20. 8. 2020 Janosik's ducats
Cooking with
Miroslav Milucky
Restaurant: HOTEL DEVÍN
WWW: www.hoteldevin.sk/francuzska-restauracia
Address:
Raw materials
- 600 g pork tenderloin
- 300 g bryndza
- 600 g potatoes boiled in skin
- 80 g coarse flour
- 30 g salt
- 1 clove garlic
- 10 g herbs, chives, parsley 2 pcs eggs
- 100 g demiglas sauce
- 50 g butter
- 10 g micro herbs
- 200 g oil or butter
How to do it
1
Peel the boiled potatoes and grate them on a fine grater. Add the bryndza, coarse flour, eggs, a pinch of salt, chopped herbs and knead into a smooth dough. Shape the dough into pancakes 2 cm thick and approx. 6 cm in diameter. Cut the pork tenderloin into 4 portions, season with salt and pepper and fry in a frying pan. Place in a preheated oven at 180°C for 6-7 minutes. In the pan where the meat was roasted, briefly fry the crushed garlic, add the broth and reduce to half the volume. Fry the potato and potato-potato ducats in hot oil or butter until golden brown and bake in the oven with the meat for 3 minutes. Salt, pepper and thicken 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.
