10. 8. 2020 Veal loin Sous Vide with thyme
Cooking with
Ján Dudáš
Restaurant: GRANDHOTEL PRAGUE
WWW: www.tmrhotels.com/grandhotel-praha/sk/
Address:
Raw materials
- 1500 g veal curry
- 250 g white asparagus
- 500 g green asparagus
- 250 g baby carrots
- 200 g butter
- 800 g potatoes
- 500 g unsmoked sausage
- 200 g plain flour
- 2 eggs
- 0,5 dl veal demi glace
- 5 g thyme
- salt
How to do it
1
Wrap the cleaned and washed veal loin with the thyme in food foil and wrap. Place in a Sous Vide machine at 65°C for approx. 2,5 hours. Sear and season with salt and pepper before serving. Prepare the potato-potato croquettes using the evaporated dough. Melt the water with the butter and salt. Add the plain flour to the mixture, stirring constantly until the dough begins to peel away from the edges of the pot. At this point, add the eggs one at a time so that the mixture does not curdle and reaches a soft - lump-free consistency. To the prepared evaporated batter, add the grated sausage and the cooked mashed potatoes. Shape the cooled dough into balls, roll in breadcrumbs and fry. Blanch the cleaned and washed green asparagus with lemon, salt and sugar-flavoured water for about 1 minute. Place in a bowl of ice water and puree with the butter and salt.
Use the remaining green asparagus, white asparagus and baby carrots as garnish, blanch and glaze with butter. Gently glaze the veal loin with demi glace. Serve as you like.
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.
