Recipes

Ingredients (4 servings) 4 duck breasts 2 bell peppers 100 g morels 1 onion Black Kampot pepper 20 g dark Heruffek chocolate mushroom sauce fleur de sel extra virgin olive oil Instructions 1. Score the skin of the duck breasts several times. 2. Add black Kampot pepper and fleur de sel. 3. Place the duck skin-side down on a heated Petromax cast iron plate. 4. Cut the vegetables into large pieces or roast them whole directly over the fire. 5. Turn the duck and vegetables as needed. 6. Add the morels. 7. When the duck is done, set it aside and let it rest in a warm place for about 10 minutes. 8. Slice the duck and add the vegetables with the mushrooms. 9. Add the mushroom sauce. 10. Finish with fleur de sel and black Kampot pepper. 11. Sprinkle everything with finely grated dark chocolate with Kampot pepper from the HERUFEK chocolate factory.   Enjoy your meal! Author: Matteo De Carli

Ingredients (2 servings) 500 –600g venison loin from Windsor 8 green or purple asparagus stalks 8 white asparagus stalks 250 g mixed salad fleur de sel dark red Kampot pepper thyme butter extra virgin olive oil balsamic vinegar garlic Procedure 1. Salt and pepper the meat, rub with garlic and thyme, add a little butter. 2. Place on the grill to sear the meat. Peel the asparagus. Slice the strawberries. 3. Gradually turn the venison loin. 4. Drizzle the salad with extra virgin olive oil and balsamic vinegar and add the sliced strawberries and asparagus. 5. Remove the game and let it rest for 10 minutes in a warm place. 6. Slice the game meat. 7. Place it on the salad, add fleur de sel and dark red Kampot pepper.   Enjoy your meal! Author: Matteo De Carli

Ingredients (4 servings) 400 g fresh seasonal vegetables (bell pepper, zucchini, eggplant, tomatoes, carrot, sweet potatoes) 600 g coconut meat – pulp from young coconut Wild & Coco 200 g tempeh made from green peas Wild & Coco soy sauce curry fresh herbs (e.g. coriander) pecans or other large nuts extra virgin olive oil white Kampot pepper fleur de sel Instructions 1. Briefly marinate pieces of coconut pulp with curry seasoning. 2. Marinate the tempeh with soy sauce. 3. Chop the seasonal vegetables, add salt, nuts, olive oil, and white Kampot pepper. 4. Place the vegetables on the grill, alongside the marinated coconut and tempeh. 5. Turn everything regularly on the grill and gradually remove. 6. Arrange all the ingredients together on a plate with tweezers – creating a "salad". 7. Add fresh herbs and fleur de sel. 8. Enjoy a fresh, healthy, tasty, and nutritionally excellent dish!   Bon appétit! Author: Mateo De Carli

Ingredients (4 servings) 4 pieces of beef steaks, 200 g each 12 small potatoes 150 g pancetta fresh herbs eggs extra virgin olive oil black Kampot pepper fleur de sel Procedure 1. Place fresh herbs around the steak. Salt and pepper the steak, add oil. 2. Boil the baby potatoes in water for 12 minutes. 3. Insert the Meater (wireless thermometer) into the steak, set the app to the desired temperature, and grill the meat. 4. Add extra virgin olive oil, butter, and pancetta to a cast iron pot. After 7–8 minutes of cooking the pancetta, add the baby potatoes, fresh herbs, salt, and pepper Kampot . 5. Turn the meat and then also the potatoes. After a while, remove the steak and let it rest in a warm place. 6. Add eggs to the potatoes and pancetta. Slice the meat, season with salt and add black Kampot pepper. You may serve.   Enjoy your meal! Authors: Matteo De Carli and Ondra Hutník

Ingredients for bread flatbread (12 pcs) 150 ml whole milk 10 g powdered sugar 10 g dried yeast 450 g semi-coarse flour 5 g salt 5 g baking powder 30 g vegetable oil 150 g white yogurt 1 pc baking powder 5 g black Kampot pepper Additional ingredients 2 × 250 g beef Ribeye steak (high rib) 2 slices of pancetta / bacon 200 g green asparagus 200 g white asparagus 100 g radishes 100 g wild garlic 100 ml sunflower oil 1 egg yolk 100 g butter 10 g salt 5 g black Kampot pepper Procedure 1. Mix the ingredients for the bread flatbread into a dough, form 12 buns and let rest for about 30 minutes. 2. Take the beef Ribeye steaks out of the fridge 30 minutes before grilling. Salt and pepper with black Kampot pepper, wrap in pancetta or bacon, and secure with string. 3. Place the meat on the heated grill, insert the Meater (wireless thermometer), and set the temperature to Medium in the app. 4. Meanwhile, prepare the mayonnaise by whisking the wild garlic oil into the egg yolk. 5. Salt and pepper the butter with Kampot pepper and melt it in a saucepan on the heated grill. 6. Cut the asparagus into strips, slice the radishes, and grill them. 7. Roll out the rested dough into bread flatbreads and grill them in butter with Kampot pepper. Brush the flatbreads with butter on both sides. 8. After the app notifies that the meat has reached the desired doneness, remove the steaks and let them rest for 10 minutes. 9. Remove the bread flatbreads from the grill, spread them with the wild garlic mayonnaise. Slice the beef and add it to the flatbreads. Add grilled radishes and asparagus, garnish with fresh wild garlic leaves. Season with salt and black Kampot pepper.   Enjoy your meal! Author: Ondra Hutník