24. 8. 2020 Pork tenderloin sous vide on celery puree
Raw materials
- 150 g pork tenderloin
- 40 g baby spinach
- 150 g celery
- 50 g potatoes
- 10 g butter
- 20 ml cooking cream
- garlic clove
- olive oil
- rosemary
- salt
- pepper
- nutmeg
How to do it
1
Season the pork tenderloin lightly with salt, pepper and torn rosemary leaves, place in a vacuum bag, drizzle with olive oil and wrap. Cook sous vide at 55°C for approximately two hours. Cut the cleaned celery into cubes and cook in lightly salted water with the potatoes. Once cooked, drain, add butter, cream, grated nutmeg and blend until smooth. Season to taste with salt.
Drizzle olive oil into the pan, add chopped garlic, lightly and slowly fry so that it doesn't turn bitter, add washed baby spinach, add salt, pepper and sauté for a while, but don't stew it so that it doesn't lose its colour and nutrients. Before serving, you can roast the tenderloin on each side.
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.
