17. 8. 2020 Lamb roulade with spinach
Raw materials
- 1500 g leg of lamb
- 3000 g potatoes
- 300 ml demi glas
- 300 g spinach
- 2 g black pepper
- 150 g garlic
- 50 g butter
- 1 g cumin
- 150 ml olive oil
- 5 g rosemary
- 2 g salt
- 50 g honey
How to do it
1
Process the lamb shoulder, mince the meat trimmings, season with herbs, salt and pepper. Stuff the meat and roll in foil. Place the rolls thus prepared in Alto Schaum and cook for 12 hours - sous vide method. Shock the finished meat and chill. Before serving, reheat the rolls and the sauce in the stock in the bag. Remove the meat, fry in melted butter and serve with buttered spinach and rosemary potatoes.
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.
