

Potato spaghetti and squash

Cut the cleaned quark into smaller cubes to cook it as quickly as possible. Cook it in the cream over low heat until soft. Once the quark and cream are soft, place in a thermomixer or higher powered blender and blend until smooth. Season with salt and soften with butter.

Prepare the baby quark using sous vide* for 1h and 30 minutes at 62°C with the juiced orange, sea salt, thyme and olive oil.

Clean the potatoes, form them into spirals and fry.